1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueurs. 79 Or to 1 pint of rum add | gill each of lemon and orange juice, a small quantity of the peel, and sweeten to taste. Sirop de The. —Make an infusion of 1 oz. of black tea and 3 oz. of green, with 1 pint of water; add ] Jib. of sugar, and £ pint of pale brandy; strain while warm. Ratafia d'Ecorces. —The thin peel of 2 Seville oranges ; tincture of saffron, 1 drachm ; neroli, 1 drop ; proof spirit, 1 quart; sugar, 1 lb. ; digest for two days. Ratafia de Grenoble. —Take 61bs. of black-heart cherries and 21bs. of clean cherry leaves, half the peel of a citron or Seville orange; well bruise the cherries, breaking the stones ; put the mixture in a jar ; add the clean leaves, a lemon-peel, and 2 quarts of brandy; cover in 18 hours; strain; if not sufficiently flavoured, pour on for another twelve hours. Ratafia de Cafe. —Fresh roasted coffee, Jib. ground; pounded loaf-sugar, Jib.; proof spirit, or brandy, 2 pints; digest for one week ; filter and bottle. Ratafia de Chocolat. —Fresh-roasted cocoa-nuts, lib.; proof spirit, J gallon; digest for a fortnight; strain ; add of loaf-sugar, 1 Jib. ; tincture of vanilla, 30 drops.