1872 Cooling Cups and Dainty Drinks (Mixellany)

80 Syrups Ratafia de Brou de Noix. —15 young walnuts, ripe for pickling, 1 pint brandy, ^lb. sugar; digest for four months ; press out the liquor ; filter; will be fit for use in six weeks. Ratafia de Cassis. —Ripe black currants, 2Jlbs. ; loaf-sugar, l^lb. ; cloves and cinnamon, of each 1 drachm; proof spirit, 3 pints; digest three days; strain after cleaning. Almond Syrup.—- Beat 3 oz. of sweet and 2 oz. of bitter almonds, blanched in a marble mortar to a paste ; add 2 tablespoonfuls of orange- flower water, J pint of cream, 1 pint of milk (thoroughly strain), with J pint of water ; sweeten with clarified syrup to the taste; add \ oz. gum arabic, dissolved in the milk, and \ oz. spirits of wine. Sirop d*Absinthe. —Macerate for 24 hours, or more, in 3 pints of water, Jib. of fresh worm- wood tops {Artemisia absinthium) ; strain with pressure; add 4 pints of clarified syrup, and 1 tablespoonful of pure spirit. Sirop d'Ananas. — ^ pint of pine-apple juice, fermenting two days with the residue of the fruifc; strain; add lib. of sugar; boil for three minutes ; skim, and strain clear. Sirop de Capillaire. — Take 4 oz. Canadian