1876 Bar-Tender's Guide by Jerry Thomas

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63

CUKKANT SHjKUB.

153. Soda Negus.

A most refreshing and elegant beverage,particularly for those who do not take piuich or grog after supper, is thus made; Put half a prut of port wine, with four lumps of sugar, three cloves, and enough grated nutmeg to cover a shil ling,into a saucepan; warm it well, but do not suffer it to boil; pour it into a bowl or jug,and upon the warm wine decant a bottle of soda-water. You will have an effer veseing and delicious negus by this means. 154. Cherry Shrub. Pick ripe acid cherries from the stem, put them in an earthen pot; place that in an iron pot of water; boU till the juice is extracted; strain it through a cloth thick enough to retain the pulp, and sweeten it to your taste. When perfectly clear, bottle it, seahng the cork. By first putting a giU of brandy into each bottle, it will keep through the summer. It is delicious mixed with water. Irish or Monongahela whiskey wiU answer instead of the brandy,though not as good.

155. White Currant Shrub.

Strip the fruit, and prepare in a jar, as for jelly; straiu the juice, of which put two quarts to one gallon of rum, and two pounds oflump-sugar; strain through ajelly-bag.

156. Currant Shrub.

1 lb. of sugar. 1 pint ofstrained currantjuice.

Boil it gently eight or ten minutes, skimming it well; take it off, and when lukewarm,add half a gUl of brandy to every pint ofshrub. Bottle tight.