1876 Bar-Tender's Guide by Jerry Thomas

64

EKGLISH EUM SHEUB.

157. Raspberry Sbrub,

1 quart of vinegar. 3 quarts of ripe raspberries.

After standing a day, strain it, adding to eacb pint a pound of sugar,and skim it clear, while boiling about half an hour. Put a wine-glass of brandy to each pint of the shrub, when cool. Two spoonfuls of this mixed with a tumbler of water,is an excellent drink in warm weather, and in fevers. 158. Brandy Sbrub. To the thin rinds of two lemons, and the Juice of five, add two quarts of brandy; cover it for three days, then add a quart of sherry and two pounds of loaf-sugar,run it through ajelly-bag, and bottle it. Put three pints of orange juice, and one pound of loaf- sugar to a gallon of rum. Put all into a cask,and leave it for six weeks,when it wiR be ready for use. 160. English Rum Shrub. To three gallons of best Jamaica rum,add a quart of orange juice, a pint of lemon juice, with the peels of the latter fruit cut very thin, and six pounds of powdered white sugar. Let these be covered close, and remain so all night; next day boil three pints of fresh milk,and let it get cold, then pour it on the spirit and juice, mix tbeni well,and lot it stand for an hour. Filter it through a flannel b.ag lined with blotting-paper. Into bottles; cork dotvn as sbon as each is flUed. 159, Rum Sbrub.