1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

22G

APPENDIX.

435. Grape Syrup.

IJ pint of water. ^ do. sherry, i lb. ofelder flowers. 8 lbs. ofsugar. Made the same way as violet syrup (see ITo. 434).

436. Raspberry Vinegar Syrup.

lbs. ofsugar. 1 pint ofraspberry juice. 2 pints of vinegar.

As in making raspberry syrup (see No.422) white or red fruit may be used. White raspberries, however, re quire the best loafsugar and white wine vinegar, so as not to discolor the syrup. Clean the raspberries; mash them in a pan, and put in a warm place, for a day or two, until they ferment; strain them,and pour in the vinegar,strain again;add the sugar,and boil to the "pearl"(see No.13). Another plan is to take whole raspberries(say 2 lbs., pint of vinegar, and 2 lbs. ofsugar), and put them in the vine gar, and stand the jar, well-covered, in a shady place for 10 days. At the expiration ofthis time fllter the mixture; add the sugar,and place the jar in a pan ofhot water,and boil gently. This mode preserves the finest qualities of the fruit, which are not partially lost by boiling, as in the previous method.

437. Coffee Syrup.

1 pint ofcofiee. 2 pints ofsyrup. Make a strong decoction of Mocha coflee, very clear, to