1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

63

ODREANT SHRtrU.

153. Soda Negus. A most refreshing and élégant beverage, particularly for tbose wbo do net take punch or grog after supper, ia thus njade : Put balf a pint of port wine, "with four lumps of sugar, ;hree cloves, and enough grated nutmeg to cover a shil- iiig 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. Tou -will bave an effer vescing and delicious negus by this means. 154. Cherry Shrab. Pick ripe acid cherries from the stem, put them in an eartheu pot; place that in an ii'on potofwater; boil 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. Byfirst putting a gill of brandy into each bottle, it ^iU kcep through the summer. It is delicious mixed "with water. Irish or Monoiigahela whiskey will answer instcad of the" brandy, though not as good. 155. White Currant Shrub. Strip the fruit, and préparé in a jar, as for jelly; strain the juice, of Tvhich put two quarts to one gallon of rum, •id two pounds of lump-sugar ; strain through ajelly-bag.

156. C-arrant Shrub.

1 îb. of sugar. 1 pint of straincd currant juice.

Boil it gently eight or ten minutes, skimraing it well ; take it off, and when lukewarm, add half a gill of bx'audy to every pint of shrub. Bottle tight.