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

ENGLISH RUM SJIRCTB.

157. E.aspberry Slirub.

1 qcart of vinegar. 8 quarts of ripe raspberries.

After standing a day, strain it, adding to each pint a pound of sugar, and skim it clear, "wliile lioiling about hall an hour. Put a wiue-glass of brandy to each pint of the ehrub, when cool. Two spoonfula of this mixed with a turabler of water, is an excellent drink' in warm weather, and in fevers. 158. Brandy Shrub. To the thin rinds of fw^o 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 a jelly-bag, and bottle it." 159, Bum, Shnib. Put three pints of orange juice, and one ponnd of loaf. sugar to a gallon of rurn. Put ail into a cask, and leave it for six weeks, when it will be ready for use. 160. English Hum Shrub. To three gallons of best Jamaica rum, add a quart of orange juice, a pint of lemon juice, -wlth the peels of th.; Jalter fruit eut very thin, and six pounds of powdere'i^ white sugar. Let these be covered close, and reraain ao ail night' next day boil three pints of fresh milk, and let it get cold then pour it on the spirit andjuice, mix them well, and let it stand for an hour. Filter it through a flannel bag lined Nritli blotting-paper, into bottles j cork do'wn as soon ac each is filled.