1887 The bar-tender's guide

SHEEEY SAXGAXEE.

59

Quince Liqueur.

(One-and-a-half gallons.)

Take

quarts of quince juice.

2

4 quarts of Cognac brandy. 2% pounds of white sugar. 12

ounces of bitter almonds, bruised. pound of coriander-seeds. -

1

36

cloves. Grate a sufficient number of quinces to make two quarts of juice, and squeeze them through a jelly-bag. Mix the ingredients all together, and put them into a demijohn, and shake well every day for ten days. Then strain the liquid through a jelly-bag till it is per- fectly clear, and bottle for use. This is a delightful liqueur, and can be relied upon, as it is from a recipe in the possession of a lady who is famous for concoct- ing delicious potations.

Port Wine Sangaree. (Use medium bar-glass.) Take 1 claret-glass of Port- wine.

% tea-spoonful of powdered white sugar. 2 or 3 small lumps of ice. Shake up well, strain into a small bar-glass, and serve with a little grated nutmeg on top.

Sherry Sangaree. (Use medium bar-glass. Take 1 claret s i a ss of Sherry wine.

% tea-spoonful of fine white sugar. 2 or 3 small lumps of ice.