1889 The American Bar-tender's Guide (Australia) by Jerry thomas

SHERRY SANGAREH.

Quince Liqueur. , (One-and-a-half gallons).

Take 2 quarts of quince juice.

4 quarts of Cognac brandy. 2~i pounds of white sugar. 12 ounces of bitter almonds, brui8ed. 1 pound of coriander-seeds. 86 cloves.

Grate a suScient number of qu i nces to make t wo 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 perfectly clear, and bottle for use. Th i s is a delightful li queur, a nd can be relied upon, as it is f rom a r e c ipe i n t h e possession of a l ad y wh o i s f amous for concocting delicious potations.

Port W'ine Sangaree. (U:se medium bar-glass.)

Take 1 claret-glass of Port-wine.

z' tea-spoonful of powdered white sugar.

2 or 8 small lumps of ice.

Shake up well, strain int o a smal l b a r - glass, and serve with a little grated nutmeg on top.

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

2 tea-spoonful of 6ne white sugar. 2 or three small lumps of ice.

Ha ~ e l o c R T o b a e e o a a ~ail pr i ce,GD.,]/- ~]/6 pcrp]pg