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

50

BRANDY SHRUB.

Soda Negus. (About one quart.)

Take 1 pint of Port wine.

8 lumps of white loaf sugar.

6 cloves.

Grated nutmeg sufficient to 611 a small tea–

spoon.

Put the above ingredients into a thoroughly clean saucepan, warm and stir t hem we ll, but do not suff'er t he mixture to boil. P ou r i t i n t o a p i t cher or bow l , and upon the warm w i n e d e cant a bo t tl e o f p l a i n

soda-water.

This makes a delicious eff'ervescing drink.

Currant Shrub. (General rule for preparing). Take 1 quart of s t r ained currant juice. l

12 pounds of loaf sugar.

Boil it gen tl y e i ght o r t e n m i n u t es. skimming i t well; take it off; and when lukewarm, add half a gill o f brandy to every pint of sh r ub . B o t t l et i gh t . A little shrub mixed with ice water makes a delicious drink. Shrub may be made of cherry or raspberry juice by t his method, but the quant ity o f s ugar must be r e–

duced.

Brandy Shr ub . (To make three quarts.)

Take 2 quarts of brandy. 1 quart of Sherry.

H a v e l o c k T o b a g csg g Retail price,6d., 1/-4 l]6 per plug.