1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE

36

May Nectar. German Recipe.

Take six leaves each of tarragon, geranium, milfoil, and pimpernel, half the quantity of black currant, mint, basil, and balsam leaves. Slice a lemon and add to it also a few sprigs of lavender, half a pound of castor sugar, twenty leaves of balm, fifteen of peppermint, two of mild sweet-scented woodruff with the blossom. Put these into a large china bowl and pour over four bottles of Niersteiner. Let this mixture sleep for a couple of hours before it is drunk. Mead. Dissolve a pound of honey in three quarts of water. Boil, skim, and reduce to half a gallon. Fill a jug with it, cover it, and let it remain undis- turbed for three days. Nectar. One gallon of simple syrup, two ounces of citric acid, and a quarter of an ounce of caramel, one- eighth of an ounce of essence of carmine and the same quantity of nectar. Orangeade. Make a syrup by boiling six ounces of loaf sugar in half a pint of water till the sugar is dis- solved. Pour it over the thin yellow rinds of two small oranges and let them infuse for three hours. Strain the juice of six oranges into a glass jug ; add