1892 Drinks of the world

DRINKS,

177

L'eau clairette de grenade is the most agreeable of Ratafias, but has an astringent property. L'eau clairette de coings is still more estimable than the preceding) and imparts a new activity to the limbsi Eau clairette de Chamberri should be made of the ripest black grapes, a small quantity of spirit of wine, a little sugar, and other ingredients. In addition to giving an appetite, it rejoices the heart. The longer it is kept, as in the case with all Ratafias, the better. The white Ratafias, or Hypoteques, should be mixed with cinnamon, mace, cloves, and coriander. Under these circumstances they render the blood balsamic The best fruits for white Ratafias are oranges, peaches, and apricots. Curafoa derives its name from the group of small islands in the West Indies, situated near the north shore of Venezuela, in the Caribbean Sea. The liqueur is made in these islands by the Dutch. It is also made at Amsterdam from orange peel imported from the Cura^oas. The bitter orange used is the Citrus bigaradia. commonly obtained by digesting orange peel in sweetened spirits, and flavouring with cinnamon, cloves, or mace. The spirits employed are usually reduced to nearly 56 under proof, and each gallon contains about 3 J pounds of sugar. Curapoa varies in colour. The darker is produced by powdered Brazil wood, mellowed by caramel. Parfait Amour is a liqueur composed of several ingredients, such as citron, clove, muscat, and others. M It is

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