1892 The flowing bowl when and what to drink (1892, c1891)

LIQUORS AND RATAFIAS.

273. 3m

Ciqueur. This is very good, green bitters, which is obtained in Switzer- land out of the Achillea Moschata, a shrub that grows on the highest Alps; it is of great aromatic odor and taste, and a great article for export. 274. lumper CorMal. Mash slightly half a pint of fresh juniper berries; infuse it with four quarts of cognac a fortnight in a large glass bottle ; expose it to the sunlight; filter; mix with a syrup of one and a half pounds of sugar in three-fourths of a quart of water; cork well; let the mixture stand for a few days; filter and bottle. After you have plucked, at the end of September a sufficient quantity of very ripe sloes, spread them on a sheet of paper, lay them one day in the sun, then take the pits out, wash them and dry them in the sun. For each half a pint of pits take one quart of cognac; break the pits, and put shells and pits in the cognac; let it stand for six weeks; shake now and then. Filter after this time, and fill into a large, flat tureen, then boil for each quart of liquor three pounds of loaf-sugar over a fast fire to a brownish syrup; add this carefully, while stirring, to the liquor; continue stirring until both liquids are well mixed, bottle, cork and seal. (The longer you let it lie, the better your liquor will become.) Fill three quarts of cognac or kirschwasser, six ounces of bro- ken caraway, and two-fifths of an ounce of star am'se into a glass bottle, close it with a bladder, and place it in a pot partly filled with cold water; now heat this, and let boil for half an hour; take the pot from the fire, and let the bottle get cool in the water, then sweeten the liquor with two pounds of refined sugar; filter, bottle and cork well. 276. Kummel. 275. Kajotoskn. (SLOE RATAFIA.)

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