1895 American Bar-Tender by R. C. Miller

see paces I to 6.

167. Sleeper. To a gill of old rum add one ounce of sugar, two yolks of eggs, and the juice of half a lemon; boil half a ])int of water with six cloves, six coriander seeds, and a bit of cinnamon; whisk all together, and strain them into a tumbler.

168. Vermouth Frappe. (Use large bar glass.)

pony vermouth, glass filled with shaved ice, fill up with cold Seltzer

water.

Claret and Champagne Cup. (For a partj'of twenty.)

169.

3 bottles of claret. y'i pint of Curacoa. 1 do. sherry. Yz do. brandy.

2 wine-glasses *ratafia of raspberries. 3 oranges and i lemon, cut in slices. Some sprigs of green balm,and of borage, a small iece of rind of cucumber. 2 bottles of German Seltzer water. 3 do. soda-water. Stir this together, and sweeten with capillaire or pounded sugar, until it ferments; let it stand one hour, strain it, and ice it well; it is then fit for use. Serve in small glasses. » 170. Ratafias. Every liqueur made by infusions i5 called raO- fin; that is, when the spirit is made to imbibe thoroughly the aro matic flavor and color of the fruit.steeped in it; when this has 1.lace, the liqueur is drawn off, and sugar added to it; it is then filter. ,d and bottled. See recipe in"The Manual for the Manufacture ofCordials, etc in the latter part of this work

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