1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

90

LIQUORS AND RATAFIAS.

265. Qfilingcr Qioroial. . In a large, wide-necked bottle place one and a half ounces of pulverized ginger; infuse this in a quart of cognac, well corked, for from two to three days; stir now and then; strain through a flannel, and add a syrup of one pound of sugar cleared and refined in one g ill of water; filter again; cork well. The English often add to the pulverized ginger one pound of mashed black or white turrants that secures a very delicious taste. 266. Qfilingcr.ettc. One pound of very ripe black currants are cleaned from their stalks, and infused with one quart of g in, a nd the rind of a thin– ly peeled lemon three days in a well-corked bottle; strain the liquor into a nother bottle; add half an ounce of pulverized gin– ger, and one pound of granul ated sugar; place the bottle in a sunny spot; shake it daily; strain the liquor once more into smaller bottles, cork well, and let them lie for a while before usmg. 267. ®r.cnobh~ t tatafia. Mash a quantity of very ripe sour cherries with a wooden masher, pits included; let the mash soak forty-eight hours in a clean wooden tub~ then squeeze the juice. Refine the sugar, two pounds to e_very six or seven quarts, add the sugar syrup to the juice, o ne-third ounce of cloves, two-thirds of a n ounce of broken cinnamon, two handfuls of fresh sour cherry leaves, and six quarts of cognac; pour everything into a small cask, which, while daily sha ken, has to lie four to six weeks; bottle the rata– fia after filtering; use after a while. 268. fljiµ ll:iqucur. Infuse one and a half pounds of fresh, well-cleaned hips, cut into pieces, in one quart of kirschwasser a fortnight in a warm place; refine and clear six ounces of sugar in half a pint of boil– ing water ; let this get cool, a nd mix it with the liquor; strain it through blotting-paper, and bottle it.