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

LIQUORS AND RATAFIAS.

269. QfoglislJ fljop lllatafia. A wide-necked bottle is filled with ripe, dried cones of the hop; sha ke them togeth er without pressing, infuse it with sher– ry for four weeks ; strain .and mix it with a thin suga r syrup of six ounces of sugar with half a pint of water; strain again , bottle and seal ; use either unmixed or with water as a tonic for the stomach. 270. JrislJ ilsqucbauglJ. - (SEE WHISKEY.) This famous cordial, which the French call Scubac, is prepar– ed in various ways. One and one-fifth ounces of nutmeg , as much of cloves a nd of cinnamon, two and one-third ounces of anise, as much of ktimmel and coriander a re mashed; put this with four ounces of licorice root, twenty-thr.ee quarts of rectified alcohol, a nd fo ur and a half quarts of wa ter in the distilling a ppara tus ; color the condensated liquor with saffron, a nd sweeten with sugar syrup. 271. '.2lnotrycr. Infuse one ounce of g rated nutmeg , as much of cinnamon, angelica, rhubarb a nd cassia ; one-third ounce of saffron , as much of cardamom, cloves a nd mace; one-third ounce of coriander, as much of anise and kiimmel, and three and one-third ounces of licorice root in twenty-three quarts of brandy a fortnight; filter the liquor; sweeten with sugar syrup, filter again and bottle ; use after a few months. 272. '.2lnot1Jer. In smaller quantities this liquor is prepared by Irish h ouse– wives as follows : Infuse one pound of seedless raisins, half an ounce of grated nutmeg, one-fourth of a n oun ce of pulverized cloves, as much of cardamom, the peel of a sour o range rubbed off o n sugar, half a pound of brown rock-candy, a nd a little saffro n tincture in two qua rts of brandy a fortnight ; stir daily ; filter and bottle.