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

92

LIQUORS AND RATAFIAS.

273. . lva 1riqucur. This is very good, green bitters,which is obtained in Switzer– land out of the Acltillea JVIoschata, a shrub that grows on the highest Alps; it is of great aromatic odor and taste, and a great article for export. . 274. Juniµcr Qforoial. 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 h alf pounds of sugar in three-fourths of a qua rt of water; cork well; l.!t the mixture stand for a £ew days; filter and bottle. 275. tlatomsk!J. (SLOE RATAFIA.) 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 t ake 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 ~fter 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 sxrup; 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.) 276. £liimmcl. Fill three quarts of cognac or kirschwasser, six ounces of bro– ken caraway, and two-fifths of an ounce of star anise 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.