1896 Fancy Drinks and Popular Beverages by the Only William

94

LIQUORS AND RATAFIAS.

281. '.2lnotlJrr. Three ounces of orange-peel, one-fourth ounce of vermouth, one-fourth ounce of Erythra!a Centaurzimz, one-eighth ounce of angelica root, one-fourth ounce of violet roots, one-fourth ounce of Carduus B enedictus, one-eighth ounce of stick cinnamon, one– eighth ounce of grated nutmeg; infuse these ingredients in two quarts of cognac from two to three weeks; sweeten with one pound of refined sugar, and bottle. 282. ~larasdJino. One of the finest liquors which is prepared in Italy and Dal– matia from the berry of the mahaleb cherry, equally excellent for its odor and taste; this fruit is black, berry-like, flat above and oval below; it tastes bitter, but contains a pit of great fragrance. \Vhen these fruits are perfectly ripe, they are gathered, and mashed together with the pits; best white honey of their own weight is added; the fluid undergoes first a fermentation, and is then subject to distillation. This first distillate has to lie for a year; then it is distilled twice more, and is now a very delicious liquor, which, however, is but the basis of the real maraschino di Zara. Take, now, sugar one-third of the liquor's weight, dis– solve it in one-third of its weight of water; refine this sugar syrup by the.white of one egg or more; boil it to the consistency of a thick syrup, filter through a flannel bag, and mix this with the liquor; bottle, let the bottles lie for a year, and they are filled then into the well-known straw-covered bottles that are exported from Trieste, Austria. There is a number of recipes to imitate this cordial, but we must abstain from publishing them, as being too difficult to prepare. 283. .fillint 1riqucur. Infuse.two handfuls of fresh mint leaves in two quarts of the best brandy, three or four weeks, in a well-corked bottle, in the sun or in a warm place; add a cold syrup of three-fourths to one pound of sugar; filter and bottle.