1896 Fancy Drinks and Popular Beverages by the Only William

IOI

LIQUORS AND RATAFIAS.

304. Saffron iiqnor. In a big, well-corked jug half an ounce of best saffron, one– fourth of a pound of pulverized sugar, half an ounce of broken cinnamon, half an ounce of cloves, half an ounce of Jamaica pepper, half an ounce of nutmeg (cloves, pepper, and nutmeg roughly pulverized), one ounce of sweet almonds, one-fourth of a n ounce of bitter ones (both skinned and mashed with a little alcohol), one ounce of caraway, are infused in three-fourths of a quart of water and as much of the best brandy, for a fortnight; strain until perfectly clear, bottle, cork and seal; let them lie in the cellar-the longer, the better. 305. .5tomcrc~ C!tssence. One and a half pounds of cortex Chi'na:, six ounces of curac;ao peel, one ounce of jlores Cassi'ce are infused in four quarts of cognac from two to three weeks; filter the fluid, sweeten with two pounds of refined sugar, and bottle. (The sweetening may be omitted.) 306. £trnwberr!J iiqnor. Fill into a large glass jar one pound of fresh strawberries, half a pound of white rock-candy (pulverized), and one and a half quarts of cognac; cork and seal well; let it stand in the sun for five weeks; shake daily, then strain the liquor through blot– ting-paper, and bottle. 307. 5wrct