1891 Cocktail Botthby's American Bar-Tender

. .._ ...--....i .....--. ~__§)]@_~

273.

274. BRANDY SHRUB. Into a vessel containing two quarts of cognac, place the juice of six good Sicily lemons and the peel of three. Cover for a few days, and add one quart of sherry and one and a half pounds of sugar. Strain through a jelly bag, and then bottle. CHERRY SHRUB. Place any quantity of cherries in an earthen pot, and place this pot in a large kettle of water. Cook over slow fire until all the juice is subtracted from the fruit; strain through muslin bag, sweeten to taste, and bottle with a. glass of any kind of liquor in each bottle. CURRANT SHRUB. To one pint of currant juice add sweetening to taste. Boil gently for five or six minutes, skimming the while. When luke-warm add a wineglassful of liquor (whichever kind you prefer), and bottle. 275. 276.

RUM SHRUB. ENGLISH STYLE.

277.

To one quart of the juice of sour oranges add sugar to taste and one quart of Jamaica rum. This drink must be put away in a cool place for some weeks before using, as it improves with age.

278. SHRUBS OF ALL KINDS May be properly prepared by substituting one liquor or one kind of fruit for another, and following the directions in the preceding recipes.