1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

92 A COMPLETE BUFFET MANUAL,OR

SANTA CRUZ SOUR. (Use small bar glass.)

1 large teaspoonful of powdered white sugar dis solved in a little Apollinaris or Seltzer water. 3 dashes of lemon juice. 1 wine-glass of Santa Cruz rum. Pill the glass full of shaved ice, shake up and strain into a claret wine glass, ornament with orange and berries in season. BRANDY SHRUB. (Use bowl—to make 8 quarts.) 6 lbs. of loaf sugar, dissolve well with a bottle of plain soda. 5 quarts of old brandy. 3 quarts of sherry. 12 lemons. Peel the rind of 5 lemons; add the juice of the other 7 lemons and mix with brandy into the bowl, cover it close for 5 days, then add the sherry and sugar, strain through a bag, and bottle.

CURRANT SHRUB. (Use a bowl for mixing; general rule for preparing.)

1 quart of currant juice. 1^4 lbs. of loaf sugar.

Boll it gently 8 or 10 minutes, skimming it well; take it off, and when lukewarm,add % gill of brandy to every pint of shrub. Bottle tight. Mix a little shrub with ice water and you will have a delicious drink. Shrub may be made of cherry or raspberry juice by this method, but the quantity of sugar must be reduced.