1919 Home made beverages

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Beverages

Alcoholic

Blackberry Beverage To each lb. of fruit allow 1 lb. of loaf or preserving sugar and 1 tablespoonful of cold water; brandy. Place the fruit, sugar and water in a large jar with a close-fitting cover, stand the jar in a saucepan of boiling water, and cook gently for 2 hours. Strain the juice, measure it, put it into a preserving pan or stew-pan (preferably an enam- eled one), and boil gently for 20 minutes, skimming care- fully meanwhile. To each pint of syrup add a small glass of brandy; let the whole become quite cold, then bottle for use. Brandy Mint Julep Brandy, 1 wineglass; sugar, 1 lump; fresh mint, 1 of 2 small sprigs; orange, 1 thin slice; pineapple, 1 thin slice; crushed ice. Put the lump of sugar into a glass, and dis- solve ifc in a few drops of cold water; add the brandy, mint, and a little crushed ice. On the top place a small piece of orange and a small piece of pineapple, and serve. Note. — Gin or whiskey mint julep may be made by sub- stituting these spirits for the brandy. Brandy Smash Water, 1 tablespoonful; white sugar, J^ tablespoonful; brandy, 1 wineglass; fill the tumbler two-thirds full of shaved ice, put in 2 sprigs of mint; put 2 small pieces of orange on top. Catawba Syrup 1. — Simple syrup, 1 pt.; Catawba wine, 1 pt. 2. — Catawba wine, 2 qt.; citric acid, 2 oz.; simple syrup, 2 gal. Champagne 1. — Tart wine, 2 pt.; brandy, 2 oz.; sherry, 1 oz.; granulated sugar, 3 lb. Dissolve the sugar without heat. 2. — Tart wine (California will answer), 2 qt.; cognac, 4 oz.; sherry, 2 oz.; granulated sugar, 6 lb. Dissolve the sugar in the wine without heat. 198