1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

Shrubs

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CHERRY SHRUB

Pick ripe acid cherries from the stem, and put them in an earthen pot; place that in an iron pot of water; boil till the juice is extracted; strain it through a cloth thick enough to retain the pulp,and sweeten it to your taste. When perfectly clear, bottle it, sealing the cork. By first putting a gill of brandy into each bottle, it will keep through the summer.It is delicious mixed with water.Irish or Monongahela whiskey will answer instead of brandy,though not as good.

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WHITE CURRANT SHRUB

Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to one gallon of rum,and two pounds of lump sugar; strain through a jelly bag.

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CURRANT SHRUB

One pint of strained currant juice.

One pint of sugar.

Boil it gently eight or ten minutes, skimming it well; take it off and,when lukewarm,add half a gill of brandy to every pint of shrub. Bottle tight.

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