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

SHRUBS

RASPBERRY SHRUB

One quart of vinegar.

Three quarts of ripe rasp berries.

After standing a day,strain it, adding to each pint a pound of sugar,and skim it clear, while boiling about half an hour. Put a wineglass of brandy to each pint of the shrub, when cool. Two spoonfuls of this mixed with a tumbler of water, is an excellent drink in warm weather,and in fevers.

BRANDY SHRUB

To the thin rinds of two lemons, and the juice of five, add two quarts of brandy; cover it for three days, then add a quart of sherry and two pounds of loaf sugar,run it through a jelly bag, and bottle it.

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RUM SHRUB

Put three pints of orange juice and one pound of loaf sugar to a gallon of rum.Put all into a cask, and leave it for six weeks, when it will be ready for use.

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ENGLISH RUM SHRUB

To three gallons of best Jamaica rum,add a quart of orange juice, a pint of lemon juice, with the peels of the latter fruit cut very thin, and six pounds of powdered sugar. Let these be covered close,and remain so all night; next I2S