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

THE BON VIVANT'S COMPANION

QUINCE LIQUEUR

Twelve ounces of bitter al monds, bruised. One pound of coriander seeds. Thirty-six cloves.

Two quarts of quince juice. Four quarts of Cognac brandy. Two and one-half pounds of white sugar.

Grate a sufficient number of quinces to make two quarts of juice, and squeeze them through a jelly bag. Mix the ingre dients all together, and put them in a demijohn, and shake them well every day for ten days. Then strain the liquid through a jelly bag till it is perfectly clear, and bottle for use. This is a delightful liqueur, and can be relied upon, as it is from a recipe in the possession of a lady who is famous for concocting delicious potations. Use large soda glass One and one-half pony glass Fill the glass one-third full of brandy. of vanilla ice cream. One pony glass maraschino or curaqao. Mix thoroughly, and fill the glass nearly full with plain soda. Grate a little nutmeg on top, and serve. • •• X ^ • WEST INDIA COUPEREE

...150...

SLEEPER

Six cloves. Six coriander seeds. One lemon.

One gill of old rum. One ounce of sugar. Two fresh raw eggs. One-half pint of water, 78