1930 The Savoy Cocktail Book

SHRUBS

SHRUBS.

BRANDY SHRUB.

To the thin rinds of 2 Lemons and the juice of 5, add 2 quarts of Brandy ; cover it for 3 days, then add a quart of Sherry and 2 pounds of loaf Sugar, run it through a jelly bag and bottle it. Put 3 pints of Orange Juice and 1 pound of loaf Sugar to a gallon of Rum. Put all into a cask, and leave it for 6 weeks, when it will be ready for use. 1 Pint of Sugar. 1 Pint of Strained Currant Juice. Boil it gently for eight or ten minutes, skimming it well ; take if off and, when luke warm, add half a gill of Brandy to every pint of Shrub. Bottle tight. Strip the fruit, and prepare in a jar, as for jelly ; strain the juice, of which put two quarts to 1 gallon of Rum, and 2 pounds ofLump Sugar; strain through a jelly bag.

RUM SHRUB.

CURRANT SHRUB.

WHITE CURRANT SHRUB.

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