1933 American Bar Guide by R C Miller

153. Soda Negus A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper, is thus made: ' Put half a pint of port wine, with four lumps of sugar, !hree cloves, and enough grated nutmeg to cover a shilling, mto a saucepan; warm it well, but do not suffer it to boil; pour it into a bowl or jug, and upon the warm wine decant a bottle of soda-water. You will have an effervesc– ing and delicious negus by this means. ' . ·' 154. Cherry Shrub Pick ripe acid cherries from the stem, 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 Monogahela whiskey will answer instead of the brandy, though qot as good. 155. 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.

156. Currant Shrub

1 lb. of sugar. 1 pint of strained currant juice. . 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. 46