1933 American Bar Guide by R C Miller

157. Raspberry Shrub

1 quart of vinegar. 3 quarts of ripe raspberries.

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 wine-glass 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. 158. 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. 159. Rum Shrub l?ut three pints of orange juice, and one pound of loaf– sugar to a gallon of rum. l?ut all into a cask, and leave it for six weeks, when it will be ready for use. 160. English Rum Shrub To three gallons 0£ 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 0£ powdered white sugar. Let these be covered close, and remain so all night; next day boil three pints of fresh milk, and let it get cold, then pour it on the spirit and juice, mix them well, and let it stand for an hour. Filter it through a flannel bag lined with blotting paper, into bottles; cork down as soon as each is filled. 47