1933 The Bon Vivant's Companion by George A Zabriskie

The Bon Vivant's Companion

55

1 pint of sherry Yi pint of brandy

1 wineglasses ratafia* of raspberries 3 oranges and 1 lemon, cut in slices Some sprigs of green balm and of borage, and a small piece of rind of cucumber 2 bottles of German seltzer water 2 bottles of soda water Stir this together, and sweeten with capillaire or pounded sugar until it ferments; let it stand one hour, strain, and ice it well; it is then fit for use. Serve in small glasses. The same for Champagne Cup, champagne instead of claret, noyau instead of ratafia. This for a party of twenty persons; for smaller party reduce the proportions. To every pint of port wine allow 1 quart boiling water Y pound loaf sugar 1 lemon Crated nutmeg to taste Put the wine into a jug; rub some lumps of sugar *Every liqueur made by infusion is called ratafia, that is when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it. When this has taken place the liqueur is drawn off and sugar added to it; it is then filtered and bottled. PORT WINE NECUS