1936 The Artistry of Mixing Drinks by Frank Meier

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SHRUBS

SHRUBS ARE MADE OF BRANDY. RUM, SHERRY, LEMONS, ORANGES AND COOKED FRUIT SUCH AS CURRANTS, CHERRIES, RASPBERRIES AND SHOULD BE SERVED HOT LIKE GROGS. THEY CAN ALSO BE PREPARED COLD AND ARE DELIGHTFUL SUMMER DRINKS. fR

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BRANDY SHRUB In two-gallon pitcher or bigger contalnerronegallon of Brandy, the rinds of three Lemons, the juice of twelve Lemons, closely cover for forty-eight hours, then add two quarts of sweet Sherry, two pounds of Sugar dissolved In little water; mix well, strain through muslin bag, and bottle. RUM SHRUB In three-gallon pitcher or other container: one gallon of Rum, the juice of about ten pounds of cooked Currants, two pounds of Sugar dissolved In little water; closely cover for one week or more, mix well, strain through muslin bag, and bottle.

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BRANDY or

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RUM SHRUB (Cold) In tumbler: a piece of Ice, one glass of Shrub, fill with plain water or seltzer and serve.

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