1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

63

CUEEANT SHEEB.-

153. Soda Negus,

A most refreshing and elegant beverage,particularly for those -who do not take pimch or grog after supper, is thus made: Put half a pint of port wine, with four lumps of sugar, three cloves, and enough grated nutmeg to cover a shil ling into a saucepan; warm it well, but do not suffer it to boil; pour it into a bowl or jug,and upon the wai-m wine decant a bottle of soda-water. You "will have an effer vescing 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 giU of brandy into each bottle, it will keep through the summer. It is delicious mixed with water. Irish or Monongahela whiskey will answer instead of the brandy,though not 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 oflump-sugar; strain through ajelly-bag.

156. Currant Shrub.

1 lb. of sugar. I pint ofstrained 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.