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

61

ENGLISH KEM SHRUB.

157. Raspberry Shrub.

1 quart of vinegar. S 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 hall an hour. Put a wine-glass of brandy to each pint of the Bhrub, 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 ajeUy-bag, and bottle it. 159, Rum Shrub. Put three pints of orange juice, and one pound of loaf- eugar to a gallon of rum. Put all into a cask,and leave it for six weeks,when it wiU be ready for use. 160. English Rum Shrub. To three gaUons of best Jamaica rum,add a quart of orange juice, a pint of lemon juice', with the peels of the latter fruit cut very tliin, and six pounds of powdered white sugar. Let these be covered close, and remain so aU night; next day boil three pints of fresh milk,and let it get cold, then pour it on the sjpirit 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 aa each is filled.