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

CDEEANT SHKTrB.T

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153. Soda Negus.

A most refreshing and elegant beverage,particularly for those 'uho do not take punch 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 ui^on the warm Avino decant a bottle of soda-water. You tvill have an efl'er- vescing and delicious negus by this means. 154. Clieiry Shrub. Pick ripe acid cherries from the stem, put them in an earthen pot; place that in an iron pot of Avater; boil till the juice is extracted; strain it through a cloth thick enough to retain the pulp, and SAveeten it to your taste. "When perfectly clear, bottle it, sealing the cork. By first putting a gill of brandy into each bottle, it Avill keep through the summer. It is delicious mixed Avith Avater. Irish or Monongahela Avhiskey will ansAver 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, <>f which put tivo quarts to one gallon of rum, and tAVO pounds oflump-sugar; strain through ajelly-bag,

156. Currant Shrub.

1 lb. of sugar. 1 pint ofstrained currantjuice.

Boil it gently eight or ten minutes,skimming it well; take it off, and Avhen lukeAvarm,add half a gill of brandy to every pint of shrub. Bottle tight.