1925 Drinks Long & Short by Nina Toye and A H Adair

Drinks—Long and Short

63

BRANDY PEACHES Take large yellow or white freestone peaches, not too ripe. Scald them with boiling water, cover and let stand until the water is cold. Repeat this scalding then take out the peaches, lay them on a soft cloth, cover them over with another cloth and let them remain until perfectly dry. Now put them in stone jars or large glass bottles, and cover with brandy. Tie paper over the tops and let them remain this way one week. Then make a syrup, allowing one pound of granulated sugar and half-a-pint of water to each pound of peaches. Boil and skim the S3'rup, then put in the peaches and simmer until tender. Then take the peaches out and put them in glass bottles. Stand the syrup aside to cool. When cool, mix equal quantities of this syrup and the brandy in which you had the peaches. Pour this over the peaches and seal. Any brandy that is left,orany brandy and syrup,^should be bottled and kept for use in cocktails or cup. It is also excellent for pudding sauces. MAYBLOSSOM BRANDY Fill bottles three quarters full offreshly picked mayblossom—not stems or leaves. Fill up with brandy, cork and seal. Store for a month or six weeks,then strain off" the brandy, re-bottle and seal. This is an excellent substitute for peach brandy and of great use in cocktails or cup.

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