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30 Home-made Beverages.
Curasao.
Put 4 oz. thinly pared orange rind into a jar,
pour over it 3 gills of boiling water, and when
cold add2quarts of brandyand infuse fora fort
night, shaking the jar daily. Boil one and a
half poundsof purecanesugarand3gillsof water
to a thick syrup, add the filtered brandy and
a few drops of yellow colouring if necessary,
then store in airtight bottles.
Currant Brandy.
Infuse4lb. of red or white currants, 6 cloves,
2 inches of bruised cinnamon, and 3 lb. of
crushed sugar candy in 3 quarts of good brandy
for a month,then filter, and bottle.
Currant Champagne.
Boil 3 gallons of water and 8 lb. of pure cane
sugar together for ten minutes, skimming when
necessary. Then pour into a tub over 2 quarts
of bruised and stripped white currants and the
same quantity of red ones. Stir well and when
lukewarm add a gill of good yeast. Cover over,
and leave the wine for two or three days, then
strain into a cask and when the fermentation
is ended, add an ounce of dissolved isinglass.
Bung tightly and leave for 8 months before
bottling.
Currant Ratafia.
Bruise 5 pints of sound ripe red or white
currants, and put them into a jar with an inch
of bruised cinnamon,2oz. blanched and pounded
bitter almonds, 3 lb. crushed sugar candy, a
blade of mace, and a gallon of good brandy.
Cover the jar tightly and infuse for three months,
then filter and bottle.
Currant Shrub.
Well bruise 8 lb. of white currants, strew over
them 8oz.cane castor sugar and leave until next
day, then strain the juice, measure it, and put
it into a jar with a pint of good old Jamaica
rum, and 6 oz. crushed sugar candy to every
pint of juice. Let it stand for two days, then
filterinto bottlesand cork and sealthem securely.
Currant Syrup.
See recipe for Cranberry Syrup.