58 / 204
see paces I to 6.
167. Sleeper.
To a gill of old rum add one ounce of sugar, two
yolks of eggs, and the juice of half a lemon; boil half a
])int of water with six cloves, six coriander seeds, and a
bit of cinnamon; whisk all together, and strain them
into a tumbler.
168. Vermouth Frappe.
(Use large bar glass.)
pony vermouth,
glass filled with shaved ice, fill up with cold Seltzer
water.
169.
1
Claret and Champagne Cup.
(For a partj'of twenty.)
3 bottles of claret.
y'i pint of Curacoa.
1 do. sherry.
Yz do. brandy.
2 wine-glasses *ratafia of raspberries.
3 oranges and i lemon, cut in slices.
Some sprigs of green balm,and of borage, a small
iece of rind of cucumber.
2 bottles of German Seltzer water.
3 do. soda-water.
Stir this together, and sweeten with capillaire or
pounded sugar, until it ferments; let it stand one hour,
strain it, and ice it well; it is then fit for use. Serve in
small glasses.
» 170. Ratafias. Every liqueur made by infusions i5 called raO-
fin; that is, when the spirit is made to imbibe thoroughly the aro
matic flavor and color of the fruit.steeped in it; when this has
1.lace, the liqueur is drawn off, and sugar added to it; it is then filter.
,d and bottled. See recipe in"The Manual for the Manufacture
ofCordials, etc in the latter part of this work