1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

LIQUORS AND RATAFIAS.

269. QfoglislJ fljop

lllatafia.

A wide-necked bottle is filled with ripe, dried cones of the

hop; sha ke them togeth er without pressing, infuse it with sher–

for four weeks ; strain .and mix it with a thin suga r syrup

of six ounces of sugar with half a pint of water; strain again ,

bottle and seal ; use either unmixed or with water as a tonic for

the stomach.

270. JrislJ ilsqucbauglJ.

- (SEE WHISKEY.)

This famous cordial, which the French call Scubac, is prepar–

ed in various ways.

One and one-fifth ounces of nutmeg , as much of cloves a nd

of cinnamon, two and one-third ounces of anise, as much of

ktimmel and coriander a re mashed; put this with four ounces of

licorice root,

quarts of rectified alcohol, a nd fo ur

and a half quarts of wa ter in the distilling a ppara tus ; color the

condensated liquor with saffron, a nd sweeten with sugar syrup.

271. '.2lnotrycr.

Infuse one ounce of g rated nutmeg , as much of cinnamon,

angelica, rhubarb a nd cassia ; one-third ounce of saffron , as much

of cardamom, cloves a nd mace; one-third ounce of coriander, as

much of anise and kiimmel, and three and one-third ounces of

licorice root in twenty-three quarts of brandy a fortnight; filter

the liquor; sweeten with sugar syrup, filter again and bottle ;

use after a few months.

272. '.2lnot1Jer.

smaller quantities this liquor is prepared by Irish h ouse–

wives as follows :

Infuse one pound of seedless raisins, half an ounce of grated

nutmeg, one-fourth of a n oun ce of pulverized cloves, as much of

cardamom, the peel of a sour o range rubbed off o n sugar, half a

pound of brown rock-candy, a nd a little saffro n tincture in two

qua rts of brandy a fortnight ; stir daily ; filter and bottle.