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THE MIXICOLOGIST.
x6l
RECIPE FOR A HUNTING-FLASK.
As to the best compound for a hunting-flask it will
seldom be found that any two men perfectly agree; yet,
as a rule; the man who carries the largest, and is most
liberal with it to his friends, will be generally esteemed
the best concocter. Some there are who prefer to all
others a flask of gin into which a dozen cloves have been
inserted, while others, younger in age and more fantas
tic in taste, swear by equal parts of gin and noyeau, or
of sherry and maraschino. For our own part we must
admit a strong predilection for a pull at a flask contain
ing a well-made cold punch or a dry curacoa. Then
again, if we take the opinion of our huntsman, who (of
course) is a spicy fellow, and ought to be up in such
matters, he recommends a piece of dry ginger always
kept in the waistcoat pocket, and does not care afig for
anything else. So much for difference of taste; but as
we have promised a recipe, the one we venture to insert
is specially dedicated to the lovers of usquebaugh, or
"the crathur." It was a favorite of no less a man than
Robert Burns, and one we believe not generally known;
we therefore hope it will find favor with our readers, as
a wind-up to our brewings.
RECIPE.
To a quart of whiskey add the rinds of two lemons,
an ounce of bruised ginger, and a pound of ripe white
currants stripped from their stalks. Put these ingredi
ents into a covered vessel and let them stand for a few
days, then strain carefully, and add one pound of pow
dered loaf sugar. This may be bottled two days after
the sugar has been added.