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36
DRINKS
A
LA
MODE
May
Nectar.
German
Recipe.
Take
six
leaves
each
of
tarragon,
geranium,
milfoil,
and
pimpernel,
half
the
quantity
of
black
currant,
mint,
basil,
and
balsam
leaves.
Slice
a
lemon
and add
to
it
also
a
few
sprigs
of
lavender,
half
a
pound
of
castor
sugar,
twenty
leaves
of
balm,
fifteen
of
peppermint,
two
of
mild
sweet-scented
woodruff
with
the
blossom.
Put
these
into
a
large
china
bowl
and
pour
over
four
bottles
of
Niersteiner.
Let
this
mixture
sleep
for
a
couple
of
hours
before
it
is
drunk.
Mead.
Dissolve
a
pound
of
honey
in
three
quarts
of
water.
Boil,
skim,
and
reduce
to
half
a
gallon.
Fill
a
jug
with
it,
cover
it,
and
let
it
remain
undis-
turbed
for
three
days.
Nectar.
One
gallon
of
simple
syrup,
two
ounces
of
citric
acid,
and
a
quarter
of
an
ounce
of
caramel,
one-
eighth
of
an
ounce
of
essence
of
carmine
and
the
same
quantity
of
nectar.
Orangeade.
Make
a
syrup
by
boiling
six
ounces
of
loaf
sugar
in
half
a
pint
of
water
till
the
sugar
is
dis-
solved.
Pour
it
over
the
thin
yellow
rinds
of
two
small
oranges
and
let
them
infuse
for
three
hours.
Strain
the
juice
of
six
oranges
into
a
glass
jug
;
add