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LIQUORS AND RATAFIAS.
281. '.2lnotlJrr.
Three ounces of orange-peel, one-fourth ounce of vermouth,
one-fourth ounce of
Erythra!a Centaurzimz,
one-eighth ounce of
angelica root, one-fourth ounce of violet roots, one-fourth ounce
of
Carduus B enedictus,
one-eighth ounce of stick cinnamon, one–
eighth ounce of grated nutmeg; infuse these ingredients in two
quarts of cognac from two to three weeks; sweeten with one
pound of refined sugar, and bottle.
282.
~larasdJino.
One of the finest liquors which is prepared in Italy and Dal–
matia from the berry of the mahaleb cherry, equally excellent for
its odor and taste; this fruit is black, berry-like, flat above and
oval below; it tastes bitter, but contains a pit of great fragrance.
\Vhen these fruits are perfectly ripe, they are gathered, and
mashed together with the pits; best white honey of their own
weight is added; the fluid undergoes first a fermentation, and is
then subject to distillation. This first distillate has to lie for a
year; then it is distilled twice more, and is now a very delicious
liquor, which, however, is but the basis of the real maraschino
di Zara. Take, now, sugar one-third of the liquor's weight, dis–
solve it in one-third of its weight of water; refine this sugar
syrup by the.white of one egg or more; boil it to the consistency
of a thick syrup, filter through a flannel bag, and mix this with
the liquor; bottle, let the bottles lie for a year, and they are
filled then into the well-known straw-covered bottles that are
exported from Trieste, Austria.
There is a number of recipes to imitate this cordial, but we
must abstain from publishing them, as being too difficult to
prepare.
283.
.fillint 1riqucur.
Infuse.two handfuls of fresh mint leaves in two quarts of the
best brandy, three or four weeks, in a well-corked bottle, in the
sun or in a warm place; add a cold syrup of three-fourths to
one pound of sugar; filter and bottle.