177 / 374
DRINKS,
177
L'eau
clairette
de
grenade
is
the
most
agreeable
of
Ratafias,
but has
an
astringent
property.
L'eau
clairette
de
coings
is
still
more
estimable
than
the
preceding)
and
imparts
a
new
activity
to
the
limbsi
Eau
clairette
de
Chamberri
should
be
made
of
the
ripest
black
grapes,
a
small
quantity
of
spirit
of
wine,
a
little
sugar,
and
other
ingredients.
In
addition
to
giving
an
appetite,
it
rejoices
the
heart.
The
longer
it
is
kept,
as
in
the case
with
all
Ratafias,
the
better.
The
white
Ratafias,
or
Hypoteques,
should
be
mixed
with
cinnamon,
mace,
cloves,
and
coriander.
Under
these
circumstances
they
render
the
blood
balsamic
The
best
fruits
for
white
Ratafias
are
oranges,
peaches,
and
apricots.
Curafoa
derives
its
name
from
the
group
of
small
islands
in
the
West
Indies,
situated
near
the
north
shore
of
Venezuela,
in
the
Caribbean
Sea.
The
liqueur
is
made
in
these
islands
by
the
Dutch.
It
is
also
made
at
Amsterdam
from
orange
peel
imported
from
the
Cura^oas.
The
bitter
orange
used
is
the
Citrus
bigaradia.
It
is
commonly
obtained
by
digesting
orange
peel
in
sweetened
spirits,
and
flavouring
with
cinnamon,
cloves,
or
mace.
The
spirits
employed
are
usually
reduced
to
nearly
56
under
proof,
and
each
gallon
contains
about
3
J
pounds
of
sugar.
Curapoa
varies
in
colour.
The
darker
is
produced
by
powdered
Brazil
wood,
mellowed
by
caramel.
Parfait
Amour
is
a
liqueur
composed
of
several
ingredients,
such
as
citron,
clove,
muscat,
and
others.
M
V^