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SHERRY SANGAREH.
Take 2 quarts of quince juice.
Port
W'ine
Sangaree.
(U:se medium bar-glass.)
Take 1 claret-glass of Port-wine.
2 or 8 small lumps of ice.
Quince Liqueur.
,
(One-and-a-half gallons).
4 quarts of Cognac brandy.
2~i pounds of white sugar.
12 ounces of bitter almonds,
brui8ed.
1 pound of coriander-seeds.
86 cloves.
Grate a suScient number of qu i nces to make t wo
quarts of juice, and squeeze them through a jelly-bag.
Mix the ingredients all together, and put them into a
demijohn, and shake well every day for ten days. Then
strain the liquid through a jelly-bag till it is perfectly
clear, and bottle for use. Th i s is a delightful li queur,
a nd can be relied upon, as it is f rom a r e c ipe i n t h e
possession of a l ad y wh o i s f amous for concocting
delicious potations.
Shake up well, strain int o a smal l b a r - glass, and
serve with a little grated nutmeg on top.
Sherry Sangaree.
(Use medium bar-glass.)
Take 1 claret glass of Sherry wine.
2 tea-spoonful of 6ne white sugar.
2 or three small lumps of ice.
z' tea-spoonful of powdered white sugar.
Ha ~ e l o c R T o b a e e o a
a ~ail pr i ce,GD.,]/- ~]/6 pcrp]pg