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90

The Complete Bu ffet Guide, or

SANTA CRUZ SOUR.

(Use small bar glass.)

I

large teaspoonful of powdered white sugar dis·

solved in a little Apollinaris or Seltzer water.

3 dashes of lemon juice.

1

wine-glass of Santa Cruz rum.

Fill the glass full of shaved ice, shake up and

strain into a claret wine-glass, ornament with orange

and berries in season.

BRANDY SHRUB.

.

(Use bowl-to make 8 quarts.)

6 lbs. of loaf sugar, dissolve well with a bottle of

plain soda.

5

quarts of old brandy.

3 quarts of sherry.

12

lemons.

Peel the rind of

5

lemons; add the juice of the

other 7 lemons and mix with brandy into the bowl ,

cover it close for

5

days, then

a~d

the sherry and

sugar, strain through a bag, and bottle.

CURRANT SHRUB.

(Use a bowl for mixing ; general rule for preparing.)

1

quart of currant juice.

1

J{

lbs. of loaf sugar.

Boil it gently 8 or

10

minutes , skimming it well;

take it off, and when lukewarm, add

J{

gill of brandy

to every pint of shrub . Bottle

t~ght.

Mix a little shrub with ice water and you will h a ve

a

delicious driflk. Shrub may be made of ch er ry or