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Beverages
—
Alcoholic
Blackberry
Beverage
To
each
lb.
of
fruit
allow
1
lb.
of
loaf
or
preserving
sugar
and
1
tablespoonful
of
cold
water;
brandy.
Place
the
fruit,
sugar
and
water
in
a
large
jar
with
a
close-fitting
cover,
stand
the
jar
in
a
saucepan
of
boiling
water,
and
cook
gently
for
2
hours.
Strain
the
juice,
measure
it,
put
it
into
a
preserving
pan
or
stew-pan
(preferably
an
enam-
eled
one),
and
boil
gently
for
20
minutes,
skimming
care-
fully
meanwhile.
To
each
pint
of
syrup
add
a
small
glass
of
brandy;
let
the
whole
become
quite
cold,
then
bottle
for
use.
Brandy Mint
Julep
Brandy,
1
wineglass;
sugar,
1
lump;
fresh
mint,
1
of
2
small
sprigs;
orange,
1
thin
slice;
pineapple,
1
thin
slice;
crushed
ice.
Put
the
lump
of
sugar
into
a
glass,
and
dis-
solve
ifc
in
a
few
drops
of
cold
water;
add
the
brandy,
mint,
and
a
little
crushed
ice.
On
the
top
place
a
small
piece
of
orange
and
a
small
piece
of
pineapple,
and
serve.
Note.
—
Gin
or
whiskey
mint
julep
may
be
made
by
sub-
stituting
these
spirits
for
the
brandy.
Brandy
Smash
Water,
1
tablespoonful;
white
sugar,
J^
tablespoonful;
brandy,
1
wineglass;
fill
the
tumbler
two-thirds
full
of
shaved
ice,
put
in
2
sprigs
of
mint;
put
2
small
pieces
of
orange
on
top.
Catawba
Syrup
1.
—
Simple
syrup,
1
pt.;
Catawba
wine,
1
pt.
2.
—
Catawba
wine,
2
qt.;
citric
acid,
2
oz.;
simple
syrup,
2
gal.
Champagne
1.
—
Tart
wine,
2
pt.;
brandy,
2
oz.;
sherry,
1
oz.;
granulated
sugar,
3
lb.
Dissolve
the
sugar
without
heat.
2.
—
Tart
wine
(California
will
answer),
2
qt.;
cognac,
4
oz.;
sherry,
2
oz.;
granulated
sugar,
6
lb.
Dissolve
the
sugar
in
the
wine
without
heat.
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