1862 The Bartender's Guide price $2,50 by Jerry Thomas

228

APPENDIX.

441.

Ratafias,

Every liqueur made by infusions is called ratafia ;

that

made to imbibe thoroughly the aro-

when the spirit is

is,

when this

tnatic flavor and color of the fruit steeped in it ;

drawn off, and sugar added to

lias taken place the liquor is

it is then filtered and bottled.

it ;

442. Ratafia of Cherries.

Wild cherries, lO lbs.; Morello cherries, 10 lbs. ;

cinna-

mon, 2 drachms ;

mace, 2 drachms ;

brandy, 8 pints ;

straw-

corianders, 4 ounces, and

raspberries, 2 lbs. ;

berries, 2 lbs. ;

4 ounces of sugar to every pint of juice. Crush the fruit strain the juice through a sieve, and pound the stones, corianders, cinnamon, and mace, separately, and infuse the whole in a jar. To every pint of juice add 4 ounces of sugar ; let it steep for a month ; filter it, and bottle for

443. Another Ratafia of Cherries.

Juice of Morello cherries, 15 pints; peach leaves, 1 lb. brandy, 14 pints; cinnamon, 3 drachms; cloves, 1 drachm; sugar, 8 lbs. Crush and strain through a sieve the pulp of your cherries ; pound the stones ; put them altogether in a pan on the fii'C, and give them one boil ; when cold measure the juice; and when you have 15 pints add your peach leaves, cinnamon, and cloves, which must have beeu previously bruised in a mortar, the sugar and brandy being ' added ; put the whole into a jar ; leave it for a month draw it off, and bottle it.

Ratafia firom four Fruits.

444.

raspber

Morello cherries, 8 lbs. ;

wild cherries, 6 lbs. ;