1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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AJ'PBNDIX.

441. Ratafias,

Every liqneur made by infusions is called ratafia; that is, when the spirit is made to imbibe thoroughly the aro matic flavor and color ofthe fruit steeped in it; when this has taken place the liquor is drawn ofi^ and sugar added to it; it is then filtered and bottled. 442. Ratafia of Cherries. Wild cherries, 10 lbs.; Morello cherries, 10 lbs.; cinna mon,2 drachms; mace,2 drachms; brandy,8 pints; straw berries,2lbs.; raspberries,2lbs.; corianders,4ounces,and 4 ounces ofsugar 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 jnnt 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, 16 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'e, and give them one boil; when cold measure the juice; and when you have 15 pints add youi peach leaves, cinnamon, and cloves, which must have been 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.

444. Ratafia from four Fruits. Morello cherries, 8 lbs.; wild cherries,6 lbs.; raspber