Page:Jerry Thomas - The bar-tender's guide (1887).djvu/63

 

Take 2 quarts of quince juice.

4 quarts of Cognac brandy.

2½ pounds of white sugar.

12 ounces of bitter almonds, bruised.

1 pound of coriander-seeds.

36 cloves.

Grate a sufficient number of quinces to make two 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. This is a delightful liqueur, and can be relied upon, as it is from a recipe in the possession of a lady who is famous for concocting delicious potations.

 

Take 1 claret-glass of Port-wine.

½ tea-spoonful of powdered white sugar.

2 or 3 small lumps of ice.

Shake up well, strain into a small bar-glass, and serve with a little grated nutmeg on top.

 

Take 1 claret glass of Sherry wine.

½ tea-spoonful of fine white sugar.

2 or 3 small lumps of ice.

