SHERRY SANGAREE.
59
Quince Liqueur.
(One-and-a-half gallons.)
- Take 2 quarts of quince juice.
- Take 4 quarts of Cognac brandy.
- Take 2½ pounds of white sugar.
- Take 12 ounces of bitter almonds, bruised.
- Take 1 pound of coriander-seeds.
- Take 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.
Port Wine Sangaree.
(Use medium bar-glass.)
- Take 1 claret-glass of Port-wine.
- Take ½ tea-spoonful of powdered white sugar.
- Take 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.
Sherry Sangaree.
(Use medium bar-glass.)
- Take 1 claret glass of Sherry wine.
- Take ½ tea-spoonful of fine white sugar.
- Take 2 or 3 small lumps of ice.
