Ratafia d’Anis. See (Liqueur) Cordial, Aniseed.
Ratafia de Baume de Tolu. From balsam of Tolu, 1 oz.; rectified spirit, 1 quart; dissolve, add water, 3 pints; filter, and further add of white sugar, 11⁄2 lb. Pectoral and traumatic.
Ratafia de Brou de Noix. From young walnuts with soft shells (pricked or pierced), 60 in no.; brandy, 2 quarts; mace, cinnamon, and cloves, of each 15 gr.; digest for 8 weeks; press, filter, add of white sugar, 1 lb.; and keeping it for some months before decanting it for use. Stomachic.
Ratafia de Cacao. Syn. R. DE CHOCOLAT. From Caracca cacao-nuts, 1 lb.; West Indian do., 1⁄2 lb.; (both roasted and bruised;) proof spirit, 1 gall.; digest for 14 days, filter, and add, of white sugar, 21⁄2 lbs.; tincture of vanilla, 1⁄2 dr. (or shred of vanilla may be infused with the nuts in the spirit instead); lastly, decant in a month, and bottle it.
Ratafia de Café. From coffee, ground and roasted, 1 lb.; brandy or proof spirit, 1 gall.; sugar, 2 lbs. (dissolved in); water, 1 quart; as last.
Ratafia de Cassis. From black currant juice, 1 quart; cinnamon, 1 dr.; cloves and peach kernels, of each 1⁄2 dr.; brandy, 1 gall.; white sugar, 3 lbs.; digest for a fortnight, and strain through flannel.
Ratafia de Cerise. From Morello cherries, with their kernels bruised, 8 lbs.; brandy or proof spirit, 1 gall.; white sugar, 2 lbs.; as last.
Ratafia de Chocolat. Ratafia de cacao (see above).
Ratafia de Coings. From quince juice, 3 quarts; bitter almonds, 3 dr.; cinnamon and coriander seeds, of each 2 dr.; mace, 1⁄2 dr.; cloves, 15 gr. (all bruised); rectified spirit, (quite flavourless), 1⁄2 gall.; digest for a week, filter, and add of white sugar, 31⁄2 lbs.
Ratafia de Crème. From crème de noyeau