and sherry, of each 1⁄4 pint; capillaire, 1⁄2 pint; fresh cream, 1 pint; beaten together.
Ratafia de Curaçoa. Curaçoa.
Ratafia de Framboises. Raspberry cordial.
Ratafia de Genièvre. From juniper berries (each pricked with a fork), 1⁄4 lb.; caraway and coriander seed, of each 40 gr.; finest malt spirit (22 u. p.), 1 gall.; white sugar 2 lbs.; digest a week, and strain with expression.
Ratafia de Grenoble. From the small wild black cherry (with the kernels bruised), 2 lbs.; proof spirit, 1 gall.; white sugar, 3 lbs.; citron peels, a few grains; as before.
Ratafia de Grenoble, de Teyssère. From cherries (bruised with the stones), 1 quart; rectified spirit, 2 quarts; mix, digest for 48 hours, then express the liquor, and heat it to boiling in a close vessel; when cold, add of sugar or capillaire, q. s., together with some noyeau, to flavour, and a little syrup of the bay laurel, and of galangal; in 3 months decant, and bottle it.
Ratafia de Noyeau. From peach or apricot kernels (bruised), 120 in no.; proof spirit or brandy, 2 quarts; white sugar, 1 lb.; digest for a week, press, and filter.
Ratafia de Œillets. From clove-pinks (without the white buds), 4 lbs.; cinnamon and cloves, of each 15 gr.; proof spirit, 1 gall.; macerate for 10 days, express the tincture, filter, and add of white sugar, 21⁄2 lbs.
Ratafia d’Ecorce d’Orange. Crème d’Orange.
Ratafia de Fleurs d’Oranger. From fresh orange petals, 2 lbs.; proof spirit, 1 gall.; white sugar, 21⁄2 lbs.; as last. Instead of orange flowers, neroli, 1 dr., may be used.