Roman Punch.—This very refreshing beverage is prepared from 1 oz. lemon juice or citric acid, ½ oz. essence of rum, dissolved in 1 gal. pure spirit, adding ½ gal. syrup of sugar. Mix all together, and filter.
Rose Cordial.—To ½ oz. otto of rose add ¼ oz. oil of bitter almonds. Dissolve in 1 gal. highest-proof alcohol, add 1 gal. syrup of white sugar, and colour by cochineal rose colour.
Rum Shrub.—34 gal. proof rum, 2 oz. orange oil, 2 oz. lemon oil, dissolved in 1 qt. rectified spirit, 300 lb. good lump sugar dissolved in 20 gal. water; mix well by “rummaging”; gradually and cautiously add enough Seville orange juice or solution of tartaric acid in water to produce pleasantly perceptible acidity; rummage for 15 minutes; add sufficient water to make up 100 gal.; again rummage for ½ hour; bung loosely, and let remain for about a fortnight, when it should be sufficiently “brilliant” for racking. It is much improved by adding 1 oz. each of bruised bitter almonds, cloves, and cassia, the peel of about 2 doz. oranges, and a “thread” of the essences of ambergris and vanilla.
Sarsaparilla Mead.—(a) Sarsaparilla root, contused, 1 lb.; sassafras, 8 oz.; aniseed, 2 oz.; ginger, 2 oz.; cloves, 1 oz. Boil for 15-20 minutes in 8 gal. water; strain and set the liquor aside for several hours to become clear. Then decant, and transfer to a 10 gal. soda-water fountain, adding to it molasses, 3 qt.; honey, 3 pints. Complete with water the 10 gal., and charge with carbonic acid gas. (b) Another way is to add to the completed mixture 1 qt. brewer’s yeast, and when the fermentation is about half completed, to bottle the mead in ordinary soda-water bottles.
Shrub.—1 pint Seville orange juice, 3 pints rum or brandy, 2 lb. white sugar. When the sugar is dissolved, strain the mixture through a jelly-bag and bottle it.
Sighs of Love.—(a) Proof spirit, flavoured with equal parts otto of roses and capillaire.
(b) 6 lb. sugar, enough pure water to make 4 gal. syrup; add 1 pint eau-de-rose, 7 pints proof spirit; colour pale pink by powdered cochineal; 1 drop essence of ambergris or vanilla improves it.
Sloe Gin.—(a) To 1 gal. gin in a 2 gallon jar put 3 qt. sloes, ½ oz. bitter almonds, 2½ lb. loaf sugar, or the same quantity of sugar candy, if preferred. Let it be well shaken twice a week for 3 months. Then strain and bottle it, and well seal the corks. It will keep for years, and improve whilst in bottle. (b) Pick the sloes free of stalks, and let them be quite dry. Fill wine or other bottles, that are wide enough at the mouth to admit the fruit, with them. Next put in as much white pounded sugar as you can, then fill up with gin and cork. Shake well every few days for 14 days. Leave for 6 months, then strain off through a piece of muslin into clean bottles.
Strawberry Cordial.—Take any quantity of thoroughly ripe strawberries, pour over as much proof spirit as will cover them; allow to stand for 24 hours; drain off and replace with the same quantity of fresh proof spirit; allow to stand another 24 hours; now drain off and replace with water; add fine sugar or syrup in the proportion of 3 lb. to every gallon of the mixed liqueur; also, a gill of orange-flower water. Filter and bottle.
Tears of the Widow of Malabar.—As molucca balm, using ½ oz. mixed cloves, 1 dr. shredded mace, and 1 teaspoonful essence of vanilla for flavouring; also ¼ pint orange-flower water. Slightly colour with burnt sugar.