CURRANT SHRUB
For mixing use a porcelain-lined or agate vessel, and put in:
1-1/2 lbs. Cut Loaf Sugar.
1 quart Currant Juice
Place vessel on the fire and let it boil slowly for 10 minutes, and skim
well while boiling. Then remove vessel from fire and add 1/2 gill of
Brandy to every pint of Shrub. Bottle and cork securely. This drink is
served by simply pouring a little of the Syrup into Ice Water, as any
drink from Fruit Syrup is prepared. The basis preparation for all Shrubs
or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the
same way as directed for Currant Shrub, varying the quantity of Sugar
used to suit the kind of Fruit.
DERONDA COCKTAIL
Fill large Bar glass with Shaved Ice.
1-1/2 jiggers Calisaya.
1-1/2 jiggers Plymouth Gin.
Shake; strain into Cocktail glass and serve.
DIARRHEA DRAUGHT
Into a Whiskey glass pour:
1/2 jigger Blackberry Brandy.
1/2 pony Peach Brandy.
2 dashes Jamaica Ginger.
Grate Nutmeg on top and serve.
DIXIE COCKTAIL
Add to a plain Whiskey Cocktail:
1 dash Curacoa.
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