These cups should always be made with good sound ale, but not too strong; and should invariably be drank from the tankard, and not poured into glasses, as they are generally more agreeable to the taste than to the sight, and it is imperative that they should be kept hot.
ODE TO BEER
In all thy forms of Porter, Stingo, Stout,
Swipes, Double X, Ale, Heavy, Out and Out,
Hail! thou that mak’st man’s heart as big as Jove’s,
Of Ceres’ gifts the best,
A cure for all our griefs, a barm for all our—loaves.
Hot Ale Cup.
To a quart of ale, heated, add two wine-glasses of gin, one wine-glass of sherry, two tablespoonfuls of American bitters, plenty of cloves and cinnamon, and four tablespoonfuls of moist sugar.
Heat two quarts of ale; add four wine-glasses of brandy, three wine-glasses of noyeau, a pound and a half of lump sugar, and the juice of one lemon. Toast a slice of bread, stick a slice of lemon on it with a dozen cloves, over which grate some nutmeg, and serve hot.
Donaldson’s Beer Cup.
To a pint of ale add the peel of half a lemon, half a liqueur-glas3 of noyau, a bottle of seltzer-water, a little nutmeg and sugar, and ice to taste.
A pint of Scotch ale, a pint of mild beer, half a pint of brandy, a pint of sherry, half a pound of loaf sugar, and plenty of grated nutmeg. This cup may be drank either hot or cold.
Add the whites and yolks of three eggs beaten together, with three ounces of lump sugar, to half a pint of strong ale; heat the mixture nearly to the boiling-point; then put in two wine-glasses of gin or rum (the former being preferable), with some grated nutmeg and ginger; add another pint of hot ale, and pour the mixture frequently from one jug to another, before serving.
Under this head we supply only a few recipes which, by experience, we know to be first-rate, omitting a long list of the rarer and finer kinds which are imported from abroad, with the advice that it is preferable to purchase liqueurs of first-rate quality from a first-class house, rather than produce an inferior article of one’s own making.
Recipe for Curacoa.
To every wine-quart of the best pale brandy add the very finely pared rinds of two Seville oranges and of one lemon, and let the mixture stand for three weeks. Then carefully strain off the liquid, and add as much finely powdered sugar-candy as the liquid will dissolve (about a pound to each bottle): it should be frequently shaken for a month. If the rind of the shaddock can be procured, a third part of it, mixed with the orange, will impart a peculiar aromatic and very delicious flavour to the cordial. Gin, rum, or whisky may be substituted for brandy in this recipe, but not with an equally good effect.
Recipe for Cherry Brandy.
To each wine-bottle of brandy add a pound of Morello cherries (not too ripe), and half a pint of the expressed juice of the small black cherry called “Brandyblacks.” Let this stand for a week, and then add half a pound of powdered lump sugar and a quarter of a pound of powdered sugar-candy, with half an ounce of blanched bitter almonds. The longer it is kept, the better it will become. Where the juice of the black cherry cannot be obtained, syrup of mulberries will be found an excellent substitute.
Recipe for Brandy Bitters.
To each gallon of brandy add sliced gentian-root seven ounces, dried orange-peel five ounces, seeds of cardamoms two ounces, bruised cinnamon one ounce, cloves half an ounce, and a small quantity of cochineal to colour it. Many other ingredients may be added which complicate the flavour, but none is more wholesome and palatable than the above compound.
Recipe for Ginger Brandy.
To each, bottle of brandy add two ounces of the best ginger bruised; let it stand for a week; then strain the liquid through muslin, and add a pound of finely powdered sugar-candy. This should be kept at least one year.
A HUNTING FLASK.
As to the best compound for a hunting-flask, it will seldom be found that any two men perfectly agree; yet, as a rule, the man who carries the largest, and is most liberal with it to his friends, will be generally esteemed the best concocter. Some there are who prefer to all others a flask of gin into which a dozen cloves have been inserted, while others, younger in age and more fantastic in taste, swear by equal parts of gin and noyeau, or of sherry and Maraschino.
For our own part, we must admit a strong predilection for a pull at a flask containing a well-made cold punch, or a dry Curacoa. Then again, if we take the opinion of our huntsman, who (of course) is a spicy fellow, and ought to be up in such matters, he recommends, a piece of dry ginger always kept in the waistcoat pocket; and does not care a fig for anything else.
So much for difference of taste; but as we have promised a recipe, the one we venture to insert is specially dedicated to the lovers of usquebaugh, or ‘the crathur’: it was a favourite of no less a man than Robert Burns, and one we believe not generally known; we therefore hope it will find favour with our readers, as a wind-up to our brewings.
Recipe for a hunting flask. To a quart of whisky add the rinds of two lemons, an ounce of bruised ginger, and a pound of ripe white currants stripped from their stalks. Put these ingredients into a covered vessel, and let them stand for a few days; then strain carefully, and add one pound of powdered loaf sugar. This may be bottled two days after the sugar has been added.