Ingredients
- a quart of brandy
- an ounce of powdered ginger
- ginger
Directions
Take some currants, the proportion of a pound for a quart of brandy or whisky, steep the cur- rants; after picking, washing, and draining them quite dry, let them infuse three days, then strain them through a tamis, and put them into a jar with the spirits; add an ounce of powdered ginger for each quart; throw into a muslin bag the rind of a lemon and half a pound of
134 LIQUEURS.
sugar; let all infuse six weeks or two months^ then strain off^ and filter for use. The jar must be occasionally well shaken to mix the sugar. It is preferable to make a strong syrup with the sugar before you add it to the brandy^ as it mixes better and is richer.