Ratafia of raspberries
Source:
The Bartender's Guide: How To Mix Drinks
page:
67
Ratafias. Every liqueur made by infusions is called ratifia that Is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it: when this has taken place, the liqueur is drawn off, and sugar added to it; it is then filtered and bottled. See recipe No. 306 in "The Manual for the Manufacture of Cordials, etc.," in the latter part of this work. [incorporated here]
12
pound
raspberry
Ingredient: raspberry
What it is: FruitFruit of a multitude of plant species in the subgenus Idaeobatus of the genus Rubus; the name also applies to these plants themselves. The name originally referred to the European species Rubus idaeus (with red fruit) still used as its standard English name.
20
pound
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
4 1/2
gallon
water
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
4
gallon
alcohol
Ingredient: alcohol
Also Known As: ethanol What it is: Neutral spiritEthanol is a colorless, volatile liquid with a mild odor which can be obtained by the fermentation of sugars.
12 lbs. of raspberries, the juice of them boiled for 5 minutes with 20 lbs. of sugar; dissolve in 4 1/2 gallons of water; strain, add 4 gallons of alcohol, 95 per cent. Filter.
