Classic Mixology: Cocktail & Mixed Drink Recipes


(À la Prusse.)
4 sour orange

Ingredient: sour orange

Also Known As:  Bitter orange, Seville orange What it is:  Fruit
Fruit from the citrus tree, Citrus aurantium. Many varieties of bitter oranges are used for their essential oil, which is used in perfume and as a flavoring. Bitter orange is also used in herbal medicine as a stimulant and appetite suppressant.

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1/2 pound loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

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1 bottle claret

Ingredient: claret

Also Known As:  Bordeaux What it is:  Wine
Name primarily used in British English for red wine from the Bordeaux region of France.

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A favorite beverage, made with claret or port. It ia prepared as follows: roast four good-sized bitter oranges till they are of a pale-brown color, lay them in a tureen, and put over them half a pound of pounded loaf-sugar, and three glasses of claret; place the cover on the tureen and let it stand till the next day. When required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained juice, and serve it warm in glasses. Port wine will answer the purpose as well as claret. "Bishop" is sometimes made with the above materials, substituting lemons instead of oranges, but this is not often done when claret is used. See recipe No 38, in ''The Manual for the Manufacture of Cordials, etc.," at the latter part of this work.