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Proportions of Ingredients for Ratafia Liqueurs
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In making Ratafias observe the following proportions in mixing the ingredients:
To three parts of the filtered juice of any kind of fruits or berries add one quart of good, old French Cognac, three pounds of white loaf sugar, clarified, with three pints of water and a dessertspoonful of Essence of Cloves, Vanilla and Cinnamon.
These should be thoroughly mixed and amalgamated; then the Ratafia should be bottled in pint bottles and well corked and sealed and labeled. Do not use until the end of six months; twelve months’ standing will produce a far finer Cordial. The Creoles prepare their Christmas and New Year Cordials a year in advance, and also the Ratafias, which are served with crushed ice in summer.