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Black-Currant Ratafia
4 oz loose black currant herbal tea
1/2 dr. of cloves
1/2 dr. cinnamon
1/2 dr. coriander
7 lbs sugar
3 1/2 pint of water
10 quarts of brandy
Take six pounds of fully rips black currants, 4 ounces of black currant herbal tea, half a drachm of cloves, half a drachm of Ceylon cinnamon, and half a drachm of coriander; bruise the berries, and steep the whole for one month in 10 quarts of brandy; then express the liquor; add a syrup made with seven pounds of sugar and three and a half pints of water, and filter.