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Gingerette

Pick and bruise one pound of either white or black currants, fully ripe, and put them, with the thinly-peeled rind of a lemon, into one pint of unsweetened gin. Cork closely, and leave for three days, then strain. Add half an ounce of freshly-ground ginger, and one pound of loaf sugar. Leave the gingerette a week longer, stir it every day, strain once more, and bottle for use. Probable cost, 10d., exclusive of the spirit. Sufficient for one quart.