Eschalot Wine

Ingredients

• 4 oz eschalots
• 1 pint sherry
• 1/2 teaspoonful cayenne
• 2 oz eschalots

Instructions

1. Peel and slice or bruise four ounces of eschalots.
2. Put the eschalots into a bottle and add one pint of sherry.
3. Add a half-teaspoonful of cayenne if desired.
4. Shake the bottle occasionally while the eschalots are infusing.
5. After a fortnight, pour off the wine.
6. If the wine is not strongly flavoured with the eschalots, steep two ounces more eschalots in it for another fortnight.
7. During the final two or three days of infusion, leave the bottle undisturbed so the wine may be clear.
8. Pour off the clear wine into bottles for keeping.