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The Complete Distiller / Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind... cover

The Complete Distiller / Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...

Chapter 147: Recipe for making a Gallon of Orange Cordial.
By A. Cooper
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About This Book

The treatise delivers a practical, step‑by‑step manual for producing spirits, simple floral waters, and compound cordials, combining methods of fermentation, brewing, distillation apparatus, and rectification. It describes how to draw alcohol from malt, fruits, molasses, and sugars, offers techniques for imitating continental brandy colours and flavours, and gives recipes adapted to both commercial distillers and domestic practitioners. Supplementary sections explain selection and preparation of botanical ingredients, the virtues and uses of preparations, and principles behind processes so readers can refine technique and scale recipes for small batches.

CHAP. XXXIX.
Of Orange Cordial Water; or, Eau de Bigarade.

The Orange called by the French Bigarade, is called by Botanists Aurantium maximum, verrucoso Cortice, the large worted Orange.

It is a large and beautiful Fruit, and greatly esteemed for the Fragrancy of its Essence. It is common in diverse Parts of Italy, Spain, and Provence in France.

Recipe for making a Gallon of Orange Cordial.

Take of the outer or yellow Part of the Rinds of fourteen Bigarades; Half an Ounce of Nutmegs; a Quarter of an Ounce of Mace, a Gallon of fine Proof Spirit, and two Quarts of Water. Digest all these together two Days in a close Vessel; after which draw off a Gallon with a gentle Fire, and dulcify with fine Sugar.

This Cordial is greatly esteemed abroad, and would be the same here if sufficiently known.

If the Orange Peels are not easily procured, one Hundred and forty Drops of the Essence may be used in their stead, and the Water will be nearly equal to that made from the Peels.