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 162: CHAP. XLVII. Of the Divine Water.

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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. XLVII.
Of the Divine Water.

This is one of those Waters whose Names have rendered them famous. The Basis of this Water is Orange flowers, the other Ingredients being added to diversify the Flavour, and render it more agreeable.

Recipe for a Gallon of Divine Water.

Take of Orange-flowers fresh gathered two Pounds; Coriander-seed three Ounces; Nutmegs Half an Ounce; bruise the Nutmegs and Coriander-seeds; and put them, together with the Orange-flowers, into an Alembic with a Gallon of Proof Spirit and two Quarts of Water; draw off the Liquor with a gentle Fire, till the Faints begin to rise, and dulcify with fine Sugar.

This is a very pleasant Cordial, both with regard to its Smell and Taste; and on that Account in great Esteem abroad.