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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 165: Recipe for a Gallon of Roman Water.
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. XLVIII.
Of Roman Water.

This Water has its Name from its being made first at Rome; and from whence great Quantities are still exported to different Parts of Europe.

Recipe for a Gallon of Roman Water.

Take the outer or yellow Peels of six Citrons; two Drams of Mace bruised; a Gallon of Proof Spirit, and two Quarts of Water: Draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar.

This Water is generally of a red or purple Colour, the former of which may be easily given by infusing in it a few Grains of Cochineal, or the red Parts of Clove Gilly-flowers; and the latter by adding to the above a few Violets. When the Colour is extracted, run the Liquor through the filtrating Bag, and it will be very bright and clear.