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 166: CHAP. XLIX. Of Barbadoes 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. XLIX.
Of Barbadoes Water.

There is a great Variety of Waters called by this Name, made by foreign Distillers; but the following Recipes will be sufficient to shew the Distiller the Method of making them, and how to vary the Flavour of his Waters, so as to adapt them to the Taste of his Customers.

Recipe for a Gallon of rectified Barbadoes Water.

Take the outer Rind of eight large Florentine Citrons; Half an Ounce of Cinnamon bruised, and a Gallon of rectified Spirit. Distil to a Dryness in Balneum Mariæ. Then dissolve two Pounds of Sugar in a Quart of Water, and mix it with the distilled Liquor, and run it thro’ the filtrating Bag, which will render it bright and fine.

Recipe for making a Gallon of amber-coloured Barbadoes Water.

Take of the yellow Rinds of six Bergamots, Half an Ounce of Cinnamon, and two Drams of Cloves. Bruise the Spices and digest the whole six Days in a Gallon of rectified Spirit; and then add a Dram of Saffron, and let the whole stand six Days longer in Digestion; dissolve two Pounds of fine Sugar in a Quart of Water, add it to the Tincture, and run it thro’ the filtrating Bag.

After the same manner may be made Barbadoes Waters of different Kinds, by adding Lemon, or Orange peels instead of those of Citron or Bergamot; or, by varying the Spices.