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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 207: Recipe for making a Gallon of double distilled Royal 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. LXIII.
Of Royal Water.

This Water has its Name from being considered as the most excellent of all scented Waters. It is compounded of the Cedrat, Nutmegs and Mace, from whence the most elegant Smell is produced; and no Water is at present thought equal to this. There are two Sorts of Royal Water, one produced by a single Distillation, and the other by a double Distillation, and thence called rectified, or double distilled Royal Water.

Recipe for a Gallon of Royal Water.

Take of Mace one Ounce; Nutmegs Half an Ounce; Essence of Cedrat, or Bergamot two Drams: Put these into a Glass Alembic (after bruising the Spices) with five Quarts of fine Proof Spirit, and draw off one Gallon in Balneum Mariæ.

Recipe for making a Gallon of double distilled Royal Water.

Take of Mace one Ounce; Nutmegs Half an Ounce; bruise them, and put them into an Alembic with six Quarts of fine Proof Spirit, and draw off five Quarts with a gentle Fire. Then take the Spirit drawn off and put it into a Glass Alembic, with two Drams of the Essence of Cedrat, or Bergamot, and draw off a Gallon in Balneum Mariæ.

Either of these Recipes will produce an elegant Water; but the latter greatly exceeds the former.