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 86: CHAP. XI. Of Mint 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. XI.
Of Mint Water.

The Mint intended in this Recipe is the common Spear-mint, an Account of which has already been given, Page 137.

Recipe for ten Gallons of Mint Water.

Take of dry Spear-mint Leaves fourteen Pounds, Proof Spirit ten Gallons and a Half, Water two Gallons; draw off ten Gallons by a gentle Heat. You may dulcify it with Sugar if required.

Mint Water is greatly recommended by the learned Boerhaave and Hoffman, against Vomitting, Nauseas, and the Cholic.