Illustration — a stand-in until there's a photo of the real thing.
Source based on 1596 recipe "To make Aqua composita for a surset" — original
Ingredients
3/8 tsp. fresh rosemary leaves, chopped
3/8 tsp. fresh fennel leaves, chopped
3/8 tsp. fresh hyssop leaves, chopped
3/8 tsp. fresh thyme leaves, chopped
3/8 tsp. fresh sage leaves, chopped
3/8 tsp. fresh horehound leaves, chopped
3/4 tsp. fresh pennyroyal leaves, chopped
3/4 tsp. fresh mint (peppermint and spearmint) leaves, chopped
3/4 tsp. fresh marjoram leaves, chopped
1/8 tsp. dried elecampane root, minced
3/4 tsp. dried licorice root, minced
1 1/2 tsp. anise seeds, bruised in a mortar
3 c. scotch whisky, 80-proof
1/2 c. superfine white sugar
Method
To mimic the heat extraction of distillation and to reduce the proof of the whisky to that closer to the result of a single distillation of "strong ale," heat the mixture of flavorings and whisky for 1/2 hour in an open pot over medium-low heat (enough heat to release steam, but without actually boiling).
The liquid was then filtered first through a nylon coffee filter and then through doubled unbleached paper filters.
The sugar was added.
Notes
Cloudy but appealing; strongly herbal, for those who like Chartreuse or Benedictine.
Ingredients and method are reproduced here as a matter of record; the full write-up and the author's notes live on dragonbear.com.
