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
1/8 tsp. dried rosemary
1/4 tsp. fennel seeds
1/8 tsp. dried thyme
1/8 tsp. dried sage
1/2 tsp. dried mint (peppermint and/or spearmint)
1/4 tsp. dried marjoram
3/4 tsp. anise seeds
3 to 3-1/8 c. scotch whisky, 80-proof (750 ml)
1/2 c. white granulated sugar
Method
Mix the flavorings in a mortar and bruise them lightly.
To mimic the heat extraction of distillation, heat the mixture of flavorings and whisky for 20 minutes 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, the sugar was added and dissolved, and then the liquid was strained again through doubled unbleached paper filters.
Notes
Pantry-friendly variant of the Aqua Composita for a Surfet; stays slightly cloudy.
Ingredients and method are reproduced here as a matter of record; the full write-up and the author's notes live on dragonbear.com.
