Liquor Shopping in 18th Century New York
With all the cocktail goings-on currently, it’s worth a look back toward the 18th century processes being rediscovered and further riffed upon today. New York’s Vaux Hall Gardens were once located near Astor Place.
New York Journal. March 9, 1775. American Antiquarian Society. America’s Historical Newspapers.
I did find this recipe for Royal Usquebaugh at Historic Food.com.
You must take Raisins stoned two Pounds, Figs sliced half a Pound, Cinnamon two Ounces and a half, Nutmegs one ounce, cloves half an Ounce, Mace half an Ounce, Liquorice three Ounces, Saffron half an ounce; bruise the Spices, slice the Liquorice, etc. and pull the Saffron in Pieces, and infuse them all in a Gallon of the best Brandy for seven or eight Days, ‘till the whole Virtues be extractedfrom them; then filter them, putting thereto a Quart of Canary wine, and half a Dram of Essence of Ambergrease, and 12 Leaves of Gold broken in Pieces, which reserve for Use.
From: The Whole Duty of a Woman (London: 1737).