1589. Maraschino

Take sixteen pounds of fine sharp cherries, stone, and take off the stalks, put them into five quarts of brandy to infuse, covered close for three days, then distil the infusion; distil also a pound of cherry-leaves in six quarts of filtered river water, from which you will obtain about a gallon; dissolve in this four pounds and a half of fine sugar, add it to the liquor, with two pints and a half of kirschen wasser, an ounce and four drachms of spirits of roses, the same of orange flowers, and three drachms of spirits of jessamine; mix them altogether, run it through a jelly bag and bottle it. Cork them well.

1590. Mead

To every gallon of water put four pounds of honey; boil it an hour; then put it into a tub with some yeast on a toast; cover it over. If it ferments well, after three or four days draw it off clear, put it into a cask with one lemon sliced to every gallon, add a bottle of brandy to every ten gallons. The rind of Seville oranges cut very thin, suspended in the barrel, will greatly improve the flavour. It is best to wash the cask round with part of the brandy before the liquor is put in. Those who like mead to have an aromatic flavour, may mix with it elder, rosemary, marjoram flowers, and use cinnamon, cloves, ginger, pepper, and cardamums in various proportions, according to taste. Others put in a mixture of thyme, eglantine, rosemary, marjoram, with various spices.

1591. Mead Frontiniac

Ten pounds of honey, ten pounds of the best raisins, and ten gallons of water; boil about ten minutes, keeping well skimmed, put it into a vessel to work; put to it the fifth of a pint of ale yeast, letting it work until the yeast begins to fall; when taken clear off turn it with the raisins, and throw into the cask the fifth of a quart of elder flowers; attend to it as the weather changes; let it remain in the cask twelve months, fine it then with wine finings and bottle it.

1592. Mead Sack

To every gallon of water put four pounds of honey, and boil it three quarters of an hour, carefully skimming it. To every gallon add one ounce of hops, then boil it half an hour, then let it stand until the following day: then put it into a cask, and to thirteen gallons of the liquor add a quart of brandy. Stop it slightly until the fermentation is over, then stop it very close. If you make a large cask, keep it in the cask for twelve months.

1593. Noyeau

Two gallons of gin, two pounds of bitter almonds, one pound of sweet almonds; pound them in a mortar, and beat to a fine paste; six pounds of powdered sugar (mix some with the almonds); let these stand ten days in the gin; filter through blotting paper, and bottle it.

1594. Orangeade

Squeeze the juice; pour some boiling water on the peel, cover it closely, boil water and sugar to a thin syrup and skim it; when all are cold mix the juice, the infusion, and the syrup, with as much water as will make a rich sherbet, strain through a jelly bag.