The best way therefore is to use the Orange-flowers without any previous Boiling.
Recipe for making ten Gallons of Orange-flower Ratafia.
Take of Orange-flowers fresh gathered, and clean picked from their Stalks, &c. five Pounds, and infuse them six Days in five Gallons of clean Proof Spirit. Dissolve fourteen Pounds of Sugar in five Gallons of Water; and after straining the Spirit from the Flowers, mix it with the Syrup, and filtrate the whole thro’ a Flannel Bag.
Some instead of common Water use the Orange-flower Water; but it will be necessary in pursuing that Method to take care that the Water be fresh made, and very fragrant; for otherwise instead of improving, you will greatly injure the fine Flavour of your Ratafia.
The foreign Distillers keep two Sorts of Orange-flower Ratafia, one they call single and the other double. The former is made according to the above Recipe; but in making the latter they use double the Quantity of Orange-flowers, and considerably augment the Proportion of Sugar. It will be needless to give a Recipe for making that Sort of Ratafia, which they call double, as the Process is exactly the same.
5. Ratafia of Portugal Orange.
Ratafia may be made from any Sort of Orange; but that of the Portugal Orange is reckoned the best.
The Oranges must be chosen fair, large, and ripe; and the outer or yellow Peel be carefully taken off. The Juice of the Oranges must be then pressed out, dulcified with Sugar, and mixed with the Spirit: after which the outer Rinds are to be added, and after a proper Infusion, the whole filtrated through a Flannel Bag.
Recipe for making three Gallons of Portugal Orange Ratafia.
Take of the Juice of Portugal Oranges two Gallons; clean rectified Spirit one Gallon; four Pounds of Sugar; and the outer Peel of ten Oranges. Let the whole infuse a Fortnight, and then filter the Liquor through a Flannel Bag.