Owing to oblivion or ignorance of the anisette of Henri II. this monarchical recognition of rossolio has led to the supposition that liqueurs were invented to invigorate the senile decrepitude of Louis XIV., but it has been shown that they existed long before his time. George IV. is said to have been attached to liqueurs in much the same way as Louis XIV., who may have supposed that they in some measure improved his health or arrested his decay.
The liqueur industry is chiefly continental, and the liqueurs are very numerous. Holland is famous for its Curaçoa and Russia for its Kümmel, and almost every large district of France has its own speciality of liqueur. Bordeaux[76] is remarkable for its Anisette, Dijon for its Cassis, Marseilles for its Absinthe, Grenoble for its Ratafias, and Paris and Lyons are each noted for many different kinds.
The English have attained as yet no high rank as liqueur manufacturers. The prosaic nature of the Trade Returns includes all liqueurs of foreign origin under the heading of “Sweetened or mixed Spirits.” It makes no distinction between Eaux and Crèmes or between Ratafias and Elixirs. We have been told that elixirs are yellow and aromatized, and eaux or crèmes white, while ratafias are substantially infusions of fruit. Originally this may have been so. It is not the case at present.
Both Elixir and Ratafia are interesting from an etymological standpoint. The latter word has excited considerable discussion. Menage, writing it as it was commonly written in his time, ratafiat, says it is a term derived from the East Indies. Leibnitz, on the contrary, holds it to be a corruption of rectifié applied to alcohol. Another etymology is rata fiat. Parties were supposed to enter into a contract, and after drinking the liqueur to say, “Let it be ratified.”
Elixir[77] is an Arabic word derived from the Greek, by which the alchemists denoted their powder of projection or philosopher’s stone.
LIQUEURS.
II.
Liqueur Maker’s Guide. German Liqueurs: Eau d’Amour—Eau Divine. Dantzig Liqueurs: Eau Miraculeuse—Eau Aerienne. French Liqueurs: Vespetro—Scubac—Absinthe—Maraschino, etc. Du Verger—Vermuth, etc.
To a humble and unpretending volume, little known by the world, to the Cordial and Liqueur Makers’ Guide, and Publicans’ Instructor, we are indebted for a large part of the information in the present chapter. This excellent and possibly unique volume of modern date contains some two hundred receipts for the manufacture of the most favourite drinks in their greatest perfection; in addition to a variety of miscellaneous matter of much practical utility to the publicans’ profession, though of no immediate interest probably to the readers of the present book. For instance, we are taught therein the mysteries of Spirit Beading, or, in exoteric language, the putting a head on weak spirits, and the fining of sherry, port, gin, ale, and porter. Most of the receipts, we are assured, have never before appeared in print. They are the result of an experience of some thirty years. A warning is given in the preface about the common and extensive adulteration of liqueurs with essential oils, turpentine, and spirits of wine.