Distillateur Liquoriste by Roret (1918)
France is the cradle of European distillation, dating back to the 1200s. By 1918, the artistry and technical expertise of the distiller’s art became the focus of a series of eight books created by the leading publisher of technical and scientific knowledge in France: Encyclopédie-Roret.
This particular volume, Distillateur Liquoriste, discloses the formulae and production methods for ingredients that many of today’s craft bartenders are exploring. Dozens of recipes are found in here for: syrups; tinctures; botanical oils; non-alcoholic distilled waters; liqueurs and crèmes in the French, Dutch, German, Italian, British, and American styles; liqueurs hygiénique including Raspail and Arqubeuse recipes; ratafias; vermouths; hypocrisy; and punches.
An untapped wealth of inspiration can be found for making proprietary house ingredients.