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Orangerie Cordial

Another brandy cordial, this one with a multiplicity of orange peels.

Orangerie Cordial

6 cups brandy, 80 proof
2-1/3 Tablespoons dried Valencia orange peel
2 Tablespoons dried bitter orange peel
2 teaspoons grated fresh orange peel
sugar syrup (1 part white sugar + 1 part raw sugar + 1 part water, heated till sugar dissolves)

Stir orange peels into the brandy and let sit for 24 hours.  Strain through a fine mesh coffee filter or cheesecloth, reserving liquid.   For every 2 cups of liquid, add 1 cup of sugar syrup and stir well.   A few weeks of aging will help smooth out the flavour.  If you prefer a softer version to begin with, use more fresh and/or Valencia orange peel and leave out the bitter orange peel.

This one could count as a period recipe for the SCA, based on the following:

From The Jewell House of Art and Nature, Sir Hugh Platt, 1594.
How to give a prettie grace both in tast and propertie, unto the spirit of wine.
If you infuse the same uppon the rinde of a civel sower Orange, or Lymon, you shall finde a pleasaunt and comfortable taste thereby, or if you woulde not have the same descried by his colour, you may redistill the spirit so tincted in balneo. Some give a tuch unto the spirit of wing with rosemary, some with annis seedes, some with sweet fennell seedes: som with one seed, or hearbe, and some with another, by infusing the same a day or two upon them.