Green Usquebaugh
From the treasured pages of Cookbook of 1725
Unknown Author
Green Usquebaugh
"Take Calamus Aromaticus 1 Dram & half, Gallingal 6 Drams, Mace half an Ounce, Cloves & Cinnamon of Each 3 Drams, Cardamum & Cuburbs of Each 3 Drams & half, Candied Citron Peel 4 Ounces, Orange Ditto 1 Ounce, Menaleas 1 Dram, Dryd Mint 1 Ounce, Salt of Steel 1 Dram, infuse in a gallon of the best French Brandy 14 Days, & sweeten with Syrup of Mint. Some Colour their Green Usquebaugh, with the Green Leaves of Orange Trees fresh gatherd & bruisd. & some with green Wheat Ears bruisd. but Mint is the most lasting. & you may infuse a few Orange Leaves with It & a few Orange Flowers."
Note on the Original Text
This recipe, like many from the early 18th century, relies on apothecarial drachms and ounces—units now replaced by grams and milliliters. Spelling and nomenclature reflect their time: 'usquebaugh' is an archaic transliteration of what became 'whisky' or 'whiskey', though here it means a spirit infused with botanicals. Ingredients are often listed by their Latin or botanical names, and certain items (like 'menaleas' or 'salt of steel') may be obscure or ambiguous, reflecting the blending of culinary and medicinal practice in period cookery. Instructions are brief, assuming the reader's familiarity with processes, and focus on infusion and flavor, rather than detailed steps or measurements. Spelling is inconsistent, but evocative—'infuse', 'gatherd', 'bruijd', and 'ditto' all point to a period before spelling standardized.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
Originating around 1725, this recipe for Green Usquebaugh hails from a period where medicinal spirits and cordials were cherished both for their perceived health benefits and as refined social libations. Usquebaugh (from the Irish 'uisce beatha', meaning 'water of life') is a spiced, herbal spirit ancestor to modern liqueurs—something between an infused brandy and an elaborate herbal tonic. Its vivid green hue and aromatic complexity were prized, appealing to the fashionable elite who favored infused cordials as digestive aids, entertaining drinks, and occasional tonic remedies—blurring the lines between medicine and merriment. The recipe archives reflect a world on the cusp of modern mixology but still imbued with medieval herbal lore.
In the early 18th century, the process would begin with a large stoneware or glass vessel—a jar or jug with a broad neck for easy addition and stirring of herbs and spices. The botanicals would be bruised with a mortar and pestle. Infusions were often stirred with long spoons. After steeping, the liquid was filtered through folded linen, muslin, or cheesecloth—sometimes passed through several times for clarity. Finally, glass bottles with cork stoppers were used for storage. Syrups were made in small saucepans, using open hearths or early stoves, and cooling implements such as marble slabs or wide bowls.
Prep Time
15 mins
Cook Time
P0D
Servings
32
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- Calamus root (Acorus calamus), dried, 0.09 oz
- Galangal root, dried, 0.39 oz
- Mace, whole or chipped, 0.5 oz
- Cloves, whole, 0.19 oz
- Cinnamon stick, 0.19 oz
- Cardamom pods, green, 0.21 oz
- Cubebs (Piper cubeba), 0.21 oz (substitute: black peppercorns if unavailable)
- Candied citron peel, 4 oz
- Candied orange peel, 1 oz
- Menaleas, 0.06 oz (possible substitution: lemon balm or omit)
- Dried mint, 1 oz
- Salt of steel, 0.06 oz (substitute: small pinch of mineral salt, or omit)
- French brandy or Cognac, 1 gal
- Fresh mint, for infusion and syrup
- Fresh orange tree leaves or orange flowers (optional), handful
- Green wheat ears, bruised, a few (optional)
Instructions
- Begin by gathering your botanicals: calamus root (about 0.09 oz), dried galangal (0.39 oz), mace (about 0.5 oz), cloves (0.19 oz), cinnamon stick (0.19 oz), green cardamom pods (0.21 oz), cubeb berries (0.21 oz, or substitute with black peppercorns if unavailable), candied citron peel (4 oz), and candied orange peel (1 oz).
- Add dried mint (1 oz), and if you can acquire them, Menaleas (0.06 oz—possibly a typo or lost herb, so this may be omitted or replaced with lemon balm), and salt of steel (about 0.06 oz; omit if not desired or substitute with a tiny pinch of mineral salt).
- Coarsely crush the spices and peels, then combine everything into a large glass jar or non-reactive container.
- Pour in one gallon (1 gal) of high-quality French brandy or comparable cognac.
- Seal and leave to infuse in a cool, dark place for 14 days, shaking gently every day.
- After the infusion period, strain through muslin or a fine sieve.
- Sweeten to taste with a syrup made from fresh mint.
- For authentic green color, infuse a handful of bruised mint leaves, fresh orange tree leaves, or a few green wheat ears for a few hours, then strain again.
- A small handful of orange blossoms is optional.
Estimated Calories
120 per serving
Cooking Estimates
You will need about 15 minutes to gather and prepare all your botanicals and ingredients. There is no active cooking, but you will need to wait 14 days for the infusion to finish. Each serving contains about 120 calories, and this recipe makes about 32 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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