[Sca-cooks] scotch flower cordial

Elaine Koogler kiridono at gmail.com
Sun Jun 22 13:27:55 PDT 2008

This is a recipe I acquired at a Midrealm Cooks' Symposium a couple of years
ago.  It involves steeping rose hips, lavender, elderflower and pot marigold
in Scotch for about 6 weeks, then pulling the flowers out and adding a
simple syrup.  I let it age for about 2 years.

My research has told me that cordials were used mostly for medicinal
purposes toward the end of our period...which means that one like this that
was used for strictly enjoyment didn't really exist.  However, Bear's
suggestion that I look at documenting my method of making the cordial seems
like a thought....so I guess it's back to the books for me.  My main source
of information is Cindy Renfrew's "A Sip Through Time."


On Sun, Jun 22, 2008 at 1:42 PM, emilio szabo <emilio_szabo at yahoo.it> wrote:

> > I have a scotch flower cordial that has turned out
> > much better than I thought it would and would like
> > to enter it in an upcoming competition. While I know
> > I cannot document the cordial itself, it would be great
> > if I could at least document the ingredients.
> What is a scotch flower cordial?
> Which kind of ingredients (in which kind of combination) is it all about?
> (And where did you look for documentation up to now?)
> Ignorantly yours,
> E.
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