A Curiosity from the General Archives of the Order
The Carmelite LiqueurAmong the treasures of our archives we have found the ancient recipe for spiritumcarmeliticum, as devised by a certain Father Bernardo, presumably at the end of the 18th century. We do not know Father Bernardo's surname or the convent he belonged to, but surely his bitter must have been highly appreciated if his recipe reached as far as the General Curia of the Carmelites.
To be able to reproduce it, obtain very pure wine alcohol, herbs of lemon balm, sage and thyme-with the recommendation that they are not dried, but very fresh, picked during the season of their bloom-orange peel, rosemary flowers, artichoke flavoring, cinnamon, nutmeg, plus coriander, anise and nettle seeds. Let everything marinate for at least two days, stirring occasionally, then distill and drink--but in moderation!
[First published in ABIGOC (Archives and General Library of the Carmelite Order)]
