Scubac

Class: Liqueur

Source: The Art of French Cookery (1837)

Ingredients

24 Pints French Brandy

4 Pints of Water

1 oz Saffron

2 oz Coriander

2 tsp Cinnamon

1 tsp Mace

12 Cloves

1 oz Bitter Almonds

Zest of 4 Lemons

4 lbs Sugar

14 Pints Water

Instructions:
Steep saffron in a pint of Brandy and reserve. Bruise all of the remaining ingredients and add to a vessel with the brandy. Steep for 8 days. Distill the mixture. Add the saffron infused brandy to the distillate. Make a simple syrup using the water and sugar and add to the distilled spirits.

Notes:

History
This is a French version of the Irish liqueur called Usquebaugh (usquebac).

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