Cordials & Herb Wines   Cordials: "cordial (kor'jel) adj. 1. courteous and gracious; warm: a cordial reception. 2. Archaic. of or  pertaining to the heart. -n. 3. a strong, sweetened, aromatic alcoholic liquor. 4. a stimulating medicine. 5. a sickening sweet alternative to booze that few are foolish enough to raid from your liquor cabinet." Cordials are made from combining various botanicals with wine or brandy often with the addition of sugar. Cordials may therefore range from simple flavored liquors served as an aperitif  to a delivery system for herbal remedies. The properties of many herbals are more readily extracted by alcohol then water, hence, one  advantage cordials have over steeped infusions. The cordial as well, will keep for long periods  of time, where as infusions of course, will not. Caraway Cordial One ounce of caraway seeds per pint of Brandy. Allow to sit for two weeks. Strain and add one  pint of sugar syrup.  * Sugar syrup can be made from 4 cups of  Water and 1 pound Sugar.  Dissolve sugar in water and bring to a boil. Cool before using.  Yields 7 cups. Coriander Cordial Steep 1/4 oz. of crushed Coriander seeds, and a small piece of Cinnamon in a pint of Brandy for two weeks. Strain and add one pint of sugar syrup*. Wild Cherry Cordial The fruit is soaked in Rum or Brandy after which sugar is added to bring to desired sweetness.     Herbal Wines: Rosemary Wine White wine is simply flavored by steeping the leaves and removing when the desired strength is obtained. Aromatic Wine  1 teaspoon of Wormwood, 2 teaspoons each of Peppermint, Thyme, Hyssop, Sage, Lavender and Sweet Marjoram steeped in 2 pints of  Port Wine. May Wine One ounce of the herb Wood ruff (Master of the Woods) to a gallon of dry white wine along with a half dozen or so Orange slices. Steep or soak over night. Strain and re bottle. Spiced Wine To 3 quarts of white wine add : 1 oz. cinnamon, 1 teaspoon of the following, Nutmeg, ginger (or galengal). Allow to sit  for 2 to 4 days. Strain, add 1 lb.. of sugar. Stir to dissolve. Hot stuff!   Other herbs: Yarrow, Sage, guinea pepper and ginger added to Ale and Beer during the fermentation process to increase the  inebriating effects. In the case of the latter two they add false heat making the brew seem to be more potent.   Cheers