1 pound (500 g) rosemary tops in bloom
1 ounce (28 g) fresh sage
3 cups (850 ml) rectified spirits (160 proof)*
1 cup (240 ml) water*
1 ounce (28 g) Jamaican ginger

Combine ingredients, except the ginger.  Let it sit 10 days.  Distil with 1 1/2 pounds (.67 kg) common salt and pour off 6 pints (3.5 litres).  Add Jamaican ginger, let it sit a few days, then filter.

*For home:  Replace the spirits and water with 100 proof alcohol, add the ginger with the other herbs, strain instead of distilling.

Hungary Water
British perfume recipe of 1866

1/4 ounce (7.5 ml) rosemary oil
1/16 ounce (1.8 ml) English lavender oil
1 cup (240 ml) orange flower water
1 1/2 pints (720 ml) rectified spirits (160 proof)

Combine ingredients in covered container.  Shake daily for one week.

Rosemary Honey
From Narbonne, France

1/2 cup (120 ml) honey
1/8 cup (30 ml) rosemary flowers

Heat the honey and mix in rosemary flowers.