The 14th century Carmelite nuns were onto something. There are many recipes for Carmelite Water but the common herb is Lemon Balm. Here it was combined with angelica root, coriander seed, lemon zest, whole cloves, cinnamon and nutmeg in vodka and allowed to steep for three weeks (shaking daily). Balmy Bitters were added to the glass along with a rose geranium flower.
The rose geranium and sugar for the rim was created by combining 7 clean, dry fresh rose geranium leaves along with 1/2C organic cane sugar and placing in a food processor until the leaves were minced as written in the book Harvest, Unexpected projects using 47 extraordinary garden plants by Stefani Bittner & Alethea Harampolis (highly recommend).
Panacea or just an herb & spice treasure, we love it all the same!