Quote by Amy Stewart
““1737 recipe for fig liqueur involved steeping figs in brandy along with nutmeg, cinnamon, mace, saffron, and licorice, “’till the whole virtue be extracted from them.””
““1737 recipe for fig liqueur involved steeping figs in brandy along with nutmeg, cinnamon, mace, saffron, and licorice, “’till the whole virtue be extracted from them.””