There’s rosemary, that’s for remembrance, Essay 26 of #52essays2017, With Recipes!

Ophelia, 1894.Ophelia, as her wits unwind, uses the language of flowers to express what her modesty as a young maid won’t let her say directly. She says, “There’s rosemary, that’s for remembrance. Pray you, love, remember,” to her brother Laertes, perhaps as a stand-in for the lost Hamlet.

Rosemary has long been renowned for its stimulating effects on the brain, and modern science seems to be catching on. I remember well a roommate in Santa Cruz who burned rosemary sprigs to keep her awake. I did not like that roommate much–she was too cocky by halves–but she was the first to try to teach me the language of flowers, a lesson I’m now happy to learn.

Speaking of The Language of Flowers, a gritty and lovely novel by Vanessa Diffenbaugh with that title features a bouquet of flowers that includes rosemary–one of the hero’s first personalized creations:

“She watched me work, arranging the white lilac around the roses until the red was no longer visible. I wound sprigs of rosemary—which I had learned at the library could mean commitment as well as remembrance—around the stems like a ribbon. The rosemary was young and supple, and did not break when I tied it in a knot. I added a white ribbon for support and wrapped the whole thing in brown paper.”

“‘First emotions of love, true love, and commitment,'” says Victoria to her customer, who will indeed find that elusive state of being.


Rosemary’s name comes from the Latin “dew of the sea” because it thrives in the salty air of the Mediterranean. “I will never forget the first time I saw it growing wild in the Calanques of Marseille,” writes Cathy Skipper in her Hydrosols Certificate Course, “right next to the sea. It was so majestic, strong and wild, being blown by the salty wind, its hard, gnarled roots holding on to the sand and rocks, and this is when I really understood its name.”

In case you’ve only seen rosemary in a grocery store, here’s a description of the plant from Wanda Sellar’s The Directory of Essential Oils: “The woody stem grows to about three feet and supports dark green linear leaves and bees go wild for the bluish/ lilac flowers.” Rosmarinus officinalis has long been regarded as a healing and holy herb. Sellar writes, “Traces of Rosemary have been found in Egyptian tombs, and indeed the Greeks and Romans saw it as a symbol of regeneration as well. They held it to be a sacred plant, giving comfort to the living and peace to the dead.”

In fact, the practice of burning Rosemary in French hospital wards persisted through the 19th century, “ironically being abandoned at about the same time that modern research proved its antiseptic properties,” writes Patricia Davis in her Aromatherapy A-Z. She continues, “Because of its strong antiseptic action, rosemary can delay or prevent putrefaction in meat, but we shall never know whether it was first used in cooking for the flavor or to preserve meat in distant times, when there was no refrigeration or other means of keeping cooked meat fresh in a hot climate.” In other words, look no further for an explanation of the ubiquitous rosemary chicken. As with all the traditional culinary herbs, rosemary’s use-value extends beyond flavoring.

I recently purchased a rosemary hydrosol from Aromatics International and a splash tastes delicious with my vodka, but that is always the test with me isn’t it? Indeed, flavoring my vodka, and water, with natural substances is a bit of an obsession, and it really helps to reprogram the taste buds from decades of fake flavors. It worries me sometimes that the same artificial flavors used to make “watermelon” and “green apple” Jolly Ranchers also flavor vodka–it should be illegal–gone the way of candy cigarettes!

Many essential oils, such as orange, lemon, peppermint, and cinnamon, are precisely what flavored common food products such as candy before chemistry discovered it was cheaper and easier to make them in a lab. Using chemical constituents plucked out of natural substances or created whole-cloth using chemical formulas, are the “natural and artificial flavors” you find on so many labels.

Rosemary sprig cocktail.But it’s easy enough to pack your food and drink with real flavor punches. A lot
of cocktail enthusiasts will use an herb like rosemary infused into a simple syrup. As I mentioned in my idiosyncratic review of The Botanist Gin, the Bible around our place (our virtual place I should say because we are at present vagabonds) is The Drunken Botanist by Amy Stewart. In it she writes, “Almost any botanical ingredient, from lemon peel to rhubarb to rosemary, can be infused into a simple syrup. This is an easy way to showcase seasonal produce and add a twist to a basic cocktail recipe. Here’s her infused syrup recipe for your convenience:

*Infused Simple Syrup*

2 cups herbs, flowers, fruit, or spices

1 cup water

1 cup sugar

1 ounce vodka (optional)

Combine all the ingredients except the vodka in a saucepan and bring to a simmer. Stir until the sugar is dissolved. Let the mixture cool, and pour through a fine mesh strainer. If you are using the vodka, you can add it now to act as a preservative, and keep refrigerated. It will be good for two to three weeks in the fridge, longer in the freezer.


I personally like to keep my sweets as sweets and my booze relatively uncluttered with added sugar, since alcohol is basically sugar anyway, so I forgo simple syrup in favor of essential oils and hydrosols. That said, I do do bitters even though they often contain some sugar or honey, because the flavor punch in a drop or two minimizes the sweetness. On the other hand, this recipe from Brad Thomas Parsons book Bitters makes my mouth water, and might make me change my mind about froofy cocktails.

*Do You Believe In Miracles*

Makes 1 drink

1 1/2 ounces vodka, preferably P3 Placid or 46 Peaks

3/4 ounce Clear Creek Douglas fir eau de vie

1/4 ounce Honey Syrup

¼ ounce Rosemary Syrup

2 dashes Scrappy’s lavender bitters

2 drops or 4 spritzes Rosemary Tincture

Garnish: rosemary sprig

Combine the vodka, Douglas fir eau de vie, honey and rosemary syrups, and bitters in a cocktail shaker filled with ice, and shake until chilled. Strain into a chilled cocktail glass and, using an eyedropper or atomizer, place 2 drops or 4 spritzes of the rosemary tincture on the surface of the drink. Garnish with a sprig of rosemary.


Though modern capitalism dictates that we buy a different product for every small need, it is the premise of Distill My Heart that botanicals inspire various disciplines. Tinctures are a perfect example. They have their roots and applications in medicine and booze, beauty and perfume. You can buy them in a health food store or make them yourself with minimal effort and expense. All you need is a little patience. Here’s a typical recipe, again from Bitters:


Makes 1 cup

1/4 cup fresh rosemary needles

1 cup high-proof (80 to 100 proof) vodka or Everclear

Using a mortar and pestle, crush the rosemary needles. Place them in a glass jar and cover the needles with the vodka. Cover the jar and shake gently. Store in a cool, dark place. The alcohol will turn green as it leaches the oils from the rosemary. Shake and taste the infusion daily. When the tincture reaches your desired intensity, anywhere from a few days to two weeks, strain the solution through cheesecloth and, using a funnel, pour into small eyedropper bottles or an atomizer.


Yes Organic Face and Body Remedy Oil.Rosemary is known as the aesthetician’s friend, as it penetrates to the middle layers of the skin, and is a strong antioxidant. You may have seen this term once or twice in recent years, and wondered as I did the meaning of antioxidant. We all know we want them, but what the heck are they? Something about free radicals, right? And in this case, free radicals are not good, which is too bad, because I like to think of myself as a free radical. Anyhoo, here’s the best I can do with my limited scientific leanings:

Antioxidants are molecules that can prevent the oxidation of other molecules, and oxidation, according to Wikipedia is a chain reaction that can produce free radicals that can damage cells.

My best friend Indigo, a licensed aesthetician and owner of Yes Organic Boutique, uses Spanish Rosemary in her amazing Face & Body Remedy Oil.

The precedent for rosemary in beauty products is a long one. Perhaps its most famous expression is in the famous Hungary Water used as a face wash by the 14th-century aging Queen of Hungary to restore her youthful appearance. Other ingredients were supposedly Lemon, Rose, Neroli, Melissa and Peppermint. My rosemary hydrosol also goes into a simple facewash with aloe vera gel.

Rosemary was an ingredient in the original Eau de Cologne developed by the Italian perfumer Farina, who took up residence in Germany and subsequently developed the fresh and light scent that took 18th-century Europe by storm. As a demonstration how closely linked are perfume and booze, I leave you with this recipe inspired by cologne and created by the artist turned scientist bartender, Tony Conigliaro, which can be found in his book The Cocktail Lab. It is named for the town’s German spelling:

*Köln Aromatics*

Yield: 20 g (3/4 ounce)

INGREDIENTS 20 g (3/4 oz.) pure alcohol

21 microliters of bitter orange oil

2 microliters of neroli oil

6 microliters of petit grain oil

3 microliters of rosemary essence

63 microliters of rose water

2 microliters of sandalwood oil

20 microliters of lemon

Cologne bottle (Rosoli Flacon), 1811.For this perfume-inspired recipe, you will need pipettes–you can buy disposable
ones on Amazon or pretty much anywhere you can buy essential oils, which makes it easy to switch out between essential oils. In dealing with such small measurements of strong aromatics, every bit counts, so you don’t want to muddle the aromas in the pipette, or worse, in your essential oil containers. The recipe is simple but like the above tincture recipe, takes some time to mature. After you put the alcohol into a small glass jar or eyedropper bottle, add the oils and essences. I personally would add the rosewater last, maybe even after a shake, to make sure the oils are incorporated into the alcohol, as water and oil do not mix. Besides being a magical beverage, alcohol has the amazing property of mixing with oil-based liquids as well as water-based ones, which is the reason it works so well in perfumery. When all the ingredients are in the vessel, seal it and shake gently. Leave in a cool dark place for 3 weeks. Open and sniff, but not too much, as you do not want all the beautiful volatile aromatics to escape up your nose! Drop into martinis, especially made with a London dry type gin. Conigliaro says to garnish with a cleaned lemon leaf, which sounds lovely, if you happen to have a lemon tree handy. Otherwise, perhaps an orange or lemon zest will do.

*This is #26 of #52essays2017. Read #25, about my odd relationship to Machiavelli and listen to the gutter & spine song inspired by one of his more twisted passages HERE*

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Marzipan Memories or the Scent of Plum Kernel Oil, Essay 15 of #52essays2017

Plum and Rose Eye Serum by Yes Organic.

My best friend Indigo, owner of Yes Organic Boutique in Albuquerque, sells a handcrafted Plum and Rose Eye Serum that makes my mouth water. The first time I smelled it I felt confused. It smells a little of rose but not at all like plums, a sweet scent, familiar, but I couldn’t place it. Then I looked up plum oil and found that plum kernel oil is taken from the soft center of the common European plum (Prunus domestica), and is famous for smelling like marzipan. Prunus is the genus of the so-called stone fruits like nectarines, apricots, cherries, and yes almonds too.

Besides tempting me to drink my beauty product, the marzipan scent of this Plum and Rose Eye Serum takes me back to a strange and somewhat lonely moment in my life when I stayed in a studio apartment in Paris. Back then I was neither blind nor sighted and, damn it all to hell, the iPhone had not yet been invented.

The first summer I spent in Paris was to learn French after my first year of grad school, but being unable to read normal print or see much in the way of street signs or the expressions and hand gestures of French people, I failed. I did a lot of wandering around aimlessly, walking from one end of Paris to the other and somehow finally met a guy who seemed to sort of change things. It felt like it anyway. I had been lost and then I was found. We traveled together to Limousin to visit with family and ate very well. We camped out in the shadow of the Pyrenees and loved and argued quite a bit, but that is all another story.

Prunus domestica on tree.

The following summer I returned to Paris to try again. This was after my French love had come to New York and we realized there was no future together, and my friend set me up in her sister’s place in Belleville. It was the first time I’d ever lived alone, no mother, no boyfriend or friend, no roommates, and it was, as I said, strange and lonely.

Fruit shaped marzipan.In those days I had an only child’s tendency to cheer myself up with food, and a poor child’s greedy appetite. Whenever I had the chance, I guiltily pilfered the food of others. From babysitting gigs to roommates, their food always tempted me, and I would eat without feeling good about it, stealthily and with an attempt at taking a little at a time so that the food would not be missed.

I hadn’t lived in a household of plenty growing up, and for my mom and I eating groceries was a matter of finishing and replenishing, hopefully. We never had extra, not like the rich friends I went to school with who had boxes and boxes of cereal to choose from and freezers stocked with infinite meal possibilities.

So in that little studio up the street from the Canal, in an area of lower class and ethnic Parisians–a few miles and a thousand worlds away from the Champs-Élysées, I tried to work on French grammar using my portable CCTV which blew up letters big enough for me to read–much bigger than any magnifying lens could do and in high contrast so that my peripheral vision could make sense of the letters–a task it was not meant to do, and be repelled into the tiny one-person pantry to snoop. Unable to read labels, I used my fingers and my nose to ferret out points of interest.

It was during one of those gluttonous reconnoiterings that I found the tube of marzipan. From that moment forward, I obsessed over that foil tube. As I, day by day, chipped away at the sticky, mealy, nutty sweet stuff–almost savory with its dark undertones of almond smoke–my understanding of almond flavoring was forever altered. I had certainly tasted it before, but not in its natural state. No. Almond flavored items from America with their synthetic benzaldehyde pushing itself into cakes and cookies on the cheap could not compare to that ambrosial and addictive paste.

That second summer, I did not fall in love, but got better at French. I took language classes at the Sorbonne, learning the language with other foreigners who thought I was quite weird and stupid with my CCTV pulled out of its mysterious black suitcase and plopped onto my desk. The class was too hard for me and I didn’t really know how to study. I did not meet any friends until after I gave a presentation on Derrida and other postmodern theorists that I worked on in my head smoking cigarettes at the Canal. I composed and memorized my little presentation in perfectly acceptable French, and they were impressed.

I believe I spoke of the Siècle des Lumières and quoted Diderot, and when it was over I was invited out on the town for the first time. Not much came of it, but a sense of gratification and relief. The class ended, and friends from America would visit soon.

Paris eclipse.

One of those friends (whom I somehow lost) and I visited Paris Disney and we twirled in a teacup, innocent still. There was an eclipse that summer also, and I saw the strange light filtering onto the upturned faces wearing funny glasses. The light had been so odd, silvery eeriness with the earth and the moon and the sun aligned, that I took a picture. I can never remember which is which–solar eclipse versus lunar eclipse. I only remember the light and how everything glowed that last summer in Paris.


*This is #15 of #52essays2017. Check out #14 “The Hand That Extends” here*

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