Rosa Solis
The other night at Antico Ristorante agli Schioppi (ski-yop-pi) she finished of
f her meal with a rosolio, never having heard of it before she let them recommend
this little sweet after dinner drink. Rosolio, also known as Rosoli
was originally made from the herb "sundew" (Drosera rotundifolia), or
"Rosa Solis" and, it was made
completely from the juice of this herb. The Sundew plant (carnivorous,
Lat. Drosera rotundifolia L.) was used to make a bright yellow cordial
water that was somewhat strong in alcohol content. This water seems to
have originated in Renaissance Turin thought to have medicinal and aphrodisiac properties before becoming a popular drink.
The
very first arrival of these waters to England in the late 1400’s, was
strictly for medicinal use (as alcoholic medicinals), which were
prescribed in small doses to lift the spirits and strengthen the heart.
By 1700, these precursors to modern liqueurs were used for their
intoxicating effects as well as supposed medicinal virtues, most of them
becoming recreational drinks. Many cordials
were made with precious ingredients such as, gold and pearls thought to
renew the natural heat, recreate and revive the spirits and free the
body from the bad diseases.
Some of these forgotten concoctions were Royal Usquebaugh, a spicy
liqueur laced with flakes of gold leaf, which actually had an origin
from the Aureum potabile or drinkable gold of the alchemists. Many early
varieties of “waters” were flavored with spices and herbs thought to
settle the stomach after excessive eating, which lead to the name of
surfeit waters.
The fact that many cordials were considered
aphrodisiacs, contributed to the consumption in social settings instead
of in a medical context and this is how we believe Rosa Solis originated. This was distilled over large quantities of the sundew plant while
including hot provocative spices like cubebs, grains of paradise and
galingale. Supposedly, the sundew plant stirred up lust and when
distilled, reflected a glittering yellow color like gold and silver
rendering the whole concoction “golden” thus imparting 
it’s
golden warmth within once ingested. During the time of Salmon, rosa
solis was used in England at the end of a banquet to wash down other
revered food items such as, kissing comfits and candied eryngo roots
(sounds truly wicked if you ask me). Today, rosolio is produced in Italy
and Spain although no longer a distillate of the sundew plant.
Today,
Rosolio is a generic name for any sweet, syrupy, aromatic cordial or
liqueur (with low alcohol content) frequently homemade. When rosolio is
made from a fruit, the syrupy
liquid is extracted then mixed with grain alcohol and in some instances,
the addition of specific herbs and or spices occurs. When the drink is
made from fresh red rose petals, it is usually called Rosolio di Rose.
This version is red or pink in color and has an alcohol content between
22% and 24%.
Take o
f
the hearbe Rosa-Solis, gathered in Iulie one gallon, pick out all the
black moats from the leaues, dates halfe a pound, Cinamon, Ginger,
Cloues of each one ounce, grains halfe an ounce, fine sugar a pound and a
halfe, red rose leaues, greene or dried foure handfuls, steepe all
these in a gallon of good Aqua Composita in a glasse close stopped with
wax, during twenty dayes, shake it well together once euerie two dayes.
Your sugar mutt be powdred, your spices brused onely or grosselie
beaten, your dates cut in long slices the stones taken away. If you add
two or three graines of Ambergreece, and as much muske in your glasse
amongst the rest of the Ingredients , it will have a pleasant smell.
Some adde the gum amber with coral and pearle finely poudred , and fine
leafe golde. Some vse to boyle Ferdinando bucke in Rosewater, till they
haue purchased a faire deepe crimson colour, and when the same is cold,
they colour their Rosa solis and Aqua Rubea therewith.
From Sir Hugh Platt, Delightes for Ladies (London: 1600)
(July 14, 2008)
Who
can pass up an invitation to pass a few hours chilling at Isola dei
Pescatori on a summer afternoon? Certainly, not this creature! The
weather was humid with cloud cover tingeing the lake a dead, gray hue. Nonetheless, Lago Maggiore is always beautiful; so peaceful watching the sail
boats, the birds and hearing the water lap against the rocks. Having
scoped out the island, we realized the far side is always the least
traveled and so we chose a little wine bar with a terrace, La Malghera
to help us pass the time. Mr "Piglet" presented lil’ Miss SnowWhite a
nice refreshing white wine that would be perfect to offer at parties as
cocktail wine. This white was called Erbaluce (err-bah-loo-chay) and
originates north of Torino (part of the Piemontese region), and needs to
be consumed within three years from harvest; in other words, drink up
and do not age. ;-)This
wine packs a whopping 13% vol. so make sure when drinking you are
eating as well, something we managed to do quite well. Ordering a
"cutting board" of cheese and sliced meats, we cleverly whiled away a few
hours; how much better can it get? There were samples of prosciutto
della Val Vigezzo, Bresaola, Pancetta Coppata, a dark prosciutto like
bresaola seasoned with porcini mushrooms and spices, little tiny
cacciatore salami, various cheeses, toma, and one type encrusted with
fennel and other herbs. Who said we were taking the ferry back to the
mainland? Nope we were going to have to swim after that feast! 
