To make Irish Usquebaugh; from Lord Capell‘s Receipt, when he was Lord Lieutenant of Ireland.
To every Gallon of French-Brandy, put one Ounce of Liquorice sliced, one Ounce of sweet Fennel-Seeds, one Ounce of Anniseeds, one Pound of Raisins of the Sun split and stoned, a quarter of a Pound of Figs split, two Drachms of Coriander-Seeds, let these infuse about eight or nine Days, and pour the Liquor clear off, then add half an Ounce of Saffron, in a Bag, for a Day or two, and when that is out, put in a Drachm of Musk. If when this Composition is made, it seems to be too high a Cordial for the Stomach, put to it more Brandy, till you reduce it to the Temper you like. This is the same Receipt King William had when he was in Ireland.
The recipe above is from The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm, by Richard Bradley (1736). I was looking for usquebaugh and ran across this recipe at A Collection of Civil War Alcoholic Drink Recipes at Civil War Interactive, which kindly noted the source was The Country Housewife and Lady’s Director, as reprinted in A Sip Through Time by Cindy Renfrow. I cannot attest to the quality of the recipe, but King William can.
(It might be a bit too absurd for some to drink a recipe mentioning King William III on Lá Fhéile Pádraig, given historical tensions. But one hopes that historical tensions can be put to rest in enjoyment of a fine beverage, regardless of its provenance.)