Talk:Parfait d'Amour

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I've started an article on this drink, expecting that it wouldn't be difficult to find enough information on the drink to get a reasonable-length article out of it. Alas, I've been finding it extremely difficult to find any good information on the drink, (apart, of course, for about 20-30 cocktails that use it). Does anyone have any idea as to possible references that I might have missed that could give this article a boost? -- Kirby1024 12:19, 20 June 2006 (UTC)

I've reviewed the information on the three major cordial house's websites and included it in the article. I'll also add it to the list of liqueurs page. --Consuelo D'Guiche 20:32, 29 August 2007 (UTC)

When I dip into Samuel Hahnemann's Der Likörfabrikant, vol. 2 (1785) -- a translation of Dubuisson's L'Art du distillateur ... (? 1809) -- I see that Dubuisson states that the liqueur was given its name by a Solmini, and that it is nothing but Eau de Cedrat coloured red by cochenille (i.e. not from roses). Most older recipes I have seen confirm that Parfait d'Amour was based on cedras (citrons, Citrus cedra), with occasional addition of other citrus fruits. In other words, it was probably more a marketing trick than a genuine invention/development.

An article in Fraser's Magazine (1843) entitled "Classics of The Table -- Sweetmeats, Beer, Cider, Perry, Liqueurs, and Wine" by Thomas Carlyle, ascribes the Eau de Cedrat liqueur to Sieur la Faveur of Montpellier. (This article is easily found at books.google.com. I also find a very similar claim from 1815 in "Histoire de la vie privée des francois" by Pierre J. B. Le Grand d'Aussy -- also found in books.google.com: just search for for Solmini and Cedrat. Actually, the text is so close to Carlyle's that I suspect his must be based on the French source. The French text, however, makes it clear that la Faveur was a distiller.) -- Athulin (talk) 21:29, 11 January 2008 (UTC)