* Rosa Solis or Rosolio, probably originating in Renaissance Turin was derived from the carnivorous sundew plant. It was believed to not only invigorate the heart, but to be an aphrodisiac as well; according to the 17th century medical writer William Salmon, sundew "stirs up lust".
* Royal Usquebaugh  was a spicy concoction containing flecks of gold leaf thought to capture the suns golden radiance. It was usually flavoured with aniseed, liquorice and saffron and sweetened with fruit sugar extracted from figs and raisins by maceration. The name derives from the Irish uisce beatha, which is literally the Gaelic translation of Latin aqua vitae, the water of life). The word whisky is also derived from the Irish uisce beatha', but this was not the same as the cordial consumed in 17th and 18th century England and France, and bore no resemblance to the spirit we now call whisky.
*Escubac dAngleterre', a more down-market relative of Royal Usquebaugh without the flecks of gold leaf, but was nevertheless a popular drink.
* Vespetrò, another popular liqueur of Italy (speciality of the town of Canzo), flavoured with anise, angelica and lemon.