Allow the contents to steep in 1.5 liters of brandy for 14 days, then filter. During the maceration shake daily for several times.

Absinthe, myrrh, saffron, natural camphor, curcuma, manna, carlina, angelica, soft wood, walnut husk, teriaca (composed of rosemary, sage, angelica, ginger, cinnamon, nutmeg, mace, clove nails, honey)