https://sjp.pl/kordia%C5%82

1. mocny, szlachetny trunek;

2. dawniej: lek wzmacniający

https://en.wikipedia.org/wiki/Cordial_(medicine)

Cordial (medicine)

A cordial is any invigorating and stimulating preparation that is intended for a medicinal purpose. The term derives from an obsolete usage. Various concoctions were formerly created that were believed to be beneficial to one's health, especially for the heart (cor in Latin).

Cordials were used to renew the natural heat, recreate and revive the spirits, and free the whole body from the malignity of diseases.[2] Many cordials were also considered aphrodisiacs, a view which encouraged their consumption in a social as opposed to a medical context. Other early varieties of alcoholic cordials were flavoured with spices and herbal ingredients which were thought to settle the stomach after excessive eating. These cordials were called Surfeit Waters, which were specifically created for treating overindulgence

• • 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 sun's 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.[4]

  • Escubac d'Angleterre, 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.