 The early use of various distillates, alcoholic or not, was varied, but it was primarily culinary or medicinal; grape syrup mixed with sugar and spices was prescribed for a variety of ailments, and rose water was used as a perfume and cooking ingredient and for hand washing.Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets (a type of entertainment dish after a course) by soaking a piece of cotton in spirits.It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation.