I decided to experiment with making aftershaves with a recipe generally based from this site http://www.wikihow.com/Make-Aftershave , but using essential oils I used an empty proraso aftershave bottle because I wanted a clear bottle to see how it mixed and if it separated, and the orifice reducer is easy to pull out and replace. My recipe was Rum - 2 oz Witch Hazel - 1 oz Glycerin - 1/4 oz Bay oil - 4 drops Tangerine Oil - 2 drops Clove bud - 2 drops Cinnamon leaf - 2 drops It filled the bottle to the top. I'll try it tomorrow.
Looking forward to the results been thinking about venturing in making my own bay rum! If all goes well I probably just do your recipe!
I don't know, I didn't want to pay $20 for 1/2 oz of cinnamon bark oil, so I bought the cinnamon leaf oil for $3.50. Here are the descriptions from Mountain Rose Herbs Cinnamon Leaf Essential Oil Botanical Name: Cinnamomum zeylanicum Common Method Of Extraction: Steam distilled Parts Used: Leaves Note Classification: Middle Aroma: Flat, warm, earthy spice Largest Producing Countries: Sri Lanka, India, and Madagascar Traditional Use: Cinnamon leaf has been used for culinary and medicinal purposes. The leaf oil has a higher eugenol content then the bark oil, which increases its analgesic properties. Properties: Analgesic, antibacterial, anti-inflammatory, antiseptic, antispasmodic, carminative, insecticide, stimulant, stomachic Benefits: Bruises, colds, cough, diarrhea, flatulence, infection, insect bites, nervous exhaustion, slow circulation, sore muscles, stomach cramps, stress, toothache. Cinnamon is a good addition to a blend for disinfecting the air. Blends Well With: Benzoin, bergamot, cardamom, clove, frankincense, ginger, grapefruit, lemon, mandarin, marjoram, nutmeg, orange, peppermint, peru balsam, petitgrain, rose, vanilla, ylang ylang Of Interest: Cinnamon has been a highly prized commodity since antiquity and is one of the most recognizable scents in the world. The chemical breakdown of Cinnamon leaf oil is similar to that of Clove bud. Safety Data: Avoid while pregnant. May cause skin irritation. Cinnamon Bark Essential Oil Botanical Name: Cinnamomum zeylanicum Common Method Of Extraction: Steam distilled Parts Used: Dried inner bark Note Classification: Base to Middle Aroma: Warm, dry, herbal spice Largest Producing Countries: Sri Lanka, Vietnam, Madagascar, and India Traditional Use: Cinnamon has a long history of culinary and medicinal uses. Its high aldehyde content makes it a useful antimicrobial and antiseptic. Properties: Analgesic, antibacterial, antifungal, anti-inflammatory, antimicrobial, antiseptic, antispasmodic, aphrodisiac, astringent, carminative, digestive, expectorant, stimulant, stomachic, vermifuge Benefits: Colds, cough, diarrhea, flatulence, infection, insect bites, nervous exhaustion, slow circulation, stomach cramps, stress, toothache. Cinnamon is a good addition to a blend for disinfecting the air. Blends Well With: Benzoin, bergamot, cardamom, clove, frankincense, ginger, grapefruit, lemon, mandarin, marjoram, nutmeg, orange, peppermint, peru balsam, petitgrain, rose, vanilla, ylang ylang. Of Interest: Cinnamon has been a highly prized commodity since antiquity and is one of the most recognizable scents in the world. Cinnamaldehyde is the main constituent in the bark oil. It is used in perfumery to give a blend lift and strength, and is considered a mild fixative. Use this oil with caution in soap making, because it may darken the color of your product. Safety Data: Avoid while pregnant and in liver or kidney disease. Do not use on skin. Not for internal use.
The droplet dispersion is much finer today. I used it this morning and the predominant scent was bay. There may be a bit too much glycerin for my skin, which is naturally oily so I don't really need a lot of moisturizing. I'll give it some time to see if the scent evolves.
With the EOs, you won't have to wait as one does if you were using whole spices, fruit, etc—which often takes weeks to blend. I used the Bay EO (plus some rosemary), but the majority of ingredients were whole or cracked spices which take time to 'give up' their aromas. I let mine rest for about 4-5 weeks before 'decanting.' One Note: certain spices can take over. Cinnamon is one of those that began to overwhelm the mix & I pulled it about halfway through the process. It is still present in the final product, but it compliments rather than dominates.
