I'll bear that in mind for this year's crop. I figured there had to be SOMETHING that makes it taste other than like shit. Something like ouzo, raki, absinthe maybe (now that'd give it a kick alright). Or perhaps given the rather low doses needed for a concentrated laudanum simply using 70-80% EtOH, since after a shot of that stuff you can't even taste much of a burn from the alcohol (analgesic doses were given in drops, in some old medical books dating back from the 1700s, that I have in my library [well, strictly speaking, they are currently actually with my GP, the one out of them who's a decent guy, as I lent them to him to read, as I thought he'd get some interest out of reading up on the way medicine was practiced back then, while they were still treating teething pains with mercury metal bashed up into a finely divided mass with chalk, still using lead as an astringent, arsenic as a tonic, HNO3 for treating piles [no joke, thats the treatment recommended, bathing them in nitric acid) and using aq. HCN as a calminative of sorts such as for treating irritable stomachs and overexcitability type conditions, still referencing the difference between the pharmaceutical standard and the stronger acid of Scheele]
Pretty sure there are a couple of recipes for laudanum as it used to be made, although making it taste better wouldn't be a bad thing. (especially since I tend to harvest my crops before they are dried, I don't bother scoring them, just hack them down with a fair bit of straw and throw it in a blender with a pinch of citric acid or two and turn the stuff to a slurry for vac filtration and extraction, if they were fully dried they probably wouldn't grind up too well, and when green both taste and odor are waaay beyond disgusting. Makes me think of isocyanides, not because they smell alike, but because its just...uniquely horrid, gutwrenching with nothing else that you can compare either to, akin to how the only thing you can compare an isocyanide to if you want to describe it to somebody who hasn't smelled one, its pointless because the only thing it can be compared to is another isocyanide. Similar to poppies, it smells like poppy latex and it has a uniquely disgusting stench)
You really should try that toffee recipe though. As much Gee's linctus as you can get hold of, and slowly simmer it and after reducing down the volume, and its still hot and mobile, pour into molds to make bars or bite-sized chunks, or pour onto grease-paper and after it flattens, twist it up into rolls, its delicious, chewy, sweet, but has a lovely spicyness to it and of course, best of all, full of opium tincture. Just remember how much evaporates down into how much toffee, because Gee's also contains squill, and Scilla maritima contains cardiac glycosides, although 2-3 bottles isn't going to cause a heart attack or anything like that (not entirely sure that the glycosides wouldn't break down and split off the sugar from the aglycone portion anyhow)