1869 Cooling Cups and Dainty drinks by William Terrington

55

Liqueurs.

fluid over his tongue (knowing that such delicious

sipped, not

fully

should he

bolted),

conceptions

appreciates the exquisite pleasure his palate ex- periences as each peculiar and delicate flavour is brought out. For general purposes, the use of liqueurs is much abridged by reason of their excessive cost ; yet are very many that can be successfully imitated, and become, by judicious treatment and age, equal to the elaborate foreign production, at about one-third or less of the cost. In making liqueurs, it is highly important to employ the very best materials, and to observe great cleanliness and care in manipulation. The French liquoristes, who stand pre-eminent for their deli- only employ the best materials : they also distinguish three qualities of compounds, Noyeau, Anisette Water, &c., in which the spirit, sugar, and aromatic are in minute quantities ; the Cremes , or such choice liqueurs as Maraschino, Dantzic, Gold- water, &c. ; the oils, Iluiles, or fine liqueurs, con- taining a more syrupy consistence, as Cura^oa, Anisette, Bordeaux, &c. There are two modes of making liqueurs, viz., by infusion and distillation. Most of them can there cious cordials, viz., Ratafias, or simple liqueurs, as