1872 Cooling Cups and Dainty Drinks (Mixellany)

54 Alcohol. made principally in Dantzic, and is rectified with cinnamon, aniseed, and other aromatics. Kummel is the favourite liqueur of Kussia; the best is made at Weissenchein, in Esthonia; that made at Eiga is also very good. Chartreuse, a pleasant stomachic liqueur, is made by the Monks of the Grand Chartreuse, near Grenoble. There are as many as four varieties of this liqueur: a pure spirit, which is of a clear light green, and the bottle is incased in a turned wooden case; a light green, which is sweet and strong ; an amber, which is not so sweet; and the white sort. The well-known liqueur Noyeau, of which the best comes from Martinique, requires good age, and being much sought after, is both scarce and expensive. Curagoa, Cherry Brandy, and other compound liqueurs, are mostly importations from Holland and Denmark. The delicious Copenhagen Cherry Brandy, of which Heering's is the finest quality, is made from the small black wild cherries so plentiful in Norway. No imitation can equal the bond fide old Dutch Curacoa. These liqueurs and other exquisite concoctions are well-known to the connoisseur, who, as he passes the ambrosial