1892 Drinks of the world

DRINKS.

165

in consequence of its extreme excellence, from the dew of the sun, ros solis, was made of burnt brandy, sugar, and the juice of sweet fruits, such as cherries or mul-

Louis XIV. was much attached to this par-

berries.

That prepared for him was said to

ticular liqueur.

A receipt

differ a little from the ordinary compound.

is oriven of the kino^'s drink. Equal quantities of eau de vie and Spanish wine, in which were infused anise, coriander, fennel, citron, an- gelica, and sugar-candy dissolved in camomile water, and boiled to a thick syrup, were a distinctive feature in this royal liqueur. Owing to oblivion or ignorance of the anisette of Henri II. this monarchical recop:nition of rossolio has led to the supposition that liqueurs were invented to invigorate the senile decrepitude of Louis XIV., but it has been shown that they existed long before his time. George IV. is said to have been attached to liqueurs in much the same way as Louis XIV., who may have supposed that they in some measure im- proved his health or arrested his decay. The liqueur industry is chiefly continental, and the liqueurs are very numerous. Holland is famous for

Curapa and Russia for its

Kummely and almost

its

own speciality of

every large district of France has its

Bordeaux^ is remarkable for its Anisette,

liqueur.

^ One of the most important liqueur manufactories is that of Marie Brizard and Roger of Bordeaux. In 1755 Marie Brizard, in the Quartier S. Pierre, a lady of much devotion and charity, devoted a large portion of her time, in imitation of the monks, to the con- coction of medicinal cordials. Of these, her Anisette, so called from its chief ingredient, soon attained a wide reputation. Roger married