1900 Harry Johnsons Bartenders Manual (Mixellany)

— 151 — 60. LIST OP PRINCIPAL WINES. Champagne (Piper Heid- sieck &Co.), Sauterne Wines, Rhine and Moselle Wines, Claret Wines, Madeira Wines, Hungarian (red

and

white) Wines, California Wines, Tokay Wines, Sherry Wines, Burgundy Wines,

Bordeaux Wines, Catawba Wines, Spanish Wines, Port (red and white) Wines,

61. LIST OP PRINCIPAL CORDIALS. The list below contains the principal kinds used for mixing drinks; if others are required they can be

procured. Absinthe

(green

and

Creme de Chocolate, Angelica, Eau Celeste (Himmels- Wasser), Boonekamp of Magbitter, Creme au lait (Milk Li- queur), Benedictine, Chartreuse (green and yellow), Eau d'Or (Goldwasser), Parfait d^Amour, Curagoa de Marseille, Kirschwasser, Anisette, Danziger Goldwasser, Bouquet de Dames, Berlin Gilka, Eau de Belles Femmes, Huile d'Angelica,

white), Curagoa (red and white), Maraschino Dalmatico, Creme de Mocca, Anisette de Martinique, Eau d'Amour (Liebeswas- ser), Vermouth, Allash Russian Kummel, Vanille, Creme d'Ananas, China-China, Creme d'Anisette, HuiledeFleursd' Oranges Creme de Peppermint, Amourette, Eau de Calame (calmus liqueur), Creme de Nagau,