1903 The Flowing Bowl by Edward Spencer

CORDIALS AND LIQUEURS 195 tial revenue ; for Chartreuse is esteemed—in France, at all events—above all chasses. The yellow kind is the best, and the white mildest of the three, of which the green is fiery. Personally, I prefer cura^oa, or, better still, cognac '65. The name of the " little refreshers " consumed at tavern-bars in large cities is legion. I have heard the following compounds called for, at different times : sherry-and-bitters—there being at least half a dozen sorts of bitters—gin-and- ditto, whisky-and-ditto; vermouth (Italian or French), vermouth-and-sloe-gin, gin-and-sherry, gin-and-orange-gin, sloe-gin, gin-and-sloe-gin (commonly called "slow-and-quick"), cura^oa- and-brandy, whisky alone, brandy alone, gin alone. And in the Borough there is a dreadful mixture known by the appropriate name of Twist. " This," says an esteemed correspondent, " is a favourite liqueur of the porters in the hop- warehouses. You go into the ' Red Cross,' for instance, and ask for a ' 'alf-quartern o' Twist in a three-out glass,' and you will find that it con sists of equal parts of rum and gin, and is a powerful pick-me-up after a wet night." I should question the " pick-me-up " part of this story j therefore shall not schedule"Twist" in my list of Restoratives, in the next chapter. Kirschenwasser. This is a wholesome and reviving liqueur made from the cherries which grow in the Black Forest. It is not as potent as maraschino, which

'.i;V ,