1910 Jack's Manual by J A Grohusko

drinking it is by mixing with water, which is

poured into it

drop by drop.

LIQUEURS

Benedictine

is a high-class liqueur, distilled exclusively

at the Benedictine monks, but since the French revolution it has been manufactured by a secular company, according to the original recipe. Its medicinal properties are of an acknowl- edged high order. Maraschino is made from cherries griottes, grown chiefly in the south of France. It has a unique perfume and an agreeable taste. Anisette. The basis of this cordial is anis seed. Its properties for facilitating digestion and preventing secondary fermentation, which causes dyspepsia, are well known and acknowledged; it is not only an agreeable but also a salutary cordial, known throughout the world. Chartreuse is a highly esteemed tonic cordial, obtained by the distillation of various aromatic plants and some species of nettles growing on the Alps. There are some other ingredients and herbs used, but these are a secret belonging to the Carthusian monks, from which order the name Chartreuse is derived. It was formerly distilled by the monks at the monastery of the Grande Chartreuse in France, but since their expulsion it has been made at Tarragona, Spain, where the order is now established. Sloe Gin is a species of the wild damson. It is a dis- tillation of unsweetened gin, mixed with an infusion of the juice of the sloe berries, and is a delightful cordial. Its medicinal attributes are very special, being slightly laxative and very soothing in cases of griping pain. With hot or cold water it makes a very agreeable drink, and is also used in cocktails, fizzes, rickies, daisies, etc. Kummel. The foundation of kummel is caraway seed, and its dietetic properties are somewhat similar to anisette. It is invaluable for indigestion or dyspepsia. It is also known in Russia as Alish, and is used there extensively as an after-dinner cordial. Kirschwasser is a spirituous liqueur obtained by the dis- tillation of Switzerland wild cherries. It is distilled chiefly in Vosges and in the Black Forest. It is free from sweetness, has a delicious flavor of bitter almonds, and is colorless as water. Creme de Cacao is made from the beans of cacao. The chuao, the finest of which come from Puerto Cabello, is re- markable for its delicacy and perfume, and adds the most delicate effect to the small quantity of alcohol which this cordial contains. BITTERS. Specifically, thev are liqueurs (mostly spirituous") in which herbs, generally bitter herbs, are steeped or infused. Fecamp, Normandy. It was originally made by

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