1910s Jack's manual by J A Grohusko (3rd edition)

Anisette. Its properties for facilitating digestion and preventing secondary- fermentation, which causes dyspepsia, are well known and acknowledged; it is not only an agree?ible 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 Tarra- gona, 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, anjl 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. Kirchwasser 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, they are liqueurs (mostly spirituous) in which herbs, generally bitter herbs, are steeped or infused. Bitters are appetizers and beneficial for other medicinal purposes. Angostura is a bitter tonic much used in the West Indies as a preventive against malarial fever. It is also used as a flavoring substance for all kinds of drinks, cocktails, etc., to which it imparts a unique flavor. It was originally made at Angostura, a city in Venezuela. Now it is made at Trinidad by the successors of Dr. Siegert. Amer Picon is a French bitters, or an aperitif, made from French sweet wine infused with bitter herbs. Orange bitters have a bitter-sweet flavor of the juice of the orange, and is much used in the preparation of cocktails. There are many bitters which take their names from man- ufacturers, such as Abbotts, Bookers, Boonekamps, Hos- tetters, Pychaud, Fernetbranca, etc. The basis of this cordial is anis seed.

18