1916 Jack's Manual by J A Grohusko (4th edition)

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 It was originally made at Angostura, a city in Venezuela.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. Calisaya is a bitter tonic infused with calisaya or Peru- vian bark. It is an aromatic aperitif appetizer, much es- teemed in all European cities. It is made in France from the finest quality of muscated wine and Peruvian bark. VERMOUTH Italian Vermouth is a bitter-sweet wine. Its component parts are a muscated wine, aromatized with the infusion of herbs and spices and sweetened with pure sugar. It is forti- fied with brandy to about fourteen to eighteen per cent. Wormwood is one of the chief herbs used in Vermouth, and from it takes its name. It is extensively used in the preparation of cocktails. French Vermouth is made in and around Cette, France. The French Vermouth differs from the Italian by being less sweet and somewhat lighter in color. In France it is one of the chief aperitifs and makes the finest cocktails and highballs. BRANDIES OR COGNAC. Brandy is an abbreviation of Brandy Wine, and is a spirituous liqueur obtained by the distillation of wine. The name brandy is also given to the distillates from peaches, apricots, cider, etc. In England a common kind of brandy is distilled from malt liquors, to which the flavor and color of brandy are added, and this is called British brandy. Cognac brandy is acknowledged the standard, especially those produced in the department of Charente, south of Cognac, France. WHISKEY We may take it as an accepted fact that both by custom and research it has been found that alcohol in its various forms^ has its legitimate place in the dietary of both healthy and diseased organisms. The uncertainty of its effects, how-

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