1931 Old Waldorf Bar Days by Albert Stevens Crockett

Glossary

know being satisfied if the bottle was queer and squat and bore the initials "D.O.M." Voltage, 52.

BIITERS-Beverages containing alcohol, together with a component for cathartic effect. Best known varieties: An– gostura, made from the bark of a South American tree; Calisaya, synonymous wit;h cinchona or quinine, also of South Americah origin; Orange; Boonekamp, made in Ger– many; Baker's, Amer Pic~n (which a stenographer rendered for me "American Pecan>-" but which was really a French proprietary proposition); Hostetter's, West Indies, Pepsin, Peychaud (made in New Orleans); Fernet Branca, etc. So named from the us~al bitter taste. BRANDY-(Sometimes called "cognac," from a town in France noted for its manufacture.) Alcoholic liquor distilled from wine. Deriv., Dutch brandewijn, meaning "burnt wine." Was also made from the juice of apricots, peaches, apples c.tr other fruit by distillation, and called liqueur. Cognac was often called for by the name of its maker: e.g., "Hennessy," or "Martel"; though it was often referred to by the symbol printed on its label,"***" or"*****," as indulgers frequently proved unable to read when ready for an encore. Voltage,, 53+ CHARTREUSE-A distillation with brandy of certain rare herbs, used as a cordial or liqueur. The name was derived from the fact that Chartreuse, like Benedictine, owed its invention to early French monks, who knew about what they wanted and got it. These monks were of the Carthu– sian Order, and the liqueur was made only at their mon– astery in the Grande Chartreuse, in the French Alps. The formula for its preparation was said to be known only to the Father Superior of the Order. When the monks were expelled from France, in 1903, they spirited the secret of its preparation to Tarragona, in Spain, whence comes an herb much esteemed by gourmets in the treatment of vine– gar. Rival manufactories were then set up in France, but [ 235 ]