1935 Old Waldorf-Astoria Bar Book

I 70

OLD WALDORF-ASTORIA BAR BOOK root, lemon peel, thyme, nutmegs, cassia, hyssop, pep– permint, ·and cloves. Imitation of Benedictine is not so much confined to prohibition history as patrons of boot– leggers may have become convinced. As a matter of fact, such has been going on in France and elsewhere for gen– erations, the average customer who did not know being satisfied if the bottle was queer and squat and bore the initials "D.O.M." Voltage, 52. BITTERS-Beverages containing alcohol, together with a component for cathartic effect. Best known varieties: Angostura, made from the bark of a South American tree; Calisaya, synonymous with cinchona or quinine, also of South American origin; Orange; Boonekamp, made in Germany; Baker's, Amer Picon (which a ste– nographer rendered for me "American Pecan,'' but which is really a French proprietary proposition); Hostetter's, West Indies, Pepsin, Peychaud (formerly made in New Orleans); Fernet Branca, etc. So named from the usual bitter taste. BRANDY-(Sometimes called "cognac," from a town in France noted for its manufacture.) Alcoholic liquor dis– tilled from wine. Deriv., Dutch, brandewijn, meaning "burnt wine." Was also made from the juice of apri– cots, peaches, apples or other fruit by distillation, and called liqueur. Cognac was often called for by the , name of. its maker, though in other days it was often referred to by the symbol printed on its label, "* * *" or"*****,'' as indulgers frequently proved unable to r~ad when ready for an encore. Voltage, 53.4. 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,