1935 Old Waldorf-Astoria Bar Book

172 OLD WALDORF-ASTORIA BAR BOOK ' CREME DE CASSIS-A liqueur made in France of black currants, whose voltage still causes headaches to sq_me who recall its potency. CREME DE MENTHE-A distillation of mint, or of brandy flavored with mint. Usually green in color, though there is also a white variety. By those who could not pronounce its name correctly, it was often called "green mint,'' or "white mint," menthe being the French word for "mint." It is usually made in France. V~ltage, 48. CREME YVETTE-An extract of violets, used for fla– voring purposes; also drunk as a cordial or liqueur. Its perfume often gave it preference over the common or garden refuge of the drinking dissembler-a clove or peppermint lozenge-before the commercial discovery of halitosis. Made in New York. CURACAO-Often mispronounced "Curacoa,'' especially by Englishmen. A liquor made by distilling spirits with orange peel and certain spices. Manufactured originally in Holland. Name derived from that of a Dutch island off the north coast of South America. Voltage, 55. DUBONNET-A proprietary French bitters or tonic, one of whose ingredients is said to be quinine. GIN-Originally a drink distilled from malt or other grain and afterwards rectified with and flavored with junipe~ berries. Manufactured in Holland, under the name of Hollands, Schiedam, and Schnapps. For the effect of Schnapps, see Washington Irving's tale of that sterling New Yorker of pre-war times, Rip Van Winkle. Also manufactured in England' under various names, notably: Gordon, Booth's, Holloway's, Old Tom, Nich– olson, Plymouth, House of Lords, etc. Among the