1935 Old Waldorf-Astoria Bar Book

GLOSSARIAL 173 lower classes of London, "gin" is alcohol, flavored with oil of turpentine and common salt. The term is often used generically for ''bad liquor." In some parts of the Cotton Belt, "gin" signifies a beverage whose effects are momentarily synonymous with those produced by the saws of a cotton gin-from which it is not derived. The actual derivation is from the Dutch jenever, itself com– ing from the old French word jenevre, meaning juni– per. Gin was sometimes called "Ceneva," or "Geneva Water,'' and ascribed.to Swiss invention. Voltage, 54.3. SLOE GIN-Not to be ·confused with the real gin, and it should be noted that as compared with real gin, its ef– fects are describbd by its first name, differently spelled. Sloe Gin is a sort of cordial made by distillation from the small, plum-like astringent fruit of the Blackthorn, or a distillation flavored with the same. GRAND MARNIER-A cordial, or liqueur, made in France from oranges. GRENADINE-A red syrup or cordial, said to be made from pomegranates; manufactured in France. KIRSCH or KIRSCHWASSER-A liquor distilled from European wild cherries, and made in Germany and 2ther central European countries. KUMMEL or KIMMEL-A liquor made generally from highly rectified alcohol, flavored with cumin (a plant of the parsley family) and caraway seeds. Before the War it was manufactured chiefly at Riga, then in Russia. Voltage, 33.9. MARASCHINO (pronounced "maraskeeno")-A cordial distilled from fermented cherries and flavored with bruised pits. Deriv., Italian, marasquino. OJEN-A cordial formerly made in New Orleans, La.,