1936 Shaking in the 60's by Eddie Clarke

(French Wine.) Name given to all the wines from the Burgundy Province, both Red and White.

Burgundy

(French AperitifWine.)Red wine,flavour ed with quinine and fortified with brandy.

Byrrh

See Applejack.

Calvados

Calisaya

(Spanish-type of Bitters.) Brandy based and flavoured with quinine and Calisays bark.

Caramel Burnt Sugar. Often used to give a spirit a deeper colour.

Cascarilla (South American.) Liqueur, based on brandy and flavoured with spices and various barks.

Chai

A storage place for casks ofwine above the ground level.

Champagne (Champagne Province of France—spark ling wine.) Only the sparkling wines made ■within this restricted province can be named Champagne. Champagnon (Ratafia de Champagne.) A still aperitif wine from Champagne district, fortified with Cognac. Campari (Italian Bitters.) Dark red in colour, very bitter. From an infusion of aromatic and bitter herbs.

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