1937 Café Royal Cocktail Book Coronation Edition

GLOSSARY APRICOT BRANDY. —A liqueur chiefly made in England, France and Holland. Tawny in colour with the flavour of the apricot and usually quite sweet. APRICOT GIN.— Liqueur flavoured with apricot. APRY. —The registered name for an Apricot Brandy made in France by Marie Brizard. AQUAVIT. —A colourless strong spirit. ARMAGNAC. —Brandy distilled from wine of the Gers Departement. The centre of the Armagnac district is Condom. The best Armagnac Brandies are distilled from the Bas-Armagnac wines, and are divided into three classes, known as Grands, Fins and Petits. ARRACK. —A strong spiritous liqueur distilled chiefly from rice, but also from the sugar cane, and flavoured with a number of Eastern fruits and roots. AURUM. —An orange flavoured liqueur of delicate taste, from Pineta di Pescara (Italy). BABY. —The name sometimes given to the nip or quarter-bottle of Champagne. BALSAM OF HERBS.— Medicinal Bitters. BANANA LIQUEUR.— See Creme de Bananes. BENEDICTINE.— One of the most popular of all liqueurs, distilled at Fecamp (France). Coloured yellow. BISHOP. —Port and sugar made hot, with a cloves- ridden orange steeped in it. BLACKBERRY BRANDY.— One of the minor liqueurs, very dark in colour and with the blackberry flavour. BLACKBERRY GIN. —A special Gin flavoured with blackberry, dark in colour. BLUE CURACAO. —Ordinary Curasao, coloured blue.