1937 Café Royal Cocktail Book Coronation Edition

GLOSSARY BOCKSBEEREN.— See Cassis. BOURBON. —Whisky distilled from maize. A good blending Whisky for cocktails. BRISTOL MILK. —Extra superior golden Sherry. BULLACE GIN. —A Gin flavoured with bullaces. BYRRH. —A French aperitif . CACAO CHOUVA A LA VANILLE.— A French liqueur with the flavour of vanilla chocolate. Very sweet. CALORIC. —A Punch made and bottled in Sweden. CALVADOS.— Fine Apple Brandy. CAMPARI BITTERS. —Extract of Capsicum, less pungent than Angostura. Red in colour and has a distinct flavour of its own. CAPfiRITIF.— Aperitif from the Cape. CAPRICOT. —An Apricot Brandy liqueur, gold in colour. CASSIS. —A liqueur, almost black in colour, rather sweet and with the flavour of black currants. CERASELLA. —A dark red coloured sweet Italian Cherry liqueur of delicate flavour. CHAMPAGNE. —The name of a former province of France, and also the name by which is known the most famous of all sparkling wines, made within a strictly limited area of the said former Champagne Province. Both red and white still wines are made in Champagne, but, when not otherwise qualified the name " Champagne," in English, only refers to the white sparkling wines of Champagne. CHAMPAGNE (Fine).—The name by which some Cognac Brandy is known. It does not apply to any particular type of Brandy, but is intended to convey the idea of a good quality brandy, a blend of brandies of which some may have been Grande or Petite Champagne Brandies. BRANDY. —A spirit distilled from wine. BRISTOL CREAM.— A fine Oloroso Sherry.