1937 Café Royal Cocktail Book Coronation Edition

GLOSSARY CHARTREUSE. —A sweet liqueur of which the secret of the recipe is closely guarded. Made in two colours, yellow and green. Was originally made in Voirons in France until the Monks were turned out. Now made in Spain. CHERRY BRANDY.— An English liqueur also made in many other countries. There are two kinds, dry and sweet. CHERRY GIN. —A liqueur with cherry flavour. CHERRY NALIVKA.— Is a Baltic or a former Russian liqueur. Very sweet and of low alcoholic strength. Bright cherry in colour. Always put up in gold painted bottles. CHERRY WHISKY.— A liqueur, dark red colour with cherry flavour, strong in alcohol. CHESKY.— Cherry Whisky distilled in France. CINNAMON. —Used as a flavouring, the essential oil of Cinnamon in alcohol. Yellow in colour. CLOVE. —Used as a flavouring, the essential oil of cloves in alcohol. Dark red in colour. COBBLERS. —An American name for long drinks made up of various wines served in tumblers a third full with shaved or pounded ice and a little sugar. Served with a slice of orange or pineapple or other " trimmings " and two straws. COCKTAIL CHERRIES are generally sold in three cherries, Maraschino red and yellow and in Curasao or Menthe green. COGNAC. —Cognac is the name of the Brandy distilled from wine made in the Cognac district. This district is strictly limited and is responsible for the production of brandies which may rightly claim precedence over all other, both in point of antiquity and excellence. The vineyards of Cognac which produce the finest Cognac Brandies are those of the Grande Champagne, Petite Champagne and