1937 Café Royal Cocktail Book Coronation Edition

GLOSSARY CRfiME DE MANDARINE. —A tangerine liqueur, better known as Mandarine de Blidah, being made from Blidah tangerines. CRfiME DE MENTHE.— A very popular liqueur, possessing valuable digestive properties. It is made of wine or grain spirit flavoured with peppermint and sweetened. When it leaves the still it is absolutely colourless, and some Creme de Menthe is sold in the pure white form. As a rule, however, it is coloured green, and such colouring should be of pure vegetable matter. The original Creme de Menthe is compounded by Cusenier and marketed under the name of Freezomint. CRfiME DE MOKA. —A French liqueur, light brown in colour and with a coffee flavour. CRfiME DE NOYAU. —A French liqueur with almond flavouring. Pink or white. CRfiME DE PECCO. —A Dutch liqueur with a tea flavour, semi-sweet, colourless. CRfiME DE PRUNELLES. —A liqueur, plum green in colour, sweet. CRfiME DE ROSES. —A pink liqueur, flavoured with rose. CRfiME DE THfi.— A colourless French liqueur, with the flavour of tea. CRfiME DE VANILLE.— A French liqueur, sweet and with a strong vanilla flavour. CRfiME DE VIOLETTES. —A pale violet French liqueur and scented with violets. CRfiME YVETTE. —An American liqueur. Very old, with the flavour, colour and scent of parma violet. Sweet. Rather high alcoholic strength. CURACAO. —A sweet digestive liqueur made wine or grain spirit—sugar and orange peel. It was first made by the Dutch, who used as a