1937 Café Royal Cocktail Book Coronation Edition

GLOSSARY GENEVA.—Corruption of Geni£vre, the French name for Jupiter and Gin; it only refers to Dutch Gin or Hollands. GIN.—A potable grain spirit, rectified and flavoured with juniper, cassia bark, coriander seeds and angelica roots. Distilled chiefly in London and Plymouth. GINGER BRANDY.—A Brandy cordial flavoured with ginger. GOLDWASSER (DANZIG).—A colourless sweet liqueur with flakes of gold. Flavoured with aniseed and orange. The original was made by der Lechs in 1598. GOMME SYRUP.—A colourless sweet syrup. GRANDE CHAMPAGNE.—The finest Cognac Brandy. GRANDE LIQUEUR.—A liqueur similar to Chartreuse, made in France in two colours, green and yellow, with a Chartreuse flavour. GRAND MARNIER.—A French brandy liqueur, golden brown in colour with the flavour of orange. GREEN LIQUEUR.—A liqueur on the same lines as Green Chartreuse. GREEN VODKA.—See Zubrowka. GRENADINE.—A very sweet syrup flavoured with pomegranate. Colour deep red. GROG AMERICAIN.—An American liqueur similar to Punch with a Cognac flavour in which is also included the taste of Citronade. Usually drunk hot for preference. Colour deep rum colour, made in France. GUIGNOLET.—A French Cherry Brandy liqueur dis- tilled at Angers. HALF OM HALF.—Sweet Dutch liqueur composed of Curasao and highly rectified spirit. Brown red in colour.