1937 U.K.B.G. Approved Cocktails (United Kingdom Bartender's Guild)

GLOSSARY

ABRICOTlNE.—A French Apricot Brandy. Colour bright tawny; flavour"apricot"and Cognac. Made by Gamier. ABSINTHE.—A highly concentrated wormwood distillate. ADVOCAAT.—^A Dutch liqueur. Yellow in colour; flavour eggs and Brandy. AMER PICON.—A bitter liqueur wine. An aperitif. AMOURETTE.—A French liqueur. ANGELICA.—A Basque liqueur. Pale yellow in colour, very sweet, flavoured with Angelica and Pyrenees plants. ANGOSTURA.—^A popular brand of"Bitters." It is made at Port of Spain, Trinidad, with Rum as its basis and a number of aromatical herbs and roots. ANIS.—^Aniseed flavoured spirit. A sweet liqueur. ANISETTE.—A liqueur. Colourless and sweet, flavour aniseed. APLRITIF.—French for a short, strong and often bitter drink, supposed to give one an"appetite"before meals. APPLE BRANDY.—Distilled Cider, a colourless potable spirit, usually of high strength and unsweetened. APPLE GIN.—There are two varieties; sweet and dry. It is a Gin combined with the soluble ingredients of the apple. Greenish tint in colour. 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. 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.