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

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 two colours, Maraschino red and in Cura9ao 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 Borderies. The name Cognac has a strictly geographical meaning; it cannot be given to any other brandy than the brandy distilled from wine made from the vineyards of the district of Cognac. Furthermore, the names of Grande Champagne, Fine Champagne, Petite Champagne are also geographical expressions corresponding to the peculiar chalky soil formation of a small and very distinct area, within the Cognac district, where the best Cognac Brandies are made. COINTREAU.—A Triple Sec white Curasao. CORDIALIVlfiDOC.—-A dark red French liqueur. Some thing in the nature of a distilled claret. CORDIAL RJ6BY.—A liqueur with a Cognac basis, brown in colour. CRilME DE BANANES.—A liqueur flavoured with banana. CR£)ME DE CACAO.—A French liqueur, chocolate in colour, with the flavour of cocoa and very sweet. CRfiME DE CACAO CHOUAO.—A sweeter quality of the Creme de Cacao. CRfiME DE CASSIS.—A sweeter heavier edition of Cassis. CRfiME DE CHOCOLAT.—A variant of the Creme de Cacao Chouao. CR£ME DE CIEL.—A Dutch liqueur, after the style of Cura9ao, light blue in colour.