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

VAN DER HUM.—A liqueur made in South Africa, its chief flavour being from the Nartje, or South African Tangarine. VERMOUTH.—Itahan Vermouth is a white wine which possesses certain tonic properties owing to the infusion of various aromatic herbs. French Vermouth is made by infusing cheap white wine with camomile flowers. The best Italian Vermouths are made with a good sweet white wine. The Vermouth made by Martini Rossi is considered the best of the Italian Vermouths. Of the French Vermouths Cusenier Vermouth is most satisfactory for cocktails. VEEILLE CURE.—^A brown French liqueur, of high strength with an aromatic flavour. VODKA.—A potable spirit obtained by the distillation of potato or grain,or of inverted and fermented starch; colourless and tastless. WHISKY.—A potable grain spirit obtained through a "Patent"or continuous Still, or through a"Pot" Still, either from Malted Barley—such as Scotch Whisky and Irish Whisky; or Maize—such as Bourbon Whisky; or other grain—such as Rye Whisky.

WODKA.—See Vodka.

ZUBROWKA.—Known as the Green Vodka. The colour is tinged with green made by the insertion of the herb Zubrowka, and tastes of the herb, which has a flavour similar to almonds.