1946 Around the World with Jigger Beaker & Flask by Charles H Baker Jr

THE EXOTIC DRINKING BOOK

Germany produces most of it.... Like anis and anisette, kiimmel is a great stomachic, relieves pains, collywobbles, aids digestion, and is specified in enough cocktails that it should be on the shelf of every average bar.... Swans, bears, and what-not, determine the shape of the bottles, and ~ose with sugar precipitated on the bottom are held to be best-one brand ·having a sugar-frosted sprig of edelweiss in the swan's neck. ROSE'S LIME SYRUP, and LIME CORDIAL . . . The former is a pungent oil-of-lime syrup coming in tall, slender, decorative bottles so often seen behind good soda fountains. It is indicated in the Gimlet Cocktail, Page 37, and bears a lot of experimentation.... Lime Cor– dial can be made by mixing this about half and half with gomme syi:up, see Page 154.... Lime syrup of soda fountain type also approximates the result. These should be used more by American mixers! MARASCHINO . . . Another delicious cherry derivative, fermented and distilled, then flavoured by the bruised cherry stones themselves. Mara– schino is so essential that-no fairly equipped bar can afford to be with– out it. CREME de MENTHE ... Two kinds of peppermint flavoured liqueurs; green and white. The former for flavouring special cocktails, for frappes; the latter for Stingers; both for cordials.... Must be on every complete amateur bar shel£ CREME de NOYA.U ... A very sweet but potent apricot liqueur. Wise men take it with coffee, and only one or two. In peach and apricot pits there is a cyanide influence which most people don't know about, and over dosing will definitely become injurious. In small amounts it is per– fectly s.li'e.... In France they also frappe it in a glass of fine ice, livened up with a little seltzer or soda. OJEN ... The so-called Spanish Absinthe. Needed by larger bars, and used like ordinary Absinthe. For many years this was made in New Orleans. . 187 • MADEIRA . . . A bottle indicated for the well-stocked outfit. It is called for in one special cocktail, and used as flavouring in others.