1954 Practical Bar Management by Eddie Clarke

THE ART OF MIXING

aromatic plants. (The sale of this spirit is prohibited in France, Switzerland and the United States.) Advocaat Dutch liqueur. Made from egg-yolks, sweetening, and a basic spirit of brandy. Akvavit, Aquavit Scandinavian, highly rectified spirit. Dis tilled from grain, potatoes, or various other products. Flavoured with caraway seeds, and colourless. Alcohol Is a pure spirit liquid, and the intoxicating element of fermented liquors. Obtained by the distillation of fermented sugar or any other substances containing carbohydrates. Amer-Picon French bitters or aperitif cordial. Made from quinine, aromatics and spices. Angelica A Basque liqueur. Pale yellow in colour, very sweet and flavoured with angelica and other aromatics. Angostura Trinidad aromatic bitters. A skilfully blended preparation of aromatic herbs and roots. Anis Spanish liqueur. Sweet and colourless, with an aniseed flavour. Anisette French liqueur. Aniseed flavoured, sweet and colourless. Apple Jack, Apple Brandy or Calvados Normandy spirit. Distilled from cider, colourless and of a very high strength— unsweetened. Apple of Paradise Cuban liqueur. Made from the local fruit. Apricot Brandy English liqueur and made elsewhere. Tawny in colour, very sweet, made from fresh apricots and brandy. Armagnac French brandy. Distilled from the wine of the Gers Departement of France. The centre of the Armagnac district is Condom. The Bas-Armagnac wines give the best Armagnac brandies—there are three classes. Grands, Fins, and Petits. Arrack Dutch Indies and British East Indies. Very strong spirit distilled from rice,and also many other things,including sugar cane, or the juice from the palm trees. In fact the natives distil it from almost anything. Athol Brose Traditional Scottish drink. To have on a winter's night with the haggis. Home-made, from oatmeal, liqueur Scotch whisky, cream and honey.

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