1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Aurum Italian liqueur. Orange flavoured, verj^ delicate in taste, and pale golden in colour. Bacardi Cuban rum. Popular for cocktails. Has only a slight aroma of rum, can be obtained darkish in colour, or colourless. Benedictine D.O.M. Originally a Normandy liqueur, made by the monks of Benedictine at Fecamp. Yellow in colour, very sweet and very aromatic. Blackberry Brandy British liqueur. Very dark in colour, compounded from brandy, crushed blackberries and sugar. Very good for any tummy disorders. Bourbon American whisky. First distilled in Kentucky,from a fermentation of maize. Brandy A spirit distilled from the fermented juice offresh fruit. Burgundy French wine. Name given to all the wine from the Burgundy province. There are both red and white burgundies. Byrrh French aperitif wine. Red wine, flavoured with quinine, and fortified with brandy. Calisaya Spanish-type of Bitters. Brandy based,and flavoured with quinine and calisaya bark. Calvados See Apple Jack. Campari Bitters Italian. Dark red in colour and very bitter. Obtained from an infusion of aromatic and bitter herbs. Cascarilla South American liqueur. Based on brandy and flavoured with spices and various barks. Champagne Champagne province of France—sparkling wine. Only the sparkling wines made within this restricted province can be named Champagne. Champagne,Fine Name given to some of the Cognac brandies, with the intention of conveying the fact that it is good quality brandy. Chartreuse Spanish liqueur. Originally made by the monks of the Carthusian order, near Grenoble, France, until about 1900 when they left France for Spain. Made in two colours, green and yellow, highly aromatic. Cherry Brandy English liqueur, and made elsewhere. Made from the juices of ripe cherries, fermented, with some crushed cherry stones.

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