1954 Practical Bar Management by Eddie Clarke

THE ART OF MIXING

Claret French Bordeaux wine. The name given to all red wines from the Bordeaux district of France. Cognac French brandy. Spirit classed as brandy distilled from the wine of the Cognac district of France. Cointreau French hqueur. Orange flavoured and colourless. Cordial M^doc French liqueur. Sweet, aromatic, wine-type liqueur. Red in colour, with a base of brandy. CrJime d'Ananas French liqueur. Very sweet; flavour of pineapples. Creme de Bananes French liqueur. Rich yellow in colour, very sweet,flavoured with bananas. Cr^me de Cacao French liqueur. Dark chocolate in colour, very sweet, flavoured with cocoa and vanilla. Cr^me de Caf^ French liqueur. Very sweet and flavoured with coffee. Cr^me de Cassis French liqueur. Sweet dark liqueur, made from blackcurrants. Cr^me de Fraises French liqueur. Flavoured with straw berries and strawberry coloured. Cr^me de Framboises French liqueur. Flavoured with rasp berries, and of raspberry colour. Cr^me de Mandarine French liqueur. Sweet and flavoured with tangerines, based with brandy. Cr^me de Menthe French and Dutch liqueur. Flavoured with fresh peppermint, rich green in colour, with very good digestive properties. Can also be obtained pure white in colour. Cr^me de Moka French liqueur. Light brown in colour, flavoured with coffee. CufeME DE Noyau French liqueur. Very sweet, flavoured with almonds. Can be obtained in pink and white shades. Creme de Pecco. Dutch liqueur. Not too sweet, colourless, with a tea flavour. Creme de Prunelles French liqueur. Plum flavour, green in colour, very sweet. Cr^me de Roses French liqueur. Pinkish in colour, flavoured with oil of rose petals and vanilla. Creme de Tiii French liqueur. Colourless and flavoured with tea. 83