1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Creme de Vanille French liqueur. Very sweet, vanilla flavoured, reddish in colour. CuiME DE Violettes French liqueur. Colour and flavour of violets, very sweet. Cr^me Yvette American liqueur. A sweet, highly alcoholic liqueur with the flavour, colour and scent ofParma violets. Curasao Dutch liqueur. Originally made from green Cura9ao oranges and fortified with brandy, now various types of oranges are used. A sweet digestive liqueur, in shades of orange,white,red,blue and green. Drambuie Scottish liqueur. Made from Scotch whisky, honey and herbs. Golden in colour. Dubonnet French aperitif wine. Reddish wine, with rather a bitter quinine after-taste. Elixir d'Anvers French liqueur. Very sweet, yellow in colour, similar to Chartreuse. Fernet Branca Italian, aperitif wine. Is used mostly as a bitters, made from herbs, etc., and has wonderful digestive properties. Fiore d'Alpe Italian liqueur. Sweet, aromatic and light in colour. Flavoured with flowers and herbs grown on the slopes ofthe Alps. There is a twig placed inside the bottle on which the sugar forms into crystals of rock candy. Forbidden Fruit American liqueur. Orange in colour, highly alcoholic. The flavour is a mixture of grapefruit and orange. Fraise de Bois French liqueur. Flavoured with wild straw berries. Freezomint French liqueur. See Creme de Menthe. This is the white variety. Gin English spirit, and made elsewhere. A potable grain spirit, and flavoured with juniper berries. Glayva a similar liqueur to Drambuie. Glen Mist British liqueur. Base blend of Scotch and Irish whiskies. Flavoured with herbs and honey. Goldwasser Danzig liqueur. Practically colourless and sweet, flavoured with aniseed, orange, cinnamon, herbs and spices. Its outstanding feature is that a shake of the bottle will scatter all the small particles of gold leaf contained in the liqueur. 84