1954 Practical Bar Management by Eddie Clarke

THE ART OF MIXING

Grand Cumberland Australian liqueur. Golden in colour and sweet, one of the basic ingredients being passion fruit. Grand Marnier French liqueur. Orange flavoured, golden in colour, fairly sweet, with a brandy base. Grappa Italian spirit. Italian version of Marc, being a spirit distilled from the skins, busks and pips which remain after the juice has been pressed out of the grapes for the making of wine. Graves French wine. White and red wines, from the wine- producing districts of the Gironde. Grenadine French syrup. Non-alcoholic, deep red in colour, thick red syrup,usually made or flavoured with pomegranates. Hock German wine. Produced from the vineyards bordering on the River Main and the Rhine. IzzARA See Angelica. Kirsch Germany and elsewhere, liqueur. Distilled from the fermented juice of cherries, mostly the wild type, which grow in the Black Forest. The liqueur is colourless. Kummel Liqueur. From Holland, Riga and Germany. Dis tilled from grain, flavoured with caraway seeds and cumin, colourless. Lillet French aperitif wine. Pale yellow in colour, quinine flavoured, with a base of white wine fortified with brandy. Liqueur French name for heavily sweetened spirits, which are flavoured with aromatic agents or fruits, with colouring ingredients. Liqueur d'Or French liqueur. Pale golden in colour with flakes of gold leaf. Flavoured with lemon rind and orange. Madeira Madeira wine. A fortified wine madefrom the grapes grown on the island. Mandarine French liqueur. Golden in colour, very sweet and flavoured with tangerines. Maraschino Dalmatian liqueur. Colourless, made from the fermented juice of the marasca cherry. Very sweet. Marc Potent French spirit. Distilled from the residue of grapes after the wine has been made. Marnique Australian liqueur. Orange flavour and colour similar to Grand Marnier. Marsala Italian dessert wine. Produced from grapes grown in

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