1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Sicily, around the districts north and south of Marsala. Mead English beverage. Made from fermented honeyed water, flavoured with various herbs. Monte Aguila Jamaican liqueur. Rum based and flavoured with herbs, notably cloves and pimento. Moselle Wine produced from the Moselle district, which borders on France, Luxembourg and Germany. Okelehao or Oke Hawaiian spirit. Very potent colourless spirit, distilled from a fermented mash of sugar cane and various roots. Orange Bitters Popular bitters for cocktails, etc. Golden in colour. Made from the bitter peel of special oranges. Orgeat Non-alcoholic, thick colourless syrup with the flavour of almonds. Oyjen or Ojen Spanish spirit. Very potent and really the Spanish version of Absinthe but a little sweeter. Parfait Amour French liqueur. Very sweet and violet in colour, highly scented with a strong flavour of vanilla and violets. Peach Bitters Bitters made from an extract of peach kernels. Peach Brandy French liqueur. Tawny golden in colour, with the flavour of peaches and fortified with brandy. Pernod French aperitif. Named after the firm of Pernod. Since Absinthe was prohibited for sale in France and other countries, this aperitif, which has aniseed as its base, has become its successor. Perry English wine. Made from the fermented juice of pears, usually sweetened. Can be obtained as a still and as a sparkling wine. Peychaud Bitters A potent and highly aromatic flavoured bitters; believed of French origin. Although not widely known in England this is quite popular in America for use in the famous SAZERAC Cocktail. Pimento Dram Made on a Jamaica rum base, dark red in colour, flavoured with the essence of pepper, made by steeping pimento berries in rum. PiMMS A spirit cup. Can be obtained in four varieties: No. i gin based. No. 2 whisky based. No. 3 brandy based. No.4 rum based.

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