1954 Practical Bar Management by Eddie Clarke

THE ART OF MIXING

Port Wine Wine ofPortugal. Fortified wine madefrom grapes grown in the valley of the upper Douro, and shipped from Oporto. Prunelle French liqueur. Green in colour, flavoured with plums and fortified with brandy. Quetsch French liqueur. Colourless, distilled from the fer mented juice of prunes. Raspail French liqueur. Yellow in colour and flavoured with aromatic herbs. Has valuable digestive properties. Rum Spirit distilled from molasses or sugar cane, many various types and colours. Rye Whisky Spirit distilled from grain, mostly rye. Saki Japanese wine-type. Made from rice, colourless. Gener ally served hot in Japan with the national dish, Suld-Yaki. Scotch Whisky Scottish spirit. Most popular of grain spirits, distilled from barley and malt. Sherry Spanish blended wine. Made from the grapes grown in the Jerez district, and fortified with brandy. SiLVERWASSER Danzig liqueur. Very sweet, fairly colourless with flakes of silver. Flavoured with aniseed and orange. Slivovitz Hungarian spirit. Distilled from plums. Sloe Gin English liqueur. Based on gin and flavoured with sloes. Southern Comfort American liqueur. Based on Bourbon whisky, and peach flavoured. Strega Italian liqueur. Golden in colour, not too sweet. A slight flavour of orange. SuBROUSKA A green vodka. Swedish Punch Rum-based liqqeur. Golden in colour and flavoured with spices. Tequila Mexican spirit. Very potent spirit, distilled from the cactus. Flavour entirely of its own. TiA Maria Jamaican liqueur. Based on rum and coffee flavoured. Colour of coffee. Triple Sec Practically Cointreau, or white Curasao. Van der Hum South African liqueur. Sweet liqueur, made from Cape brandy, and flavoured with tangerines and other herbs. A very popular liqueur. Vermouth A white wine. Flavoured with aromatic herbs and other ingredients. Can be obtained in sweet or dry form.

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