1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

20

THE AMEEIOAN BAB-TENDEE.

many others, of which a description will be given. The differ- ence between Kirschwasser (cherry-water) and Maraschino (both being spirits distilled from the cherry, which fruit-is re markable for the number of favorite beverages it produces) is this: Kii-sch is distilled from bruised cherries, and is a pure spirit, while Maraschino is distilled from the pulp of the cher. ries, mixed with honey; honey is also added to the spirit after distillation. The best Marachino is made from the Marasca cherry, and is named do Zara, Imitation Maraschino is made by sweetening and flavoring Kirschwasser. Kirschwasser is a favorite drink with the Swiss and Germans. When this spiritis of good age, it is much pleasanter to the taste than whoa new. GOLDWASSER. This liqueur derives its name from pieces ofgold leaf floating in it. It is made principally in Dantzic, and is rectified with cinnamon, aniseed,and other aromatics. KUMMEL Ib the favorite liqueur of Russia ; the best is made at Weis- Benchein, in Esthonia. CHARTREUSE. This is a pleasant stomachicliqueur made bythe monks ofthe rand Chartreuse, near Grenoble. There are no less than four varieties of this liqueur:a pure spirit, which is ofa clear light green, and the bottle is incased in a turned wooden case—a ig'giccu, which is sweet and strong—an amber, which is not BO sweet—and the white port.

NOYEAU.

F 'l ^

^^°^n liqueur, of which the best comes from the India Island of Martinique, requires good ago,

emg much sought after, it is both scarce and expensive. And CURACOA, -

other compound liquouts, are mostly importations Donuioxk. The delicious Copenhagen Chep

om 0