1955 The U K B G Guide to Drinks (2nd edition revised)

A Glossary of Liqueurs Advocaat. One of the most famous Dutch liqueurs and a valuable restorative. It is made chiefly of brandy and egg-yolks and might be called a bottled egg-nog. There are, unfortunately,some thick, yellow, semi-liquid compounds sold under the name of Advocaat, made with cornflour and raw spirit, which are an unwholesome travesty of the real thing. Due to its low alcoholic content, Advocaat is not considered to be a liqueur nowadays. Amourette. A French liqueur, violet in colour. Angelica. A Basque liqueur. Very sweet, flavoured with Angelica and Pyrenees plants. Anisette. The French name of an aniseed-flavoured liqueur which is very sweet. Apple Gin. A colourless liqueur compounded at Leith, Scotland. Apricot Brandy. A highly-flavoured and rather fascinating liqueur compounded in England and elsewhere. The flavour is imparted by dried apricots. The best Apricot Brandy, however, is distilled from fresh Apricots and the crushed kernels of their stones, in lands where apricots bear abundant fruit. Aurum. A pale gold Italian liqueur highly aromatic and not too sweet. A delicate orange flavour. Banana Liqueur. One of the pre-war favourite liqueurs which was and is made in France, Holland, America and elsewhere. Benedictine. One of the oldest—if not actually the oldest, and one of the most widely-renowned liqueurs in the world. It is distilled at Fecamp, in Normandy, and its origin has been traced to the Benedictine monks of Fecamp, as far back as 1510. It is highly aromatized and very sweet; many people prefer to drink it "half and half",half Benedictine and half Brandy,a blend which is known as B. and B. It is sold in bottles of distinctive shape, and the label bears the initials D.O.M.(Deo optima maxima) of the Benedictine Order. Benedictine is sometimes referred to as D.O.M. Liqueur. Blackcurrant Liqueur. A liqueur prepared from blackcurrants, brandy and sugar; it is better known under its French name of Cassis (q.v.). Blackberry Brandy. One of the minor liqueurs. Very dark in colour. Flavoured with blackberries. Capricornla. An Australian liqueur one of the ingredients of which is tropical fruit. The name of the liqueur is derived from the Tropic of Capricorn in the vicinity of which the fruit is grown. Creme de Cajao. A very sweet liqueur with a strong cocoa-cum- vanUla flavour. The name Chouao which usually figures on Creme de Ca9ao labels, is that of a district in Venezuela reputed to produce the best cocoa beans in the world. 252