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ARRACK.—A strong spiritous liqueur distilled chiefly
from rice, but also from the sugar cane, and
flavoured with a number of Eastern fruits and roots.
AURtlM.—An orange flavoured liqueur of delicate taste,
from Pineta di Pescara (Italy).
BABY.—The name sometimes given to the nip or quarter-
bottle of Champagne.
BACARDI.—A popular brand of West Indian Rum,
chiefly used for cocktails.
BALSAAl OF HERBS.—Medicinal Bitters.
BANANA LIQUEUR.—A liqueur flavoured with banana.
BENEDICTINE.—One ofthe most popular of all liqueurs,
distilled at Fecamp (France). Coloured yellow.
BISHOP.—Port and sugar made hot, with a cloves-ridden
orange steeped in it.
BLACKBERRY BRANDY.—One of the minor liqueurs,
very dark in colour and with the blackberry flavour.
BLACKBERRY GIN.— special Gin flavoured with
blackberry, dark in colour.
BLUE CURACAO.—Ordinary Curafao, coloured blue.
BOCKSBEEREN.—See Cassis.
BOURBON.—Whisky distilled from maize. A good
blending Whisky for cocktails.
BRANDY. A spirit distilled from wine.
BRISTOL CREAM.—A fine Oloroso Sherry.
BRISTOL MILK.—Extra superior golden Sherry.
BYRRH.—A French aperitif.
CACAO CHOUVA A LA VANILLE.—^A French
liqueur with the flavour of vanilla chocolate.
Very sweet.
CALVADOS.—Fine Apple Brandy.
CAMPARIBITTERS.—Extractof Capsicum,less pungent
than Angostura. Red in colour and has a distinct
flavour of its own.
CAPERITIF.—Aperitif from the Cape.
CAPRICOT.—An Apricot Brandy liqueur, gold in colour.