141 / 172
CURACAO.—A sweet digestive liqueur made of spirit—
wine or grain spirit—sugar and orange peel. It
was first made by the Dutch, who used as a
flavouring agent the Citrus Aurantium Curas-
suviensis, a bitter orange first discovered in
Curasao, a Dutch West India island. Two colours,
white and blue.
DAIQUIRI.—A White West Indian Rum of very high
quality and special flavour.
DAMSON GIN.—An English liqueur, dark red colour,
flavoured with damson.
D.O.M.—See Benedictine.
DRAAIBUIE.—A Scotch liqueur, golden in colour with
the flavour of whisky and honey.
DUBONNET.—A French tonic or medicated wine, with
a bitter quinine after taste. An aperitif.
EAU-DE-VIE. Water of Life," potable alcohol or
spirit not necessarily distilled from wine; the two
most usual forms of Eau-de-Vie are Eau-de-Vie de
Grain and Eau-de-Vie de Vin;grain spirit and wine
spirit. Eau-de-Vie de Marc is the spirit obtained
from the distillation of the husks of grapes after
they have been pressed and the wine made. Eau-de-
Vie de Cidre is distilled cider.
EAU DE VffiDEDANTZICK.—^An imitation of Danzig
Goldwater.
^
ELIXIR D ANVERS.—A sweet liqueur, yellow in colour,
with taste in the same line as Yellow Chartreuse.
ELIXIR DEROTTERDAM.—A Dutch liqueur.
FERNET BRANCA.—An Italian bitter.
FORBIDDEN ^ FRUIT.—^An American liqueur. The
flavour is a mixture of grapefruit and orange.
Colour, a red flame. Sweet, with a bitter after
taste. High alcoholic strength.
ERAISIA.—A red French liqueur, flavoured with straw
berries.
FRAPPE.—French for iced.
FREEZOMENT.—See Creme de Menthe.
GENEVA.—Corruption of Genievre, the French name for
Juniper and Gin; it only refers to Dutch Gin or
Hollands.