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VAN DER HUM.—A liqueur made in South Africa, its
chief flavour being from the Nartje, or South
African Tangarine.
VERMOUTH.—Itahan Vermouth is a white wine which
possesses certain tonic properties owing to the
infusion of various aromatic herbs. French
Vermouth is made by infusing cheap white wine
with camomile flowers. The best Italian Vermouths
are made with a good sweet white wine. The
Vermouth made by Martini Rossi is considered the
best of the Italian Vermouths. Of the French
Vermouths Cusenier Vermouth is most satisfactory
for cocktails.
VEEILLE CURE.—^A brown French liqueur, of high
strength with an aromatic flavour.
VODKA.—A potable spirit obtained by the distillation of
potato or grain,or of inverted and fermented starch;
colourless and tastless.
WHISKY.—A potable grain spirit obtained through a
"Patent"or continuous Still, or through a"Pot"
Still, either from Malted Barley—such as Scotch
Whisky and Irish Whisky; or Maize—such as
Bourbon Whisky; or other grain—such as Rye
Whisky.
WODKA.—See Vodka.
ZUBROWKA.—Known as the Green Vodka. The colour
is tinged with green made by the insertion of the
herb Zubrowka, and tastes of the herb, which has
a flavour similar to almonds.