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GLOSSARY
APRICOT BRANDY.
—A liqueur chiefly made in
England, France and Holland. Tawny in colour
with the flavour of the apricot and usually quite
sweet.
APRICOT GIN.—
Liqueur flavoured with apricot.
APRY.
—The registered name for an Apricot Brandy
made in France by Marie Brizard.
AQUAVIT.
—A colourless strong spirit.
ARMAGNAC.
—Brandy distilled from wine of the Gers
Departement. The centre of the Armagnac
district is Condom. The best Armagnac Brandies
are distilled from the Bas-Armagnac wines, and
are divided into three classes, known as Grands,
Fins and Petits.
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.
AURUM.
—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.
BALSAM OF HERBS.—
Medicinal Bitters.
BANANA LIQUEUR.—
See Creme de Bananes.
BENEDICTINE.—
One of the 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.
—A special Gin flavoured with
blackberry, dark in colour.
BLUE CURACAO.
—Ordinary Curasao, coloured blue.