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GLOSSARY
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.
BULLACE GIN.
—A Gin flavoured with bullaces.
BYRRH.
—A French aperitif .
CACAO CHOUVA A LA VANILLE.—
A French liqueur
with the flavour of vanilla chocolate. Very
sweet.
CALORIC.
—A Punch made and bottled in Sweden.
CALVADOS.—
Fine Apple Brandy.
CAMPARI BITTERS.
—Extract of Capsicum, less
pungent than Angostura. Red in colour and
has a distinct flavour of its own.
CAPfiRITIF.—
Aperitif from the Cape.
CAPRICOT.
—An Apricot Brandy liqueur, gold in colour.
CASSIS.
—A liqueur, almost black in colour, rather
sweet and with the flavour of black currants.
CERASELLA.
—A dark red coloured sweet Italian
Cherry liqueur of delicate flavour.
CHAMPAGNE.
—The name of a former province of
France, and also the name by which is known the
most famous of all sparkling wines, made within a
strictly limited area of the said former Champagne
Province. Both red and white still wines are made
in Champagne, but, when not otherwise qualified
the name " Champagne," in English, only refers
to the white sparkling wines of Champagne.
CHAMPAGNE
(Fine).—The name by which some
Cognac Brandy is known. It does not apply to
any particular type of Brandy, but is intended to
convey the idea of a good quality brandy, a blend
of brandies of which some may have been Grande
or Petite Champagne Brandies.