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GLOSSARY
LIQUEUR VERTE.
—A French liqueur, somewhat similar
to Green Chartreuse.
LIME JUICE.—
Sometimes known as " Lime." The
sterilized juice of the lime. There are two kinds—
ordinary unsweetened Limejuice and the sweetened
variety known as limejuice Cordial.
MARKIZA.
—A syrup with peach flavouring.
MANDARIN.
—A French aperitif with a bitter orange
flavour, dark brown in colour.
MANDARINE DE BLIDAH.—
See Creme de Mandarin.
MANDARINE.
—A French liqueur flavoured with tan-
garine.
MARASCHINO.—
The liqueur of Zara, in Dalmatia,
Italy. It is white and has a very distinctive flavour
of the cherry.
MAZARIN.
—A liqueur manufactured in France, light
brown in colour with a flavour similar to
Benedictine.
MESCAL
—Similar to Tequila.
MIRABELLE.
—A liqueur manufactured in France,
white in colour with the flavour of plums.
MONASTINE ABBAYE ST. GRATIEN.—
A pale yellow
French liqueur, slightly similar to Yellow Char-
treuse.
MOUSSEC.
—English sparkling wine.
MOUT.
—French for " Must," or unfermented grape
juice.
MUST.
—Grape juice before it has fermented and become
wine. True wine is made from the must of freshly
pressed grapes, but methods have been devised for
sterilizing, evaporating or treating must in such a
way that its fermentation is prevented and the
must can be imported as grape juice, which escapes
heavy duties placed on wine; such must is used for
producing British wines after fermentation has
been produced by adding yeast to it.