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CuRAgAOj one of the oldest Liqueurs, is
chiefly made from spirit, sugar and dried
orange peel; but there are a great many
different varieties of Curafao, because there
are many distillers who make this Liquetir,
and each has his own method.
It is the same with other Liqueurs. There
are, for instance, a great many varieties of
cherries, many different quahties of brandies,
and many ways of distilling Liqueurs from
cherries; cherry brandy, cherry whisky,
kirsch, maraschino, noyau, are all primarily
made from cherries, but they are all quite
distinct; and in each category of these
Liqueurs there are varying degrees offlavour,
taste,strength,price and quality.
Stone fruit, such as apricots, peaches,
cherries,and sloes make very good Liqueurs;
black currants (or cassis) also give excellent
results. Mint is of all herbs the most exten
sively used by distillers in the making of
Liqueurs justly popular for their digestive
properties called "Peppermipt", or Creme
de Menthe, left white or coloured green,
made with brandy or grain spirit. Caraway
seeds used in medicine for their stimulant
and carminative action, are largely used in
the distillation of Kummel; and from the
anise fruit, which is a good stomachic.
Aniseed and Anisette are distilled.
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