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38
HAYWOOD'S
MIXOLOGY.
MIXOLOGICAL
RESEARCH.
ABSINTHE.
—
A
French
liquer
composed
of
vermouth,
wormwood
and
alcohol.
It
is
excellent
as a
nervine,
but
used
to
excess
is
likely
to
produce
epileptic
fits.
Swiss
absinthe
is
the
best.
ANISETTE
—
Is
a
cordial
flavored
with
anise
seed.
ARRACK.
—
Properly
a
liquor
distilled
from
the
juice
of
the
cocoanut
tree,
procured
by
incision,
but
more
commonly
a
spirit
distilled
from
rice
or
sugar,
fermented
with
the
juice
of
the
cocoanut.
BASS
ALE.
—
Should
be
kept
in
a
cool
place
lying
down,
stand
up
in
a
moderate
temperature
the
amount
required
for
use
ten
days
ahead.
Use
great
care
in
opening
and
it
will
pour
out
brilliant.
BURGUNDY.—
One
of
the
best
of
French
red
wines,
is
produced
in
a
province
of
this
name,
the
soil
of
which
is
said
to
be
impregnated
with
iron,
imparting
its
tonic
properties
to
the
vintage,
which
is
undoubtedly
correct.
This
wine
is
great-
ly
used
by
invalids.
CAPILLAIRE.
—
Originally
a
kind
of
syrup
extracted
from
maiden-hare,
but
now
any
simple
syrup
sweetened
with
orange
flower
water.
CHARTREUSE.—
This
famous
liquer
derives
its
name
from
the
monastery
where
it
is
distilled,
in
the
department
of
Isere,
France,
situated
on
an
elevation
of
4,000
feet
above
the
level
of
the
sea.
COGNAC
BRANDIES.—
True
cognac
is
a
French
brandy
distilled
from
wine
produced
in
the
two
districts
of
Charente.
The
principal
houses
engaged
in
shipping
it
being
located
in
the
small
city
of
Cognac,
from
which
the
liquor
derives
its
name.
The
average
vintage
per
year
shows
the
distillation
or
19,000,000
gallons
of
brandy,
a
large
portion
of
which
remains
in
the
hands
of
the
farmers,
by
whom
it
is
produced,
until
the
wants
of
the
shipping
merchant
requires
its
purchase.
As
an
aid
to
digestion
and
a
restorative,
it
is
invaluable.