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BITTERS
Specifically,
they
are
liqueurs
(mostly
spirituous)
in
which
herbs,
generally
bitter
herbs,
are
steeped
or
infused.
Bitters
are
appetizers
and
beneficial
for
other
medicinal
purposes.
Angostura
is
a
bitter
tonic
much
used
in
the
West
Indies
as
a
preventive
against
malarial
fever.
It
is
also
used
as
a
flavoring
substance
for
all
kinds
of
drinks,
cocktails,
etc.,
to
which
it
imparts
a
unique
flavor.
It
was
originally
made
at
Angostura,
a
city
in
Venezuela.
Now
it
is
made
at
Trinidad
by
the
successors
of
Dr.
Siegert.
Amer
Picon
is
a
French
bitters,
or
an
aperitif,
made
from
French
sweet
wine
infused
with
bitter
herbs.
Orange
bitters
have
a
bitter-sweet
flavor
of
the
juice
of
the
orange,
and
is
much
used
in
the
preparation
of
cocktails.
There
are
many
bitters
which
take
their
names
from
man-
ufacturers,
such
as
Abbotts,
Bookers,
Boonekamps,
Hos-
tetters,
Pychaud,
Fernetbranca,
etc.
Calisaya
is
a
bitter
tonic
infused
with
calisaya
or
Peru-
vian
bark.
It
is
an
aromatic
aperitif
appetizer,
much
es-
teemed
in
all
European
cities.
It
is
made
in
France
from
the
finest
quality
of
muscated wine
and
Peruvian
bark.
VERMOUTH
Italian
Vermouth
is
a
bitter-sweet
wine.
Its
component
parts
are
a
muscated
wine,
aromatized
with
the
infusion
of
herbs
and
spices
and
sweetened
with pure
sugar.
It
is
forti-
fied
with
brandy
to
about
fourteen
to
eighteen
per
cent.
Wormwood
is
one
of
the
chief
herbs
used
in
Vermouth,
and
from
it
takes
its
name.
It
is
extensively
used
in
the
preparation
of
cocktails.
French
Vermouth
is
made
in
and around
Cette,
France.
The
French
Vermouth
differs
from
the
Italian
by
being
less
sweet
and
somewhat
lighter
in
color.
In
France
it
is
one
of
the
chief
aperitifs
and
makes
the
finest
cocktails
and
highballs.
BRANDIES
OR
COGNAC.
Brandy
is
an
abbreviation
of
Brandy
Wine,
and
is
a
spirituous
liqueur
obtained
by
the
distillation
of
wine.
The
name
brandy
is
also
given
to
the
distillates
from
peaches,
apricots,
cider,
etc.
In
England
a
common
kind
of
brandy
is
distilled
from
malt
liquors,
to
which
the
flavor
and
color
of
brandy
are
added,
and
this
is
called
British
brandy.
Cognac
brandy
is
acknowledged
the
standard,
especially
those
produced
in
the
department
of
Charente,
south
of
Cognac,
France.
WHISKEY
We
may
take
it
as
an
accepted
fact
that
both
by
custom
and
research
it
has
been
found
that
alcohol
in
its
various
forms^
has
its
legitimate
place
in
the
dietary
of
both
healthy
and
diseased
organisms.
The
uncertainty
of
its
effects,
how-
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