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THE EXOTIC DRINKING BOOK
Germany produces most of it.... Like
anis
and anisette, kiimmel is
a great stomachic, relieves pains, collywobbles, aids digestion, and
is
specified in enough cocktails that it should be on the shelf of every
average bar.... Swans, bears, and what-not, determine the shape of
the bottles, and
~ose
with sugar precipitated on the bottom are held to
be best-one brand ·having a sugar-frosted sprig of edelweiss in the
swan's neck.
ROSE'S LIME SYRUP, and LIME CORDIAL . . . The former is a
pungent oil-of-lime syrup coming in tall, slender, decorative bottles so
often seen behind good soda fountains. It is indicated in the Gimlet
Cocktail, Page 37, and bears a lot of experimentation.... Lime Cor–
dial can be made by mixing this about half and half with
gomme
syi:up,
see Page 154.... Lime syrup of soda fountain type also approximates
the result. These should be used more by American mixers!
MADEIRA . . . A bottle indicated for the well-stocked outfit. It is called
for in one special cocktail, and used as flavouring in others.
MARASCHINO . . . Another delicious cherry derivative, fermented and
distilled, then flavoured by the bruised cherry stones themselves. Mara–
schino is so essential that-no fairly equipped bar can afford to be with–
out it.
CREME de MENTHE
...
Two kinds of peppermint flavoured liqueurs;
green and white. The former for flavouring special cocktails, for frappes;
the latter for Stingers; both for cordials.... Must be on every complete
amateur bar shel£
CREME de NOYA.U
...
A very sweet but potent apricot liqueur. Wise
men take it with coffee, and only one or two.
In
peach and apricot pits
there is a cyanide influence which most people don't know about, and
over dosing will definitely become injurious.
In
small amounts it is per–
fectly s.li'e....
In
France they also frappe it in a glass of fine ice, livened
up with a little seltzer or soda.
OJEN ... The so-called Spanish Absinthe. Needed by larger bars, and
used like ordinary Absinthe. For many years this was made in New
Orleans.
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