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THE GENTLEMAN'S COMPANION
ORANGE-FLOWER WATER ... A delightful flavouring agent for
many delicious drinks like New Orleans Fizzes. Not used in every day
practice, but necessary for the average complete mixer.
ORGEAT SYRUP ... One of the needed bar flavours, compounded
from almonds, orange-flower water, and sugar, see Page
166.
Every well–
stocked bar must have
it;
small bars ignore it.
PARFAIT AMOUR
...
Another of those highly coloured cordials
hatched in the fertile and agile brain of France. It is also erroneously
conceded improbably persuasive powers, but is very pretty in
pousse
cafes,
and many ladies prefer it with coffee.
PEACH BRANDY ... Mainly domestic. It makes a nice, although very
sweet, business to take with coffee.... Used in Georgia Mint Julep, as
on Page
66.
PORT WINE ... Needed in enough unusual cocktails to make it neces–
sary on any fairly well stocked shelf. Also an essential after coffee in any
civilized community.
ROSE WATER . . . Used very rarely; only for the most elaborate bars.
RUM of THREE BASIC TYPES ... Bacardi,
Carta de Oro,
and
Carta
Blanca;
which are light brandy-type rums.... Barbados, St. Croix,
Haitian, or Demerara rum, which are the darker, medium type... .
Jamaica, the dark, richly flavoured type.... All three are needed... .
All rums are distilled from fermented sugar cane products.... Watch
Demerara rum! We've run into some nice gentle types from there that
run
160
proof-or
80%
alcohol! The strongest bourbon is only
50%.
SAKI ... Japanese rice wine, and much like Chinese rice wine. It is
mild, useless for cocktails, but heated quite hot makes the proper ac–
companiment for
Suki-yaki,
the Japanese classical dish. Saki service
sets with thimble cups and porcelain bottle are obtainable in larger cities
or from Japanese or Chinese restaurant folk.
S~ER~Y
· · . The dry type makes the finest cocktail known, served as-
1s with a dash of bitters. All bars must have a bottle, for there are still
essentially sane people who prefer it to any chilled, mixed drink.
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