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CHAPTER XVII
CORDIALS AND LIQUEURS
A chat about cherry brandy—Cherry gin—And cherry whisky—
Sloe gin — Highland cordial — What King Charles II.
swallowed—Poor Charles !—Ginger brandy—Orange-flower
brandy—Employment of carrawayseeds—Theschool treat—
Use and abuse of aniseed—Do not drink quince whisky—
Try orange brandy instead—A hell-broth—Curaqoa—Cassis
—Chartreuse — The monks as benefactors—Some quaint
tavern " refreshers" — Kirschenwasser—Noyean—Parfait
amour—Maraschino—A valuable ginger cordial.
Let us commence with that grand old British
eye-opener,
Cherry Brandy.
There are more ways than one of making
this.
Here is an old recipe.
Take six dozen pounds of cherries, half red and
half black, and mash or squeeze them with your
hands to pieces, and put to them three gallons of
brandy, and let them stand steeping twenty-four
hours. Then put the mash'd cherries and liquor a
little at a time into a canvas bag, and press it as
long as any juice will run ; sweeten it to your taste,
and put it into a vessel fit for it, and let it stand a