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CORDIALS AND LIQUEURS
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tial revenue ; for Chartreuse is esteemed—in
France, at all events—above all chasses. The
yellow kind is the best, and the white mildest of
the three, of which the green is fiery. Personally,
I prefer cura^oa, or, better still, cognac '65.
The name of the " little refreshers " consumed
at tavern-bars in large cities is legion. I have
heard the following compounds called for, at
different times : sherry-and-bitters—there being
at least half a dozen sorts of bitters—gin-and-
ditto, whisky-and-ditto; vermouth (Italian or
French), vermouth-and-sloe-gin, gin-and-sherry,
gin-and-orange-gin, sloe-gin, gin-and-sloe-gin
(commonly called "slow-and-quick"), cura^oa-
and-brandy, whisky alone, brandy alone, gin
alone. And in the Borough there is a dreadful
mixture known by the appropriate name of
Twist.
" This," says an esteemed correspondent, " is
a favourite liqueur of the porters in the hop-
warehouses. You go into the ' Red Cross,' for
instance, and ask for a ' 'alf-quartern o' Twist in
a three-out glass,' and you will find that it con
sists of equal parts of rum and gin, and is a
powerful pick-me-up after a wet night."
I should question the " pick-me-up " part of
this story j therefore shall not schedule"Twist"
in my list of Restoratives, in the next chapter.
Kirschenwasser.
This is a wholesome and reviving liqueur
made from the cherries which grow in the Black
Forest. It is not as potent as maraschino, which
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