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Anisette.
The
basis
of
this
cordial
is
anis
seed.
Its
properties
for
facilitating
digestion
and
preventing
secondary-
fermentation,
which
causes
dyspepsia,
are
well
known
and
acknowledged;
it
is
not
only
an
agree?ible
but
also
a
salutary
cordial,
known
throughout
the
world.
Chartreuse
is
a
highly
esteemed
tonic
cordial,
obtained
by
the
distillation
of
various
aromatic
plants
and
some
species
of
nettles
growing
on
the
Alps.
There
are
some
other
ingredients
and
herbs
used,
but
these
are
a
secret
belonging
to
the
Carthusian
monks,
from
which
order
the
name
Chartreuse
is
derived.
It
was
formerly
distilled
by
the
monks
at
the
monastery
of
the
Grande
Chartreuse
in
France, but
since
their
expulsion
it
has
been
made
at
Tarra-
gona,
Spain,
where
the
order
is
now
established.
Sloe
Gin
is
a
species
of
the
wild
damson.
It_
is
a
dis-
tillation
of
unsweetened
gin,
mixed
with
an
infusion
of
the
juice
of
the
sloe
berries,
and
is
a
delightful
cordial.
Its
medicinal
attributes
are
very
special,
being
slightly
laxative
and
very
soothing
in
cases
of
griping
pain.
With
hot
or
cold
water
it
makes
a
very
agreeable
drink,
anjl
is
also
used
in
cocktails,
fizzes,
rickies,
daisies,
etc.
Kummel.
The
foundation
of
kummel
is
caraway
seed,
and
its
dietetic
properties
are
somewhat
similar to
anisette.
It
is
invaluable
for
indigestion
or
dyspepsia.
It
is
also
known
in
Russia
as Alish,
and
is
used
there
extensively
as
an
after-dinner
cordial.
Kirchwasser
is
a spirituous
liqueur
obtained
by
the
dis-
tillation
of
Switzerland
wild
cherries.
It
is
distilled
chiefly
in
Vosges
and
in
the
Black
Forest.
It
is
free
from
sweetness,
has
a
delicious
flavor
of
bitter
almonds,
and
is
colorless
as
water.
Creme
de
Cacao
is
made
from
the
beans
of
cacao.
The
chuao,
the
finest
of
which
come
from
Puerto
Cabello,
is
re-
markable
for
its
delicacy
and
perfume,
and
adds
the
most
delicate
effect
to
the
small
quantity
of
alcohol
which
this
cordial
contains.
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originally
made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.
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