Drink Definitions

*Absinthe - a green, or yellow high proof liquor
infused with anise and wormwood. It is prohib-
ited in the United States. Various legal
substitutes, such as Pernod, are available.
*Anisette - a colorless, sweet liqueur with the
flavor of licorice.
*Bitters - spirits made with herbs, barks, etc.,
with varying alcoholic content, used as flavor-
ings. The most common are Angostura, Campari,
Orange, and Peychauds.
*Brandy - distilled from the fermented mash of
grapes, or other fruit, and aged in casks.
They are commonly 80 proof.
*Cognac - a fine brandy, produced in the cognac
region of France.
*Armagnac - like cognac, and made only in that
region of France.
*Domestic brandy - made in California, and dif-
fers in taste from it's french cousins.
*Apple brandy - applejack, or Calvados. Made
from the fermentation of apple cider.
*Fruit brandy - is produced from just about any
fruit. Most common are peach, apricot, black-
berry, cherry, and ginger.
*Calvados - apple brandy, produced in the Normandy
region of France.
*Chartreuse - aromatic French liqueur from secret
formulas. The yellow is 86 proof, and the drier
green 110.
*Cherry Heering - a dry cherry liqueur from Sweden.
*Cherry liqueur - sweet liqueur made from black
cherries and grape brandy.
*Cointreau - colorless liqueur made from brandy
and oranges. A sophisticated version of Triple
*Creme - usually a sweet liqueur, such as creme de
cacao, de Cassis, de Menthe, de Noyaux.
*Drambuie - Scotch whiskey flavored and sweetened
with a secret formula. One member of the family
holds the magic recipe, and it is passed on at
death. Rumor has it that 8 oz. of modifier will
convert 2500 gallons of Scotch.
*Fernet - a bitter herbal made in Italy, used in
hangover cures, and for stomach problems.
*Fino - the top category of Sherry.
*Forbidden fruit - American liqueur made from
shaddock grapefruit, orange, and honey, added
to a brandy base.
*Eau-de-vie - water of life, in France a grape
brandy, and various brandies in other countries.
*Fortified - the addition of alcohol bases to
other products to increase their strength.
*Galliano - a sweet herbal liqueur, golden in
color, with a touch of vanilla.
*Gin - neutral spirits redistilled with juniper
berries for it's distinctive flavor.
*Glenfiddich - a straight Scotch whiskey, as ap-
posed to the more common blended Scotches.
*Glenlivet - fine scotch whiskey made in a small
eastern district of Scotland.
*Golden rum - a caramelized version, giving it
a more distinctive taste. Aged a minimum of
three years.
*Grand Marnier - a cognac based orange liqueur.
*Grappa - a heavy country brandy distilled in a
pot still. The grapes, skins, stems, and even
stalks are thrown in to the mix, yielding a
rough product.
*Grenadine - a sweet, thick syrup with a base of
pomegranate juice. Low alcohol, or none.
*Haitian rum - medium bodied, and good quality.
Twice distilled from cane juice rather than
the more common molasses.
*Irish Mist - a liqueur made in Tullamore, from
honey and Irish whiskey.
*Irish whiskey - with malt kilned over coal fires
instead of peat used to kiln Scotch whiskeys.
The coal is just for the heat and doesn't af-
fect the flavor. The Irish add unmalted bar-
ley, wheat, rye and oats in various ratios.
The mash is then triple distilled, using the
pot still method, then aged in casks. The
two best known brands are Bushmills and Jame-
*Izarra - a unique liqueur made in the French
Basque country based on armagnac, and flavor-
ed with wild flowers and other plants. It
has both a green, and a yellow version, the
green being 100 proof, and the yellow 80.
*Jack Daniels - a brand of American whiskey
made in Tennessee, in a dry county. So don't
visit Lynchburg expecting a sample. A select
group of JD fans are elected to be Colonels
in the Tennessee guard, and are given a sq.ft.
of land, tax-free. Witty letters are sent to
the members, from time to time, informing of
the activities, and problems in Lynchburg
(pop.361). This is the oldest registered
distillery in the U.S. A sour mash type
*Jamaica rum - 80 to 150 proof, rich and full
flavored, aged in oak casks. It is double
distilled using the previous residue for
*Kahlua - a coffee liqueur from Mexico.
*Kirsch - a fruit brandy made in eastern France.
*Kummel - a caraway liqueur with cumin,fennel,
orris and assorted herbs.
*Lager - a type of beer in which the yeast works
on the bottom of the vat - hence bottom fer-
*Liquors - There are various types of liquors,
all having a common base, ethyl alcohol. There
are numerous types of ethyl alcohol, depending
upon the material from which they are derived.
It can be made from various bases including
grapes, fruits, grains, sugar cane, and even
dandelions. Vodka,at one time, in Russia, was
derived from the alcohol produced from potatoes.
*Madeira - a fortified wine from the island of
the same name. Brandy is added to bring the
proof up to 30 or 40. The mixture is heated
at 120 degrees F. for several months to com-
plete fermentation.
*Mandarine Napoleon - an 80 proof liqueur made
from mandarin citrus with a cognac base.
*Maraschino - 60 proof liqueur from Dalmatia,
Yugoslavia, similar to cherry brandy, and
also made extensively in Italy.
*Marc - french name for grape skins and the
brandy made from them.
*Marsala - a fortified wine, useful as flavor-
ing in cooking.
*Medoc - a wine from the Bordeaux district of
France, and also a liqueur based on the wine.
*Metaxa - an aromatic brandy from Greece.
*Menthe, creme de - sweet liqueur flavored with
mint. Green and white types are identical
except for the color.
*Mezcal - a Mexican liqueur from the mescal
plant with a worm added to the bottle to
get your attention.
*Muscatel - a sweet wine made from the Muscat
*Napoleon brandy - cognac that is at least 5
years old. Brandy, doesn't age in the bottle
and spoils in casks after a period of years,
so don't bite on buying just for age.
*Nocino - a bittersweet Italian liqueur.
*Noilly Prat - best known French dry vermouth.
*Noyau, creme de - an almond flavored liqueur
with pits of peaches, apricots added to pro-
vide the flavor.
*Orange bitters - a dry bitters used to flavor
various drinks.
*Orange flower water - nonalcoholic essence
used to flavor cocktails like Ramos Fizzes.
*Orgeat - nonalcoholic almond flavored syrup.
*Ouzo - absinthe substitute from Greece.
*Pernod - the most popular absinthe substitute.
*Perrier - mineral water from the south of
*Pilsener - the best-known style of beer, orig-
inally brewed in Bohemia. A bottom fermented
type, usually about 5% alcohol.
*Pim's Cup 1 - A gin based liqueur, colored
with burnt sugar. There are several dif-
ferent Cups, but this is the most popular.
*Pisco - a brandy made from muscat wine and mat-
ured in clay jars. Made mainly in parts of
South America.
*Port - wine, both red and white, often forti-
fied. Many types including Tawny, and Ruby.
*Proof - indicates the strength in degrees.
One degree equals 1/2% alcohol, so 100 proof
is 50% alcohol. Commonly, liquors are about
80 proof, but vary from lower to 151 found in
some rums. Grain neutral spirits is alcohol
distilled grain, and is 190 proof. Many liq-
uors contain alcoholic bases blended with
neutral spirits. They are the base for blend-
ed whiskeys,vodka, gin, and many other liquors.
*Pulque - a popular drink in Mexico, because of
it's price, certainly not for its flavor or
smell. Made from the fermented juice of the
mezcal plant.
*Quetsch - brandy made from the sour Switzen
*Riesling - the best known German grape, and
wine. White, fruity, semisweet to sweet.
*Rock and Rye - originally Rye whiskey added to
a bottle containing rock candy and various
types of fruit. Today, rock candy syrup is
added. A real loss since the old type bot-
tles were a curiosity.
*Rose, creme de - a liqueur produced from rose
petals, vanilla and citrus oils.
*Rose - pink wine, and also ascribed to other
forms of liquor.
*Rum - product distilled from the fermented
juice of sugar cane, or molasses. Varieties
from clear to heavy and dark. The color is
mainly due to carmalization.
*Rye - the original type of whiskey made in
the United States. Made from the grain of
the same name, and aged in charred oak bar-
rels for not less than a year.
*Sake - commonly referred to as a wine, but it
is more a form of beer. Fermented from rice.
Served warm.
*Sambuca - a liqueur somewhat like the anis
liquors. The negra version is infused with
coffee. Contains extractions from the elder-
*Sauternes - a white wine of Bordeaux, also
produced in California.
*Schnapps - the white liquor of Germany, with
various flavors from apricot to pepperoni.
*Scotch - The whiskey of Scotland, most com-
monly blended, but there are a few straight
varieties called Malt whiskeys.
*Sec - dry.
*Sherry - wine, originally from the Jerez reg-
ion of Spain. Often fortified.
*Slivovitz - a plum brandy made in central
*Sloe gin - gin flavored with sloe berries.
Sweet, and commonly made with fruit flav-
*Sour mash - like sour dough bread, the mash
from previous fermentations is added to
provide the sour character of the whiskey.
*Southern Comfort - bourbon with addition of
peaches, orange, and other herbs.
*Steam Beer - a unique type of beer, a U.S.
original. Resembles Ale, releases steam like pressure when the kegs are tapped.
*Stout - a top fermented beer heavier in
taste, and darker than most beers because
of the roasting of the barley.
*Strega - an Italian liqueur, made from more
than 70 herbs.
*Tuaca - an semisweet Italian liqueur with
a nutty flavor with tinge of cinnamon.
*Tequila - originally from Mexico made from
the sap of the mezcal or century plant.
*Tia Maria - coffee liqueur, based with rum
flavored with Jamaican spices. Similar
to Kahlua, but less sweet.
*Tokay - wine made from not the tokay grape
but the Furmints. Originally from Hungary.
*Triple Sec - a sweet liqueur, a refined type
of curacao.
*Usquebaugh - the Gaelic name for eau de vie
but modified through the years to "uisque"
which may be the base for the word whiskey.
*Vermouth - a wine, both sweet (Italian) and
dry (French). Made with complex herbal re-
*Vodka - a distilled neutral spirit, filtered
through charcoal, the higher the proof, the
less the taste. Can be made from anything
that ferments to form ethyl alcohol, but
most commonly from grain.
*Wild Turkey - a straight whiskey, 101 proof,
and also a sweet bourbon liqueur 80 proof.
*Xerostoma - a physical condition - dry mouth
which this program should cue effectively.
*Yvette, creme - Violet petal liqueur.
*Zombie - a cocktail containing various rum
types, etc., and what one will become af-
ter personally sampling all the recipes in
this program. Usually a temporary condit-