Word: liqueured
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French monks, originators of the liqueur La Grande Chatreuse, were ousted by the State from France in 1904, moved to Tarragona in Spain where they have been making their exquisite cordial ever since. They must now move again, perhaps into the Papal State, if they wish to continue liqueur making...
...Marie by slowly pouring a liqueur glass of absinthe over a lump of sugar into a tumbler of water...
...cordial shop is easily identified. It is a small, neat store in the window of which are some ginger ale or nonalcoholic liqueur bottles, or a pot of flowers. No longer is liquor on display inside; cautious vendors now keep it under a counter, behind a partition, or in an ice box out back. In some stores a prospective purchaser must bring an introduction or answer questions, but in most of them all comers are served with cheerful uniformity...
Monsieur A Le Grand, proprietor of the French company which makes the sticky, sweetish brown liqueur called Benedictine, crisply told correspondents last week that U. S. citizens residing in France now handle bootleg shipments from that end. "Frankly these American bootleggers are the best of customers," said M. Le Grand. "We deliver our goods f. o. b. Havre or Bordeaux and are paid on the spot. For Benedictine we are paid $1 a bottle, and we do not complain, I assure you Messieurs. We are told that these same goods are sold in America for $10 a bottle...
...Golden Dawn" is not piquant, it is sweet: therefore it cloys, not appetizes.* It may be all very well as a punch, or a liqueur, but never as a cocktail. The popularity of the Dry Martini places it without any doubt in the minds of the majority as the "World's Finest." Let the drinker beware of the European barman-he likes to skimp on his liquors and trust to melted ice to fill the glasses: tell him "pas trap glacé" (not too much ice) or, jocularly, "pas trap mouillé" (not too wet). GRAFTON D. DORSEY