Word: liqueured
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...experience shows," amended Pedagog Yandell, "that few persons care to drink two litres in an hour. Under my definition [that 80 cc. of alcohol can be absorbed in the system in one hour], therefore, beer containing 3% or 4% of alcohol by volume is not intoxicating." "A cordial or liqueur," he continued, "such as curagao or benedictine, although it may contain 50% of alcohol, is not intoxicating, for in common practice such beverages are consumed only in very small amounts. But whiskey, gin or rum, having approximately the same alcoholic content, are frequently taken at a rate which results...
...Ordered not a single drink of vodka, last week, despite the fact that, for the first time since the War, the wine and spirit list of the House of Commons bars was revised to include "Finest Russian Liqueur Vodka . . . is. 6d" [36?]. Wags insisted that this innovation was for the benefit of the new Soviet Ambassador, expected soon in London (see above...
Lastly the Queen spoke with emotion, nay indignation, of Curacao-not the liqueur but the island where it was invented, one of Her Majesty's islands in the Caribbean. Recalling that Curacao is but 40 miles from the coast of Venezuela and that the Governor General of Cu-null was kidnapped by Venezuelan filibusterers last spring and subjected to indignities before being released (TIME, June 24), Queen Wilhelmina said with resolute wrath: "It is the purpose of my government to increase the number of our armed forces in Curacao!" At present the garrison of Willemstad, the Capital, consists...
...informs them lazily of the fact, cleverly casts suspicion on them all, tells them that certain postprandial actions will reveal the murderer. The ladies then retire. Over their wine, the men talk of poisons. There is a sudden feminine scream. The men rush out. The host quaffs his liqueur, slumps in his chair, dead...
...time, and the Vermouth dealers are making fortunes. As for Champagne it is crowding all the other wines out of our smart restaurants. The women are responsible; they always want Champagne! Every year they want it sweeter, more heavily liquored. And after a meal what is their favorite liqueur? Creme de menthe! I suppose because they like the green color and sickly sweetness." Asked what wines he would serve at a dinner of connoisseurs, Mr. Reeves-Smith quickly replied, "If some men were coming in to dine with me, we would have Sherry with the soup, Moselle with the fish...