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Subject: Re: What is this?
From: DKII (David)
Posted: Mon Nov 2. 1998, 22:11 UTC
Followup to: "Re: What is this?"  by Darren Burgess  (Wed Oct 28. 1998, 00:35 UTC)
Alright, let's start at the beginning of your list.
Benedictine-A liqueur that is very sweet, and acts mainly as an accent to 
Brandy. The recipe is closely guarded, having been originated by monks.
Calvados-Is a specific type of brandy made from apples.  There are three 
distinct versions, and none of them are recommended for mixing.  If a recipe 
calls for calvados, replace it with an American made Apple Brandy.
punt e mes-Italian aperitif wine known for its  bitterness
Chartreuse-The only thing I know about it is that it comes in yellow or 
green.
And it tastes like mint.
Armagnac-Is along the same lines as cognac.  It's a type of brandy named for 
the region in which it is produced.
pernod-A liqueur made from anise, used as a substitute for absinthe which is 
illegal.
dubonnet-another aperitif wine, bitter but not as bitter as punt e mes.
gold rum-Along the lines of gold tequila.  Rum that has either had carmel 
added to it or has been stored in barrels.
noilly prat-Is simply a brand of Vermouth.  Right up there with Martinin and 
Rossi. 
Kirschwasser-I believe that this is a cherry brandy along the lines of Peter 
Heering.
campari-Well, what do you know?  Another bitter.  A proprietary french 
aperitif wine used in flavoring drinks.
Peychaud's Bitters-A brand name of bitters that comes from New Orleans.  Most 
famous drink that it's used in is the Sazerac.  
2 oz. of Rye, and 3 dashes of Peychaud's bitters, and tah-da!  A Sazerac.
Hope I've been of some help.  
David


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