Mulligan - Shooters

Chronic absinthe drinkers began to suffer from symptoms of hyperactivity, addiction and hallucinations; consequently, most countries banned its use around 1900. Vincent van Gogh and Ernest Hemingway were absinthe drinkers. Sambuca, anisette and ouzo are modern replacements. See also dmoz.org/Recreation/Food/Drink/Liquor/Absinthewww.sepulchritude.com/chapelperilousAdvocaat (a.k.a. Advokaat) Advocaat is a mixture of sweetened egg yolks and brandy. Its name is derived from the Dutch word for lawyer, as it tends to make imbibers talkative.

Eggnog is a good substitute. Afrikoko A chocolate-coconut-flavored liqueur from South Africa. Akvavit See Aquavit Alcohol Ethanol is the chemical name for the main intoxicating ingredient in liquors, liqueurs and wines. Since ancient times, ethanol has been produced by the fermentation of sugars, through the introduction of yeast. The chemical formula for ethanol is CH 3ch3OH , and there are no substitutes. See also www.scifun.chem.wisc.edu/chemweek/PDF/ethanol.pdfAliz A cognac-based liqueur flavored with natural passion fruit.

Try it with Champagne! Amaretto An almond-flavored liqueur produced from apricot pits. Amer Picon A French, bitter orange liqueur containing cinchona bark, gentian, oranges and quinine. Angostura Bitters Dr. J.G.B. Siegert created Angostura bitters in 1824. The Siegert family of Trinidad holds its secret recipe, but this much is known: Angostura is a rum-based spirit with some, all or none of the following ingredients: angostura bark, bitter orange and lemon peel, calisaya bark, cardamom, carob, cinnamon bark, cloves, ginger and tonka beans.

Some other bitters are Abbotts from Baltimore, Peychaud from New Orleans and orange from England. The latter are made from dried Seville orange peels. See also www.angostura.comAnisette Anisette is a licorice-flavored distillation of mature anise and star seeds, which was originally used as a tonic and aphrodisiac. Applejack A brandy produced through the fermentation of apples rather than grapes. The finest applejack is the French calvados. Armagnac A fine French brandy, which like all brandies (except flavored) is made from distilled wines. Armagnac A fine French brandy, which like all brandies (except flavored) is made from distilled wines.

Armagnac was produced 150 years before cognac, yet never reached the same status. The best (most expensive) Armagnacs have the words Grand-Bas-Armagnac or simply Grand Bas on their label. See also www.charlesnealselections.com/armagnac.htmlAurum An Italian, brandy-based liqueur flavored with oranges and saffron. Bahai A Brazilian, coffee-flavored liqueur. Baileys Baileys Irish Cream is the marriage of fresh dairy cream and triple-distilled, Irish, pot-still whiskey. This much-loved liqueur was introduced in 1974, reaching near cult status during the shooter revolution of the 1980s.

Be sure to visit its website. See also www.baileys.com/B & B A mixture of cognac and Bndictine. Beer A most tasty beverage resulting from the fermentation of malted barley, corn and/or rye, yeast and water. Bndictine The Bndictine monks at Fcamp Abbey in France concocted their recipe in 1510. Bndictine was banned after the French Revolution and didnt resurface until 1863, when monastery lawyers rediscovered the formula amongst old documents and resumed production with an updated version. Though the exact prescription remains secret, it is known to include juniper, myrrh, angelica, cloves, cardamom, cinnamon, vanilla, tea and honey.

For those of you who are label-readers, the letters D.O.M. stand for Deo Optimo Maximo or Praise to God most good, most great. Bitters See Angostura Bitters Borouvicka A Czechoslovakian, juniper-flavored brandy. Bourbon An American whiskey named for Bourbon County in Kentucky. New oak barrels are used for this highly regulated distillation of at least 51% corn. Brandy Wine is produced through the fermentation of grapes, yeast and water, and brandy is a distillate of wine. Brandy Wine is produced through the fermentation of grapes, yeast and water, and brandy is a distillate of wine.

Brandys unique color and flavor are derived from its contact with oak and impurities such as oils, acids, mineral salts and tannins. Flavored brandies are produced through the fermentation of various fruits. Brandy Classifications V.E.F.C. Very extra fine cognac. V.E.O.X.F . V.O. V.O.

Very old cognac. V.S. Very superior cognac. V.S.O. Very superior old cognac. V.S.O.P.

Very special old pale cognac. V.S.P. Very special pale cognac. X.O. Extra old cognac. Cachaa A potent Brazilian, tequila/rum-like spirit distilled from fermented sugar cane juice. Calvados A high-quality French brandy, produced from the fermentation of small, bitter apples. Campari A very dry and bitter Italian aperitif with a strong quinine taste. Campari A very dry and bitter Italian aperitif with a strong quinine taste.

See also www.campari.comChambord A black raspberry liqueur produced in France. Chambraise A French, strawberry-flavored liqueur. Chartreuse The La Grande Chartreuse monastery in France originally produced this very secret blend of over 140 herbs, plants and spices. Two varieties exist: the yellow is flavored with saffron and is sweeter and lighter, while the green is high in alcohol content and spicier. See also www.chartreuse.frCheri-Suisse A cherry-chocolate-flavored, Swiss liqueur. Cognac A high-quality brandy produced in the Cognac region of western France.

See also Brandy Classifications Cointreau Named after its inventors, Adolphe and douard Cointreau, this popular liqueur is produced from a fermentation of sweet and bitter orange peels. See also www.cointreau.comCordial A synonym for liqueur. Crme de Liqueurs In this instance crme does not stand for cream but rather a smooth, intense, cream-like liqueur. The following list matches names to flavors. Crme dAnanaspineapple
Crme de Bananebanana
Crme de Cacaochocolate
Crme de Cafcoffee
Crme de Cassisblack currant