NAPOLEAN BRANDYThe term is related to age and usually means a cognac that is at least 5 years old.
NEATA straight shot of any spirit taken in a single gulp, usually without any accompaniment, also called a shooter.
NOILLY PRATAn excellent and well known brand of French dry vermouth that is perfectly suited to the making of dry martinis.
ORANGE BITTERSMade from the dried peel of the bitter Seville oranges, orange bitters are less aromatic and fruitier then the more popular and sophisticated Angostura bitters.
ORANGE FLOWER WATER A light, non-alcoholic preparation based on the oil of orange blossoms, used as a flavoring in drinks.
ORGEATA syrup with a pronounced almond flavor.
OUZOAn anise flavored liqueur of Greece, usually served on the rocks. Also an Absinthe substitute.
PARFAIT AMOURCordial made of citron, cinnamon, coriander, and brandy.
PASSION FRUITA liqueur made in Hawaii from peaches or mangos.
PEANUT LOLITAA liqueur made from peanuts.
PEAR LIQUEURA Hungarian made liqueur, some even have a pear in the bottle.
PEPPERMINT SCHNAPPSA mint flavored liqueur similar to creme de menthe, but lighter bodied and less sweet.
PERNODA famous French anise-flavored liqueur and Absinthe substitute.
PERRIERA highly effervescent bottled water that the French use in highballs instead of club soda. It has a sharp edge that works well as a counterpoint to the stickiness of fruit juices. Highly popular on this side of the Atlantic, Perrier can be taken alone or with lime juice.
PETER HEERINGA famous, deep red, cherry-flavored liqueur made in Denmark, formerly known as Cherry Heering.
PEYCHOUD'S BITTERSMade in louisiana from an old closely guarded french family recipe. It is a pungent anise flavored bitter.
PICK-ME-UP Any concoction designed to allay the effects of overindulgence in alcaholic beverages.
PIMM'S CUPA Pimm's No. 1 is a liqueur-style prepackaged preperation with a gin base. Pimm's No. 2 has a whiskey base, while No. 3 is a rum base and No. 4 a brandy base.
POUSSE-CAFEA sweet, multilayered after-dinner drink. Success in making it depends upon keeping each layer seperate and distinct from the others-a neat trick. The secret is knowing the relative heaviness of of the various liquids that make up the Pousse-cafe.
PRALINESA New Orleans liqueur that recreates the butter pecan/brown sugar/vanilla flavor of the traditional praline candy
PROOFThe measure of the strength of the alcohol. one degree of proof equals one-half of one percent of alcohol. I.E., 80 proof is 40% alcohol.
PRUNELLAA liqueur made from meat, plum pits, figs, and vanilla beans.
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