| List Of Ingredients Available For A Fine Drink |
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| Arts - Art Of Knowledge | |
| Written by Hyper | |
| Wednesday, 25 November 2009 18:05 | |
List Of Ingredients Available For A Fine DrinkAbsinthe : Now illegal in the United States, a redistilled alcohol with an anise taste that contains wormwood; absinthe substitutes will suffice in place of the real deal.Aquavit: A Scandinavian caraway-infused spirit. Adovokaat: An eggnog liqueur popular in Holland. Amaretto: An almond-flavored liqueur made from apricot pits. Anisette: A licorice-flavored liqueur made from anise seeds. Apple brandy: An apple liqueur, also known as Calvados or applejack. Apricot liqueur: A cordial made from apricot pits. Banana liqueur: A banana liqueur also known as crème de banana. Benedictine: A soft herbal liqueur that has been produced commercially since the 1860s by the Benedictine monks in France. Bitters: Angostura bitters—A brand of bitter aromatic tonic used to flavor aperitifs and longer drinks. It was invented around 1825, in Venezuela, by a French doctor to fight illnesses among Bolivar’s troops. Orange bitters: A bitter liquor made from the dried peel of unripe, sour, or bitter oranges, steeped in gin or alcohol. Peychaud bitters: The brand name of a bitters produced in the southern United States. Blackberry liqueur: A cordial made from blackberries. Bourbon: A brown liqueur made from at least 51 percent corn mash with wheat or rye grains and aged for at least two years in white oak casts. Brandy: A liquor distilled from wine or fermented fruit. Introduced to Northern Europe by Dutch Brandy products traders in the sixteenth century, the name brandy comes from the Dutch word brandewijn, meaning “burnt wine.” Burgundy: The unblended wines (both white and red, but mainly red) of Burgundy, France. Used in punch or in heated winter drinks. Campari: A bright red type of orange bitters named after its Italian producer. Chambord: A French liqueur made from small black raspberries. Chambraise: A French liqueur made from wild strawberries. Chartreuse (green or yellow): Green Chartreuse is the only green liqueur in the world with a completely natural color. It also comes in yellow. Only three men in the world, brothers of the Chartreuse order cloistered monks in France, know the names of the 130 plants and how to blend, distill, and age them to produce this liqueur. Coffee liqueur: A coffee-flavored liqueur. The most popular is Mexican-produced Kahlúa. Cointreau: An orange-flavored liqueur made from the skins of curacao oranges. The generic term is Curacao. If redistilled clear, it is triple sec. Cognac: A fine brandy from the Cognac region of western France. All cognac is brandy but not all brandy is cognac. It is rated the best brandy in the world, smooth with a heady scent. Cranberry liqueur: Cranberry-flavored cordial. Crème de cacao: A chocolate-flavored liqueur that comes in light and dark varieties. Crème de cassis: A black currant-flavored liqueur that is notable in the Kir Royale. Cream of coconut: A coconut syrup used in tropical drinks especially Piña Coladas. Crème de menthe: A mint-flavored liqueur that comes in white or green varieties. Crème de noyaux: An almond-flavored liqueur also known as crème de almond. Crème de violette: A violet-flavored liqueur made with the oil of violets and vanilla. Curacao: A delicate orange-flavored liqueur that comes in orange and blue. Drambuie: A honeyed and herbal liqueur with a scotch malt whiskey base made on the Isle of Skye in Scotland. Dubonnet: A vermouth from the south of France that comes in sweet (red) or less-sweet (blonde). Fernet Branca: A bitters made of herbs, with a strong medicinal flavor that is produced in France and Italy. Fino sherry: A very dry type of sherry. Framboise: A raspberry-flavored liqueur that is often replaced with the more common Chambord. Frangelico: A hazelnut-flavored liqueur produced in Italy. Gin: An alcoholic drink distilled from malted grain and flavored with juniper berries. Invented by a Dutch chemist in the seventeenth century as a remedy, it was brought to England and developed there as a favorite liquor for the working class. Dutch Genever gin: A type of gin of very superior quality mainly produced in the Netherlands. Its production is very similar to that of malt whisky, with juniper and flavoring added to the final product. Gordon’s gin: A famous brand of gin made in England. Galliano: A golden Italian liqueur with an anise, licorice, and vanilla flavor. Grand Marnier: An orange-flavored French liqueur with a brandy base. Grappa: The name of an Italian brandy made from the stalks of grapes. Grenadine: A pomegranate-flavored syrup with pomegranate used as flavoring and sauce. Irish cream liqueur: A liqueur made with Irish whiskey blended with fresh cream, spirits, and a little chocolate. The most popular is Bailey’s Irish Cream. Kirsch: A white brandy distilled from cherries and usually aged in a paraffin lined cask to prevent it from taking on the color of the wood. Also known as cherry schnapps. Licor 43: A sweet, bright yellow citrus and vanilla-flavored Spanish liqueur made from a combination of forty-three ingredients, including citrus and fruit juices, herbs, spices, and vanilla. Lillet: A sweet French aperitif wine containing quinine and spices in two varieties: sweet (red) and less-sweet (blonde). Madeira: A specific Portuguese sweet fortified wine. Malibu: A coconut rum liqueur. Mandarine Napoleon: A Belgian liqueur made with rare mandarines whose skins are soaked in a Cognac base. Maraschino: A cherry-flavored clear liqueur. Marsala: A fortified Sicilian wine (dry or sweet). Ojen: An anise-flavored Spanish liqueur popular in New Orleans. Orange flower water: A non-alcoholic diluted orange flower extract in water used as a mixer. Orgeat: A non-alcoholic syrup made with almonds, orange flower water, and sometimes barley water used as a mixer. Ouzo: An anise-flavored Greek aperitif spirit made from pressed grapes, herbs, and berries including aniseed, licorice, mint, wintergreen, fennel, and hazelnut. Parfait Amour: A light purple curacao flavored with rose petals, vanilla, and almonds and made in France. Pastis: An anise-flavored absinthe substitute that does not include wormwood, not to be confused with anisette. Brands include Absente, Herbsaint, Pernod, and Ricard. Pisco: A Peruvian or Chilean unaged brandy. Punsch: A rum-based liqueur with a spicy sweet flavor. Rose’s lime juice: A famous brand name for concentrated lime juice. Rum: A liquor made from fermented and distilled molasses. Light rums are usually produced in Puerto Rico, Barbados, and Cuba and do not age for very long. Dark rums come mostly from Jamaica, Martinique, and Haiti and can mature from three to twelve years. The color of rum is due to the aging process. Sabre: An orange liqueur with a hint of chocolate produced in Israel. Sake: Japanese wines made from rice, spring or mountain water, yeast, and a fungus known as Koji mold. Sambuca: A popular Italian licorice-flavored liqueur with an infusion of elderberry. Sambuca is similar to anisette but with a higher alcohol content. Black sambuca is similar but opaque black in color. Sangria: A beverage originating from Spain made with red wine, sugar, and fruits, and garnished with fresh fruits and berries. Scotch: A term used to designate whisky made in Scotland. Schnapps: Another name for spirit, usually implying quite a strong alcohol content. Sloe gin: A berry-plum liqueur made from sloe berries steeped in gin. Sour Mix: A mixture of lemon juice and sugar syrup. Also called sweet and sour mix or bar mix. Southern Comfort: A blend of bourbon, orange, and peach liqueur. Strega: A delicate, mild, and colorless herbal Italian liqueur. Tequila: A spirit that is only produced in two regions of Mexico and that is made with a minimum of 51 percent distilled blue agave sap. Tia Maria: A coffee-flavored, rum-based Jamaican liqueur. Tonic: A tall drink made with ice, spirits, and tonic water. Triple sec: An orange-flavored clear liqueur similar to Cointreau. Known in nineteenth century as “white curacao.” Vermouth: French or French-style dry fortified wine and herb aperitif. The two most common types are: sweet red and Italian, and dry white and French. Vodka: A clear alcoholic spirit made from grain that originated in Russia. Whiskey: Blended whiskey—Whiskey produced from a combination of whiskeys and/or neutral spirits containing at least 20 percent straight whiskey. Canadian whiskey: A whiskey mainly made of rye, usually lighter-bodied than American whiskeys. It usually matures in oak casks for five years, but can be bottled at two years. Irish whiskey: A whiskey made from malted cereals, barley, water, and yeast. It is passed through the still three times (creating a high alcohol level), blended, and aged minimum five years in used Sherry casks. Jack Daniels: A sour mash whiskey made in Tennessee. Jim Beam Bourbon whiskey: The name of a sour mash bourbon made in Kentucky. Rye whiskey: A whiskey made from a mash that contains a minimum of 51 percent rye, and is aged in new oak barrels. Tennessee whiskey: A smoky sweet type of whisky that is produced like Bourbon, but is mellowed before being stocked in barrels. It is considered by law as a separate category of whiskey. Yukon Jack: A Canadian-whiskey-based liqueur with citrus and herb flavors.
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| Last Updated on Thursday, 26 November 2009 11:37 |
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