Ad
related to: receta gin tonic frutos rojos con chia bread
Search results
Results From The WOW.Com Content Network
A gin and tonic is a highball cocktail made with gin and tonic water poured over a large amount of ice. [1] The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for a ratio between 1:1 and 1:3.
The origin of the cocktail is usually credited to Harry MacElhone at Harry's New York Bar in Paris in the 1930s as a derivative of the sidecar. [3] [4] However, competing theories exist that claim the cocktail was created at The Berkeley in approximately 1921, or in French brothels as an apéritif for consumption by the prostitutes.
After juniper, gin tends to be flavoured with herbs, spices, floral or fruit flavours, or often a combination. It is commonly mixed with tonic water in a gin and tonic. Gin is also used as a base spirit to produce flavoured, gin-based liqueurs, for example sloe gin, traditionally produced by the addition of fruit, flavourings and sugar.
For Malfy Gin Con Limone, a mix of Amalfi Coast and Sicilian lemon peels are steeped in alcohol made from Italian grain, and pressed in a traditional basket press. [2] [3] [9] The extract is added to the mix of botanicals: juniper from Italian berries, coriander, cassia, licorice, grapefruit peel and orange peel, and distilled in a vacuum still at a low temperature.
Japanese gin fizz – a standard gin fizz with a shot of lychee liqueur added Meyer lemon fizz – uses the sweeter Meyer lemon instead of normal lemon, and adds orange juice New Orleans "fiss" – 75% dry gin, 25% Creme Yvette , 1 egg white, 1/2 tsp. powdered sugar, 1 tsp. cream, juice each of 1/2 of an orange, lime, & lemon [ 8 ]
A one-US-gallon (3.8 L) jug of contraband prison wine made from oranges, confiscated from an inmate. Pruno, also known as prison hooch or prison wine, is a term used in the United States to describe an improvised alcoholic beverage.
Concha (Spanish, 'shell'), plural conchas, is a traditional Hispanic sweet bread with similar consistency to a brioche. [1] Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar). [2]
Sopa so'o, with ground beef. Sopa ryguasu, with chicken. Some revisionist historians point out that, during the colonial era, the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people (a native tribe who used to live in Asunción).