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20,000-year-old Arctic ground squirrel mummy. The diurnal Arctic ground squirrel lives on the tundra, where it may fall prey to the Arctic and the red fox, wolverine, Canada and Eurasian lynx, brown bear, snowy owls and eagles. It is one of the few Arctic mammal species which hibernates in the winter, similarly to the little brown bat and the ...
The Pink Squirrel was invented as an ice cream drink. In fact, it is still served as an ice cream drink both in Milwaukee and in many other parts of the upper Midwest. The Pink Squirrel is one of 3 typical ice cream drinks commonly served in Wisconsin Supper Clubs; with the others being a Brandy Alexander and Grasshopper.
The Icee Company (also known as Western Icee and Icee USA) is an American beverage company located in La Vergne, Tennessee, United States. [1] Its flagship product is the Icee (stylized as ICEE), which is a frozen carbonated beverage available in fruit and soda flavors.
Cocktails with ice cream (7 P) M. Milkshakes (6 P) Pages in category "Ice cream drinks" The following 7 pages are in this category, out of 7 total.
It is the largest independent soft-drink bottler in the United States. [1] It markets beverages under its flagship brand, Polar Beverages, and under the brands Adirondack Beverages, Polar Seltzer, and Cape Cod Dry. In addition to its own drinks, Polar bottles and distributes national brands for companies such as Keurig Dr Pepper. The company ...
It is an ingredient in the Fairbank cocktail, [4] the Pink Squirrel cocktail [5] and in a cocktail called Old Etonian. [6] In 2013, Tempus Fugit Spirits recreated a 19th-century-style Crème de Noyaux – distilling both apricot and cherry pits, amongst other botanicals, and coloring the liqueur with red cochineal, as was done in the past.
A slushy (also spelled slushie and less commonly slushee) [1] is a type of beverage made of flavored ice and a drink, similar to granitas but with a more liquid composition. It is also commonly called a slush, slurpee, frozen beverage, or frozen drink.
The most common recipes for Indian ice cream consist of dried and pulverized moose or caribou tenderloin that is blended with moose fat (traditionally in a birch bark container) until the mixture is light and fluffy. It may be eaten unfrozen or frozen, and in the latter case it somewhat resembles commercial ice cream.