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A dallah (Arabic: دَلَّة) is a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr [1] made through a multi-step ritual. It is commonly used in the coffee tradition of the Arabian Peninsula and of the Bedouins. [2]
Qishr (Arabic: قشر geshir, gishr, kishr) is a Yemeni traditional hot drink made of spiced coffee husks, [1] ginger, [2] and sometimes cinnamon. [3] In Yemen , it is usually drunk as an alternative to coffee because it doesn't need to be roasted.
Tea served in a kulhar. A kulhar (Hindi: कुल्हड़, Urdu: کلہڑ) or kulhad, matir bhar (Bengali: মাটির ভাঁড়) or simply bhar (ভাঁড়), sometimes called a shikora, is a traditional handleless pottery cup from India that is typically undecorated and unglazed, and is meant to be disposable. [1]
Legendary novelist John Dos Passos tells the story of economist Thorstein Veblen, the outspoken Progressive Era critic of capitalism who coined the phase “conspicuous consumption.”
Cocktail bitters are used for flavoring cocktails in drops or dashes. In the United States, many cocktail bitters are classified as alcoholic non-beverage products (non-beverage meaning not consumed like a typical beverage). As alcoholic non-beverage products, they are often available from retailers who do not sell liquor, such as supermarkets ...
Nabīth (Arabic: نبيذ) is a traditional fermented drink from the Arabian Peninsula typically made from dates steeped in water, although it can also be made with dried grapes (raisins). Nabidh is usually non-intoxicating, but if left for a certain period of time, it can turn mildly intoxicating, or heavily intoxicating depending on the level ...
Take a second to look at the plastic cups stashed in your cabinets for a future backyard party. You’ll notice several lines on each 16 oz. cup.
[4] [6] Finally, the drink was served in a cup or tankard and finished using a dedicated iron fireplace poker called a flipdog, hottle, or toddy rod. The rod would be heated in or by the fire until red-hot and then plunged into the cup of flip. The hot iron further mulled and frothed the drink, imparting a slightly bitter, burned taste. [5]