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The B-52 (also B52 or Bifi or Bifty) cocktail is a layered shot composed of coffee liqueur (), Irish cream (Baileys Irish Cream), and Grand Marnier (in later versions replaced with triple sec or Cointreau).
[1] [2] It is commonly consumed "neat" as a cordial or a digestif, and can be used in mixed drinks and desserts. Popular examples of the latter include crêpes Suzette and crêpes au Grand Marnier. Aside from Cordon Rouge, the Grand Marnier line includes other liqueurs, most of which can be used similarly.
The procedure listed below is a typical illustration of how the drink is presented, and the steps used to produce the backdraft effect. The alcohols listed can be replaced with others, as there are various recipes. However, the steps of this procedure are required to be taken in this order to produce what is known as a classic backdraft drink.
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Sling – traditional long drink prepared by stirring ingredients over ice in the glass and filling up with juice or club soda; Smoking bishop – type of mulled wine, punch or wassail; Sour – mixed drink consisting of a base liquor, lemon or lime juice, and a sweetener; Toddy – mix of liquor and water with honey or sugar and herbs and ...
A mojito Bellini Made with Prosecco and peach purée or nectar. Black Russian Made with vodka and coffee liqueur. Bloody Mary Made with vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice, and celery salt.
The earliest known mention of sugaring the rim on a sidecar glass is in the 1932 American cocktail book Wet Drinks for Dry People. [6] This was popular by 1934, when it appeared in three books: Burke's Complete Cocktail & Drinking Recipes, Gordon's Cocktail & Food Recipes, and Drinks As They Are Mixed (a revised reprint of Paul E. Lowe's 1904 ...
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...