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Brandy-drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. [ 18 ] Brandy may be added to other beverages to make several popular cocktails ; these include the Brandy Sour , the Brandy Alexander , the Sidecar , the Brandy Daisy , and the Brandy Old Fashioned .
A shot of vodka is more toxic to the body than a sip of beer, for example. ... and acting as a blood thinner. Federal data suggests that while roughly 178,000 Americans are killed by alcohol every ...
Anthony Burgess described its preparation as pouring doubles of gin, whisky, rum, port and brandy into a pint glass. A small bottle of stout is added and the drink is topped with champagne . [ 3 ] According to Burgess, "it tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover."
An old whiskey still A display of various liquors in a supermarket Some single-drink liquor bottles available in Germany. Liquor (/ ˈ l ɪ k ər / LIK-ər) or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation.
It is typically made from barley or a blend of several grains and flavored with hops. Most beer is naturally carbonated as part of the fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. Beer is the most consumed alcoholic beverage in the world. [33]
Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing. Beer is the world's most widely consumed alcoholic drink, [56] and is the third-most consumed drink overall, after water and tea.
A Harvard study found that women ages 25-40 who drank beer moderately were less likely to develop high blood pressure than those who drank other alcoholic beverages. Reduced risk of cancer
An anticoagulant, commonly known as a blood thinner, is a chemical substance that prevents or reduces the coagulation of blood, prolonging the clotting time. [1] Some occur naturally in blood-eating animals, such as leeches and mosquitoes , which help keep the bite area unclotted long enough for the animal to obtain blood.