Search results
Results From The WOW.Com Content Network
Atholl brose (or Athol brose, Athole brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). ). Atholl brose has also become an alternative name for the dessert cranachan, which uses similar ingred
A cream liqueur is a liqueur that includes dairy cream and a generally flavourful liquor among its ingredients. [1] [2] Notable cream liqueurs include: Amarula, which uses distillate of fermented South African marula fruits; Amarula, the South African liqueur. Irish cream, which uses Irish whiskey [3] Kerrygold Irish cream. Cruzan Rum, with rum ...
Heather Cream was a Scottish cream liqueur made from cream and single malt Scotch whisky from Balblair distillery. [9] [10] It was first produced in 1980. [9] A relaunch in 2000 involved adding vanilla and chocolate to the blend. [11] It was discontinued in the late 2010s. [citation needed]
These Super Bowl Sunday cocktail and drink recipes have something for everyone, from wine lovers to shot takers to zero proofers. Touchdown! 35 Super Bowl Cocktails (& Mocktails!)
Drambuie is a sweet, golden coloured 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. [4]In the 1880s, [5] Ross developed and improved the recipe, changing the original brandy base to scotch whisky, initially for his friends and then later for hotel patrons.
Forty Creek Premium Cream Liqueur (Canadian whisky, vanilla, chocolate, caramel) Glayva (Scotch, Seville oranges, spices, herbs, and honey) Glenfiddich Malt liqueur (Scotch, citrus, pear, brown sugar)
A crème liqueur is a liqueur that has a great deal of additional sugar added to the point that it has a near-syrup consistency. Unlike cream liqueurs, crème liqueurs include no cream in their ingredients. [1] "Crème" in this case refers to the consistency.
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.