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Common in U.S. bars, these devices consist of a simple rubber or plastic stopper with a metal or plastic tube fitted into it, and often a second smaller tube extending down into the bottle, designed to replace the cap or cork on a bottle of liquor. The spout, in the U.S., is usually calibrated to allow a flow of 1 fluid ounce per second, so ...
The top of the bottle is narrow and can be sealed off with a cork. Stemming upwards from the bottom of the pitcher is a spout that gradually tapers off to a small opening. It is shaped such that the wine stored inside it will have minimal contact with the air, while being ready to be used at all times. Until the mid-twentieth century it was ...
A beer bottle that is half the capacity of a 750 mL champagne/wine bottle. Reused champagne punts were used in the 19th century to ship lager beer to Australia, establishing it as the beer "quart". When metrication was introduced in the 1970s, the Reputed Pint (13 1 ⁄ 3 imp oz [379 mL]) was replaced with the 375 mL stubbie.
A negroni cocktail with an orange twist served on the rocks "On the rocks" refers to liquor poured over ice cubes, and a "rocks drink" is a drink served on the rocks.Rocks drinks are typically served in a rocks glass, highball glass, or Collins glass, all of which refer to a relatively straight-walled, flat-bottomed glass; the rocks glass is typically the shortest and widest, followed by the ...
A bottle cap or bottle top is a common closure for the top opening of a bottle. A cap is sometimes colorfully decorated with the logo of the brand of contents. Metal caps with plastic backing are used for glass bottles, sometimes wrapped in decorative foil. Metal caps are usually either steel or aluminum, [1] and of the crown cork type.
Cone top cans were sealed by the same crimped caps that were put on bottles, and could be opened with the same bottle-opener tool. There were three types of conetops: high profile, low profile, and j-spout. The low profile and j-spout were the earliest, dating from about 1935.