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Absinthe, a drink popular throughout Europe; Aguardiente (only Colombian Aguardiente) Anis, popular in Spain. Two varieties: "seco" or dry and "dulce" which is more sweet. Arak, the traditional alcoholic beverage of the Levant (Syria, Lebanon, Jordan, and Palestine) as well as Iraq and Egypt; Areqe, a traditional grain alcoholic beverage of ...
Reservoir glass with naturally coloured verte absinthe and an absinthe spoon (from List of cocktails) Image 19 Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016.
Absinthe (/ ˈ æ b s ɪ n θ,-s æ̃ θ /, French: ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. [1]
This is a list of liqueurs brands. Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavours that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie , fruit brandy , and flavored liquors , which contain no added sugar.
The Kentucky Bourbon Trail's Neeley Family Distillery used its moonshine to make absinthe and won an prestigious international spirits award for it.
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term condiment originally described pickled or preserved foods, but now includes a great variety of ...
Herbsaint is a brand name of anise-flavored liqueur originally created as an absinthe-substitute in New Orleans, Louisiana in 1934, [1] and currently produced by the Sazerac Company. It was developed by J. Marion Legendre and Reginald Parker of the city, who had learned how to make absinthe while in France during World War I . [ 1 ]
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