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Qishr (Arabic: قشر geshir, gishr, kishr) is a Yemeni traditional hot drink made of spiced coffee husks, [1] ginger, [2] and sometimes cinnamon. [3] In Yemen , it is usually drunk as an alternative to coffee because it doesn't need to be roasted.
A dallah (Arabic: دَلَّة) is a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr [1] made through a multi-step ritual. It is commonly used in the coffee tradition of the Arabian Peninsula and of the Bedouins. [2]
Tea served in a kulhar. A kulhar (Hindi: कुल्हड़, Urdu: کلہڑ) or kulhad, matir bhar (Bengali: মাটির ভাঁড়) or simply bhar (ভাঁড়), sometimes called a shikora, is a traditional handleless pottery cup from India that is typically undecorated and unglazed, and is meant to be disposable. [1]
Boker's Bitters – called for in many cocktails in Jerry Thomas' drink guide, [12] and essential to the Martinez cocktail Meinhard's Bitters – a now-defunct bitter with Venezuelan origins Peychaud's Bitters – originally from New Orleans, Louisiana, but now produced in Kentucky
[4] [6] Finally, the drink was served in a cup or tankard and finished using a dedicated iron fireplace poker called a flipdog, hottle, or toddy rod. The rod would be heated in or by the fire until red-hot and then plunged into the cup of flip. The hot iron further mulled and frothed the drink, imparting a slightly bitter, burned taste. [5]
According to a hadith where Imam Ahmad recorded what Abu Maysarah said, the verses came after requests by `Umar to Allah, to "Give us a clear ruling regarding Al-Khamr!" [13] Many Muslims believe the verses were revealed over time in this order to gradually nudge Muslim converts away from drunkenness and towards total sobriety, as to ban alcohol abruptly would have been too harsh and impractical.
Masala chai (/ m ə ˈ s ɑː l ə tʃ aɪ /; lit. ' mixed-spice tea ') is a popular beverage originating in India.It is made by brewing black tea (usually crush, tear, curl) in milk and water, and then by sweetening with sugar.
A cup of Kahwah made with tulsi in place of the typical green tea Kashmiri kahwah is made by boiling green tea leaves with local saffron , cinnamon , cardamom and occasionally Kashmiri roses. It is generally served with sugar or honey and crushed nuts , usually almonds or walnuts .