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His granddaughter Julia married Louis-Alexandre Marnier in 1876, and four years later, the Marniers released a signature cognac with Haitian bitter orange. [3] Swiss hotelier César Ritz (1850–1918) reportedly came up with the name "Grand Marnier" for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris. [4]
The B-52 (also B52 or Bifi or Bifty) cocktail is a layered shot composed of coffee liqueur , Irish cream (Baileys Irish Cream), and Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).
The procedure listed below is a typical illustration of how the drink is presented, and the steps used to produce the backdraft effect. The alcohols listed can be replaced with others, as there are various recipes. However, the steps of this procedure are required to be taken in this order to produce what is known as a classic backdraft drink.
The traditional method of brewing coffee was a filter method using a cloth cone; this has mostly been replaced with an aluminium cafetera or coffeemaker—in tourist areas some cafés will have an espresso machine, though espresso machines are expensive, so espresso is not a common drink for most Cubans.
The intent is that the milk moderates, rather than overwhelms, the taste of the coffee while adding a touch of sweetness. The drink is typically prepared by pouring a small amount of steamed milk directly into a single shot of espresso. [4] One recipe calls for 5–10 g (1–2 teaspoons) of milk heated to 60–66 °C (140–150 °F). [5]
Ristretto A double ristretto with the first half of the shot in the glass at the bottom of the image, and the second half in the glass on the right. Ristretto (Italian: [risˈtretto]), [1] known in full in Italian as caffè ristretto, is a "short shot" (20 ml (0.7 imp fl oz; 0.7 US fl oz) from a double basket) of a highly concentrated espresso coffee.
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A cappuccino is a coffee drink that today is typically composed of a single, double, or triple espresso shot and hot milk, with the surface topped with foamed milk. [3] Cappuccinos are most often prepared with an espresso machine. The espresso is poured into the bottom of the cup, followed by a similar amount of hot milk which is prepared by ...