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Drink mixers are the non-alcoholic ingredients in mixed drinks and cocktails. Mixers dilute the drink, lowering the alcohol by volume in the drink. They change, enhance, or add new flavors to a drink. They may make the drink sweeter, more sour, or more savory. Some mixers change the texture or consistency of the drink, making it thicker or more ...
A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key lime pie. Tomato coulis may be used to add flavor to other sauces or served on its own ...
The cocktail was produced during the 1980s–1990s cocktail renaissance. It is not a true martini , but is one of many drinks that incorporate the term martini into their names . The key ingredient that makes a martini "French" is Chambord , a black raspberry liqueur based on recipes that have been produced in France since 1685.
Some claim Texan Samuel “King Sammie” Bert debuted the Snow Cone at the 1919 Texas State Fair. Others point to 1850s Baltimore, when kids begged traveling ice wagons to shave off a little ...
Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
To make the drink, orange and lemon are muddled with simple syrup, sherry is added, and the mixture is shaken with ice in a cocktail shaker and strained into a highball glass filled with crushed ice. Garnishes include mint leaves, raspberry, and orange and lemon slices. [2] It can also be garnished with pineapple wedges or any seasonal berries.
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
Rose is a cocktail made of vermouth, Kirschwasser (cherry eau de vie) and fruit syrup (strawberry, raspberry or redcurrant). [1] Some recipes include cherry liqueur and gin. [2] The Rose cocktail was popular in 1920s Paris and was created by Johnny Mitta, barman at the Chatham Hotel.