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2.5 cl (one part) Cyprus ouzo; 7.5 cl (three parts) fresh orange juice; 2.5 cl (one part) fresh lemon juice; 2-4 drops of bitters; Preparation: Shake ouzo and fresh juices vigorously together, coat the rim of a glass with powdered sugar and pour drink into glass over ice, and add dash of bitters. Garnish with a thin orange slice and serve.
The Italian drink Pallini Mistra, named after the Greek city of Mystras in the Peloponnese is a version of ouzo made in Rome that closely resembles Greek and Cypriot ouzo. In Bulgaria and North Macedonia, the similar beverage is called mastika ( Macedonian : Мастика / Bulgarian : Мастика ), a name that is shared by the distinct ...
Daisy – traditional long drink consisting of a base spirit, citrus juice, sugar, and a modifier, typically a liqueur or grenadine. The most common daisy cocktail is the Brandy Daisy . Other commonly known daisies are the Whiskey Daisy, Bourbon Daisy, Gin Daisy, Rum Daisy, Lemon Daisy (the non-alcoholic variant), Portuguese Daisy ( port and ...
Juice is a staple that’s delicious to drink at any time of day — whether after a workout, with a snack or added to a tropical smoothie. While fruits or vegetables in drinkable form seem ...
21 Energy Drink Brands, Ranked Worst To Best Gabby Romero "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." The world relies on caffeine.
The mall food court was the beating heart of many a teenage hangout, but sadly many once-loved chains have long shuttered. Here are 13 food court restaurants that ruled the mall scene but have ...
Anise drinks is a family of alcoholic beverages with defining characteristics such as: . Strong flavour of anise; High concentration of alcohol; Crystallization and colour changing when mixed with other liquids (ouzo effect)
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.