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Anise Drinks
{{Short description, List article 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) Varieties include: * Absinthe, a drink popular throughout Europe * Aguardiente (only Colombian Aguardiente) * Aquavit, a spirit popular in Scandinavia * 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 Iran * Areqe, a traditional grain alcoholic beverage of Ethiopia * Mastika, a drink in the Balkans * Ouzo, a Greek aperitif * Pastis, an apéritif in France * Rakı, a Turkish drink * Sambuca, a liqueur in Italy * Xtabentún, a liqueur from Mexico See also * Flavored liquor __NOTOC__ Flavored liquors (also called infused liquors) are liquors that have added flavoring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcoholic Beverage
An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. Regulations may require the labeling of the percentage alcohol content (as ABV or proof) and the use of a warning label. Some countries ban such activities entirely, but alcoholic drinks are legal in most parts of the world. The global alcoholic drink industry exceeded $1 trillion in 2018. Alcohol is a depressant, which in low doses causes euphoria, reduces anxiety, and increases sociability. In higher doses, it causes drunkenness, stupor, unconsciousness, or death. Long-term use can lead to an alcohol use disorder, an incre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopia
Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the north, Djibouti to the northeast, Somalia to the east and northeast, Kenya to the south, South Sudan to the west, and Sudan to the northwest. Ethiopia has a total area of . As of 2022, it is home to around 113.5 million inhabitants, making it the 13th-most populous country in the world and the 2nd-most populous in Africa after Nigeria. The national capital and largest city, Addis Ababa, lies several kilometres west of the East African Rift that splits the country into the African and Somali tectonic plates. Anatomically modern humans emerged from modern-day Ethiopia and set out to the Near East and elsewhere in the Middle Paleolithic period. Southwestern Ethiopia has been proposed as a possible homeland of the Afroasiatic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Liqueurs
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. Most liqueurs range between 15% and 55% alcohol by volume. Berry liqueurs * 99 Berries * Chambord ( raspberry) * Crème de cassis ( blackcurrant) * Guavaberry * Hideous (raspberries, other berries and citrus fruits) * Lakka (cloudberry) * Lillehammer (lingonberry) * Mirto (Sardinian traditional bitterish liqueur made with myrtle, used as digestive drink at the end of meals) * Murtado ( ugniberry) * XUXU ( strawberry) * Og natura Stone Bramble Liqueur (stone bramble) Chocolate liqueurs Coffee liqueurs A coffee liqueur is a caffeinated alcoholic drink that consists of coffee and a shot of liqueur. * Allen's Coffee Brandy * Amaro 1716 Café du Soir * Black Canyon Distillery, Richardo's Decaf Coffee Liqueur * Café Ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavored Liquor
__NOTOC__ Flavored liquors (also called infused liquors) are liquors that have added flavoring and, in some cases, a small amount of added sugar. They are distinct from liqueurs in that liqueurs have a high sugar content and may also contain glycerine. Flavored liquors may have a base of vodka or white rum, both of which have little taste of their own, or they may have a tequila or brandy base. Typically, a fruit extract is added to the base spirit. Flavored rice wine, rum, tequila, vodka and whiskey Flavored rums and vodkas frequently have an alcohol content that is 5–10% ABV less than the corresponding unflavored spirit. *Flavored rice wines—flavors include star anise-coffee, banana-cinnamon, coconut-pineapple, galangal-tamarind, ginger-red chili, green tea-orange, lemon-lemongrass and mango-green chili. *Flavored rums in the West Indies originally consisted only of spiced rums such as Captain Morgan whereas in the Indian Ocean (Madagascar, Reunion Island and Mauritius) o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xtabentún (liqueur)
Xtabentún is an anise liqueur made in Mexico's Yucatán region from anise seed, and fermented honey produced by honey bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture. Because of the rum content, the xtabentún liqueur is sometimes called a "distilled honey" beverage, which is misleading, because the honey alcohol is fermented, not distilled. It is, nonetheless, a spirit beverage, since rum, a distilled product, is added. Distilleries still survive today in the Yucatán that produce the liqueur.Ott, Jonathan (1998)The Delphic Bee: Bees and Toxic Honeys as Pointers to Psychoactive and Other Medicinal Plants. ''Economic Botany'' 52(3): 260-266. Origin Xtabentún may have its origin in ''balché'', a ceremonial liquor produced by the Maya.Grupo AMSA (Spanish) The strong flavor did not appeal to the Spanish ''conquista ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambuca
Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as ''white sambuca'' to differentiate it from other varieties that are deep blue (''black sambuca'') or bright red (''red sambuca''). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Ingredients Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflower, liquorice and others may be included but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume. The oils are added to pure alcohol, a concentrated solution of sugar, and other flavourings. History The term comes from the Latin word ''sambucus'', meaning "elderberry". The word ''sambuca'' was first used as the name of another elderberry liquor that was created in Civitavecchia around 1850 by Luigi Manzi. Serving Sambuca may be served neat. It may a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rakı
Rakı or raki (, Turkish pronunciation: ) is an alcoholic drink made of twice-distilled grapes. It is the national drink of Turkey. It is also popular in other Balkan countries as an Apéritif and digestif, apéritif as well as in Kazakhstan. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, Arak (distilled beverage), arak and aguardiente. In Crete, ''tsikoudia'' is a pomace brandy that is sometimes called ''rakı''. It is used to make ''rakomelo'', which is flavoured with honey and cinnamon. Rakomelo is served warm during winter months. Cretan Raki does not contain anise, so it is not to be confused with the Turkish version. Etymology The term ''raki'' entered English from Turkish language, Turkish ."raki." The American ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastis
Pastis (; oc, Pastís, ; or ) is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume). Origins Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name "pastis" may be derived from Occitan "''pastís''," a mash-up or blend, or French "''pastiche''," a stylistic imitation. Composition By lega ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan, Turkish and Italian influences. History Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Ancient Greek cuisine was charact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
