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Cement Mixer (drink)
A Cement mixer is a shot drink. It often consists of: *1 part Baileys Irish Cream (other types of alcoholic Irish cream may be substituted) *1 part lime juice (lemon juice may be substituted) The drink is generally ingested by taking the shot of Baileys, holding it in the mouth, then sipping the lime juice and mixing both liquids either by swirling them around in the mouth or shaking the head. The drink may also be combined as a layered shot, as the lime juice is less dense than most brands of Irish Cream. The acidic lime juice causes the cream-based Baileys to curdle Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; und .... The curdled Baileys does not taste sour, but it does rapidly gain viscosity and stick to the drinker's teeth, reminiscent of cement. For a sweeter taste, two shot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shot Drink
Shot may refer to: Arts, entertainment, and media * ''Shot'' (album), by The Jesus Lizard *''Shot, Illusion, New God'', an EP by Gruntruck *'' Shot Rev 2.0'', a video album by The Sisters of Mercy * "Shot" (song), by The Rasmus * ''Shot'' (2017 film), an American film starring Noah Wyle *Shot (filmmaking), a part of a film between two cuts Organizations *Serious Hazards of Transfusion, or SHOT, an organisation monitoring blood transfusion errors in the UK *Society for the History of Technology, or SHOT, a professional organization for historians of technology Sports *Shot (ice hockey), an attempt to score a goal or points *Home run, or shot in baseball slang * Shot put, an event in track and field athletics * SHOT Show (Shooting, Hunting, and Outdoor Trade Show), an annual trade show for the shooting, hunting, and firearms industry *Cricket shots, ways of hitting the ball to score in cricket Weaponry and ballistics *Shot (pellet) Shot is a collective term for small spheres o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baileys Irish Cream
Baileys Irish Cream is an Irish cream liqueur, an alcoholic drink flavoured with cream, cocoa and Irish whiskey. It is made by Diageo at Nangor Road, in Dublin, Ireland and in Mallusk, Northern Ireland. It is the original Irish cream, invented by a team headed by Tom Jago in 1971 for Gilbeys of Ireland; Diageo currently owns the trademark. It has a declared alcohol content of 17% by volume. History and origin Baileys Irish Cream was created by Tom Jago of Gilbeys of Ireland, a division of International Distillers & Vintners, as Gilbeys searched for something to introduce to the international market. The process of finding a product began in 1971, and production research began in earnest after consultants David Gluckman, Hugh Seymour-Davies and Mac Macpherson came up with an alcoholic drink made of Irish whiskey and cream that, they remarked, "didn't taste punishing". The formulation of Baileys was motivated partly by the availability of alcohol from a money-losing distillery ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime (fruit)
A lime (from French language, French ''lime'', from Arabic ''līma'', from Persian language, Persian ''līmū'', "lemon") is a citrus fruit, which is typically round, lime (color), green in color, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (''Citrus aurantiifolia''), Persian lime, kaffir lime, Makrut lime, and Citrus glauca, desert lime. Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. Plants known as "lime" The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (and the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the citrus genus itself, to which the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curdling
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard. Method In curdling, the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming "curdles" that float in a translucent whey. At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature. Curdling occurs naturally if cows' milk is left open in a warm environment to air for a few days. Cheese and tofu Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. Egg sauces In hot prepar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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