|
Herbsaint
Herbsaint is a brand name of anise-flavored liqueur originally created as an absinthe-substitute in New Orleans, Louisiana in 1934,Jay HendricksonAbsinthe in America I - The Story of Herbsaint, ''The Virtual Absinthe Museum'' at Oxygénée Ltd. (Access date December 7, 2010.) and currently produced by the Sazerac Company. It was developed by J. Marion Legendre and Reginald Parker of the city, who had learned how to make absinthe while in France during World War I. It was originally produced under the name "Legendre Absinthe", although it never contained absinthe's essential ingredient, Grande Wormwood ''(Artemisia absinthium)''. It first went on sale following the repeal of Prohibition, and was unique in its category as an absinthe substitute, as opposed to a pastis. The Federal Alcohol Control Administration soon objected to Legendre's use of the word "absinthe", so the name was changed to "Legendre ''Herbsaint''", French/Creole for "Herbe Sainte" (Sacred Herb), the ''Artemis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sazerac
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the ''Sazerac de Forge et Fils'' brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word ''cocktail'' to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century. Characteristics The defining feature of the Sazerac is its method of preparation, which commonly involves two chilled old-fashioned glasses. The first glass is swirled with a wash of absinthe for its flavor and strong sce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sazerac Company Brands
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the ''Sazerac de Forge et Fils'' brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word ''cocktail'' to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century. Characteristics The defining feature of the Sazerac is its method of preparation, which commonly involves two chilled old-fashioned glasses. The first glass is swirled with a wash of absinthe for its flavor and strong scent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of New Orleans
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, ''pompano en papillote'', and bananas Foster, among others. Influences Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans. Before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first by France and then by Spain. The Creoles were the American-born offspring of these European settlers. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teaspoon
A teaspoon (tsp.) is an item of cutlery. It is a small spoon that can be used to stir a cup of tea or coffee, or as a tool for Cooking measures, measuring volume. The size of teaspoons ranges from about . For cooking purposes and dosing of medicine, a teaspoonful is defined as , and standard measuring spoons are used. Cutlery A teaspoon is a small spoon suitable for stirring and sipping the contents of a cup of tea or coffee, or adding a portion of loose sugar to it. These spoons have heads more or less oval in shape. Teaspoons are a common part of a place setting. Teaspoons with longer handles, such as iced tea spoons, are commonly used also for ice cream desserts or Ice cream soda, floats. Similar spoons include the tablespoon and the dessert spoon, the latter intermediate in size between a teaspoon and a tablespoon, used in eating dessert and sometimes soup or cereals. Much less common is the coffee spoon, which is a smaller version of the teaspoon, intended for use with t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anise Liqueurs And Spirits
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gernot Katzer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktails With Absinthe
A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. History The origins of the word ''cocktail'' have been debated (see section Etymology). The first written mention of ''cocktail'' as a beverage appeared in ''The Farmers Cabinet,'' 1803 in the United States. The first definition of a cocktail as an alcoholic beverage appeared three years later in ''The Balance and Columbian Repository'' (Hudson, New York) May 13, 1806. Traditionally, cocktail ingredients included spirits, sugar, water and bitters, however, this definition evolved throughout the 1800s, to include the addition of a liqueur. In 1862 Jerry Thomas published a bartenders: guide called ''How ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Absinthe
Absinthe (, ) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of ''Artemisia absinthium'' ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% Alcohol by volume, ABV or 90–148 proof US. Absinthe traditionally has a natural green color, but may also be colorless. It is commonly referred to in historical literature as ' ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spoon
A spoon is a utensil consisting of a shallow bowl (also known as a head), oval or round, at the end of a handle. A type of cutlery (sometimes called flatware in the United States), especially as part of a place setting, it is used primarily for transferring food to the mouth. Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving food. Present day spoons are made from metal (notably flat silver or silverware, plated or solid), wood, porcelain or plastic. There are a wide variety of spoons that are made of a variety of materials and by different cultures for many different uses and foods. Terminology The spoon consists of a ''bowl'' and a handle. A handle in a shape of a slender stick is frequently called a ''stem''. The stem can end in a sharp point or be crowned with a ''knop'', a decorative knob. The ''knop-top'' spoons with a variety of knop shapes described by colorful terms like "acorn", "writhen-end" (spiral ornament on a ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonated
Carbonation is the chemical reaction of carbon dioxide to give carbonates, bicarbonates, and carbonic acid. In chemistry, the term is sometimes used in place of carboxylation, which refers to the formation of carboxylic acids. In inorganic chemistry and geology, carbonation is common. Metal hydroxides (MOH) and metal oxides (M'O) react with CO2 to give bicarbonates and carbonates: :MOH + CO2 → M(HCO3) :M'O + CO2 → M'CO3 In reinforced concrete, the chemical reaction between carbon dioxide in the air and calcium hydroxide and hydrated calcium silicate in the concrete is known as neutralisation. The similar reaction in which calcium hydroxide from cement reacts with carbon dioxide and forms insoluble calcium carbonate is carbonatation. Henry's law Henry's law states that P=KBx where P is the partial pressure of gas above the solution. KB is Henry's law constant. KB increases as temperature increases. x is the mole fraction In chemistry, the mole fraction or mola ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ounces
The ounce () is any of several different units of mass, weight or volume and is derived almost unchanged from the , an Ancient Roman unit of measurement. The avoirdupois ounce (exactly ) is avoirdupois pound; this is the United States customary and British imperial ounce. It is primarily used in the United States to measure packaged foods and food portions, postal items, areal density of fabric and paper, boxing gloves, and so on, but it is sometimes also used elsewhere in the Anglosphere. Although the avoirdupois ounce is the mass measure used for most purposes, the 'troy ounce' of exactly is used instead for the mass of precious metals such as gold, silver, platinum, palladium, rhodium, etc. The term 'ounce' is also used in other contexts: * The ounce-force is a measure of force (see below). * The fluid ounce is a measure of volume. Historically, a variety of different ounces measuring mass or volume were used in different jurisdictions by different trades and at differe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simple Syrup
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an ''invert'' sugar. It is sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than do those that use table sugar instead. Bakers, who call it ''invert syrup'', may use it more than other sweeteners. Production Plain water Inverted sugar syrup can be made without acids or enzymes by heating it up alone: two parts granulated sugar and one part water, simmered for five to seven minutes, will be partly inverted. The amount of water can be increased to increase the time it takes to reach the desired final temperature, and increasing the time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Simple Syrup")