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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 al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambuca 1l
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. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffè Corretto
Caffè corretto (), an Italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an "espresso corretto". It is ordered as "un caffè corretto alla grappa", "... alla sambuca", "... al cognac", or "corretto di Spadino", depending on the desired liquor. Most Italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. A few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. The Italian word corresponds to the English word 'correct' in the sense of 'corrected'. The term is now an Italian phraseme. Caffè corretto can also be found widely in Eritrea, a legacy of the Italian colonization of Eritre ... [...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 Katze ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouzo Effect
The ouzo effect (also louche effect and spontaneous emulsification) is a milky ('' louche'') oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Such emulsions occur with only minimal mixing and are highly stable. Observation and explanation The ouzo effect occurs when a strongly hydrophobic essential oil such as ''trans''-anethole is dissolved in a water-miscible solvent, such as ethanol, and the concentration of ethanol is lowered by addition of small amounts of water. Oil-in-water emulsions are not normally stable. Oil droplets coalesce until complete phase separation is achieved at macroscopic levels. Addition of a small amount of surfactant or the application of high shear rates (strong stirring) can stabilize the oil droplets. In a water-rich ouzo mixture the droplet coalescence is dramatically slowed without mechanical agitation, dispersing agents, or surfac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimpinella Anisum
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] |
Anise
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 K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bartending Terminology
Various unique terminology is used in bartending. Definitions and usage Straight, up, and straight up In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. "Straight" ordinarily refers to a single, unmixed liquor served without any water, ice, or other mixer. In this sense, "straight" can sometimes be used as a synonym for ''either'' "straight up" or "neat". Furthermore, "straight" is also a term of art for a particular type of whiskey produced in the United States. United States federal law defines the term "straight whiskey" as whiskey that has met particular requirements for its ingredients, production process, and aging. For example, the label of a bottle of top-shelf bourbon typically identifies the product as "Kentucky straight bourbon whiskey" (since about 95% of all bourbon is produced in Kentucky). While the meaning of "up" and "neat" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cocktails
A cocktail is a mixed drink typically made with a distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or whiskey) as its base ingredient that is then mixed with other ingredients or garnishments. Sweetened liqueurs, wine, or beer may also serve as the base or be added. If beer is one of the ingredients, the drink is called a beer cocktail. Cocktails often also contain one or more types of juice, fruit, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. This article is organized by the primary type of alcohol (by volume) contained in the beverage. Cocktails marked with "IBA" are designated as IBA official cocktails by the International Bartenders Association, and are some of the most popular cocktails worldwide. Absinthe * Deat ... [...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 Rica †... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seven Hills Of Rome
The seven hills of Rome ( la, Septem colles/montes Romae, it, Sette colli di Roma ) east of the river Tiber form the geographical heart of Rome, within the walls of the city. Hills The seven hills are: * Aventine Hill (Latin: ''Collis Aventinus''; Italian: ''Aventino'') * Caelian Hill (''Collis Caelius'', originally the ''Mons Querquetulanus''; ''Celio'') * Capitoline Hill (''Mons Capitolinus''; ''Campidoglio'') * Esquiline Hill (''Collis Esquilinus''; ''Esquilino'') * Palatine Hill (''Collis'' or ''Mons Palatinus''; ''Palatino'') * Quirinal Hill (''Collis Quirinalis''; ''Quirinale'') * Viminal Hill (''Collis Viminalis''; ''Viminale'') The Vatican Hill (Latin ''Collis Vaticanus'') lying northwest of the Tiber, the Pincian Hill (''Mons Pincius''), lying to the north, the Janiculan Hill (Latin ''Janiculum''), lying to the west, and the Sacred Mount (Latin ''Mons Sacer''), lying to the northeast, are not counted among the traditional Seven Hills, being outside the boundar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ammazzacaffè
Ammazzacaffè (; Italian for "coffee killer") is a small glass of liqueur usually consumed after coffee to dull its taste or the caffeine effect. It is a common Italian custom, especially after a generous festive meal. Ammazzacaffè is the popular Italian assimilation and adaptation of a usage born among aristocratic classes, where it was common to move to a different room to smoke and to serve a cognac or brandy after dinner. Nowadays it is still a common custom in Italy, even at lunch, and it is made of bitters or a local liqueur. In some northern zones (Veneto or Trentino regions) people used to rinse out the emptied coffee cup with liqueur (traditionally Grappa) that they would then drink (''resentin''); this also happens in Piedmont, where this custom is called ''pusacaffè'' (literally "push-coffee"). See also * Caffè *Espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anethole
Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of phenylpropene, a type of aromatic compound that occurs widely in nature, in essential oils. It is in the class of phenylpropanoid organic compounds. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), magnolia blossoms, and star anise (Schisandraceae). Closely related to anethole is its isomer estragole, abundant in tarragon (Asteraceae) and basil (Lamiaceae), that has a flavor reminiscent of anise. It is a colorless, fragrant, mildly volatile liquid. Anethole is only slightly soluble in water but exhibits high solubility in ethanol. This trait causes certain anise-flavored liqueurs to become opaque when diluted with water; the ouzo effect. Structure and production Anethole is an aromatic, unsaturated ether related to lignols. It exists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
