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Curaçao [1] (/ ˈ k jʊər ə s aʊ,-s oʊ / KURE-ə-sow, -soh, Dutch: [kyːraːˈsʌu] ⓘ) is a liqueur flavored with the dried peel of the bitter orange variety laraha, a citrus fruit grown on the Caribbean island of Curaçao.
Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits. 1/2 tablespoon (7 ml) sugar
[6] [7] Others believe that, despite the difference in ingredients, the Q.B. Cooler tastes quite similar. [8] [9] The Mai Tai was introduced in Hawaii in 1953 when Bergeron created a cocktail menu for the Matson Company hotels the Royal Hawaiian Hotel and Moana Hotel. The cocktail became a hit and was called the "top tourist tantalizer" in 1959 ...
Commonly used ingredients: Vodka, gin, lemon-lime, and Blue Curaçao: An Aqua Velva is a cocktail made with vodka, gin, lemon-lime, and blue curaçao.
In Yucatán (Mexico), it is a main ingredient of the cochinita pibil. [26] In Suriname, its juice is used in the well-known dish pom. [27] An essential oil is extracted from the peel of dried unripe bitter oranges; C. aurantium var. curassaviensis in particular is used in Curaçao liqueur. [10]
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Parfait d'amour (pronounced [paʁfe d‿amuːʁ]), or parfait amour, [1] is a liqueur.It is often used in cocktails primarily for its purple colour, [citation needed] and is generally created from a curaçao liqueur base.
The Blue bird is a gin or vodka cocktail with blue curacao. The Savoy Cocktail Book gives the recipe as gin with Angostura bitters and curacao. [1] Another recipe from the Café Royal Cocktail Book (1937) uses vodka instead of gin, adding maraschino liquor, and fresh lemon juice. The original gin-based cocktail was reimagined by Bill Tarling ...