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Sambuca (Italian: [samˈbuːka]) is an Italian anise-flavoured 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"). [1] Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Caffè corretto (Italian: [kafˈfɛ kkorˈrɛtto]) is an Italian caffeinated alcoholic drink, consisting of a shot of espresso with a small amount of liquor, [1] usually grappa, and sometimes sambuca [2] or brandy. [3] It is also known (outside Italy) as an espresso corretto. It is ordered as un caffè corretto alla grappa, ... alla sambuca, ...
A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion [8] even though there is not strong evidence to support this. [9] When served after a coffee course, it may be called pousse-café. [10] Digestifs are usually taken neat. Common kinds of digestif include: Brandy (cognac, Armagnac, alembic-made) Chacha
Choose to drink water, calorie-free beverages, or low-fat milk instead of sugary sodas and drinks. Opt for whole fruits instead of processed desserts and fruit juices.
Grand French Coffee is a drink made from Grand Marnier. It is typically prepared in a coffee mug with whipped cream and is commonly referred to as a cocktail. [9] Café com cheirinho. Cafe Com Cheirinho is a liqueur coffee beverage originating from Portugal. It classified as an after-dinner drink and is used as a digestif.
As a result of the 1915 absinthe ban, to substitute for this traditional aperitif, Marseille locals started mixing their own aniseed-based drink, made from a combination of star anis, water, liquorice and herbs. Paul Ricard was first introduced to home-made pastis, otherwise known as "the thing" or "tiger's milk", by an old shepherd. [7]
The drink is consumed cold and considered a refreshment for hot days. Ice cubes can be added (after the water, to avoid crystallization of the anethole in the pastis). Many pastis drinkers decline to add ice, preferring to drink the beverage with cool spring water .