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Acanthodoris lutea, the orange-peel doris, is a species of nudibranch or sea slug, a shell-less marine opisthobranch gastropod mollusk in the family Onchidorididae. [2] This species is the largest of the northeastern Pacific onchidorids. [3] It is a common species, and it is very noticeable because of its bright coloration, which is aposematic.
Their first success was with the cherry liqueur Guignolet, but they also found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875. An estimated 13 million bottles are sold each year, in more than 150 countries. Ninety percent of production is exported.
A bottle of Crème Yvette liqueur. Creme Yvette, also called Creme d'Yvette or Creme de Yvette, is a proprietary liqueur made from parma violet petals with blackberries, red raspberries, wild strawberries and cassis, honey, orange peel and vanilla.
Amarula (sugar, cream, and the fruit of the African marula tree Origin: South Africa) Baileys Irish Cream; Coole Swan Irish Cream Liqueur; Carolans Irish Cream; Crema Fina; Cruzan Rum Cream; Dooley's; DV8 Gold; DV8 Pink Gin; Heather Cream (Scottish cream liqueur - discontinued) Kerrygold Irish Cream Liqueur; Malibu (rum) Ponche crema; Rompope ...
Bols Blue Curaçao liqueur. To make the liqueur, Senior and Co soak the laraha in alcohol and water for several days, after which the peel is removed and placed in a gunny bag. Spices are added, and the bag is hung in a heated 120-year-old copper still with 96% pure and kosher alcohol (derived from sugar cane) for three days.
In 1934, an "Old Fashioned Cocktail (Whiskey)" featured a lemon peel, orange peel, and slice of pineapple. [ 26 ] [ 27 ] A book by David Embury published in 1948 provides a slight variation, specifying 12 parts American whiskey, 1 part simple syrup, 1–3 dashes Angostura bitters, a twist of lemon peel over the top, and serve garnished with the ...
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Dating back to at least the 1900s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. [2] By the 1910s, brandy , or bourbon would be added for a "horse's neck with a kick" or a "stiff horse's neck."