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Seco Herrerano can be mixed with almost anything, from tropical fruits to liquors. One drink made with seco is the "Chichita Panamá" made with grapefruit and pineapple juice. It can be drunk with milk (colloquially known as "seco con leche") or coconut milk.
Herrera's pottery is the best-known in the country. Panama's most famous alcoholic drink, "seco" (translation: dry), is produced in Herrera, which is a sugarcane liqueur said to be drier than normal rum. Varela Hermanos, a company based in Pesé, sells seco under the trade name Seco Herrerano.
Flaming volcano is a large tropical group cocktail typically made with rum, brandy, pineapple juice, orange juice, and orgeat syrup. [1] Many variations exist, and the cocktail in the 21st century is more about the presentation than an adherence to a set list of ingredients.
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...
The following fields form the core information of the BeerXML structure . Recipes; Recipe name Brewer Brewing method (All grain, Partial Mash, Extract) Recipe Type (Ale, Lager, Hybrid, etc.) Recipe volume (Run length) Boil volume (Wort size) Boil time (duration) Recipe efficiency Estimated values OG (Original Gravity) FG (Final Gravity) Color (SRM) Bitterness () Alcohol content (%abv)
The maceration creates a natural golden-amber color, although many other producers, such as Campari and Cynar that use Turin-style recipes dye their product carmine red. The final liquid is then filtered, reduced in alcoholic strength and sweetened with sugar before bottling.
Idiazábal – Basque cheese; the DO labels includes the cheese output of Alava, Biscay, Gipuzkoa, and Navarre. Roncal – from Navarre. Zamorano – from Zamora; Manchego – from La Mancha. La Serena – sheep-milk cheese from Badajoz. Torta del Casar – sheep-milk cheese from Cáceres. Afuega'l pitu – cow-milk cheese from Asturias.