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The invention of gelatin powders in the 19th century resulted in the popularization of jellies, some of which involved combining alcohol with gelatin; famed bartender Jerry Thomas included a recipe for a "punch jelly" in his 1862 work How to Mix Drinks that called for adding isinglass gelatin to a bowl of fruit punch spiked with cognac and rum.
The formula is said to include 130 herbs, plants and flowers and secret ingredients combined in a wine alcohol base. [6] The recipe was further enhanced in 1737 by Brother Gérome Maubec. The beverage soon became popular, and in 1764 the monks adapted the elixir recipe to make what is now called the "Elixir Végétal de la Grande Chartreuse". [6]
Aojiru (青汁) is a Japanese vegetable drink most commonly made from kale or young barley grass. [1] The drink is also known as green drink or green juice in English, a direct translation of the Japanese meaning.
2004 data of alcohol consumption per capita (age 15 or older), per year, by country, in liters of pure alcohol [2] Alcoholic drink – An Alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds. Alcoholic drinks, such as wine, beer, and liquor ...
Coconut milk is also used in hot drinks such as bandrek and bajigur, two popular drinks from Indonesia. Sweetened coconut milk, and coconut milk diluted with water are two popular coconut beverages in southern China and Taiwan. The jelly-like pulp from the inside of the coconut is often added to coconut water to make a tropical drink.
Alcohol concentration in beverages is commonly expressed as alcohol by volume (ABV), ranging from less than 0.1% in fruit juices to up to 98% in rare cases of spirits. A standard drink is used globally to quantify alcohol intake, though its definition varies widely by country. Serving sizes of alcoholic beverages also vary by country.
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It is widely accepted that reports of hallucinogenic effects resulting from absinthe consumption were attributable to the poisonous adulterants being added to cheaper versions of the drink in the 19th century, [103] such as oil of wormwood, impure alcohol (contaminated possibly with methanol), and poisonous colouring matter – notably (among ...