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Pungent, repulsive taste 2-methylpropane-1-ol Colorless, oily liquid. Clear, colorless, refractive, mobile liquid. Suffocating odor of fusel oil. Slightly suffocating; nonresidual alcoholic. Sweet, musty odor Sweet whiskey taste 2-Methylbutan-2-ol: Colorless liquid Characteristic odor. Camphor odor Burning taste 2-Methylpropan-2-ol
For the most common distilled drinks, such as whisky (or whiskey) and vodka, the alcohol content is around 40%. The term hard liquor is used in North America to distinguish distilled drinks from undistilled ones (implicitly weaker). Brandy, gin, mezcal, rum, tequila, vodka, whisky (or wiskey), baijiu, shōchū and soju are examples of distilled ...
Strawberries can be muddled or puréed and added to many drinks, and they are liquor-friendly, being compatible with, e.g., bourbon whiskey, [3] Cointreau, vodka, tequila, rum, and Champagne, [4] among other spirits and liqueurs and so on.
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades.
On 1 July 2004 the German government increased the tax on mixed drinks based on spirits (e.g. vodka, rum) by roughly one Euro per 275-ml-bottle in order to discourage teenagers drinking excessively, although those drinks were already prohibited for those under the age of 18.
In the alcoholic beverages industry, congeners are substances produced during fermentation other than the desired type of alcohol ().These substances include small amounts of chemicals such as methanol and other alcohols (known as fusel alcohols), acetone, acetaldehyde, esters, tannins, and aldehydes (e.g. furfural).
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When the Ale is near to boil, put it into one pitcher, and the Rum and Eggs, &c. into another;— turn it from one pitcher to another till it is as smooth as Cream. The first account of a cold flip was in 1874 with E.A. Simmons's book The American Bar-Tender; or The Art and Mystery of Mixing Drinks followed thereafter by Jerry Thomas's guide in ...