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Using {} or {{Unbulleted list}} (same output, different input format) will produce something that looks most like a typical ingredients list, does not waste horizontal space in the infobox, and will be consistent from article to article. If the drink is an IBA Official Cocktail, only the official ingredients should be listed.
A mojito Bellini Made with Prosecco and peach purée or nectar. Black Russian Made with vodka and coffee liqueur. Bloody Mary Made with vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice, and celery salt.
Sling – traditional long drink prepared by stirring ingredients over ice in the glass and filling up with juice or club soda Smoking bishop – type of mulled wine, punch or wassail Sour – mixed drink consisting of a base liquor, lemon or lime juice, and a sweetener
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The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
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