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Alligation is an old and practical method of solving arithmetic problems related to mixtures of ingredients. There are two types of alligation: alligation medial, used to find the quantity of a mixture given the quantities of its ingredients, and alligation alternate, used to find the amount of each ingredient needed to make a mixture of a given quantity.
Another variant [6] is when one of the jugs has a known volume of water to begin with; In that case, the achievable volumes are either a multiple of the greatest common divisor between the two containers away from the existing known volume, or from zero. For example, if one jug that holds 8 liters is empty and the other jug that hold 12 liters ...
How To Make It. Think of it as a merry take on a mimosa: Pour 2 (or 3) parts Prosecco or Champagne to 1 part pomegranate juice in a flute, then plop in a sprig of fresh rosemary for garnish. That ...
Assuming that one person drinks water and one owns a zebra, then it is possible not only to deduce the answers to the two questions, but to figure out a complete solution of who lives where, in what color house, keeping what pet, drinking what drink, and smoking what brand of cigarettes.
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Yields: 2 servings. Prep Time: 5 mins. Total Time: 5 mins
Looks like we found our new summer drink. Click through below to create some of Get Hot's signature cocktails: You can purchase Get Hot tequila at your local BevMo.
The stinger is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur. [9] The classic stinger recipe uses three parts brandy and one part white crème de menthe. [ 10 ] However, stinger recipes vary, and some recipes call for equal parts brandy and crème de menthe. [ 7 ]
The Ritz Hotel in Paris claims origin of the drink. The first recipes for the sidecar appear in 1922, in Robert Vermeire's Cocktails and How to Mix Them and Harry MacElhone's Harry's ABC of Mixing Cocktails. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948).