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Vana Tallinn (Literal translation: "Old Tallinn") is an Estonian brand of liqueur manufactured continuously by Liviko since 1960. The recipe contains Jamaican rum and a variety of herbs and spices. [2] Vana Tallinn is typically served on the rocks but may also be used for cocktails, food, coffee or mulled wine. [citation needed]
Look up kummel in Wiktionary, the free dictionary. Kümmel, kummel or kimmel (Latvian: ķimelis), is a sweet, colourless liqueur flavoured with caraway (German: Kümmel, Latvian: ķimenes) seeds, cumin and fennel. Kummel was first distilled in the Netherlands in the late 17th century. in It was then taken to Germany, now the principal producer ...
Cucumber soup – the broth is pureed with cucumbers and sweet or sour cream, often garnished with dill. Juka – blood soup from the southern region of Lithuania. Lapienė – greens such as sorrel or spinach are braised and added to a creamy broth. Kankolienė, zacirka – milk soup with dough balls made from flour or potato.
Chocolala Chocolate Museum. / 59.4347722; 24.7469108. Chocolala Chocolate Museum ( Estonian: Chocolala Šokolaadimuuseum) is a specialty museum dedicated to the history of the Estonian chocolate industry. It is located in the Tallinn Old Town district near Freedom Square, Tallinn, Estonia.
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St-Germain (liqueur) St-Germain is an elderflower liqueur. [1] It is made using the petals of Sambucus nigra from the Savoie region in France, and each bottle is numbered with the year the petals were collected. Petals are collected annually in the spring over a period of three to four weeks, and are often transported by bicycle to collection ...
Alizé (drink) Alizé is a line of alcoholic drinks. It is produced in several varieties that can be consumed neat or can be used in mixed drinks. As of 2023, the line consists of ten vodka-based liqueurs, all of which are 16% alcohol (32 US proof). Each liqueur starts with a blend of vodka and passion fruit juice and is then flavored with ...
In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures.