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Back then, it was a pretty simple recipe: egg beaten with sugar and milk or cream, plus some liquor to put the "spirit" in holiday spirit. Nowadays, mixologists offer a slew of creative spins on ...
Cremat or rom cremat (Catalan pronunciation: [ˈrom kɾəˈmat], Catalan for 'burnt (rum)'), also known as cremaet in Valencia, is an alcoholic cocktail of Catalan origin. . Although many different recipes exist, the common elements to most of them are rum, sugar, spices (particularly cinnamon), lemon peel, and some form of coffee (usually roasted beans, but soluble instant coffee or brewed ...
White rum-based Fluffy Duck Gin-based Fluffy Duck white rum (3 cl) advocaat (3 cl) heavy cream (1 cl) gin (3 cl) advocaat (1 cl) dash of orange liqueur dash of orange juice soda. Pour rum and advocaat into a glass filled with ice and stir it. Float the cream on top and garnish the drink with a strawberry. Serve with a straw and a stir.
It originated in colonial America, and was described as "a sort of Sailors Drink". [3] It was a very popular drink in both English and American taverns until the 19th century. [4] [5] There were many variations as each tavern would have its own recipe. It was principally a mulled ale, with the addition of rum or brandy, sugar, spices (almost ...
4.5 cl gin; 1.5 cl fresh lime juice; 1.5 cl fresh lemon juice; 3 cl simple syrup; 6 cl cream; 1 egg white; 3 dashes orange flower water; 2 drops vanilla extract; soda water; Preparation: All ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another minute.
Hot Buttered Rum saw new interest in the 1940s as a Tiki drink when it was typically served in a ceramic skull mug or modified to become Coffee Grog. [7] Trader Vic provided a recipe for "hot buttered rum batter" in his Bartender's Guide which called for 1 lb. of brown sugar, 1/4 lb. of butter, salt and other spices (nutmeg, cinnamon, and cloves).
A B-52 is an example of a popular layered drink, with Grand Marnier floating atop Irish cream over a base of coffee liqueur. A layered (or "stacked") drink, sometimes called a pousse-café, is a kind of cocktail in which the slightly different densities of various liqueurs are used to create an array of colored layers, typically two to seven.
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