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Tunisian mint tea served with nuts. Maghrebi mint tea (Maghrebi Arabic: أتاي, atay; [1] Arabic: الشاي بالنعناع, romanized: aš-šhāy bin-na'nā'[2]), also known as Moroccan mint tea[3][4] and Algerian mint tea, [5][6][7] is a North African preparation of gunpowder green tea with spearmint leaves and sugar. It is traditional to ...
Interestingly, the word Boukha was adopted back into the Russian language, where it's used as бухать (pronounced "boukhat'") which is a slang term for "to drink heavily" or бухарик ("boukharik") which is a slang term for a drunkard. It is obtained by simple distillation of Mediterranean figs. Its alcohol percentage ranges between ...
Tea with pine nuts, or in French, Thé aux pignons, is a traditional Tunisian culinary specialty. This type of maghrebi mint tea (or geranium tea sometimes in winter) is typically served during occasions such as weddings, family meetings or meetings between friends. [1] [2] The pine nuts can often be replaced by almonds or roasted peanuts .
Libyan tea is a strong beverage, prepared with traditional set of stainless utensils and served in a small glass cups. It is a variant of Maghrebi tea and similar to it in prepared by boiling loose tea leaves but differ in presentation. Libyan tea is usually served in three courses with the last round including boiled skinless peanuts or ...
Lemonade margarita (tequila blanco, Cointreau, and either frozen lemonade from concentrate or a naturally sweetened lemonade made of lemon juice, maple syrup or agave, and water) [53][54] Lemonade rum punch (coconut rum, dark rum, pineapple juice, lemonade) [55] Long Island iced tea. IBA.
Powdered sugar is added gradually as the mixture thickens, giving rise to a grayish-brown color. The result is poured hot into a bowl and covered in a white cream made from milk, starch, sugar, eggs, and a bit of orange blossom essence, then decorated with almonds and other seeds and nuts, whole or ground, and small candy.
Green Chartreuse (110 proof or 55% ABV) is a naturally green liqueur made from 130 herbs and other plants macerated in alcohol and steeped for about eight hours. A last maceration of plants gives its color to the liqueur. [6] The first version of the liqueur was devised in 1825, with the modern version first released in 1840. [15]: 11
Arak is traditionally made of grapes and aniseed (the seeds of the anise plant); when crushed, their oil provides arak with a slight licorice taste. [1] Dates, figs, and other fruits are sometimes added. [2] Typically, arak is a minimum of 50% alcohol by volume (ABV), and can be up to 70% ABV (126 proof). [2]