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Crème de cassis (French pronunciation: [kʁɛm də kasis]) (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. [1] Several cocktails are made with crème de cassis, notably the popular wine cocktail kir [2] and its sparkling variant, the kir royal. [3] Other cocktails that use it include the original tequila ...
Kir is a French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. Originally made with Bourgogne Aligoté , [ 1 ] a Burgundy white wine , today it is made with various white wines throughout France, according to the region and ...
A snakebite is an alcoholic drink made with equal parts lager and cider. [1] If a dash of blackcurrant cordial is added, it is known as a "Diesel" or a "Snakebite and Black". It was first popularised in the UK in the 1980s.
A coffee liqueur is a caffeinated alcoholic drink with a coffee flavour. Bottles of Sombai Anise & Coffee rice liqueur Midnight Espresso coffee liqueur. Allen's Coffee Brandy; Amaro 1716 Café du Soir; Black Canyon Distillery, Richardo's Decaf Coffee Liqueur [citation needed] Café Rica – a Costa Rican coffee liqueur [2]
Cocktails with coffee liqueur (10 P) F. Cocktails with fruit liqueur (1 C, 22 P) S. ... Barracuda (cocktail) Bijou (cocktail) Black nail; Blueberry tea; Bramble ...
A tonic cocktail is a cocktail that contains tonic syrup or tonic water. Tonic water is usually combined with gin for a gin and tonic, or mixed with vodka. However, it can also be used in cocktails with cognac, cynar, Lillet Blanc or Lillet Rosé, rum, tequila, or white port. [103] Albra (vodka, cynar, mint syrup, lemon juice, tonic water) [104]
However, the cider version is usually referred to as a poor-man's black velvet everywhere, including in the U.K. and Ireland. [ 6 ] [ 8 ] In Germany , a version of the drink made with Schwarzbier (a dark lager) and served in a beer stein or beer mug is called a " Bismarck " after the chancellor, Otto von Bismarck , who supposedly drank it by ...
The traditional recipe was created in 1752 by Abraham Kunze [], an apothecary living in Riga. [6] In 1762, Kunze published an advertisement for the balsam in the December 23rd issue of the Rigische Anzeigen [] newspaper, describing its purported healing properties and instructions for use and offering it in flasks, cruses and bottles of an unspecified volume sealed with wax with his initials ...