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In the Arab world it is called “limon na-naa”. In Israel, it is called limonana, a portmanteau of limon Hebrew: לימון 'lemon' and naʿnaʿ Hebrew: נענע 'mint'. [20] [21] The word was coined for an advertising campaign to promote bus advertising, in which various celebrities were shown promoting a drink called "Limonana", a blend of lemon and mint, which was in the end revealed to ...
A diabolo is a non-alcoholic mixed drink available in most restaurants and bars in France. It consists of a common lemon soda mixed with syrup. Popular flavours include mint (Diabolo Menthe), strawberry, lemon or grenadine. [1] [2]
Egyptian mint tea. Tea (شاى, shay) is the national drink in Egypt, followed only distantly by coffee. Egyptian tea is uniformly black and sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. Egyptian tea comes in two varieties, Koshary and sa‘idi.
A non-alcoholic mixed drink (also known as virgin cocktail, [1] [2] temperance drink, [3] [4] "zero proof" drink [citation needed] or mocktail) [2] [3] is a cocktail-style beverage made without alcohol. Non-alcoholic mixed drinks date back to when cocktails emerged, appearing as "temperance drinks" in the first American cocktail books ...
Two kinds of Iranian sharbat (center is lemon and right is cherry sharbat) along with Iranian tea (left) Sharbat (Persian: شربت, pronounced [ʃæɾˈbæt]; also transliterated as shorbot, šerbet or sherbet) is a drink prepared from fruit or flower petals. [1] It is a sweet cordial, and usually served chilled. It can be served in ...
Blue Sheep More Hito – Lime and mint-flavoured soft drink produced by A. Le Coq with the motto Lammastele keelatud!, or Not allowed for sheep!. Buratino – Apple and lemon-flavoured soft drink produced by Tallinn Soft Drinks LTD Co. Düšess – (Duchesse) Pear and soft drink coloured with caramel and produced by Tallinn Soft Drinks LTD Co.
Dating back to at least the 1900s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. [2] By the 1910s, brandy, or bourbon would be added for a "horse's neck with a kick" or a "stiff horse's neck." The non-alcoholic version was still served in upstate New York in the late
Mulukhiyah was a known dish in the Medieval Arab world. The recipe on how to prepare it is mentioned in the 14th-century Arabic book Kanz el-Fawa'ed fi Tanwi' el-Mawa'ed. According to the Egyptian historian al-Maqrizi (d. 1442), [10] mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661–680) the founder of the Umayyad ...