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Ricard (ds), gin (2 oz), Noilly Prat (2 ds), and bitters (1 ds). Ricard is swilled to coat a cocktail glass, disaguarding the excess. The remaining ingredients are stirred together with ice, and strained into the prepared glass. Dog Days [34] Ricard (5 parts), and limeade (2 parts) The ingredients are mixed in a tumbler with ice. Eastern ...
Chivas Regal was created in 1909 by Chivas Brothers Master Blender Charles Stewart Howard as a 25-year-old luxury whisky. [1]1939 saw the debut and continued success of Chivas Regal 12 YO Blended Scotch in the US at what was to become a global standard proof value of 75 degrees, i.e., 42.8% ABV. [2]
Wine: Jacob's Creek, Brancott Estate, Campo Viejo, Church Road, George Wyndham, Kenwood Vineyards, West Coast Cooler, Helan Mountain Champagne : G. H. Mumm , Perrier-Jouët Pernod Ricard previously owned the non-alcoholic chocolate beverage Yoo-hoo , which was acquired from a group of private investors in 1989.
Glen Keith is a modern distillery. When it opened in 1958, it was the first new distillery to open in Speyside since the great whisky crash of 1898. [2] It therefore contrasts markedly with Strathisla - the third oldest in Scotland.
In 1999 William Grant & Sons launched Hendrick's Gin, a brand of gin produced at the Girvan distillery, Scotland. [19] In 1999, the company acquired Highland Distillers through a partnership with Edrington Group taking a majority interest (the 1887 Company). [20] In October 2002, the company acquired the Canadian whisky brand Gibson's Finest. [21]
Total Wine & More is an American alcohol retailer founded and led by brothers David and Robert Trone. [1] The company was named Retailer of the Year by Market Watch in 2006, Beverage Dynamics in 2008, and Wine Enthusiast Magazine in 2004 and 2014. [ 2 ]
A John Collins is a long drink of London dry gin, lemon juice, sugar and carbonated water, which was attested in 1869, but may be older. It is believed to have originated with a headwaiter of that name who worked at Limmer's Old House in Conduit Street in Mayfair , which was a popular London hotel and coffee house around 1790–1817.
In Scotland, distilling whisky (uisge beatha in Gaelic) had been legalised in 1823, [7] [8] leading to a proliferation in the number of brands.Some were produced at 70–72% alcohol by volume (ABV), but the majority were at 60–65% ABV, imbibed after cutting with water. [4]