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Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. There was a "green and unsweetened" version, as listed in the "Green Devil" cocktail recipe included in the book "Drinks Long and Short" (1925 - Nina Toye and A.H. Adair) also published in the UK.
Amaro Averna is an Italian liqueur in the amaro category produced in Caltanissetta, Italy. It is named after its inventor, Salvatore Averna, [1] who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink.
Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with ...
Spritz was created during the period of the Habsburg domination in Veneto in the 1800s, under the Kingdom of Lombardy–Venetia.The soldiers, but also the various merchants, diplomats, and employees of the Habsburg Empire in Veneto became quickly accustomed to drinking local wine in the taverns, but they were not familiar with the wide variety of wines from the Veneto, and the alcohol content ...
TUACA (Italian pronunciation:) is a naturally flavored brandy liqueur of Italian origin. Tuaca is a sweet golden brown blend of brandy, citrus and orange essences, vanilla, and other spices added. It is bottled at 35% ABV (70 proof).
The Bellini consists of puréed white peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in wine is an Italian tradition. [1] The original recipe was made with a bit of raspberry or cherry juice to give the drink a pink glow. [3] Due in part to the limited availability of both white peaches and Prosecco, several ...
There is no known recipe for a "negroni" or an equal-parts drink of gin, vermouth, and Campari in Italian cocktail books before the 1940s. For example, the encyclopedic Grassi (1936) contains 1,000 recipes, including several with Campari (two versions of the Milano–Torino and a dozen versions of the Americano), but no negroni or gin/vermouth ...
This drink or potion made its way to Celtic France and to this day, a similar drink called liqueur or Brou De Noix is made in many French regions. At some point, this practice of infusing green walnuts came to the Italian peninsula where it became known as Nocino or, in the case of Piedmont, Ratafià Di Noci (walnut ratafià).