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The cocktail shaker can be traced to 7000 BCE in prehispanic Mexico and South America, where the jar gourd was used as a closed container. In 1520, Hernán Cortés wrote to King Charles V of Spain of a drink made from cacao, served to Montezuma with much reverence, frothy and foaming from a golden cylinder.
Drink mixers are the non-alcoholic ingredients in mixed drinks and cocktails. Mixers dilute the drink, lowering the alcohol by volume in the drink. They change, enhance, or add new flavors to a drink. They may make the drink sweeter, more sour, or more savory. Some mixers change the texture or consistency of the drink, making it thicker or more ...
In the late 1950s, the soda machine at his restaurant experienced constant issues. Sometime in 1958, his machine completely failed and he decided to store his soda in his freezer, where it became slushy when pulled out. [3] He decided to sell the slush to his customers, and the drink soon became popular. [4]
7 Up is commonly consumed cold – refrigerated or with ice. It is also used as a mixer for highball alcoholic lemon-lime soda cocktails, including the 7 and 7 (Seagram's 7 Crown and 7 Up) and CC and Seven (Canadian Club whisky and 7 Up). 7 Up is also used in both alcoholic and non-alcoholic punches.
A quick estimate of the alcoholic strength, or proof, of the distillate (the ratio of alcohol to water) is often achieved by shaking a clear container of the distillate. Large bubbles with a short duration indicate a higher alcohol content, while smaller bubbles that disappear more slowly indicate lower alcohol content. [citation needed]
Heublein's line of pre-mixed alcoholic cocktails comprised such traditional drinks as Manhattans, martinis, stingers, sidecars, and daiquiris, as well as such trendy drinks as the Brass Monkey, Pink Squirrel, Hobo's Wife, in addition to such Tiki drinks as the Mai Tai, Dr. Funk, and Navy Grog.
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