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Umeshu on the Rocks (Umeshu Rokku) Yashima Gakutei. Umeshu (梅酒) is a Japanese liqueur made by steeping ume plums (while still unripe and green) in liquor (焼酎, shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki.
Bottled awamori displayed in a shop. Awamori owes its existence to Okinawa's trading history. It originates from the Thai drink lao khao. [4] The technique of distilling reached Okinawa from the Ayutthaya Kingdom (roughly present-day Thailand) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan.
Choya Umeshu Co., Ltd. (チョーヤ梅酒株式会社, Chōya Umeshu Kabushiki-gaisha), or Choya, is a Japanese company headquartered in Habikino, Osaka, Japan, which specializes in the production and sales of umeshu plum liqueur. Its other main businesses include brandy, sake, wine, and foods. The company started producing umeshu in 1959. [1]
Bourbon cider slushie (bourbon, cinnamon vanilla syrup, lemon juice, apple cider) [78] Hard apple cider slushie (Fireball whiskey, cinnamon or crushed Red Hots , hard apple cider) [ 79 ] Grape juice
Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini ...
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In the mid-1800s, a typical saloon would serve basic spirits, such as whiskey, brandy, or gin. For a sweet variation, a little sugar might be added. [ 2 ] For special occasions and depending on availability of the ingredients, various punches , toddies , egg nogs , grogs , or mulled wines might be provided, especially at social events.
Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes.