Search results
Results from the WOW.Com Content Network
The traditional serving is with three coffee beans, each representing health, happiness and prosperity. [3] [6] The shot may be ignited to toast the coffee beans with the flame extinguished immediately before drinking. [7] Sambuca is also used in cooking, in small amounts because it has a strong flavor. It is usually used in desserts and ...
Caffè corretto (Italian: [kafˈfɛ kkorˈrɛtto]) is an Italian caffeinated alcoholic drink, consisting of a shot of espresso with a small amount of liquor, [1] usually grappa, and sometimes sambuca [2] or brandy. [3] It is also known (outside Italy) as an espresso corretto. It is ordered as un caffè corretto alla grappa, ... alla sambuca, ...
In the 1970s, the Vena family also began producing other alcohol-based drinks under the name "Lucano" such as the sambuca, limoncello and coffee varieties, as well as liqueur-filled chocolates. [citation needed]
A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion [8] even though there is not strong evidence to support this. [9] When served after a coffee course, it may be called pousse-café. [10] Digestifs are usually taken neat. Common kinds of digestif include: Brandy (cognac, Armagnac, alembic-made) Chacha
Different from ice coffee, a cold brew is created by steeping coffee grounds in either room-temperature water or cold water for several hours and "can be made in cold brew makers fitted with a ...
Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, liquorice ...
Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17] Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa ...
Fernet-Branca is often consumed neat as a digestif, or as a mixing component (usually supportive and not as the primary ingredient) in cocktails such as the Toronto. [17] In Argentina fernet con coca–Fernet-Branca with Coca-Cola–is a popular drink. [18] [19] Some sources report that over 75% of all fernet produced worldwide is consumed ...