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The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods. [1] The Scotch whisky industry has been keen to promote this. [2] Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied ...
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1 part Scotch whisky (e.g., Johnnie Walker Red or Black Label) 1 part Tennessee whiskey (e.g., Jack Daniel's) 1 part Bourbon whiskey (e.g., Jim Beam White or Black Label) Serve neat, on the rocks, or shaken with ice and strained, [1] [4] according to taste. Or serve the three whiskeys as three separate shots that are lined up and consumed ...
The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail , [ 3 ] which uses dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters .
Fino sherry is a classic apéritif.. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and
The Whiskey Rebellion (also known as the Whiskey Insurrection) was a violent tax protest in the United States beginning in 1791 and ending in 1794 during the presidency of George Washington. The so-called "whiskey tax" was the first tax imposed on a domestic product by the newly formed federal government.
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Other variations include gin julep, whiskey julep, pineapple julep, and Georgia mint julep. Mizuwari – a mixture of a distilled spirit, such as whisky, diluted with water and ice; Negus – wine (often port wine), mixed with hot water, oranges or lemons, spices, and sugar
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