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To make the drink, orange and lemon are muddled with simple syrup, sherry is added, and the mixture is shaken with ice in a cocktail shaker and strained into a highball glass filled with crushed ice. Garnishes include mint leaves, raspberry, and orange and lemon slices. [2] It can also be garnished with pineapple wedges or any seasonal berries.
Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and oloroso.
Kola Escocesa, a Peruvian soft drink named after Scotland; Kola Inglesa, a Peruvian soft drink named after England; La Croix Sparkling Water after La Crosse, Wisconsin, USA; Lemon & Paeroa — from mineral water springs at the New Zealand town of Paeroa; Paso de los Toros after the city of Paso de los Toros, Uruguay; Perú Cola — Peru; Polo ...
This is a list of national liquors.A national liquor is a distilled alcoholic beverage considered standard and respected in a given country. While the status of many such drinks may be informal, there is usually a consensus in a given country that a specific drink has national status or is the "most popular liquor" in a given nation.
The region attained Denominación de Origen status in 1935 and began work to trademark the name Sherry for the unique wines produced in the region (which it now is within the European Union). Despite these efforts, sales continued to decline at the end of the 20th century as Sherry fell out of fashion among consumers-especially in some of the ...
However, other claims to its origin have been made. [7] Temple herself was not a fan of the drink, as she told Scott Simon in an NPR interview in 1986: The saccharine sweet, icky drink? Yes, well... those were created in the probably middle 1930s by the Brown Derby Restaurant in Hollywood and I had nothing to do with it. But, all over the world ...
An Amontillado sherry begins as a fino, fortified to approximately 15.5% alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment.
For the full rules for the sweetness of Sherry see Sweetness of wine. Oloroso should be served at 12–14 °C, and can be served as an apéritif with nuts, olives or figs, with game and red meats, or after a meal with rich cheeses. Sweetened Oloroso can also be taken as a long drink with ice.