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Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Édouard-Jean Cointreau. Their first success was with the cherry liqueur Guignolet, but they also found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875.
A recipe for the white lady made with gin, Cointreau, and fresh lemon juice appears in the Savoy Cocktail Book, published in 1930. [5] Joe Gilmore, former Head Barman at The Savoy, says this was one of Laurel and Hardy's favorite drinks. [6] Early recipes like MacElhone's and Craddock's do not have egg white as one of the recorded ingredients. [2]
The Cointreau is lit and allowed to burn until the sides of the glass become warm to the touch; The lit Cointreau is poured into the shot glass, igniting the Sambuca; Cinnamon (or black pepper in the case of a pepperdraft) is sprinkled into the flaming alcohol from about 1/3 of a meter (1 foot) above the shot glass. The finely powdered spice ...
The liqueur was made by sun-drying the various orange peels. After at least 48 hours, they would begin distilling this mixture in copper pots. Lastly, they would put them through a third distillation, to purify the flavor. [8] In 1875, Cointreau created its version of triple sec and calls itself one of the most popular brands. [9]
Negus – wine (often port wine), mixed with hot water, oranges or lemons, spices, and sugar; Punch – wide assortment of drinks, generally containing fruit or fruit juice; see also punsch; Rickey – highball made from usually gin or bourbon, lime, and carbonated water
However, an experienced bartender usually relies on the traditional, hand-made preparation. This method of the preparation is called "building", as opposed to blending or shaking, thus, B-52s are "built." B-52s are usually served in a shot glass or sherry glass, although a heatproof glass is required when a "flaming B-52" is served.
Li Rongjun -- an architect in China -- took recycling to a whole new level with this amazing house. At the start of the project, Rongjun only had $11,000 and 8,500 discarded beer bottles, but he ...
As early as 1914, United States government publications discuss disputes regarding beverages labeled "rock and rye", including a case of a beverage so marketed which was found by the Bureau of Chemistry to consist of "water, sugar, glucose, and artificial coloring matters, sold in imitation of a rock and rye cordial".