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modern bottle of La Micheline. Micheline, branded as La Micheline, is a French liqueur made in Carcassonne and created by Michel Sabatier in 1856. Sabatier, who was also creator of an aperitif called L'Or-Kina, claimed in his advertising that the liqueur came from a traditional recipe traced back to a Michelin Boato in the Fourth Century.
lit. "[drink] opening the appetite", a before-meal drink. [2] In colloquial French, un apéritif is usually shortened to un apéro. appellation contrôlée supervised use of a name. For the conventional use of the term, see Appellation d'origine contrôlée appetence 1. A natural craving or desire 2.
View a machine-translated version of the French article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Google Translate is a multilingual neural machine translation service developed by Google to translate text, documents and websites from one language into another. It offers a website interface, a mobile app for Android and iOS, as well as an API that helps developers build browser extensions and software applications. [3]
In French, however, eau de vie is a generic term for distilled spirits. The proper French term for fruit brandy is eau-de-vie de fruit, while eau-de-vie de vin means wine spirit , and several further categories of spirits (distilled from grape pomace, lees of wine, beer, cereals, etc.) are also legally defined as eau-de-vie in a similar fashion.
A glass of diluted pastis French pastis. Pastis (UK: / ˈ p æ s t ɪ s /, US: / p æ ˈ s t iː s /, French:; Occitan: pastís) is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume).
This differs from the modern recipe in being a long drink, served with seltzer, rather than a short drink; and being garnished with an orange peel, rather than an orange slice. It is similar to the modern drink (and differs from the earlier French recipes) in being built and served with ice, rather than being shaken or stirred and served up.
The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. [1] It originated as an obscure cocktail in late 1920s Paris, and was largely forgotten for 80 years, before being rediscovered in the late 2000s as part of the craft cocktail movement, rapidly rising in popularity in the 2010s as a variant of the negroni, and becoming an IBA official cocktail in ...