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The
Different types of drinks.
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Armagnac:
The second of France's two great brandies,
not so widely know as Cognac, nor so subtle, but admired by many for its
robust raciness of the soil. From a strictly delimited area in south west-west
France and matured in the dark-veined oak of the region. |
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Apple Brandy:
The only one of France's fruit-brandies
to be aged in wood, so that it takes on a honey colored or a tawny tint. |
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Apricot Brandy:
Virtually all liqueur firms have their own brand
of this sweet liqueur based on brandy or other spirit and flavored with
apricots, and usually their stones. |
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Apple Jack:
It is usually a blend of true apple brandy and
neutral spirit. |
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Advocaat:
A liqueur originally
district of France. Produced in Holland, made from egg yolk, sugar and spirits,
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Angostura Bitters:
A rum base with addition of herbs, produced only
Port of Spain, Trinidad. |
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Benedictine:
A liqueur made from herbs, roots and sugar with
a Cognac base. Made by the Benedictine monks of France |
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Bourbon:
An American whisky made from grain, which is at
least 51 percent corn, and aged in charred oak barrels. |
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Calvados:
A French apple brandy; the finest brandy is produced in Normandy, France.
It is best consumed after aging for 10 years. |
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Cachaça
This sugarcane brandy
is made in Brazil, where the name means "burning water."
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Campari:
A bitter red Italian aperitif, usually taken with
soda and decorated with a twist of orange |
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Cassis:
A non alcoholic syrup with a blackcurrant flavor
or an alcoholic liqueur called crème de cassis |
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Champagne:
A light sparkling wine, usually white, from the
Champagne district of France |
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Chartreuse:
A green or yellow liqueur made by the Carthusian
monks. The drink is said to contain 130 different herbs. |
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Cinzano:
The brand name of a popular variety of vermouths |
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Cognac:
Brandy from the Cognac region of France around
the Charente river |
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Cointreau:
A distinctive clear liqueur made from oranges |
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Curacao:
A
liqueur made in the West Indies from the peel of dried green oranges. It
is usually orange, but can be green, blue or white. |
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Drambuie:
An old Scots liqueur, made from whisky, heather,
honey and herbs. |
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Dubonnet:
A popular French aperitif with a quinine flavor,
available in red or white. |
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Farnet Branca:
A bitters of Italian origin |
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Framboise:
Available as
a non alcoholic syrup or a liqueur called crème de framboise, made from
raspberries
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Galliano:
A sweet Italian liqueur, yellow in caller,
made from vanilla
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Grand Marnier:
A French liqueur made from oranges. |
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Kirsch:
A white brandy made from - cherry pits. |
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Kummel:
A colourless liqueur flavoured with caraway |
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Menth. (Crème
de): A mint flavoured liqueur, either
white or green in colour. |
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Pemod:
An aniseed-flavoured Pastis, similar in taste
to the Greek ouzo.
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Punt e Mes:
A dark and bitter Italian aperitif. |
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Sambuca:
An aniseed-flavoured Italian liqueur, which is
usually served with two coffee beans floating on the top and then lit |
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Southern Comfort:
A liqueur of American origin with a whisky base
and a flavoring of peaches. |
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Tequila:
colourless spirit made from the fermented juice
of a cactus plant from Mexico. The plant is known as the agave, American
aloe, imaguey or mescal. |
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Tia Maria:
A Jamaican coffee liqueur. |
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Triple Sec:
An orange-flavoured liqueur from the West Indies,
similar to Cointreau. |
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Vermouth:
A wine fortified with herbs |
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Vodka:
Usually a colourless and practically tasteless
distillation of grain. |
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TOP |
If anybody wishes to submit
one of your favorite cocktail recipes you are very welcome to email
me. Your name will be mentioned.
Or your Website. |