Posted by admin on
August 30, 2008
Hot Drink - Glowing Heart
To prepare this drink pour the cherry juice (best if from sour cherries) in a pot and bring to a boil. (you can also use a glass instead of the pot and heat it in the microwave) Add rum and grenadine, stir well. If desired decorate with whipping cream and ground cinnamon.
Ingredients:
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Posted by admin on
August 30, 2008
Hot Drink - Grog
There is special glassware to serve grog. The glass has a shaft and there is a glass pestle to place in the glass. The glass pestle prevents the glass from bursting while filling up with boiling water. At first put 2 sugar cubes in the glass and pour in the boiling water. Immediately before serving add the rum, so the flavor won’t volatilize. For a stronger drink add more rum.
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Posted by admin on
August 30, 2008
Hot Drink - Grog Helgoland Style
Serve this Grog Helgoland Style as warm as possible using grog glasses with a glass pestle. The glass pestle prevents the glass from bursting while filling up with hot red wine. Pour the red wine in a pot and heat. Don’t let it come to a boil, so the flavor won’t volatilize. Add brown sugar to the glass and pour in the hot red wine. Add one slice of an untreated lemon. Finally add the rum to keep the flavor.
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Posted by admin on
August 30, 2008
Hot Drink - Hot Chocolate
Most suitable for hot chocolate is using the chocolate you prefer to eat. The better the quality of the chocolate, the better is the taste of the hot chocolate. Rinse a pot with cold water. Pour in 3/4 cup milk. With a sharp knife lengthwise slice open a quarter of a vanilla bean. Using a teaspoon scratch out the pulp of the vanilla bean.
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Posted by admin on
August 26, 2008
Agave, diabetes and the nectar of real Molino
Picture: Syrup Rural 20 OZ and agave squeezable 250 OZ Camino Real
As early as 1600 BC in an Egyptian papyrus (of papyrus Ebers) alludes to the symptoms of diabetes and proposes various treatments based on dates, tritello of wheat, rubber, honey, juniper, brewer’s yeast.
In 1000 A. C. documents of Indian medicine and Chinese medicine are telling individuals that eliminate urine that attracts dogs, ants and bees.
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Posted by admin on
August 26, 2008
The wine street has really made a lot!
Today we can have on our tables, wines that come from Australia, Africa, wines that take in a few hours’ flight “contained in glass bottles, in order to achieve intact and awaiting only be stappati, maintaining unchanged is the taste that flavor. Read the rest of this entry »
Posted by admin on
August 26, 2008
The fresh Moscow Mule
The long drinks are nice in hot weather, or always when thirst: they are beautiful to be admired when presented in large glasses brinati from both ice, from the colors of the ingredients and imaginative gaskets and fruit. We appreciate the flavors, sometimes mixed with certain products from exotic fragrance and color, shall remind environments Caribbean away.
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Posted by admin on
August 26, 2008
Gin or Vodka Tonic
These are the two most distillates that wish to be assimilated to Tonic Water, making the most of scent and color of a slice of lemon or lime and much ice. The simplicity of this mixture, very refreshing and pleasing to the palate, is comparable to that of a cocktail Martini and the like is the care with which they must prepare for it to be pleasant.
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Posted by admin on
August 26, 2008
Pears that the grapefruit side apples!
Do you remember the famous phrase in the film by Lino Banfi when interpreted the brigadiere Pasquale Zagaria and just said in Bari dialect “Pears that the grapefruit side apples” translated “It seems that the grapefruit gets hurt”… then all this is happening…
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Posted by admin on
August 24, 2008
Advocaat - Egg Liqueur
Usually it is best to use 90 % bv alcohol (ethanol) for making advocaat. In Germany you can buy 90 % bv alcohol in pharmacies. It’s a little bit more expensive then brandy or schnapps but it doesn’t superpose the refined taste of the eggs. If you are not able to get 90 % bv alcohol you can use brandy, vodka, white rum or clear schnapps for making advocaat. The homemade egg liqueur definitely outmatches the flavor of store bought egg liqueur.
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Posted by admin on
August 24, 2008
Berliner Weisse mit Schuss
Berliner Weisse is a top fermented wheat beer, which is slightly cloudy due to the content of barm. The taste is slightly sourish. The alcohol content is very low (approx. 2.7% vol. of alcohol). Compared to other German beers this is one of the weakest. It’s brewed in the area of Berlin and one of Berlin’s delicacies. Because of it’s sourish and tart taste it’s commonly drunk with raspberry syrup or woodruff syrup. That’s why it is called ‘mit Schuss’ (with a shot).
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