Prices for rare or unique items are usually nearly meaningless numbers. What an item fetched at auction last week may have no bearing on what you might be able to buy it for today (possibly it would be literally priceless), and no bearing on what it might sell for tomorrow if it went to auction again. That said, a 1947 Cheval-Blanc last sold at auction in ...
All fruit when crushed or rotten will have naturally occurring alcohol. As long as there is sugar, yeast and water alcohol will happen. Most commercially purchased fruit juice has a small amount of alcohol in it when you purchase it.
Sparkling cider, sodas, and juices naturally contain trace amounts or no alcohol. Some ...
Your liver processes alcohol at a fixed rate (what that rate is depends on your tolerance, current liver function, what medications you are taking, and some genetics). So eating some food, particularly foods that absorb fluids like bread, will slow down the rate of alcohol absorption into your bloodstream, allowing your liver more time to metabolize the ...
Rakia or Rakija is the collective term for fruit brandy popular in the Balkans.
Wikipedia has this to say about Rakija:
Rakia or Rakija is the collective term for fruit brandy popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%).
Common flavours are šljivovica, produced ...
I suggest you read this thread in Reddit on a guy in Kyrgyzstan trying to make beer from basic ingredients and malting his own barley at home. This is what it might take to make beer from scratch. https://www.reddit.com/r/Homebrewing/comments/ag67o4/kyrgyzstan_primitive_brew_full_write_up_and/
Oh-Bal-Ju is liquor from N.Korea. (of course you can buy in S.Korea)
It is made with 9 traditional Korean medicinal herb.
OH means crow, Bal means hair, Ju means liquor - If you drink this, you can live long as crow and white hair will change to black.
You can see a picture of it here North Korean DMZ store
+1 for the Fabbri Amarena suggestion.
Another alternative is brandy (or other spirit) soaked cherries, they are relatively easy to make which allows you to control what kind of spirits, how much sugar, what kind of cherries, etc. If you not willing/able to make them, they are also available from retailers, eg Amazon
There is the Amarena cherry was developed by Gennaro Fabbri and is a particular bitter cherry. Fabbri mixes them with a sort of jam and makes syrups with them.
The sensation is like the maraschino cherry, but more soft, enveloping and a bit less of sugar in it...
I found it perfect in all iced tea cocktail, to give them a twist, also good with pretty ...
The British used the Imperial system of measures from 1824 and India was part of the British Empire until 1947. 1 British Imperial fluid ounce is equal to 28.41 ml, which is close to 30 ml. Maybe this practice evolved from the specification that 1 peg equaled 1 imp. oz. and was rounded up to 30-ml after metrification.
Standard Indian-made liquor is ...
You seem to be asking two questions, I'll try to answer both although a lot of this is conjecture:
Why are spirits in India poured in multiples of 30ml?
This is likely due to 30ml being easy to both measure out and to drink. 30 ml is pretty standard world-wide as a small or single measure, and multiplying a small measure (rather than have, say, 30ml ...
The question is very broad - A lot of the answer would depend on a more specific geographical location and/or a narrower time-window.
For example in France, Taverns and inns (not restaurants) were the only places for common people to eat-out all of the way up until the late 18th century, according to the wiki. This would seem to make them THE hot-spot in ...
On a fresh egg, remove the chalazae, the ropey bit in the white (it anchors the yolk);
Use either pasteurized egg whites or powdered egg whites;
Add ice only after the mixture has become foamy and voluminous;
Use a finer mesh strainer (if bits are getting through your shaker strainer).
First of all, let us consider what can be turned into vinegar.
What you can turn into vinegar?
Anything with sugar or starch can be fermented by yeast into alcohol, which can then be converted into acetic acid by acetobacter bacteria. The acidity of commercially made vinegar is at least 4 percent but not more than 7 percent, according to U.S. Food ...
Chicago bartender here. Try adding your egg whites to one half of the shaker and your pisco and citrus to the other. Dry shake first. Then add ice and shake for 20 seconds. Double strain through a mesh strainer.
Eating will absorb some of the alcohol. Drinking on an empty stomach means the alcohol can go directly to the blood stream and the effects of the alcohol will happen faster.
So if you have food in you, especially breads, it will rather slow the process of getting drunk.
Of course you could eat four loaves of bread a slam a bottle of liquor in less then ...