Drink it neat but chilled. the author of the Wikipedia entry seems to agrees with this statement too.
Limoncello is traditionally served chilled as an after-dinner digestiv
I would recommend it chilled in a chilled shot glass. It’s an aperitif/digestiv so you wouldn’t want to fill up on it...Separately you are quite right though, it is a nice cocktail ...
Old advertisements show that it was made starting in 1900 in Portland, Maine. It consisted of a syrup made of pineapple, orange, lemon, raspberry, and strawberry juices with sugar, red food coloring, and sodium benzoate as a preservative. Unfortunately, I can't find anywhere what the ratios are, but I'd start by doing equal parts of juice in a 1:1 ratio with ...
This is how limoncello is served in the province of Salerno (where it mainly comes from):
Very cold shot glasses (they're not opaque, it's rime on them).
But I'd rather drink it in a cocktail, it's just tooo sweet for my taste.
Tabasco or other hot sauces will be a far more common spicy ingredient, and is present in quite a number of cocktails (the Bloody Mary variants, Afterburners*, Flatliners). You could even use a vinegar-based hot sauce as the "dirty" part of a dirty martini. Here are more ideas that I haven't tried myself.
Note that unless the wasabi root was grated in front ...
You cannot substitute green for yellow Chartreuse without changing the basic character of the cocktail. Both varieties are very strong flavors, but different characters. As the Chartreuse is nearly 25% of the ingredients you can't hide the difference.
If you make a Green Jacket instead of a Yellow Jacket you'll end up with something more vegetable tasting ...
I was surprised at how tough it was to track down anything that clearly mentioned both.
Firstly, from several recipes, including this one, it seems that simple syrup is made, as you might expect, by dissolving sugar into an equal amount of water and then cooling.
When it comes to invert sugar, recipes seem to call for more sugar and possibly an acid, be it ...
There is a whole class of drinks called Shrubs
Shrubs usually involve a base syrup made from vinegar and fruits and spices and then mixed with a spirit.
Shrub syrups are available online in a variety of flavors and there are plenty of recipes out there too for creating your own Shrubs at home.
My experience with and what I would define as a example ...
Martini the brand is an Italian vermouth made by Martini & Rossi.
Traditionally, martini the drink is a concoction made with gin and vermouth, and a strong (but unproven) theory as to its etymology is that martini the drink was originally named after Martini the brand.
What cocktails are named, created, or in some other sense may be used by Catholics to celebrate their liturgical year?
St. Basil (January 1st, 2nd and 30th)
And now for some innovations in the world of liturgical mixology. We created the Great Basil in honor of St. Basil the Great, a fourth-century Greek Father and Doctor of the Church. Ingredients for ...
Bananas can go in any blended tropical drink fairly well. Any strawberry drink (daiquiri or margarita) can have bananas added. For obvious reasons though bananas would go better in a frozen drink than a "on the rocks" drink.
You can also peel bananas and freeze them and they will stay fine for a couple of months. The flesh will darken but they are ...
How can I layer liquors on top of each other?
The key to creating perfectly layered drinks is to pay attention to how heavy each ingredient is compared to the other ingredients. The weight of each liquid is measured by its specific gravity.
An alcohol density chart can be viewed here.
There are a few simple rules to follow:
You want to use a narrow glass ...
During the spanish flu, whiskey was an accepted medicine: Amid 1918 Pandemic, Bootleg Whiskey Became a Respectable Medicine (or an excuse to bypass prohibition).
A Hot Toddy is traditionally drunk to cure symptoms of a flu or cold.
The icelandic spirit Brennivin is also called "Black Death".
One idea could be to serve shots in disinfectant spray ...
A beer that should be relatively easy to find across the United States (and hopefully Canada!) would be Sierra Nevada's Bigfoot Ale. Certainly on target but likely much harder to find outside of Portland, Oregon would by anything by Sasquatch Brewing.
For cocktail fans, while I don't see anything specifically Sasquatch themed, some of the recipes for ...
The water, that is melted while stirring, is quite an important part of making a good Dry Martini. It helps smoothen the alcohol and changes the texture of the cocktail (alcohol, water and the mixture of both has a different viscosity)
According to a USDA report, a study done in 2000 showed that of the estimated 47 billion eggs consumed in the U.S. annually, 2.3 million of them were estimated to be contaminated by salmonella, leading to approximately 240,000 illnesses. So, if my math is correct, for any given egg, you have something like a 1 in 100,000 chance of getting one that has ...
+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 ...
My favorite French cheese is Roquefort and is often served with nuts and honey in France.
I would like to recommend an Appletini with Roquefort along with the most authentic French bread you are able to procure in your area. The French love their fruit and fruit flavored food and drinks.
Appletini cocktail: Vodka with dashes apple juice and apple liqueur. ...
I do love a wine spritzer and cocktails, as you can take a fabulous wine, white or red, add splashes of other liquid(s) for a light and refreshing drink. I also love your questions, and would like to be your neighbor, invited over for drinks (I'll bring the hors d'oeuvres).
So, for your glorious rose-colored beverages, along with rosy images!
Tinto de ...
Are there any spirits that never should be combined in a cocktail or drink?
The short answer is no.
But that said, there are some spirits that some might want to think twice about since they have an overpowering taste. On the top of my list would be absinthe and chartreuse (especially the green).
Absinthe traditionally has a natural green colour but ...
Well, I had a sip of it out of curiosity, and it tasted great, so I finished off what was left. No ill health effects to report so it would appear it was fine! I will say that the fruit looked slightly worse for wear so I didn't eat any of it, but otherwise the drink was delicious.
Grain alcohol (brandy, triple sec, peach schnapps) does not spoil while it's sitting in your liquor cabinet. A bottle of wine, even with the oxidation after it's opened, can be drank for more or less 36 hours after opening (eventually it becomes vinegar). The fruit would take time to decay, much longer than 24 hours.
Next time, eat the fruit.
They are probably dessert wine glasses for sherry or port.
Today they usually have a longer stem, especially mondern designs, but in the past, there were quite a few short stem sherry glasses and often also with such a knob in the stem (see attached images)
If you are asking if there is some chemical reaction that makes the mixture of beer and whiskey more toxic than the two drunk separately, I'm pretty sure the answer is no. That said, if you drink a beer and then drink a shot of whiskey you know pretty much how much of each you have consumed. If, however you just pour your whiskey into the beer it might be ...
Is there a term for a cocktail made of equal proportions of its ingredients?
There seems to be no known terminology for a cocktail made with equal proportions of ingredients!
However that can not stop one from coining such a phrase. I would suggest something like an ”Equal portioned cocktails!”
Do not call it an Equalizer because that is already a valid ...
Jack Daniels is not a whisky! It is a Tennessee Whiskey!
That is very different to the Scotch whisky usually recommended in whisky cocktails, which require more of a bitter/tart edge than the sweetness of Jack Daniels.
For any whisky cocktail I personally would use a decent single malt Scotch whisky to get the best taste for me, but everyone's palate is ...
Egg whites are used in wine and other beverages to precipitate the solids. I'm not sure how this would be done for a bloody mary, but in wine you basically whip up some egg whites until foamy then put them in the wine barrel and let setting for for several weeks. Most of the action takes place right away. You can also use Gelatin for the same purpose. I use ...
Does this count?
12-Layer Pousse Café
creme de cassis
green creme de menthe
MxMo: Pousse Café
Here is a seven-layered Pousse Café:
1/4 shot ...
The most layers I have seen (and drunk) is the Pousse Cafe No. 1 - with 6 layers.
It has equal measures of 6 liqueurs and spirits:
Creme De Menthe
Creme De Violette
Pouring uses the usual layer process - pour down the back of a spoon...very gently, so you don't mix with the previous layer.
Pic from epicurious....