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Death In The Afternoon (cocktail)
Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway. The cocktail shares a name with Hemingway's 1932 book ''Death in the Afternoon'', and the recipe was published in ''So Red the Nose, or Breath in the Afternoon'', a 1935 cocktail book with contributions from famous authors. Hemingway's original instructions were: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." It is claimed that the cocktail was invented by Hemingway after he spent time in the Left Bank, Paris, and enjoyed the absinthe there. The original printed recipe for the drink claimed that it was invented "by the author and three officers of H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale." Death in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chronicle Books
Chronicle Books is a San Francisco-based American publisher of books for adults and children. The company was established in 1967 by Phelps Dewey, an executive with Chronicle Publishing Company, then-publisher of the ''San Francisco Chronicle''. In 1999 it was bought by Nion McEvoy, great-grandson of M. H. de Young, founder of the ''Chronicle'', from other family members who were selling off the company's assets. At the time Chronicle Books had a staff of 130 and published 300 books per year, with a catalog of more than 1,000 books. In 2000 McEvoy set up the McEvoy Group as a holding company. In 2008, Chronicle acquired Handprint Books. Publications Chronicle Books publishes books in subjects such as architecture, art, culture, interior design, cooking, children's books, gardening, pop culture, fiction, food, travel, and photography. It has published a number of ''New York Times'' Best Sellers; the ''Griffin and Sabine'' series by Nick Bantock, '' Me Without You'' by Lisa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Esquire (magazine)
''Esquire'' is an American men's magazine. Currently published in the United States by Hearst Communications, it also has more than 20 international editions. Founded in 1933, it flourished during the Great Depression and World War II under the guidance of founders Arnold Gingrich, David A. Smart and Henry L. Jackson while during the 1960s it pioneered the New Journalism movement. After a period of quick and drastic decline during the 1990s, the magazine revamped itself as a lifestyle-heavy publication under the direction of David Granger. History ''Esquire'' was first issued in October 1933 as an offshoot of trade magazine ''Apparel Arts'' (which later became ''Gentleman's Quarterly''; ''Esquire'' and ''GQ'' would share ownership for almost 45 years). The magazine was first headquartered in Chicago and then, in New York City. It was founded and edited by David A. Smart, Henry L. Jackson and Arnold Gingrich. Jackson died in the crash of United Airlines Flight 624 in 194 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktails With Absinthe
A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. History The origins of the word ''cocktail'' have been debated (see section Etymology). The first written mention of ''cocktail'' as a beverage appeared in ''The Farmers Cabinet,'' 1803 in the United States. The first definition of a cocktail as an alcoholic beverage appeared three years later in ''The Balance and Columbian Repository'' (Hudson, New York) May 13, 1806. Traditionally, cocktail ingredients included spirits, sugar, water and bitters, however, this definition evolved throughout the 1800s, to include the addition of a liqueur. In 1862 Jerry Thomas published a bartenders: guide called ''How ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cocktails
A cocktail is a mixed drink typically made with a distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or whiskey) as its base ingredient that is then mixed with other ingredients or garnishments. Sweetened liqueurs, wine, or beer may also serve as the base or be added. If beer is one of the ingredients, the drink is called a beer cocktail. Cocktails often also contain one or more types of juice, fruit, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. This article is organized by the primary type of alcohol (by volume) contained in the beverage. Cocktails marked with "IBA" are designated as IBA official cocktails by the International Bartenders Association, and are some of the most popular cocktails worldwide. Absinthe * Death in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouzo Effect
The ouzo effect (also louche effect and spontaneous emulsification) is a milky (''louche'') oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Such emulsions occur with only minimal mixing and are highly stable. Observation and explanation The ouzo effect occurs when a strongly hydrophobic essential oil such as ''trans''-anethole is dissolved in a water-miscible solvent, such as ethanol, and the concentration of ethanol is lowered by addition of small amounts of water. Oil-in-water emulsions are not normally stable. Oil droplets coalesce until complete phase separation is achieved at macroscopic levels. Addition of a small amount of surfactant or the application of high shear rates (strong stirring) can stabilize the oil droplets. In a water-rich ouzo mixture the droplet coalescence is dramatically slowed without mechanical agitation, dispersing agents, or sur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitters
Bitters (plural also ''bitters'') is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings. Since cocktails often contain sour and sweet flavors, bitters are used to engage another primary taste and thereby balance out the drink and make it more complex, giving it a more complete flavor profile. Ingredients The botanical ingredients used historically in preparing bitters have consisted of aromatic herbs, bark, roots, and/or fruit for their flavor and medicinal properties. Some of the more common ingredients are cascarilla, cassia (Chinese cinnamon), gentian, orange peel, and cinchona bark. Most bitters contain both water and alcohol, the latter of which functions as a solvent for botanical extracts as well as a preservative. The alcoholi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pernod
Pernod Ricard () is a French company best known for its anise-flavoured pastis apéritifs Pernod Anise and Ricard Pastis (often referred to simply as ''Pernod'' or '' Ricard''). The world’s second-largest wine and spirits seller, it also produces several other types of pastis. History After the banning of absinthe, Pernod Ricard was created from the Pernod Fils company, which had produced absinthe. Pernod Ricard owned the distilled beverage division of the former corporation Seagram (including brands like Chivas Regal) until 2006, along with many other holdings. In 2005, the company acquired a British-based competitor, Allied Domecq PLC. In 2008, Pernod Ricard announced its acquisition of Swedish-based V&S Group, which produces Absolut Vodka. In 2013, Pernod Ricard joined leading alcohol producers as part of a producers' commitments to reducing harmful drinking. In December 2018, Elliott Management Corporation purchased a 2.5% stake in Pernod Ricard.In December 2022, P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastis
Pastis (; oc, Pastís, ; or ) 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). Origins Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name "pastis" may be derived from Occitan "''pastís''," a mash-up or blend, or French "''pastiche''," a stylistic imitation. Composition By lega ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Absente
Absente is a brand name of 110 proof anise liqueur that has been marketed under the tagline "Absinthe Refined" since c. 2000. "Absente" is a French word that translates as "absent" in English. In the U.S. Prior to 2009, Absente sold in the U.S. contained no grande wormwood (''Artemisia absinthium''), the essential herb from which absinthe derives its name. The maker substituted southernwood ('' Artemisia abrotanum'') and the product was bottled with sugar, two critical aspects that differentiated Absente as an anise liqueur and not an absinthe by any traditional reference. The ingredients of Absente are listed in order as alcohol, sugar, a combination of "essences", infusions and distillates, and two artificial dyes, FD&C Yellow #5 and Blue #1. Absente's U.S. marketing effort had long sought to associate the liqueur with traditional absinthe through statements such as, "''The only difference is we replaced Wormwood...with a less bitter cousin called Southern-Wormwood, also know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epicurious
''Epicurious'' is an American digital brand that focuses on food and cooking-related topics. Created by Condé Nast in 1995, it is headquartered at the One World Trade Center in Manhattan, New York City, where it is part of the publisher's Food Innovation Group that also includes ''Bon Appétit'', with significant overlap in staff between the two companies. History Launch and early growth (1995–2004) ''Epicurious'' launched on August 18, 1995, as part of CondeNet, a subsidiary of Condé Nast that was created to develop content specifically for the Internet. Under the direction of CondeNet president Rochelle Udell and editor-in-chief Joan Feeney, former executive editor of ''Mademoiselle'', ''Epicurious'' offered recipes, cooking tips and general information on food, wine, and dining out. The site also covered travel at launch and drew from existing content found in Condé Nast properties ''Gourmet'', ''Bon Appétit'', and ''Condé Nast Traveler''. From 1996 to 1997, ''E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktail
A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. History The origins of the word ''cocktail'' have been debated (see section Etymology). The first written mention of ''cocktail'' as a beverage appeared in ''The Farmers Cabinet,'' 1803 in the United States. The first definition of a cocktail as an alcoholic beverage appeared three years later in ''The Balance and Columbian Repository'' ( Hudson, New York) May 13, 1806. Traditionally, cocktail ingredients included spirits, sugar, water and bitters, however, this definition evolved throughout the 1800s, to include the addition of a liqueur. In 1862 Jerry Thomas published a bartenders: guide called ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
