query: dram of liqueur taken after small strong coffee

pos: Grappa a "digestivo" or after-dinner drink. Its main purpose is to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a "caffè corretto", meaning "corrected" coffee. Another variation of this is the "ammazzacaffè" ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. In Veneto, there is "resentin" ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled, and drunk down in one sip. Among the notable producers of grappa are Jacopo

pos: Ammazzacaffè zones (Veneto or Trentino regions) people used to rinse out the emptied coffee cup with liqueur (traditionally Grappa) that they would then drink ("resentin"); this also happens in Piedmont, where this custom is called "pusacaffè" (literally "push-coffee"). Ammazzacaffè Ammazzacaffè (; Italian for "coffee killer") is a small glass of liqueur usually consumed after coffee to dull its taste or the caffeine effect. It is a common Italian custom, especially after a generous tasty festive meal. Ammazzacaffè is the popular Italian assimilation and adaptation of a usage born among aristocratic classes, where it was common to move to a different room

pos: Italian cuisine and usually is not taken after a meal; caffelatte is equal parts espresso and steamed milk, similar to café au lait, and is typically served in a large cup. Latte macchiato (spotted milk) is a glass of warm milk with a bit of coffee and caffè corretto is "corrected" with a few drops of an alcoholic beverage such as grappa or brandy. The bicerin is also an Italian coffee, from Turin. It is a mixture of cappuccino and traditional hot chocolate, as it consists of a mix of coffee and drinking chocolate, and with a small addition of milk. It

neg: Liqueur coffee Liqueur coffee A liqueur coffee is a coffee drink with a shot of liqueur. It may be served in a special liqueur coffee glass, often with cream and sugar. Liqueur coffee are all variants on what is widely known as Irish coffee, hot coffee with whiskey and a layer of cream (not whipped) floated on top. Liqueur coffee is particularly popular in Galicia, Spain, where it is considered a traditional drink. Widely known throughout Spain as "carajillo", it is made from a blend of coffee, sugar, and strong alcohol such as "aguardiente," "orujo", or rum. This is a list of

neg: Liqueur coffee names sometimes given to liqueur coffees. Some, such as Irish coffee, are widely used and more-or-less standard (there is actually an "official" recipe, but it is not enforced); others local and idiosyncratic. There are many variations in nomenclature: the same name may be used for different combinations: Liqueur coffee A liqueur coffee is a coffee drink with a shot of liqueur. It may be served in a special liqueur coffee glass, often with cream and sugar. Liqueur coffee are all variants on what is widely known as Irish coffee, hot coffee with whiskey and a layer of cream (not whipped)

neg: Ammazzacaffè Ammazzacaffè Ammazzacaffè (; Italian for "coffee killer") is a small glass of liqueur usually consumed after coffee to dull its taste or the caffeine effect. It is a common Italian custom, especially after a generous tasty festive meal. Ammazzacaffè is the popular Italian assimilation and adaptation of a usage born among aristocratic classes, where it was common to move to a different room to smoke and to serve a cognac or a brandy after dinner. Nowadays it is still a common custom in Italy, even at lunch, and it is made of bitters or a local liqueur. In some northern

neg: Sobremesa digestion process, physical activity is avoided, allowing diners to get involved in discussions that include many different subjects (after dinner chats). Depending on the habits of the area or country in question, coffee, tea or a small liqueur or fire-water spirit (in a shot glass) it is generally served, or a cigar may be smoked. In countries such as Spain, the after-dinner activity period tends to be made up by the coffee, liqueur and cigar trilogy. ■ Definition of after-dinner activities in the Popular Dictionary (<nowiki>https://www.diccionariopopular.net/que-significa</nowiki> /sobremesa) Pascul, Carlos Gastromy Guide of Spain (First edition), Madrid: Al-Bo1. Pascul, Carlos (1977),

neg: Toussaint Coffee Liqueur for Marblehead distributors using Toussaint as the principal, has won Gold in the "Drinks International Cocktail Challenge". In April 2014 in the United Kingdom, Toussaint Coffee Liqueur introduced a competition for bartenders to create a cocktail using the liqueur, as well as a dish that incorporates the liqueur. Toussaint Coffee Liqueur Toussaint Coffee Liqueur () is a coffee-flavoured liqueur prepared with a rum base that originated in Haiti, commemorating the revolutionary hero Toussaint Louverture. Its alcohol by volume content is 30%. Toussaint was first developed by Anker Horn and his family in Haiti in the late 1970s. It is prepared

neg: Carajillo of a Spanish coffee uses a heated sugar rimmed Spanish coffee mug with rum and triple sec. The drink is then flamed to caramelize the sugar. coffee liqueur is then added which puts out the flame, and then it is topped off with of coffee, and whipped cream. In Mexico carajillos are usually made with espresso (or some other type of strong coffee) and "Licor 43" – a sweet vanilla-citrus flavored liquor– and poured over ice on a short glass. Its commonly drunk as a digestive after meals. Carajillora Carajillo A carajillo is a Spanish drink combining coffee with brandy,

neg: Toussaint Coffee Liqueur Toussaint Coffee Liqueur Toussaint Coffee Liqueur () is a coffee-flavoured liqueur prepared with a rum base that originated in Haiti, commemorating the revolutionary hero Toussaint Louverture. Its alcohol by volume content is 30%. Toussaint was first developed by Anker Horn and his family in Haiti in the late 1970s. It is prepared with arabica coffee beans, aged three-year rum made from the sugarcane, and a combination of cocoa, vanilla, and liquorice flavours. In the late 1990's Anker and his son Aloysius launched the drink across Scandinavia, Europe, Haiti and Australia. Toussaint gained a considerable amount of success, especially in the

neg: Black Russian and the blackness of the coffee liqueur. Black Russian The Black Russian is a cocktail of vodka and coffee liqueur. It contains five parts vodka to two parts coffee liqueur, per IBA specified ingredients. Traditionally, the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed by the coffee liqueur. This combination first appeared in 1949 and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honor of Perle Mesta, then United States Ambassador to Luxembourg. The cocktail owes its name to the

neg: Baby Guinness Guiness Baby Guinness A Baby Guinness is a shooter, a style of cocktail, or mixed alcoholic beverage, intended to be consumed in one shot. A Baby Guinness contains no Guinness stout. Its name is derived from the fact that it is made in such a way as to look like a tiny glass of stout. A portion of coffee liqueur (e.g., Tia Maria, Kahlúa or Patrón Cafe) is topped by a layer of Irish Cream (e.g., Baileys) which is poured over the back of a spoon so that it sits on the coffee liqueur. The ratio of coffee liqueur to

neg: Baby Guinness Baby Guinness A Baby Guinness is a shooter, a style of cocktail, or mixed alcoholic beverage, intended to be consumed in one shot. A Baby Guinness contains no Guinness stout. Its name is derived from the fact that it is made in such a way as to look like a tiny glass of stout. A portion of coffee liqueur (e.g., Tia Maria, Kahlúa or Patrón Cafe) is topped by a layer of Irish Cream (e.g., Baileys) which is poured over the back of a spoon so that it sits on the coffee liqueur. The ratio of coffee liqueur to Irish

neg: Black Russian Black Russian The Black Russian is a cocktail of vodka and coffee liqueur. It contains five parts vodka to two parts coffee liqueur, per IBA specified ingredients. Traditionally, the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed by the coffee liqueur. This combination first appeared in 1949 and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honor of Perle Mesta, then United States Ambassador to Luxembourg. The cocktail owes its name to the use of vodka, a typical Russian spirit,

neg: Claverty Cottage Claverty Cottage Claverty Cottage is a small settlement located about 5 miles/8 km from Blue Mountain Peak in the parish of Portland, Jamaica. The population of this settlement is approximately 600 inhabitants. The district is known for its production of one of the most popular coffee brands in the island (Blue Mountain coffee). Over the last several decades, this coffee has developed a reputation that has made it one of the most expensive and highly sought coffees in the world. In addition to its use for brewed coffee, the beans are the flavor base of Tia Maria coffee liqueur. About

neg: Baby Guinness cream varies but is generally around 3-to-1. The resulting drink looks like a miniature pint of Guinness stout, with the coffee liqueur as the beer and the Irish cream as the head. It is normally served in a shot glass. Some recipes call for the Irish cream to be whipped then spooned on top of the coffee liqueur in order to look more like the head on a pint of Guinness. In some places a Baby Guinness is often served with black Sambuca instead of coffee liqueur creating a drink similar to a Slippery Nipple. How to make a Baby

neg: Curaçao (liqueur) days. After 1 day cooling, water is added and distillation takes place for another 3 days. The liqueur has an orange-like flavor with varying degrees of bitterness. It is naturally colorless but is often given artificial coloring, most commonly blue or orange, which confers an exotic appearance to cocktails and other mixed drinks. The blue color is achieved by adding a food colorant, most often E133 Brilliant Blue. Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin. Curaçao (liqueur) Curaçao () is a liqueur flavored with the dried peel

neg: Sangster's medal against these liqueurs. The liqueur has an alcohol content at 17% alcohol by volume. Sangster's Sangster's Original Jamaica Rum Cream Liqueur is a rum and cream based liqueur produced in Jamaica. It was invented by Dr. Ian Sangster, who arrived in Jamaica in 1967 with a contract to lecture at the University of the West Indies. Sangster left teaching to create a liqueur. The ingredients are Jamaican rum blended with dairy cream and a mix of Jamaican fruits and spices. Sangster's liqueur can be compared to Baileys Irish Cream, Kahlúa coffee liqueur and Carolans Irish Cream Liqueur. During the

neg: Tia Maria Tia Maria Tia Maria is a dark liqueur made originally in Jamaica using Jamaican coffee beans. The main flavour ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%. The historical fable of its origins dates it to the 18th century. A young Spanish girl was forced to flee Jamaica, and the family plantation during a conflict. She was accompanied by a sole servant who carried a bit of jewelry and the recipe for the family liqueur. In honor of the woman's help, the girl named the liqueur "Tia Maria" ("tia" is Spanish for

neg: Xtabentún (liqueur) they would introduce the fluid into their systems using enemas which caused the substance to be directly absorbed into the bloodstream and result in much higher levels of intoxication. It is usually served straight, cold, or with ice and honey. It can also be served with coffee, or with one shot of tequila and an equal part "xtabentún", creating a drink called "Mayan coffee." Adding half a lime makes a "Maya margarita". When mixed with wine, it is called "olhombre" which means "clashing" in Yukatek ("Màaya t'àan"). Xtabentún (liqueur) Xtabentún is an anise liqueur made in Mexico's Yucatán region from

neg: Bénédictine taste toward drier (less sweet) liqueurs, simply by blending Bénédictine with brandy. Originally both products were 43% alcohol by volume (86 proof), but are now 40% alcohol (80 proof). In 1977 the company introduced a 30% alcohol (60 proof) coffee liqueur which was called Café Bénédictine, a blend of Bénédictine and a coffee-flavoured liqueur, but it has been discontinued. The company also produces Bénédictine Single Cask, which comes in a unique black bottle and is only available at the Palais de la Bénédictine's store in Fécamp, Normandy, France. Bénédictine Bénédictine is a herbal liqueur produced in France. Flavored with some

neg: Aguardiente grapes, and is clear and colourless. It typically contains over 50% alcohol, sometimes significantly more, and is still made traditionally in many villages across Galicia today. "Augardente de herbas", usually yellow in colour, is a sweet liqueur made with Augardente de bagazo and herbs ("herbas"), with chamomile being a substantial ingredient. "Licor café" (typical distilled drink in the province of Ourense), black in colour, is a sweet liqueur made with augardente de bagazo, coffee ("café") and sugar. "Crema de Augardente" or "Crema de Caña" is a cream liqueur based on augardente, coffee, cream, milk and other ingredients. It is similar

neg: Sangster's Sangster's Sangster's Original Jamaica Rum Cream Liqueur is a rum and cream based liqueur produced in Jamaica. It was invented by Dr. Ian Sangster, who arrived in Jamaica in 1967 with a contract to lecture at the University of the West Indies. Sangster left teaching to create a liqueur. The ingredients are Jamaican rum blended with dairy cream and a mix of Jamaican fruits and spices. Sangster's liqueur can be compared to Baileys Irish Cream, Kahlúa coffee liqueur and Carolans Irish Cream Liqueur. During the 2003 San Francisco World Spirits Competition, a comprehensive international spirits competition, Sangster's won a gold

neg: Liqueur Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking. In some areas of the United

neg: Liqueur remain unmixed, creating a striped effect. Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking.

neg: Apéritif and digestif Latin America, apéritifs have been a staple of tapas for centuries. There is no single alcoholic drink that is always served as an apéritif. Fortified wine, liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline. A digestif is an alcoholic beverage served after a meal, to aid digestion. When served after a coffee course, it may be called "pousse-café". Digestifs are usually taken neat. Common kinds of digestif include: Bitter digestifs typically contain carminative herbs, which are thought to aid

neg: White Russian (cocktail) and styles of particular bars or mixologists. Most common varieties have adjusted amounts of vodka or coffee liqueur, or mixed brands of coffee liqueur. Shaking the cream in order to thicken it prior to pouring it over the drink is also common. Sometimes the drink is prepared on the stove with hot coffee for a warm treat on cold days. Many variants of the cocktail exist, both localized and widely known, such as a Blind Russian (which substitutes the cream with Baileys Irish Cream), a Mudslide (a Blind Russian with added cream), White Canadian (made with goat's milk), an Anna

neg: Lemon liqueur proof neutral spirits to extract from it the lemon oil (an essential oil). The extraction is then diluted with simple syrup. Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region. Various alcohols can be used to give distinct flavors. A higher proof alcohol maximizes extraction of the lemon flavor, whereas darker alcohols add complexity of flavor. Many commercial brands of lemon liqueur are produced in Italy, in several styles (see Italian liqueur). In Italy, especially in Campania, lemon liqueur is consumed as a chaser ("ammazzacaffè") to coffee. Lemon liqueur

neg: Swiss cuisine youths of 16 or more years of age. Spirits and beverages containing distilled alcohol (including wine coolers like Bacardi Breezer) can be bought at 18. Damassine is a liqueur produced by distillation of the Damassine prune from the Damassinier tree and is produced in the canton of Jura. Bon Pere William is a famous regional Swiss brandy produced from pears, alcohol 43% by volume. It is usually paired with fondue or raclette dishes or taken after dinner, sometimes poured in coffee with dessert. Some bottles are available with the full size pear inside the bottle, grown with the bud placed

neg: Armenian dram sign Armenian dram sign The Armenian dram sign (֏, image: ; ; code: AMD) is the currency sign of the Armenian dram. In Unicode, it is encoded at . After its proclamation of independence, Armenia put into circulation its own national currency, the Armenian dram, and the need for a monetary sign became immediately apparent. The shape chosen is a slightly modified version of one of the capital letters of the Armenian alphabet. There is a strong belief that the shape of dram sign (symbol) is a direct projection of the Armenian alphabet – the work of Mesrop Mashtots. It is

neg: Armenian dram sign Wikipedia international conferences, both devoted to the 500th Anniversary of Armenian book printing. Armenian dram sign The Armenian dram sign (֏, image: ; ; code: AMD) is the currency sign of the Armenian dram. In Unicode, it is encoded at . After its proclamation of independence, Armenia put into circulation its own national currency, the Armenian dram, and the need for a monetary sign became immediately apparent. The shape chosen is a slightly modified version of one of the capital letters of the Armenian alphabet. There is a strong belief that the shape of dram sign (symbol) is a direct

neg: Maple liqueur Sortilège Cream. As with all alcoholic beverages, maple liqueur can often be mixed with other beverages for cocktails, and also goes well in coffee. This shooter consists of equal portions of Kahlúa, butterscotch liqueur, and maple liqueur. Usually, these ingredients are mixed in a large shooter glass, and then chased with warm maple syrup. This cocktail was made famous by the Sortilège brand of maple liqueurs and is often called a Sortilège mojito, although other brands of maple whiskey can be used. The cocktail combines club soda, mint leaves, lime, brown sugar and ice with maple whiskey to give a

neg: Licor 43 tangy fruits, and hints of citrus, carried by a flavor similar to aged rum. It is said to be the most sold liqueur in Spain. In México, carajillo is a drink mixing espresso coffee with "licor del 43" and ice, and in the Canary Islands, it is an essential ingredient for a Barraquito, a variant of the highly popular cortado condensada coffee. In Mexico, and other places, a mini-beer is a drink made with Licor 43 and chilled baileys on top, served in a small glass. Licor 43 Licor 43, or Cuarenta y Tres (Spanish and Papiamentu for "43"), is

neg: Mike Gapes In December 2017, Gapes delivered an acclaimed speech to the House of Commons, in which he warned that Brexit would put the production of Baileys, the milky coffee liqueur, "in jeopardy." The speech, in which he explained how Baileys is produced - that "you have the milk that is taken from cows in the south, and taken from cows in the north, put together in the same factory, and then it is mixed together with whiskey, and it comes out as Baileys" - was widely parodied, notably by the popular left-wing podcast Reel Politik. Gapes is a long-standing advocate of

neg: Drambuie Drambuie Drambuie is a golden-coloured, 40% ABV liqueur made from Scotch whisky, honey, herbs and spices. The brand was owned by the MacKinnon family for a hundred years but was bought by William Grant & Sons in 2014. It has been produced under contract at the Morrison Bowmore Distillers facility at Springburn Bond, Glasgow since 2010. The name "Drambuie" possibly derives from a contraction of the Scottish Gaelic phrase "an dram buidheach", "the drink that satisfies", a claim made by the original manufacturers of the drink. After the Battle of Culloden in 1746, Prince Charles Edward Stuart fled to the

neg: Alexander (cocktail) Alexander (cocktail) The Alexander is a cocktail consisting of some form of alcohol, Cocoa Liqueur (Crème de cacao), and cream. Alexander Cocktail Twist of orange peel. Stir and serve. Alexander Cocktail Shake well in a mixing glass with cracked ice, strain and serve. The most common variation of the Alexander is the Brandy Alexander, made with brandy. Similarly, a Coffee Alexander substitutes coffee liqueur (such as Kahlúa) for gin, and a Blue Alexander substitutes blue Curaçao for crème de cacao. Other variations exist. In "Jack's Manual" (1910) there is another cocktail called The Alexander which is a mixture of rye

neg: Alexander (cocktail) whiskey and Bénédictine. It is unclear whether or not this has any relation to the cream-based version. Alexander (cocktail) The Alexander is a cocktail consisting of some form of alcohol, Cocoa Liqueur (Crème de cacao), and cream. Alexander Cocktail Twist of orange peel. Stir and serve. Alexander Cocktail Shake well in a mixing glass with cracked ice, strain and serve. The most common variation of the Alexander is the Brandy Alexander, made with brandy. Similarly, a Coffee Alexander substitutes coffee liqueur (such as Kahlúa) for gin, and a Blue Alexander substitutes blue Curaçao for crème de cacao. Other variations exist.

neg: Ponche crema It is usually served cold, in small cups, either as an aperitif or a pousse-café. Ponche crema Ponche crema is a Venezuelan and Trinidadian cream-based liqueur. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder. However, most references to the "ponche crema" name aim at a traditional commercial product, available since 1900, whose recipe and manufacturing process are kept secret. "Ponche crema" is a beverage traditionally served in Venezuela

neg: Calisaya (liqueur) name of cinchona. They also were popular in the US before Prohibition, where calisaya was the generic name of any cinchona based liqueur or bitters and was used as an ingredient or bitter in several cocktail recipes. After Prohibition, calisaya liqueurs disappeared from the US market until Elixir, Inc. reconstructed the liqueur and trademarked the name Calisaya. Calisaya (liqueur) Calisaya (liqueur) is a herbal liqueur produced by infusing cinchona calisaya, and other barks, roots and flowers in grain neutral spirit and seville orange extract. It is a contemporary revision of the classic Italian amaro. It is handcrafted in small numbered

neg: Anisette both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content. The liqueur is not commonly taken straight on account of its strong flavour. It is often mixed simply with water, where it produces a milky white consistency. All the liqueur has to be dropped into very cold water at the same moment. Pouring it from a bottle even quickly does not produce the same result. A very white liquid denotes that a good anisette has been used. In the Mediterranean Basin, anise-based or liquorice-based spirits include: Anise-flavoured alcohols

neg: Aguardiente good quality or undrinkable wines. It is mostly used to fortify wines such as port, or aged to make "aguardente velha" (old burning water), a kind of brandy. "Aguardente bagaceira" is made from pomace as a way to prevent waste after the wine season. It is usually bootlegged, as most drinkers only appreciate it in its traditional 50% to 80% ABV. A common way to drink it is as a liqueur coffee made with espresso coffee; this is called "Café com Cheirinho" (coffee with a little scent). In the Azores, this espresso-aguardente combination is commonly referred to as "café com

neg: Sheridan's uniquely bottled, consisting of two separate sections, separated by glass, but fused together. One section is filled with a black liqueur, consisting of coffee and whiskey flavors, while the other is filled with a white liqueur of milk white chocolate. Sheridan's Sheridan's is a liqueur first introduced in 1994. It is produced in Dublin by Thomas Sheridan & Sons. The idea was originally conceived in the 1980s by Pat Rigby (director of Research and Development for Bailey), to add another product to the single branded company. Production started in 1989 and the new facilities were built for the production at

neg: Maple liqueur traditionally Canadian take on the usual mojito cocktail. This drink is a favorite at the Massachusetts College of Liberal Arts. Simply, a teaspoon of maple syrup is put in first, coating the sides of the glass. Then maple liqueur and Bailey's Irish Cream are added in a shot glass at a 1.5:1 ratio respectively. If done properly, Bailey's Irish Cream should form a layer on top, similarly to other shooters, such as a buttery nipple. Often, coffee can be served in conjunction with Bailey's Irish Cream or Kahlua. As a more culturally Canadian practice, maple liqueur can be used instead

neg: Maple liqueur The production process is simple and does not require any special equipment. Homemade maple liqueur is both easy to make and inexpensive. It can be enjoyed on its own, in coffee, or in various different cocktails. Ingredients needed are some kind of liquor to use as a base, usually rye whiskey. The only other ingredient needed to make maple liqueur is pure maple syrup. Table syrup cannot be used as it is often made with high fructose corn syrup and artificial flavouring instead of real maple. Maple syrup comes in various different grades, and the grade of a syrup is

neg: Irish coffee fresh cream to achieve a smooth layer on top of the coffee. In Spain, Irish coffee ("café irlandés") is sometimes served with a bottom layer of whiskey, a separate coffee layer, and a layer of cream on top; special devices are sold for making it. Some bars in Southeast Asia serve a cocktail of iced coffee and whiskey, sometimes without cream, under the name "Irish coffee". Many drinks of hot coffee with a distilled spirit, and cream floated on top—liqueur coffees—are given names derived from Irish coffee, although the names are not standardised. Irish cream coffee (also known as Bailey's

neg: Sabra liqueur is a term used affectionately to describe a native-born Israeli Jew, a term derived from the Hebrew name of a prickly pear cactus that grows in Israel. The original liqueur was made from this cactus fruit, but did not succeed and was quickly changed to the successful chocolate-orange product. There are now three Sabra liqueurs, all produced by Carmel Winery, and all are kosher and kosher for Passover. The newer products are Sabra Coffee liqueur, launched in 1985, and Grand Sabra, an orange-flavored brandy, launched in 2006. , Golan Wineries no longer produces Sabra liqueurs in Israel, nor is it

neg: Galliano (liqueur) and as an ingredient for cocktails, most notably the Harvey Wallbanger, Yellow Bird, Golden Cadillac, and Golden Dream. The Galliano brand is currently owned by Dutch distiller Lucas Bols, and marketed through its worldwide distribution joint venture, Maxxium. Galliano is packaged in a distinctively shaped bottle, reminiscent of a classical Roman column. Several other liqueurs are also produced under the Galliano brand name, including a black Sambuca, a white Sambuca and an amaretto, which are predominantly distributed in Australasia, where the products are popular as shots. Galliano also makes "Galliano Ristretto" coffee-flavored liqueur and "Galliano Balsamico", a balsamic vinegar-infused liqueur.

neg: Lucas Bols is informally referred to as 'bessen',(literally meaning berries), often in a mix with Sprite or 7-up. A Dutch-only coffee flavored liqueur. A Dutch-only cinnamon schnapps, similar to Goldschläger. A less alcoholic version with silver flakes called Silverstrike also exists. Kontiki is a gin-based liqueur flavored with lemon and grapefruit. Zwarte Kip is an advocaat, a thick and creamy eggnog flavored liqueur. Bols has a line of internationally shipped vodka, flavored vodkas, gin, and genever. As noted above, in Eastern Europe, the Bols brand is produced and marketed by another entity, CEDC. Damrak is a luxury, international-style gin. It has been

neg: Chocolate liqueur of wines said to have belonged to Thomas Jefferson, and traded by Hardy Rodenstock. Benjamin Wallace writes in his book "The Billionaire's Vinegar" that at a wine tasting of 19th century wines from Château Latour, provided by Rodenstock, several people noted the wines had a flavor of chocolate liqueur and were fakes. Wine and chocolate are a classic flavor pairing, and this is reflected in some cocktails that combine a strong red wine with a dash of chocolate liqueur. There are three types of chocolate liqueur: liqueur, cream liqueur, and crème de cacao. Crème de cacao may be either clear

neg: Jamaican Blue Mountain Coffee flavor base of Tia Maria coffee liqueur. Jamaican Blue Mountain Coffee is a globally protected certification mark, meaning only coffee certified by the Coffee Industry Board of Jamaica can be labeled as such. It comes from a recognised growing region in the Blue Mountain region of Jamaica, and its cultivation is monitored by the Coffee Industry Board of Jamaica. The Blue Mountains are generally located between Kingston to the south and Port Antonio to the north. Rising to , they are some of the highest mountains in the Caribbean. The climate of the region is cool and misty with high

neg: Costa Rican cuisine a popular beer drink Costa Rica. While slightly different than the Mexican michelada, the Costa Rican one is a bit more simple. It is composed of fresh lime juice, beer, and salt around the rim of the glass. It can be ordered at practically any restaurant or "sodita" and is very refreshing. Local hard liquors include rum, Guaro, and coffee liqueur. The most commonly served rums are Ron Centenario, which is made in Costa Rica, and Nicaraguan rum Flor de Caña. "Guaro" is a strong-tasting hard liquor made from sugarcane, similar to vodka. It is usually consumed in a mixed

neg: Italian cuisine the most. There are also several other popular alcoholic drinks in Italy. Limoncello, a traditional lemon liqueur from Sicily and Southern Italy (Sorrento, Amalfi and the Gulf of Naples) in general, is one of the most common. Made from lemon, it is an extremely strong drink which is usually consumed in very small proportions, in small glasses or cups. Amaro Sicilianos are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. Mirto, an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in Sardinia and other regions.

neg: Centerbe Centerbe Centerbe or Centerba (italian for ""one hundred herbs""), is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical abruzzese liquor in central Italy and it's made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as digestif after-meals and has antiseptic properties. It was originally manufactured by Beniamino Toro in Tocco da Casauria in 1817. It's usually made with 60 to 150 proof (30–75%) alcohol by volume, and can be made by placing orange leaves, basil, chamomile, rosemary, sage, juniper, cloves,

neg: Chocolate liqueur as a subspecies of chocolate liquor. Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif. It is used in mixed drinks and in desserts, especially in dessert sauces, cakes, and truffles. A food writer notes that many recipes for chocolate truffle add a small amount of chocolate liqueur to melted chocolate, and warns that adding the liqueur often causes the chocolate to seize. One of the more unusual uses is in chocolate rolled fondant. Arguably the most controversial use may be in connection with a scandal concerning the provenance of certain 17th century bottles

neg: Dram shop that the employer either directly or indirectly encouraged said employee to violate the Texas Dram Shop Act in order for there to be liability. This dram shop immunity is called "The Safe Harbor." A 1993 study from the National Bureau of Economic Research found some reduction in alcohol-related fatalities from the implementation of dram shop laws though it did not control for the special cases of Utah and Nevada, which may have distorted the results. A 2011 survey of eleven studies measuring dram shop acts against alcohol-related harms found strong evidence of the effectiveness of dram shop laws in reducing

neg: Allen's Coffee Brandy a ban on caffeinated alcoholic beverages. However, with a significantly lower caffeine content, produced by the coffee flavorings and not added intentionally as with Four Loko and the other alcoholic energy drinks targeted by the ban, Allen's Coffee Brandy is still legal to sell. <br> Allen's Coffee Brandy Allen's Coffee Brandy is a coffee-flavoured liqueur popular in New England, especially Maine, where it has been the best-selling liquor product for over 20 years. Sales in 2008 were 1,100,000 bottles. With a population of 1,300,000, Mainers consumed nearly one bottle for every man, woman, and child in the state. Allen's has

neg: Allen's Coffee Brandy Allen's Coffee Brandy Allen's Coffee Brandy is a coffee-flavoured liqueur popular in New England, especially Maine, where it has been the best-selling liquor product for over 20 years. Sales in 2008 were 1,100,000 bottles. With a population of 1,300,000, Mainers consumed nearly one bottle for every man, woman, and child in the state. Allen's has been called both "the champagne of Maine" and "an epidemic." Allen's Coffee Brandy is prepared and bottled by M.S. Walker, Inc. of Somerville, Massachusetts. The beverage is 60 proof and is available in several bottle sizes. Gary Shaw, vice president of M.S. Walker, has noted

neg: Curaçao (liqueur) Lucas Bols distillery, founded in 1575 in Amsterdam, maintains that Lucas Bols (1652–1719) already developed a Laraha-based liqueur. The Dutch West Indies Company had taken possession of Curaçao in 1634 and Bols had shares in both the West and East India Companies to guarantee the cheap supply of spices for their distilled drinks. After the discovery that an aromatic oil could be extracted from the unripe peel of the otherwise useless bitter oranges, Bols had this oil exported back to Amsterdam to develop a liqueur similar to current day Curaçao. Bols tended to add an "element of alchemical mystery" to

neg: Dram shop Dram shop A dram shop (or dramshop) is a bar, tavern or similar commercial establishment where alcoholic beverages are sold. Traditionally, it is a shop where spirits were sold by the dram, a small unit of liquid. Dram shop liability refers to the body of law governing the liability of taverns, liquor stores, and other commercial establishments that serve alcoholic beverages. Within the United States, laws that impose potential liability upon businesses that sell alcohol for injuries caused by their patrons are usually called "dram shop laws" or "dram shop acts". Generally, dram shop laws establish the liability of establishments

neg: Dram shop those harms. Dram shop A dram shop (or dramshop) is a bar, tavern or similar commercial establishment where alcoholic beverages are sold. Traditionally, it is a shop where spirits were sold by the dram, a small unit of liquid. Dram shop liability refers to the body of law governing the liability of taverns, liquor stores, and other commercial establishments that serve alcoholic beverages. Within the United States, laws that impose potential liability upon businesses that sell alcohol for injuries caused by their patrons are usually called "dram shop laws" or "dram shop acts". Generally, dram shop laws establish the liability

neg: White Russian (cocktail) Russian" in the sense of a cocktail as appearing in California's "Oakland Tribune" on November 21, 1965. It was placed in the newspaper as an insert: "White Russian. 1 oz. each Southern, vodka, cream", with "Southern" referring to Coffee Southern, a short-lived brand of coffee liqueur by Southern Comfort. Though long regarded as a boring and unsophisticated drink, the White Russian saw a surge in popularity after the 1998 release of the film "The Big Lebowski", throughout which it appears as the protagonist's beverage of choice. As with all cocktails, various modes of preparation exist, varying according to the recipes

neg: Milkshake ideas with milkshakes to keep customers interested in the frothy drinks. The article noted that coffee-flavored shakes are popular "because it [coffee flavour] complements both sweet and savory" dishes. At One Market Restaurant, gay pride was celebrated with a Harvey Milk shake (intended for adults, due to its alcohol content), named after the ground-breaking gay US politician. The shake included "..vanilla ice cream, Pinnacle Peach Vodka, Godiva White Chocolate Liqueur, strawberries, blueberries and Valrhona White Chocolate Pride Tuile." Other bars are also adding alcoholic beverages to shakes for adults, such as "spirits and/or beer, though these can be very challenging

neg: Tentura Patras. Tentura Tentura () or "tintura", from the Italian word for "tincture", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called "corretto". It is also served at room temperature. The alcohol it contains is from the nearby winery

neg: Tentura Tentura Tentura () or "tintura", from the Italian word for "tincture", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called "corretto". It is also served at room temperature. The alcohol it contains is from the nearby winery in

neg: Allspice of Caribbean cuisine. It is used in Jamaican jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in "moles", and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Arab cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the West Indies, an allspice liqueur is produced under the name "pimento dram"

neg: Maple liqueur determined by its colour, clarity, density, and how strong the maple flavour is. As the sap harvesting season progresses, the maple syrup that is produced becomes darker and more caramel in colour. These darker syrups also tend to have the most intense maple flavour, compared to the lighter taste one would get from syrup produced early in the season. Darker syrups create a more intense maple flavour in the liqueur as well and because of this are often preferred when producing maple liqueur. The darker the syrup that is used, the more intense and full bodied the resulting liqueur will

neg: Arabic coffee in a small delicate cup without handles, called finjān. Sometimes, the coffee is moved to a larger and more beautiful pour pitcher to serve in front of the guests, called Della. Often, though, the host prepares coffee in the kitchen and highlights a tray of small cups of coffee. Unlike its Turkish counterparts, traditional Arabic coffee, with its roots in Bedouin tradition, is usually unsweetened (qahwah saada), but sugar can added depending on the preference of drinker. However, this coffee is never sweet syrup, but rather strong and bitter. To make up for the bitter flavor, coffee is usually served

neg: Moretta (coffee) Moretta is usually served in small transparent glasses, allowing the drinker to see the expected three layers: froth, coffee, and liquor. The drinker may then stir it before drinking. Moretta (coffee) Moretta (complete name Moretta fanese) is a typical hot coffee from Fano, in the Province of Pesaro and Urbino, Italy, and is popular in the fishing areas near the coast. It is strong and sweet, and usually drunk after meals as a digestive, or used as a hot drink on cold afternoons. Sailors and fishermen from the port of Fano (PU) may have created the drink, as they used

neg: Godiva Chocolatier Godiva Chocolatier Godiva Chocolatier (pronounced "guh-DIE-va") is a Belgian manufacturer of chocolates and related products. Godiva was founded in 1926, and purchased by the Turkish Yıldız Holding in November 2007. Godiva owns and operates more than 600 shops in the United States, Canada, Europe, and Asia and is available via over 10,000 speciality retailers. In addition to chocolates, Godiva also sells truffles, coffee, cocoa, biscuits, dipped fruits and sweets, chocolate liqueur, shakes, wedding and party favors and other items arranged in gift baskets. Godiva's signature package is the Gold Ballotin (French for "small, cardboard box of chocolates"). Godiva also produces

neg: House Spirits Distillery Northwest, accounted for around 50% of the company's production in late 2016. Other products include Krogstad Festlig aquavit and Volstead Vodka. Small-batch artisanal liqueurs from House Spirits have included Japanese-style shōchū and coffee liqueur. In 2013, the company made plans to expand its distribution to 35 states in a deal with distributor Southern Wine & Spirits. The same year, House Spirits opened a second tasting room at Portland International Airport. Former NFL quarterback Joe Montana is an investor in the company. In November 2015, House Spirits opened a new, larger distillery in Portland's Central Eastside Industrial District. The $6 million,

neg: Amaretto Amaretto Amaretto (Italian for "a little bitter") is a sweet Italian liqueur that originated in Saronno, Italy. While originally flavoured from bitter almonds, various modern commercial brands are prepared from a base of apricot stones, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the principal almond-like flavour of the liqueur. When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications. The name "amaretto" originated as a diminutive of the Italian

neg: Quick Fuck usually relies on the traditional, handmade preparation. Cocktails with horizontal layering, like the Quick Fuck, are called "Pousse Café". This method of preparation is called "building," as opposed to blending or shaking; thus, Quick Fucks are "built." Quick Fuck A Quick Fuck is a layered shooter made from one part coffee liqueur like Kahlua, one part cold Midori liqueur and one part Baileys Irish Cream. The Baileys is poured off the back of a bar spoon so it "floats" on top of the Kahlua in a shot glass. Then slowly layer the Midori on top of the Baileys. Note that

neg: Quick Fuck Quick Fuck A Quick Fuck is a layered shooter made from one part coffee liqueur like Kahlua, one part cold Midori liqueur and one part Baileys Irish Cream. The Baileys is poured off the back of a bar spoon so it "floats" on top of the Kahlua in a shot glass. Then slowly layer the Midori on top of the Baileys. Note that Baileys does not have to be used; any type of Irish Cream will do. There are special machines that can prepare a Quick Fuck (or other multi-layered cocktails) in only a few seconds, but an experienced bartender

neg: Disaronno The liqueur is sold in an oblong glass decanter designed by a craftsman from Murano and does not contain any almonds or other nuts. Disaronno can be served straight up as a cordial, on the rocks, or as part of a cocktail mixed with other alcoholic beverages, Coca-Cola, ginger ale, or fruit juice. It may also be added to hot chocolate, chamomile tea (often with an effervescent vitamin B supplement), and is an ingredient in the Italian variant of an Irish coffee. Disaronno Disaronno Originale (28% abv) is an amaretto-tasting liqueur with a characteristic almond taste made in Italy. Its

neg: Coffee borer beetle (the insect pathogenic species in the genus "Paecilomyces" have been renamed as "Isaria"), and "Metarhizium anisopliae". Coffee borer beetle The coffee borer beetle or coffee berry borer ("Hypothenemus hampei") is a small beetle native to Africa. It is among the most harmful pests to coffee crops across the world where coffee is cultivated. Spanish common names of the insect include "barrenador del café", "gorgojo del café", and "broca del café". Females have two larval stages and males only one. They have strong mandibles, and their larval phase lasts 10 to 26 days. The adults are small black beetles. Females are

neg: Stumbras history and cultural context of alcohol consumption and production of strong alcoholic beverages in Lithuania, and also the history of the Stumbras factory: the century-old buildings, document archive and photos. Stumbras AB Stumbras is the oldest and largest producer of strong alcoholic drinks in Kaunas, Lithuania. The company began operations in 1906. It is also the largest exporter of strong alcoholic beverages and one of the biggest taxpayers in Lithuania. The company's most famous brands include "Lithuanian vodka" (vodka), "999" (bitter), "Gloria" (brandy), "Stumbro Starka" (bitter), "Krupnikas" (liqueur) and "Poema" (liqueur). The company name translates as Wisent. The origins of

neg: Yukon Jack (liqueur) Yukon Jack (liqueur) Yukon Jack is a liqueur advertised as the "Black sheep of Canadian Liquors". It is a 100 proof (in USA) or 80 proof (in Canada) drink, made from Canadian whisky and honey. The taste is sweeter than straight whisky and bourbon, due to the honey that is added. Yukon Jack was formerly imported to the USA by Heublein Inc. Heublein was later taken over by Diageo. Yukon Jack has been selected as the regimental liqueur of the South Alberta Light Horse. This commemorates the stationing in Whitehorse, Yukon in the 1950s of one unit of the regiment's

neg: Milkshake Canada. In Rhode Island and Southeastern Massachusetts, coffee syrup or coffee-flavored ice cream is used to make the aforementioned local "coffee cabinet" shake. Milkshakes with added fruit called "batido" are popular in Latin America and in Miami's Cuban expatriate community. In Nicaragua, milkshakes are called "leche malteada". Some U.S. restaurants serve milkshakes with crumbled cookies, candy bar pieces, or alcoholic beverages. The grasshopper milkshake, for example, includes crumbled chocolate cookies, creme de menthe liqueur, and chocolate mint ice cream. Restaurants with the highest volume of traffic, such as McDonald's, often opt to use premade milkshake mixtures that are prepared in

neg: Sambuca shot with one coffee bean, called "con la mosca", which means "with the fly", is as common. The traditional serving is with three coffee beans, each representing health, happiness and prosperity. The shot may be ignited to toast the coffee beans with the flame extinguished immediately before drinking. Sambuca Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue in colour ("black sambuca") or bright red ("red sambuca"). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined

neg: Coffee borer beetle Coffee borer beetle The coffee borer beetle or coffee berry borer ("Hypothenemus hampei") is a small beetle native to Africa. It is among the most harmful pests to coffee crops across the world where coffee is cultivated. Spanish common names of the insect include "barrenador del café", "gorgojo del café", and "broca del café". Females have two larval stages and males only one. They have strong mandibles, and their larval phase lasts 10 to 26 days. The adults are small black beetles. Females are 1.4–1.8 mm long. The males are 1.2–1.6 mm long. Female beetles can fly short distances; males

neg: Vermeer Dutch Chocolate Cream Liqueur in the "Chocolate Shows" (held annually in New York City since 1998) of 2001 and 2002. Vermeer is served with ice on the rocks, or it can be mixed in a chocolate martini cocktail or added to coffee or hot chocolate. It is also used to create sauces, such as for ice cream. "Gambit Weekly" praised it as "ridiculously silky", and the "Chicago Sun-Times" gave positive reviews to two different cocktails made with the liqueur—the "Coco Colado" (3 oz. Vermeer, 1 oz. coconut rum, 2 oz. milk poured over ice and garnished with orange or pineapple slice and cherry) and

neg: Qimonda 0.05 on NYSE. The company continued to lose money, and sought new investors to help keep the company afloat. The continuing fall in the spot price of commodity DRAM resulted in Qimonda’s 75 nm Deep Trench technology no longer being economically viable. The decision was taken in November 2008 to cease production of all commodity DRAM at their Dresden and Richmond 300 mm manufacturing sites. Until this point Richmond had predominantly produced graphics DRAM, whilst Dresden manufactured commodity DRAM. This left the Dresden site’s production capability severely under-utilised (although a significant proportion of the line utilization remained as technology development).

neg: Patrón include a tequila-coffee blend known as Patrón XO Cafe, a tequila-chocolate-coffee blend known as Patrón XO Cafe Dark Cocoa, and an orange liqueur known as Patrón Citrónge. Patron XO Cafe is a premium coffee flavoured version of Patron. Patrón Patrón is a brand of tequila products by the Patrón Spirits Company. Patrón tequilas, like all tequilas, are produced in Mexico from the "maguey" (heart or core) of the blue agave plant. The original "Patrón Tequila" was produced by "Casa 7 Leguas", one of the oldest Mexican distilleries. St. Maarten Spirits (owners John Paul DeJoria and Martin Crowley) purchased the brand

neg: Toussaint Coffee Liqueur United Kingdom. In 2013, the company was bought by Quintessential Brands, which redesigned its brand, relaunched and moved production to England in the G&J Distillers distillery to ensure a reliable supply and consistent quality. Marbelhead Brand Development distributes the liqueur, and was responsible for its reintroduction in the United Kingdom. Touissant was awarded 5+ stars, the highest rating by the renowned Difford's Guide in 2013. In 2014, the Global Rum Masters awarded it Gold for flavored rum and in 2015, gave it the "Master Medal" for complex. In 2013, the cocktail "L'Ouverture" named and prepared by Nicci Stringfellow, a representative

neg: Espresso Martini and served. Espresso Martini Espresso Martini is a cold, coffee-flavored cocktail made with vodka, espresso coffee, coffee liqueur, and sugar syrup. It is not a true martini, but is one of many drinks that incorporate the term into their names. There are several claims for the origin of the Espresso Martini. One of the more common claims is that it was created by Dick Bradsell in the late 1980s while at Freds Club in London for a young lady who asked for something that would, "Wake me up, and then fuck me up." Bradsell has confirmed this in a widely-circulated

neg: Espresso Martini Espresso Martini Espresso Martini is a cold, coffee-flavored cocktail made with vodka, espresso coffee, coffee liqueur, and sugar syrup. It is not a true martini, but is one of many drinks that incorporate the term into their names. There are several claims for the origin of the Espresso Martini. One of the more common claims is that it was created by Dick Bradsell in the late 1980s while at Freds Club in London for a young lady who asked for something that would, "Wake me up, and then fuck me up." Bradsell has confirmed this in a widely-circulated video. Bradsell

neg: Dynamic random-access memory DRAM components have a "self-refresh mode". While this involves much of the same logic that is needed for pseudo-static operation, this mode is often equivalent to a standby mode. It is provided primarily to allow a system to suspend operation of its DRAM controller to save power without losing data stored in DRAM, rather not to allow operation without a separate DRAM controller as is the case with PSRAM. An embedded variant of PSRAM was sold by MoSys under the name 1T-SRAM. It is a set of small DRAM banks with an SRAM cache in front to make it behave

neg: Mazagran (drink) to cafés to serve the beverage and the notion of it being served in tall glasses. Upon this introduction, the beverage was named café mazagran. In France, coffee served in glasses is referred to as "mazagrin". Mazagran is prepared with strong, hot coffee that is poured over ice, and it is typically served in a narrow, tall glass. It has also been described as "coffee taken with water instead of milk", in which coffee is served in a tall glass along with a separate container of water to mix in with the coffee. The beverage has also been described as

neg: Hierbas Hierbas Hierbas is a Spanish digestif. The Hierbas liqueur has its roots on the Balearic Islands. Monks already living there during the Middle Ages were already cultivating the wild herbs and alcohol for medicinal use, so a strong tradition existed for the production of the liqueur. However, it wasn't until the late 1800s that the actual production of Hierbas was formalized, utilizing techniques obtained from travelers to the mainland of Spain. Hierbas is an aniseed-flavored liqueur made mainly by extracting aromas of various plants such as fennel, thyme, rosemary, Luisa herbs, lavender, rue, eucalyptus, chamomile, juniper berries, juniper, marjoram, mint,

neg: Perique wrapper. Distiller Ted Breaux has been distilling Perique Liqueur de Tabac, a liqueur from Perique tobacco since 2006. The liqueur is distilled in the Combier distillery in Saumur, France. Perique Perique is a type of tobacco from Saint James Parish, Louisiana, known for its strong, powerful, and fruity aroma. When the Acadians made their way into this region in 1776, the Choctaw and Chickasaw tribes were cultivating a variety of tobacco with a distinctive flavor. A farmer named Pierre Chenet is credited with first turning this local tobacco into what is now known as Perique in 1824 through the labor-intensive

neg: Strega (liqueur) Strega (liqueur) Liquore Strega is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Campania, Italy. Its yellow color comes from the presence of saffron. Strega is bottled at 80 proof (40% ABV) and among its approximately 70 herbal ingredients are mint and fennel. Strega is considered a digestif. "Strega" has a similar appearance to Galliano (though less vibrantly yellow). It is slightly sweet, semi-viscous, and has a bold, complex flavor with strong minty or coniferous notes. Strega is used for flavoring "torta caprese", a type of cake. Strega was developed in 1860

neg: Llanfaethlu The visual system was replaced by an electric telegraph later in the century. Llanfaethlu is home to Condessa, a small liquor company that manufactures specialist liqueurs which include Welsh cream liqueur, praline cream liqueur, black cherry liqueur and sloe gin. Carreglwyd, a Georgian house and country estate, is to the northwest of the village. The house became a Grade II* listed building in 1952 on the basis that it is "a fine small-scale country house of simple Georgian character". It has "an especially fine hall, the core of the C17 house being retained through subsequent remodelling.". An electoral ward of

neg: Turnera diffusa Turnera diffusa Turnera diffusa, known as damiana, is a shrub native to southern Texas in the United States, Central America, Mexico, South America, and the Caribbean. It belongs to the family Passifloraceae. Damiana is a relatively small, woody shrub that produces small, aromatic flowers. It blossoms in early to late summer and is followed by fruits that taste similar to figs. The shrub is said to have a strong spice-like odor somewhat like chamomile, due to the essential oils present in the plant. Damiana is an ingredient in a traditional Mexican liqueur, which is sometimes used in lieu of triple

neg: Stumbras Stumbras AB Stumbras is the oldest and largest producer of strong alcoholic drinks in Kaunas, Lithuania. The company began operations in 1906. It is also the largest exporter of strong alcoholic beverages and one of the biggest taxpayers in Lithuania. The company's most famous brands include "Lithuanian vodka" (vodka), "999" (bitter), "Gloria" (brandy), "Stumbro Starka" (bitter), "Krupnikas" (liqueur) and "Poema" (liqueur). The company name translates as Wisent. The origins of "Stumbras" lie in an 1894 law on monopolizing alcohol production by state-owned enterprises in the Russian Empire. The law was expected to increase budget revenues and to improve the quality

neg: Mastika Mastika Mastika is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. In Greece, mastika () is a strong spirit similar to ouzo or tsikoudia. It is served cold or at room temperature but usually with ice. Both turn white ("louche") when poured over ice or mixed with water, forming small crystals when frozen. They are served with various mezedes — appetizers such as octopus, salad, sardines, calamari, fried zucchini, and clams. Mastika often accompanies desserts made with almonds and is

neg: Triple sec Triple sec Triple sec, originally Curaçao triple sec, is a strong, sweet and colorless orange-flavored liqueur. It is a variety of Curaçao liqueur, an orange-flavoured liqueur made from the dried peels of bitter and sweet orange. The etymology of "triple sec" is unclear. "Sec" is French for "dry". Triple sec may refer to the spirit being distilled three times, having triple the flavor, being three times as dry as other spirits, or it could just be a marketing gimmick. Triple sec may be consumed neat as a digestif or on the rocks, but is more typically used as an ingredient

neg: Calisaya (liqueur) Calisaya (liqueur) Calisaya (liqueur) is a herbal liqueur produced by infusing cinchona calisaya, and other barks, roots and flowers in grain neutral spirit and seville orange extract. It is a contemporary revision of the classic Italian amaro. It is handcrafted in small numbered batches by Elixir, Inc., a craft distillery in Eugene, Oregon, which was founded by the Italian brothers Andrea and Mario Loreto. It can be drunk as both an Apéritif and digestif or used as a bitter ingredient in cocktails. Cinchona based liqueurs are very popular in Italy under the generic name of China (pronounced Kee-nah), the Italian

neg: Chartreuse (liqueur) processes and the same secret formula as the traditional liqueur, and by extra long aging in oak casks it reaches an exceptional quality. Chartreuse VEP comes in both yellow and green. Élixir Végétal de la Grande-Chartreuse (138 proof or 69% – also 142 proof or 71%) has the same base of about 130 medicinal and aromatic plants and flowers but is more alcoholic. It can be described as a cordial or a liqueur, and is claimed to be a tonic. Sold in small wood-covered bottles. Liqueur du 9° Centenaire (47%) was created in 1984 to commemorate the 900 year anniversary

neg: Coffee in world cultures in Ecuador is often pre-sweetened and made using instant coffee. When one orders a café con leche, they receive a large glass of steamed milk with a small pile of instant coffee. In order to request coffee made in the traditional sense, the correct way to order is to request a café filtrado. Much like in Brazil, coffee is best enjoyed within the family in Cuba. Cuban coffee is usually a coffee ration mixed with a store-bought coffee blend, is accessible. It is usually made very strong, but sweet. One popular form is the café cubano, or the cafecito, which

neg: Génépi Génépi Génépi or génépy (in French) or "genepì" (in Italian) is a traditional herbal liqueur or aperitif popularized in the Alpine regions of Europe. "Genepi" also refers to alpine plants of the genus "Artemisia" (commonly called "wormwood") that provide the liqueur's flavor and color, and the French Savoy region adjacent to the Aosta Valley, where the plants grow and where the beverage originated. Genepi liqueur is related to absinthe in that its namesake botanicals are of the genus "Artemisia", but like Chartreuse, it is a liqueur (contains sugar) and traditionally taken neat. Like many European herbal liqueurs, especially those used

neg: Nelson's Green Brier Distillery variations that were finished in used barrels with different flavor profiles that were acquired from European distillers. Louisa's Coffee Caramel Pecan Liqueur is named after the widow of Charles Nelson. Despite the challenges of being a woman in business at the turn of the 20th century, she continued to grow the business for 18 years after her husband's death until Prohibition forced her to close. Nelson's Green Brier Distillery Nelson's Green Brier Distillery is a producer of Tennessee whiskey and other spirits that was launched in 2011 and began operating a distillery in 2014 in Nashville, Tennessee. The company is