"- semi-dry, coconut flavoured spirit, 42 proof.<br> Zhumir Maracuyá - semi-dry, passionfruit flavoured spirit, 42 proof.<br> Zhumir Durazno - semi-dry, peach flavoured spirit, 42 proof.<br> Zhumir Limón - semi-dry, lime flavoured spirit, 60 proof.<br> Zhumir Reposado - a fine, aged spirit similar to amber rum, 80 proof.<br> Zhumir Reserva Especial - a fine, aged spirit similar to dark rum, 80 proof. ""Zhumir Naranjilla"" As well, the company offers blended spirit-based liqueurs Piña Colada with Zhumir - a pre-mixed Pina Colada, 30 proof.<br> Tacao with Zhumir - a chocolate cream liqueur, 30 proof.<br> Rompope with Zhumir - a cinnamon and egg"
"uprising against Spanish colonial rule in the history of Puerto Rico. The world-famous piña colada is the official beverage of Puerto Rico since 1978. According to Puerto Rico, the piña colada was created in 1963 by Spanish-born Don Ramón Portas Mingot, with a plaque in San Juan commemorating his creation of the beverage in ""La Barrachina"", a restaurant bar. Sebastián Serrallés was a wealthy Spaniard from Girona, Catalonia, who settled in Ponce in the mid-1830s and bought a small plot of land known as Hacienda ""La Teresa"". Eventually, Sebastián Serrallés left Puerto Rico for Barcelona and turned over the management"
"the seven cardinal sins. The stick represents the Christian faith to defeat evil and release the treasure for all. After piñatas there is meal which usually includes tamales, atole, buñuelos and a hot drink called ponche, which is made from seasonal fruits such as tejocote, guava, plum, mandarin orange, orange and/or prune, sweetened with piloncillo, a kind of brown sugar, and spiced with cinnamon or vanilla. For adults rum or tequila may be added. Ponche recipes vary greatly in Mexico. The Colima version usually includes milk, sugar, orange leaves, vanilla and grated coconut. At the end of a posada, guests"
"Panna cotta Panna cotta (Italian for ""cooked cream"") is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. Sugar is dissolved in warm cream. The cream may be flavored, either by infusing spices and the like in it, or by adding rum, coffee, vanilla, and so on. Gelatin is softened in a cold liquid, then added to the warm cream mixture. This is poured into molds and allowed to set. The molds may have caramel in the bottoms, giving a result similar to a crème caramel. Although"
"Pinolillo Pinolillo is a sweet cornmeal and cacao-based traditional drink in Nicaragua, also consumed in Costa Rica. It is made of ground toasted corn and a small amount of cacao. It can be mixed with water or milk, and served sweetened or unsweetened. If unsweetened, it is rather bitter. It can also be used in cooking some local dishes, such as ""garrobo con pinol"" or ""pinol de hola"". The drink usually has a rough, gritty texture. It is traditionally served out of a gourd made of the shell of the jicaro fruit. Decorative gourds are also made for purchase by"
"piscola"" since 2003. Piscola Piscola or Combinado Nacional (national mix) is a highball cocktail, made of pisco and most commonly a cola drink, that is popular in Chile. A piscola may be ""black"" or ""white"" depending if it is mixed with a cola or ginger ale, Tonic, Sprite or a similar soft drink. The drink is prepared by filling a highball glass with ice and then adding pisco followed by the soft drink in a proportion ranging from 1:1 to 1:3. Sometimes slices of lemon or key lime may be added. In Chile, February 8 has been celebrated as the"
"Piscola Piscola or Combinado Nacional (national mix) is a highball cocktail, made of pisco and most commonly a cola drink, that is popular in Chile. A piscola may be ""black"" or ""white"" depending if it is mixed with a cola or ginger ale, Tonic, Sprite or a similar soft drink. The drink is prepared by filling a highball glass with ice and then adding pisco followed by the soft drink in a proportion ranging from 1:1 to 1:3. Sometimes slices of lemon or key lime may be added. In Chile, February 8 has been celebrated as the ""day of the"
"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 and Trinidad and Tobago during Christmas time, much as eggnog is in the United States."
"The filling, known as “""pino""”, contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins. The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876: Pastel de choclo Pastel de choclo ('corn pie') is a South American dish based on sweetcorn or choclo. It is a typical Chilean dish. It is also similar to pastel de elote, found in Mexican cuisine, and to"
"directly linked to the creation of what later became the official beverage of Puerto Rico, the piña colada. According to this account, when the crew's morale was low, he would mix them a beverage that contained coconut, pineapple and white rum. This connection has been commercially exploited by different elements of the alcohol industry. In 2014, California-based The Bruery introduced a piña colada variant of the traditional American sour ale and named it ""El Pirata Cofresí"" after this legend. During the 20th century, a rum brand adopted his patronymic as its namesake. Ron Kofresí was distributed in Puerto Rico and"
"sticks, and flour or cornstarch. Occasionally people like to add grated coconut or raisins but these are optional ingredients. To garnish it, powdered cinnamon is spread on top of the finished natilla. Natilla is found all throughout the Christmas season and usually stores sell pre-made natilla; but one of the best known Christmas traditions in Colombia is making natilla in an improvised campfire in the streets or home patios. This term is used in Peru, especially the city of Piura, a spread made of milk and chancaca that is boiled until it is thick and the sugar has caramelized to"
"Two Piña Coladas ""Two Piña Coladas"" is a song recorded by American country artist Garth Brooks. It was released in March 1998 as the third single from his album ""Sevens"". It hit No. 1 on the Billboard Country Charts in 1998. A concert version is available on ""Double Live."" The song was written by Shawn Camp, Benita Hill and Sandy Mason. Shawn Camp provides an additional acoustic guitar. A man feeling the blues (most likely a love problem), turns on the news when a person comes on, claiming that ""heartaches are healed by the sea."" Without a moment's notice, he"
"Colada morada Colada morada (Spanish for ""purple strained"") is a traditional Ecuadorian beverage prepared with black corn flour and fruits such as naranjilla, babaco, pineapple, blackberries, strawberries, and blueberries (which give it its color). The drink is sweetened with cane sugar, known as ""panela"", and prepared with spices such as cinnamon, allspice, cloves and herbs such as lemongrass and lemon verbena. It is traditionally consumed on November 2, All Souls' Day, with a type of bread called ""t'anta wawa"" or ""Guagua de Pan"" which are bread figures shaped like babies and often decorated with colorful icing and filled with fruit"
"gained fame in Puerto Rico from 1978, and it gained worldwide fame after Rupert Holmes released his 1979 song ""Escape (The Piña Colada Song)"", which became a popular hit around the world. Jazz icon and flugelhorn player Chuck Mangione likewise released a tune titled ""Piña Colada"" on his 1979 album ""Fun and Games"". In ""The Godfather Part II"" (1974), in the scenes set in Cuba, the characters are offered Piña Coladas several times. The cocktail serves as part of the title of the Garth Brooks song ""Two Piña Coladas"". There are many recipes of how to make a piña colada"
"most piña coladas (pineapple mixed with coconuts) used Coco López to bring out the coconut flavor. Nowadays, various other coconut drinks are also used when making piña coladas. Coco López is sold in fifty countries on several continents. It was marketed for years in the United States via a television commercial showing a man wearing a tuxedo mixing piña coladas with the product, and the final shot of the commercial showing that he has a giant can of Coco Lopez for a head. Ramon Lopez the creator of coco Lopez was a WW1 veteran. He served as a corporal in"
"months of experimentation, Mr. Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico. The hotel was presented with a proclamation in 2004 by Puerto Rico Governor Sila M. Calderón celebrating the drink's 50th anniversary. Barrachina, a restaurant in Puerto Rico, says that ""a traditional Spanish bartender Don Ramon Portas Mingot in 1963 created what became the world's famous drink: the Piña Colada."" In 1978 Puerto Rico officially proclaimed the cocktail its national drink. National Piña Colada Day is celebrated on the islands on 10 July. This cocktail"
"Coco López Coco López is a Puerto Rican coconut product which is used in many popular drinks. ""Coco López"" was invented by Ramón López Irizarry, who was an agricultural professor for the University of Puerto Rico. With funds from the government, he worked on his idea inside a small laboratory that he owned. He discovered that by mixing sugarcane sugar with coconut cream, he could prepare the beverage. Irizarry left the university and commercialized his product, which eventually found its way into the island's supermarkets. Coco López was the base for the invention of the tropical drink, piña colada. Initially,"
"Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate. The colomba"
"Carolina (pastry) The Carolina is a typical pastry of Bilbao, Spain. It consists of a miniature pastry crust filled with custard and topped with a meringue cone. Typically the cone has a coating of sweet egg yolk glaze and dark chocolate. The principle ingredients are: Italian meringue, puff pastry or shortcrust pastry tartlet, egg yolk, and chocolate. The Marquess of Parabere included a recipe for the Carolina in her first book ""Confitería y Repostería"", in 1930. In the book, it says that the Carolina was invented by a pastry chef from Bilbao. His daughter, Carolina, loved meringue, so he put"
"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"
"gained the number 29 position on the CMT ""40 Greatest Drinking Songs: Morning After"" broadcast. ""Two Pina Coladas"" debuted at number 50 on the U.S. ""Billboard"" Hot Country Singles & Tracks for the week of December 6, 1997. Two Piña Coladas ""Two Piña Coladas"" is a song recorded by American country artist Garth Brooks. It was released in March 1998 as the third single from his album ""Sevens"". It hit No. 1 on the Billboard Country Charts in 1998. A concert version is available on ""Double Live."" The song was written by Shawn Camp, Benita Hill and Sandy Mason. Shawn"
"base, but by 1982 this figure had increased to 7%. In South America, coca leaves are traditionally chewed with a quantity of an alkaline lime substance (""llipta"") typically derived from the ashes remaining after burning plants, shells or limestone. In South America, coca paste, also known as cocaine base or basuco and, therefore, often confused with cocaine freebase in North America, is relatively inexpensive and is widely used by low-income populations. Free base Free base (freebase, free-base) is the conjugate base (deprotonated) form of an amine, as opposed to its conjugate acid (protonated) form. The amine is often an alkaloid,"
"by the Nicaraguan president, in his speeches. Pinolillo Pinolillo is a sweet cornmeal and cacao-based traditional drink in Nicaragua, also consumed in Costa Rica. It is made of ground toasted corn and a small amount of cacao. It can be mixed with water or milk, and served sweetened or unsweetened. If unsweetened, it is rather bitter. It can also be used in cooking some local dishes, such as ""garrobo con pinol"" or ""pinol de hola"". The drink usually has a rough, gritty texture. It is traditionally served out of a gourd made of the shell of the jicaro fruit. Decorative"
"They are then sealed using frosting. Piñata cookies are sometimes prepared for Cinco de Mayo. Common ingredients in the dough's preparation include flour, vegetable oil, butter, sugar, powdered sugar, eggs, cream of tartar, vanilla, salt, food coloring and baking soda. The piñata cookie has been described as being invented by Sandra Denneler. However, it's possible that versions have been created prior to this. Similar desserts with a piñata-style filling include cakes, cupcakes and ice cream cones. Piñata cookie A piñata cookie is a sugar cookie that is shaped and colored like a piñata and filled with various ingredients. Piñata cookies"
"Cola Cola is a sweetened, carbonated soft drink flavored with vanilla, cinnamon, citrus oils and other flavorings. Most contain caffeine, which was originally sourced from the kola nut, leading to the drink's name, though other sources are now also used. Cola became popular worldwide after pharmacist John Pemberton invented Coca-Cola on March 8th, 1886. His non-alcoholic recipe was inspired by the coca wine of pharmacist Angelo Mariani, created in 1863. Most modern colas usually contain caramel color, and are sweetened with sugar and/or high-fructose corn syrup. They now come in numerous different brands. Among them, the most popular are Coca-Cola"
"a secret. The project was so successful that López-Irizarry soon left the University and commercialized it. Coco López became the basis for the famous piña colada drink, which made its first appearance in 1954. The piña colada is also known as the ""Official Beverage of Puerto Rico"". López-Irizarry was very successful. He packaged his product at the Industrias La Famosa canning factory, owned by Wilbert Parkhurst and family, for years. In 1966, he sold the brand to the Parkhurst family who later forged a deal with David Ballachow to distribute the product in the United States. Eventually the Parkhurst family"
"crowned, on the basis of beauty, popularity, and knowledge about the production and marketing of panela. Panela Panela () or rapadura (Portuguese pronunciation: ) is unrefined whole cane sugar, typical of Colombia, Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Peru, piloncillo in Mexico (where ""panela"" refers to a type of cheese, ""queso panela""). The name ""piloncillo"" means ""little loaf"", because of the traditional shape in which this smoky, caramelly and earthy"
"the meringue in a puff pastry tartlet to prevent her from getting dirty. She liked it so much he named it after her. The pastry is well-recognized as a Bilbao speciality, so ""Señor Karolino"" was the mascot for the Bilbao Carnival in 2009. Carolina (pastry) The Carolina is a typical pastry of Bilbao, Spain. It consists of a miniature pastry crust filled with custard and topped with a meringue cone. Typically the cone has a coating of sweet egg yolk glaze and dark chocolate. The principle ingredients are: Italian meringue, puff pastry or shortcrust pastry tartlet, egg yolk, and chocolate."
"dessert. Natilla is made with cornstarch, vanilla, sugar, eggs, lemon zest, cinnamon, milk, and evaporated milk. Typically served on Christmas in small cups with cinnamon sprinkled on top. In Puerto Rico Natilla can be bought all year around in supermarkets and convenient stores as a prepackaged powder with just the requirement of heating with milk. A less sweet version, that is served for breakfast in Puerto Rico, is made with honey and more milk and, once done, is topped with fruit and cinnamon. Natillas is a diminutive of (""cream"", in English), that is, ""crema de leche"" (milk cream), referring to"
"the basis for the piña colada drink, which made its first appearance in 1954. In 1966, he sold the brand to the Parkhurst family, which later forged a deal with David Ballachow to distribute the product in the continental United States. In 1978, the Parkhurst family sold Empresas La Famosa, Inc. and the Coco López brand to the Borden company. Parkhurst's son, Wilbert Nicholas (January 4, 1927 - January 11, 2010), was the owner of the Vaqueros de Bayamón (lit. ""Bayamon Cowboys""), a professional basketball team based in Bayamón, Puerto Rico. The team, which played in the BSN league of"
"or slices of orange. There are two popular versions of the origin and etymology of the michelada. One concerns a Michel Ésper at Club Deportivo Potosino in San Luis Potosí, Mexico. In the 1960s, Ésper began to ask for his beer with lime, salt, ice, and a straw, in a special cup called ""chabela"", as if it were a beer lemonade (limonada). The members of the club started asking for beer as ""Michel's lemonade"", with the name shortening over time to Michelada. As time went by, other sauces were added to the original recipe. Today, it contains the same ingredients"
"Pink Lady (cocktail) The Pink Lady is a classic gin-based cocktail with a long history. Its pink color is due to adding grenadine. The exact ingredients for the pink lady vary, but all variations have the use of gin, grenadine and egg white in common. In its most basic form the pink lady consists of just these three ingredients. According to the ""Royal Cafe Cocktail Book"" of 1937, it is made with a glass of gin, a tablespoon of grenadine and the white of one egg, shaken and strained into a glass. Often lemon juice is added to the basic"
"Cola de mono Cola de mono or Colemono (literally, ""monkey's tail"") is a traditional Chilean drink served around Christmas time. It is similar to a White Russian. Although there are many versions of this drink, it contains mainly aguardiente, milk, sugar, coffee, and cloves. A virgin version can be made simply without the alcohol. There are several theories surrounding the origin of the name. Since this drink is homemade, it was originally bottled in bottles whose labels were from the company Anís del Mono. Eventually the play on words of ""cola de mono"" was created. The more accepted theory, however,"