"Mimosa (cocktail) A mimosa cocktail is composed of one part champagne (or other sparkling wine) and one part chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, by the pint, or as part of first class service on some passenger railways and airlines. It is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. It is probably named after the common name in Europe for the yellow flowers of ""Acacia dealbata"". The Buck's Fizz is a similar type of cocktail,"
"two parts champagne and one part orange juice. Some older recipes list grenadine as an additional ingredient, but the International Bartenders Association recipe does not include it. The original Buck's Club recipe is said to contain additional ingredients known only to the club's bartenders. Four years later, the mimosa cocktail was invented in Paris. It also contains sparkling wine and orange juice, but in equal measures. Buck's Fizz is popularly served at weddings as a less alcoholic alternative to champagne. In the United Kingdom, it is a popular part of a Christmas day breakfast. In 1981, the name was adopted"
"julep and the mojito. ""Crème de menthe"" is a mint-flavored liqueur used in drinks such as the grasshopper. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is ""L""-carvone. Mints are used as food plants by the larvae of some"
"Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint leaves, or by added coloring if made from extract instead of leaves). Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It has 25% alcohol by volume. Crème de menthe is an ingredient in several cocktails, such as the Grasshopper and the Stinger. It is also served as a"
"Orange flower water Orange flower water, or orange blossom water, is the clear, perfumed by-product of the distillation of fresh bitter-orange blossoms for their essential oil. This essential water has traditionally been used as an aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), or the Samsa in Tunisia or in Moroccan coffee, but has more recently found its way into other cuisines. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding"
"little champagne, and powdered sugar to taste."" Sam Meyer of Cocktailians.com puts the quantities at The drink is prepared by stirring sugar and bitters, adding whiskey and liqueur, then pineapple. These are shaken with crushed ice, the mix is strained into a cocktail glass, and then one adds the champagne. Some recipes use cognac or brandy instead of rye whiskey, Bénédictine or other liqueur in lieu of Maraschino, and orange in the place of pineapple. The methods of preparation also vary. Sam Meyer praises the cocktail saying that it's ""a marvelous drink with the spicy rye ... and the sweet"
"mousseuse"" 'foamy cream', ""mousse"" 'foam', and so on, as early as 1768. Modern mousses are a continuation of this tradition. Mousse A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla."
"Mimosa Mimosa is a genus of about 400 species of herbs and shrubs, in the mimosoid clade of the legume family Fabaceae. The generic name is derived from the Greek word (""mimos""), an ""actor"" or ""mime,"" and the feminine suffix –""osa"", ""resembling"", suggesting its 'sensitive leaves' which seem to 'mimic conscious life'. Two species in the genus are especially notable. One is ""Mimosa pudica"", because of the way it folds its leaves when touched or exposed to heat. It is native to southern Central and South America but is widely cultivated elsewhere for its curiosity value, both as a houseplant"
"the Clarissa nuns and used eggs, cinnamon, sugar, almonds, and rum. Although the ingredients are different they both use white rum. Similar to Coquito this is a traditional drink served around the holidays. Ponche Crema is made with sweet condensed milk and rum. The drink was created by chemist and perfumer, Don Eliodoro in 1900. Other variations of the drink include flavored rum or spiced rum, coconut cream, lemon zest, ice cream, ginger, horchata, chocolate, egg yolks, and evaporated milk. These ingredients are not required, but are often used to sweeten the taste. Sometimes Coquito is made with Pitorro instead"
"digestif and used in cooking as a flavoring (see Mint chocolate). It is also a primary component of the popular South African shooter known as the Springbokkie. The traditional formula steeps dried peppermint or Corsican mint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and addition of sugar. Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint"
"glass after the Champagne, as some brands of absinthe will float on the Champagne for a short time. Other alternatives have arisen because of the difficulty of acquiring absinthe; the absinthe can be replaced with Absente, an alternative to absinthe available where it is illegal, or a strong pastis, such as Pernod. Variants which use an alternative to absinthe are sometimes given a different name, but are also sometimes still referred to as Death in the Afternoon. Some recipes direct the person making the cocktail to use ingredients in addition to the Champagne and absinthe; Valerie Mellma recommends that a"
"Mousse A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product"
"a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites. Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called ""crème en mousse"" 'cream in a foam', ""crème"
"Kréma Kréma is a French brand of confectionery, owned by Cadbury. Kréma was best known in the period from 1950–1970, particularly under the Mint'Ho brand of caramel white mints. Alternative Bat'na combines white and brown caramel, while Regliss' combines white and black licorice. The Mint'ho was characterized by the fact that, alone of all the sweets made at this time, it floated on water. This was due to the expansion of micro-air bubbles that made it easy to chew. Since the manufacturing process has changed over time, the mints no longer float. Mint'ho is prohibited by some religions, including Judaism,"
"Mimosa strigillosa Mimosa strigillosa, also known as sunshine mimosa and powderpuff, is a perennial ground cover in the Mimosaceae family that is native to nearly all US states bordering the Gulf of Mexico and grows north into Georgia and Arkansas as well. The name powderpuff refers to the small spherical flowers that rise above the plant's creeping vines. Like related species in the ""Mimosa"" genus sunshine mimosa has sensitive leaves that can fold in a matter of seconds after being disturbed. Because of sunshine mimosa's mat forming nature, drought tolerance, and because like many legumes it is capable of nitrogen"
"the USA, and available in Europe essentially in food shows. ""Mazamorra morada"": Is a jelly-like clove-flavored dessert. It takes on the color of one of its main ingredients: purple maize. A variety of purple corn (maíz morado) that only grows in Peru adds color to the water it's boiled in, along with cinnamon cloves. When the water cools, chopped fruit, key lime and sugar are added. The mixture is served as a beverage called ""chicha morada"". ""Picarones"": a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup. Picarones were created during the colonial period to replace"
"those who take it. The ancient Mayans also used it regularly to treat injuries and burns. Despite this, modern research remains surprisingly insignificant, but the powdered bark is commonly used by homeopaths as an anti-inflammatory, anti-septic, cough/cold relief and painkiller. ""Albizia julibrissin"", Persian silk tree, called Mimosa in the United States Mimosa Mimosa is a genus of about 400 species of herbs and shrubs, in the mimosoid clade of the legume family Fabaceae. The generic name is derived from the Greek word (""mimos""), an ""actor"" or ""mime,"" and the feminine suffix –""osa"", ""resembling"", suggesting its 'sensitive leaves' which seem to"
"because it contains animal gelatin and emulsifiers. Kréma is available in various flavours, including cherry, lemon, raspberry, orange, caramel, pomegranate, iced tea, peach and apple. Sugar, glucose syrup, hydrogenated vegetable fat, gelatin, skim milk powder, licorice extract, citric acid (acidifier), flavorings: E150c, E104, E129, E124, E110, E133; dyes: E471; soya lecithin ( emulsifier), salt, sodium bicarbonate (acidity) Kréma Kréma is a French brand of confectionery, owned by Cadbury. Kréma was best known in the period from 1950–1970, particularly under the Mint'Ho brand of caramel white mints. Alternative Bat'na combines white and brown caramel, while Regliss' combines white and black licorice."
"crème de menthe. Grasshopper (cocktail) A Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink derives from its green color, which comes from crème de menthe. The drink reputedly originated at Tujague's, a bar in the French Quarter of New Orleans, Louisiana in 1918, and was invented by its owner, Philip Guichet. The drink gained popularity during the 1950s and 1960s throughout the American South. A typical Grasshopper cocktail consists of equal parts green crème de menthe, white crème de cacao, and cream shaken with ice and strained into a chilled cocktail glass. A ""Vodka"" or ""Flying"""
"maceration. Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion"
"Mojito Mojito (; ) is a traditional Cuban highball. Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. The cocktail has a relatively low alcohol content (about 10% alcohol by volume). When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should"
"Pomace Pomace ( ), or marc (; from French ""marc"" ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or to extract bioactive compounds like polyphenols from it. ""Pomace"" is derived from the Latin ""pomum"" (fruit and fruit tree). The English were the first to use the term ""pomace"" to refer to the byproduct of cider"
"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"
"the rosés, the main grapes are the syrah and cinsault. Pastis is the traditional liqueur of Provence, flavoured with anise and typically containing 40–45% alcohol by volume. When absinthe was banned in France in 1915, the major absinthe producers (then Pernod Fils and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood and with more aniseed flavour, coming from star anise, sugar and a lower alcohol content, creating pastis. It is usually drunk diluted with water, which it turns a cloudy color. It is especially popular in and around Marseille. Pétanque, a form of"
"Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion or"
"waterings, but not too much, because it is drought-sensitive. Baby's tears is used as a substitute in areas where Corsican mint is too fragile. Corsican mint, along with pennyroyal, is thought to be one of the best mints to grow as a companion to brassica plants like broccoli, cabbage, cauliflower, et cetera. It repels certain pest insects, in part by obscuring the smell of the crop to be protected, and may also enhance flavor. This plant is also used in cuisine, most famously as the flavoring in crème de menthe. It is sometimes said to have a scent similar to"
"du travail des vins"" (1873), Maumené lists the additional ingredients ""usually present in the ""liqueur d'expédition"""": port wine, cognac, elderberry wine, kirsch, framboise wine, alum solutions, tartaric acid, and tannins. The amount of sugar in the ""liqueur d'expédition"" determines the sweetness of the Champagne, the sugar previously in the wine having been consumed in the second fermentation. Generally, sugar is added to balance the high acidity of the Champagne, rather than to produce a sweet taste. Brut Champagne will only have a little sugar added, and Champagne called ""nature"" or ""zéro dosage"" will have no sugar added at all. A"
"subject to considerable variation and innovation, and is often a way for the best bartenders to show off their creativity. Some shake the ingredients with ice in a cocktail shaker instead of stirring it, creating a froth on the surface of the drink. Angostura is the classic bitters, but orange bitters or Peychaud's Bitters may be used. Some make their own bitters and syrups, substitute comparable digestifs in place of vermouth, specialize in local or rare whiskeys, or use other exotic ingredients. A lemon peel may be used as garnish. Some add juice from the cherry jar or Maraschino liqueur"
"Sima (mead) Sima was originally mead, an alcoholic beverage produced by brewing a solution of honey and water. Nowadays the honey is usually replaced mostly or entirely by different kinds of sugar and there is only a very low alcohol content due to limited fermentation. Sima is nowadays therefore a sweet sparkling brew that is mainly seasonal and connected with the Finnish Vappu festival. It is usually spiced by adding both the flesh and rind of a lemon. During secondary fermentation, raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption"
"Rosella flowers are sold as wild hibiscus flowers in syrup in Australia as a gourmet product. Recipes include filling them with goats cheese; serving them on baguette slices baked with brie; and placing one plus a little syrup in a champagne flute before adding the champagne — the bubbles cause the flower to open. In Nigeria, rosella jam has been made since colonial times and is still sold regularly at community fetes and charity stalls. It is similar in flavour to plum jam, although more acidic. It differs from other jams in that the pectin is obtained from boiling the"
"be paired with any food, even citrus or balsamic. Also, although it is sweet, even the Malmsey has a dry finish, so it does not get killed by the sweetness of desserts and pudding. This makes it the most versatile of all dessert wines. Whereas most sweet wines are rendered dry by the sweetness of the dessert, this does not happen with Madeira. Madeira is also used as a flavor agent in cooking. Lower-quality Madeira wines may be flavored with salt and pepper to prevent their sale as Madeira wine, and then exported for cooking purposes. Madeira wine is commonly"
"was named one of the 2008 plants of the year by the Florida Nursery, Growers & Landscape Association. Mimosa strigillosa Mimosa strigillosa, also known as sunshine mimosa and powderpuff, is a perennial ground cover in the Mimosaceae family that is native to nearly all US states bordering the Gulf of Mexico and grows north into Georgia and Arkansas as well. The name powderpuff refers to the small spherical flowers that rise above the plant's creeping vines. Like related species in the ""Mimosa"" genus sunshine mimosa has sensitive leaves that can fold in a matter of seconds after being disturbed. Because"
"of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others. In Suriname, there is a drink called """", which is a similar syrup made of sugar and almonds. In Italy, there is a drink called ""orzata"", which is a syrup made of benzoin. It only contains some of the bitter almond flavour. Maltese ""ruġġata"" is made of almond and vanilla essence and may include cinnamon and cloves. In Cyprus and on the Greek islands of Chios and Nisyros, a similar syrup"