"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"
"France and liquor stores in Quebec, Canada and the Netherlands. Grand Marnier is used in several kinds of pastries, such as liquor cream buns. It can also be used in the French Christmas dessert known as ""Bûche de Noël"" (Yule log). It is frequently used in recipes for cranberry sauce, as sweetness and citrus can be a contrast to the bitterness of cranberries. It is also an ingredient for the preparation of flambé dishes, such as Crêpes Suzette, Grand Marnier soufflé and crème brûlée. It can also be used in the sauce of the ""Canard à l'Orange"" roasted duck dish."
"Maraschino Maraschino ( ) is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree (""Prunus cerasus"" var. ""marasca""), which grows wild along parts of the Dalmatian coast, lends the liqueur its unique aroma. In 1759, Francesco Drioli, a Venetian merchant, began industrial-scale production of maraschino in Zadar, which was then part of the Republic of Venice. Drioli displayed that Venetian entrepreneurial spirit that had transformed the popular tradition of home distillation of grappa in the Veneto into a refined and renowned industry, following clear and distinct rules and restrictions, as"
"César Ritz (1850–1918) reportedly came up with the name ""Grand Marnier"" for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris. On March 15, 2016, the Campari Group announced a friendly takeover offer for Société des Produits Marnier Lapostolle S.A., owner of Grand Marnier. Cordon Rouge or ""Red Ribbon"" is orange-flavored cognac liqueur and the original Grand Marnier liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is consumed neat and is also used in mixed drinks and desserts. Cordon Jaune or ""Yellow Ribbon"" Grand Marnier was only sold in some European countries and at some major"
"has continued the traditional business, widening its range of liqueurs and syrups to become the most important liqueur producer in Croatia. Maraschino Maraschino ( ) is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree (""Prunus cerasus"" var. ""marasca""), which grows wild along parts of the Dalmatian coast, lends the liqueur its unique aroma. In 1759, Francesco Drioli, a Venetian merchant, began industrial-scale production of maraschino in Zadar, which was then part of the Republic of Venice. Drioli displayed that Venetian entrepreneurial spirit that had transformed the popular tradition of"
"Navan liqueur Navan (nah-váhn), is a vanilla liqueur produced by the House of Grand Marnier. Navan's name stands for ""Natural Vanilla"". The vanilla beans are imported from Madagascar. Alexandra Marnier Lapostolle, current president of Marnier-Lapostolle North America and creator of Casa Lapostolle Wines, chose the natural vanilla flavor to create Navan, a new liqueur founded on Grand Marnier's success. Navan launched in 2004 in the USA, where it is distributed by Moet Hennessy USA. It is also available in Canada and the Caribbean. In 2008 Navan introduced a revised, less sweet formula, based on feedback from bartenders and chefs. By"
"of the other similar kernel fruits (cherries, Mirabelle), sweetness (honey, dried banana) and spices (coriander, cloves with a little touch of cinnamon). Damassine Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called ""Damassine"" in French. According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus “fr Damas”). The Romans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back to a written reference regarding a “Grandfontaine”"
"Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them. For many decades now, the preferred citrus fruit for marmalade production in the British Isles has been the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The term ""marmalade"" is not precise, universal nor definitive,"
"used for distillation, despite remaining in season for almost eight months of the year. By comparison with the large varieties, their juice content is low. Tungi Spirit Tungi Spirit is the name given to a distilled product made in Saint Helena from the fruit of the prickly or cactus pear (""Opuntia ficus-indica""). Tungi is the local Saint Helenian name for the prickly or cactus pear. Three principal varieties of tungi grow on Saint Helena, but only two are used in the production of Tungi spirit. These are both examples of the largest fruit grown – the 'English' (or yellow) fruit"
"was common during that time for liqueurs and cognac to be consumed with elegant meals. In 2006, the Chambord product brand was acquired by the Brown-Forman Corporation. Chambord is produced in the Loire Valley from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion. After the infusion is extracted, a second set of spirits is added to the fruit and allowed to rest for a few weeks. After this second infusion is drawn off, the remaining fruit"
"Orange oil Orange oil is an essential oil produced by cells within the rind of an orange fruit (""Citrus sinensis"" fruit). In contrast to most essential oils, it is extracted as a by-product of orange juice production by centrifugation, producing a cold-pressed oil. It is composed of mostly (greater than 90%) d-limonene, and is often used in place of pure d-limonene. D-limonene can be extracted from the oil by distillation. The compounds inside an orange oil varies with each different oil extraction. Composition variety happens as a result of regional and seasonal changes as well as the method used for"
"Damassine Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called ""Damassine"" in French. According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus “fr Damas”). The Romans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back to a written reference regarding a “Grandfontaine” plantation in 1791. Damassine is a small red prune of “a thousand scents”. Of round to slightly oval shape, it weighs between"
"more generically the simple name of the fruit they were distilled from – poire (""Pear""), prune (""Plum""), mirabelle (""Mirabelle"") – there is a wide variety of terms in French to speak of strong alcohols, which also reflects the wide variety of recipes and ingredients available to make them. There are strong local traditions depending on the provinces: lambic or calvados is distillated from cider in Brittany and Normandy, mirabelle, prune, and kirsch are mainly produced in the East (Alsace, Lorraine, Bourgogne, Champagne), and every wine-producing region has, to some extent, a tradition of making brandy, the most famous being Cognac"
"liqueur dating back to the early twentieth century that also contains honey and brandy. This liqueur is most famously used in the Dorchester cocktail. A study was conducted on different pummelo accessions from Bengal, India, and a wide variability was observed in the fruit physico-chemical characters. The result shows that the fruit skin colour shows variation from greenish-yellow to orange, most of the fruits are round shaped whereas some fruits are oval as well. The placental tissues shows colour variability from whitish to pink and even reddish as well. The taste of the juice are classified as sour in some"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"of foods. This includes jelly with toast, or a peanut butter and jelly sandwich. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which"
"Fruit brandy Fruit brandy or fruit spirit is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits. According to a legal definition in the United States, a ""fruit brandy"" is distilled ""solely from the fermented juice or mash of whole, sound, ripe fruit,"
"for marmalade, particularly in sandwiches, and kept it in his briefcase wherever he went.. Paddington Bear is now used on the label of the smaller peel (""shred"") and clearer/milder Robertson's 'Golden Shred' marmalade.The previous icon - the famous and historical Robertson's ""Golliwog"" image on the label being now considered racially offensive - supplanted. The 2014 movie Paddington led to a slight increase in marmalade sales in the UK. Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins,"
"for 2–3 days. The last stage of fermentation is done in a closed pressure proof bottle to produce a fizzy drink. The beverage has also inspired Coca-Cola to launch an elderflower-based drink, Fanta Shokata. The flowers of ""Sambucus nigra"" are used to produce elderflower cordial. St-Germain, a French liqueur, is made from elderflowers. Hallands Fläder, a Swedish akvavit, is flavoured with elderflowers. Despite the similarity in name, the Italian liqueur sambuca is mostly made with star anise and fennel essential oils extracted by vapor distillation. It also contains elderflower extracts with which it is flavored to add a floral note,"
"little spermidine. Grapefruit juice contains about half the citric acid of lime or lemon juice (which contain about 47 g/l), and about two-and-a-half times the amount of citric acid found in orange juice. In Costa Rica, especially in Atenas, grapefruit are often cooked to remove their sourness, rendering them as sweets; they are also stuffed with ""dulce de leche"", resulting in a dessert called ""toronja rellena"" (stuffed grapefruit). In Haiti, grapefruit is used primarily for its juice (""jus de Chadèque""), but also is used to make jam (""confiture de Chadèque""). Grapefruit has also been investigated in cancer medicine pharmacodynamics. Its"
"liquorice, such as strawberry, cherry, raspberry, or cinnamon. More recently similar products have been introduced in a wider variety of colours and flavours including apple, mango, blackcurrant, and watermelon, among others. While the common name for this confectionery has now become ""red liquorice"" or often simply ""liquorice"", it does not have the taste of liquorice. ""Black"" in ""black liquorice""/""licorice"" would formerly have been redundant and has become a retronym in North America. Liquorice (confectionery) Liquorice (British English) or licorice (American English) is a confection usually flavoured with the extract of the roots of the liquorice plant ""Glycyrrhiza glabra"". A wide"
"fruity aromas include citrus fruit such as lemon and grapefruit, white fruit such as apple, quince, peach and apricot, and nuts such as walnut and hazelnut. Exotic fruits are also present: pineapple, mango, and lychee. Obviously the aromatic palette includes these cooked flavours: apple, jam, candied fruit, etc. White wines may also convey floral aromas of acacia, honeysuckle, verbena, violet, etc.. (Scents of honey can also be assimilated). Ageing also brings other flavours to the wine. Barrel ageing creates scents of vanilla, butter, brioche, toast, caramel, etc. The long maturing wines like yellow wine or sherry have typical aromas of"
"liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia. The Seville orange—when preserved in sugar — is the principal ingredient in traditional British marmalade, reflecting the historic Atlantic trading relationship with Portugal and Spain: the earliest recipe for 'marmelat of oranges' dating from 1677. The peel can be used in the production of bitters. The unripe fruit, called ""narthangai"", is commonly used in Southern Indian cuisine, especially in Tamil cuisine. It is pickled by cutting it into"
"including flavored versions of the vodka. For instance, Grey Goose La Poire was the result of Thibault's relationship with a Parisian pastry chef, whose pear tarte inspired the recipe for the new vodka flavor. Grey Goose Le Citron is a lemon-flavored vodka. Grey Goose Cherry Noir is a black cherry-flavored vodka, Grey Goose L'Orange is an orange-flavored vodka, and the now-retired Grey Goose La Vanille tasted of vanilla, with hints of cinnamon and caramel. Grey Goose Le Melon, the latest flavored expression released in summer 2014 is made with Cavaillon melons from the Provence region of France. Thibault has stated"
"of hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is used fresh or dried as a spice or zest for baking and drinks, and eaten coated in chocolate. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States. Tangerines were first grown and cultivated as a distinct crop in the Americas by a Major Atway in Palatka, Florida. Atway was said to have imported them from Morocco (more specifically its third largest city Tangier), which was the origin of the name. Major Atway sold his groves to N. H."
"Chambord Liqueur Chambord Liqueur () is a 16.5% abv raspberry liqueur modelled after a liqueur produced in the Loire Valley of France during the late 17th century. The Chambord product brand has been owned and produced by the Brown-Forman Corporation since 2006. Chambord is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. The Chambord brand was founded in 1982. The drink was inspired by raspberry liqueur made in the Loire Valley in the late 1600s, said to have been introduced to Louis XIV during one of his visits to the château de Chambord. It"
"a key recurring character in Kate Mosse' Languedoc trilogy of books (Labyrinth,Sepulchre and Citadel) is especially fond of Guignolet. Guignolet Guignolet () is a French wild cherry liqueur. It is widely available in France, including at supermarkets such as ""Casino"" and others, but is not widely available internationally. A leading producer is the company Giffard in Angers, France, the same town where Cointreau is produced. The Cointreau brothers were instrumental in its reinvention, the original recipe having been lost. It obtains its name from ""guigne"", one of a few species of cherry used in its production. (Black cherries and sour"
"the fruit, and is composed principally of limonene, which makes up around 93% of the total. Besides limonene and alpha-pinene (0.34%), both of which are considered monoterpenes, the oil is unusually rich (0.38% total) in sesquiterpenes such as α-bergamotene (0.021%), caryophyllene (0.18%), α-humulene (0.07%) and α-muurolene (0.06%), and these contribute to the spicy and woody flavor of the fruit. Carbonyl compounds make up much of the remainder, and these are responsible for much of the distinctive flavor. These compounds include esters such as isopropyl propanoate (1.8%) and terpinyl acetate (1.26%); ketones such as carvone (0.175%); and a range of aldehydes"
"that a ""marron glacé"" is a confit marron that is covered in caramel. The 1767 book ""L'agronome, ou dictionnaire portatif du cultivateur"" claimed that the best marrons came from the Dauphiné region in southeastern France, and contained instructions for preparing marron glacés. Chestnuts are covered with a membrane, known as a pellicle or episperm, which closely adheres to the fruit's flesh and must be removed because of its astringency. Marron nuts have a pellicle which is ""superficially attached to the nut"", making it easily removable from the fruit. Some chestnuts have two cotyledons usually separated with deep grooves penetrating nearly"
"Citrus × deliciosa Citrus"" × ""deliciosa (thorny (Australia), amarillo, beladi, ""Willowleaf Mandarin"", ""Mediterranean Mandarin"") is a citrus hybrid mandarin orange with just under 6 % pumelo ancestry. It is related to the ponkan. It has been widely grown around the Mediterranean since it appeared in Italy (between 1810 and 1818), but was not found in the orient until it was exported there. It is one of the most commercially important citrus. Its sweet fruit is eaten, its rind oil is used to flavour food and drinks, and petitgrain oil is extracted from the pruned leaves. Flower (particularly petals) are also"
"Juice Margarita, Chocolate Cherry, Chocolate Chili, Chocolate Mint, Coconut Amaretto, Coffee, Crème de Cacao (dark and white), French Vanilla, Ginger, Hazelnut, Mad Melon, Melon, Orange Curaçao, Peachtree, Razzmatazz, San Tropique Tropical Rum, sloe gin, triple sec, and Wild Strawberry. Crème de Noyaux, Crème de banane, Crème de Cacao (white and dark), Crème de Café, Crème de Cassis, and Crème de menthe (green and white). Apple Barrel, BlueBerry, ButterShots, Crantasia, HotDamn! (100-proof Cinnamon and 30-proof Cinnamon), Key Largo Tropical, Mountain Strawberry, Old Tavern Root Beer, Peach, Peppermint, Pomegranate, Spearmint, Tropical Pineapple, and WilderBerry. Also the tart ""Puckers"" line, which includes Berry"
"cream, and Grand Marnier. It is commonly found in the downtown bars of Nassau. Hurricane (cocktail) The hurricane is a sweet alcoholic drink made with rum, fruit juice, and syrup or grenadine. It is one of many popular drinks served in New Orleans. The creation of this passion fruit–colored relative of a daiquiri is credited to New Orleans tavern owner Pat O'Brien. The bar allegedly started as a speakeasy called Mr. O'Brien's Club Tipperary and the password was ""storm's brewin'. In the 1940s, he needed to create a new drink to help him get rid of all of the less-popular"
"and , some of which are as sweet as Jägermeister. 's ingredients include 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These ingredients are ground, then steeped in water and alcohol for 2–3 days. Afterwards, this mixture is filtered and stored in oak barrels for about a year. When a year has passed, the liqueur is filtered again, then mixed with sugar, caramel, and alcohol. The company recommends that be kept on ice and served cold, and suggests that it be kept in a freezer at −18 °C (0"