"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"
"bronze in 2009. The Beverage Testing Institute gave the Especial a score of 85 in 2007. Kahlúa Kahlúa () is a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning ""House of the Acolhua people"" in the Veracruz Nahuatl language spoken before the Spanish Conquest. ""Kahlúa"" was Hispanicized as ""Ulúa"", forming the name of the modern San Juan de Ulúa fortress. The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by"
"Kahlúa Kahlúa () is a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning ""House of the Acolhua people"" in the Veracruz Nahuatl language spoken before the Spanish Conquest. ""Kahlúa"" was Hispanicized as ""Ulúa"", forming the name of the modern San Juan de Ulúa fortress. The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by Pernod Ricard, the largest spirits distributor in the world since its merger with the Swedish Vin"
"cakes, and cheesecakes. It is mixed in several ways, often with different combinations of milk, cream, coffee and cocoa. Because Kahlúa is made from coffee beans, it contains caffeine. According to the company, it contains ""approximately 10 mg per 100 mL (4.85 mg in each 1.5 oz) drink"" or about 25% the amount found in the same volume of coffee. Kahlúa is a key ingredient in several notable cocktails: Kahlúa and Kahlúa Especial have received accolades from international spirit ratings organizations. The San Francisco World Spirits Competition awarded the Kahlúa Especial three silver medals between 2005 and 2007 and a"
"& Sprit in March 2008. Since 2004, the alcohol content of Kahlúa is 20.0%; earlier versions had 26.5%. In 2002, a more expensive, high-end product called ""Kahlúa Especial"" became available in the United States, Canada and Australia after previously being offered only in duty-free markets. Made with arabica coffee beans grown in Veracruz, Mexico, Kahlúa Especial has an alcohol content of 36%, has a lower viscosity, and is less sweet than the regular version. Kahlúa is used to make cocktails or drink neat or on ice. Some people use it when baking desserts, and/or as a topping for ice cream,"
"liqueurs such as Galliano, Liquore Strega or Kräuterlikör, though it is distinctively more vegetal. Like other liqueurs, its flavour is sensitive to serving temperature. If straight, it can be served very cold, but is often served at room temperature. It is also featured in some cocktails. Some mixed drink recipes call for only a few drops of Chartreuse due to the assertive flavour. It is popular in French ski resorts where it is mixed with hot chocolate and called Green Chaud. According to tradition, a marshal of artillery to French king Henry IV, François Hannibal d'Estrées, presented the Carthusian monks"
"of extraction time which affects the balance of flavors expressed from the coffee beans. A longer extraction has more bitter and less acid flavors, and the volume is increased. A shorter extraction has less bitter and more acid flavors, and the volume is decreased. The highly-respected Difford's Guide recommends of vodka, of hot espresso coffee, fluid ounce of Kahlua and sugar syrup. The ingredients are poured into a shaker filled with ice. The mixture is then shaken, fine strained and poured into a chilled martini glass. The drink is garnished with coffee beans (and perhaps a twist of lemon zest)"
"while Kahlua is a coffee-flavored alcoholic drink. On 14 August 2012, the word ""energy drink"" was listed for the first time in the Merriam-Webster's Collegiate Dictionary. Energy shots are a specialized kind of energy drink. Whereas most energy drinks are sold in cans or bottles, energy shots are usually sold in smaller 50ml bottles. Energy shots can contain the same total amount of caffeine, vitamins or other functional ingredients as their larger versions, and may be considered concentrated forms of energy drinks. The marketing of energy shots generally focuses on their convenience and availability as a low-calorie ""instant"" energy drink"
"is achieved with added caramel color. This bitter, bold taste herbal liqueur is mainly consumed as an aperitif before meals or a digestif after meals. The company also produces a slightly different version of the liqueur known as Unicum next, it is made from the same recipe and shares Unicum’s bold character but is slightly less bitter and leaves a hint of citrus finish on the palate. Vilmos is a product range of spirit drinks made by mixing pear pálinka, neutral spirits and added flavorings with or without the addition of honey. There's also a genuine pear pálinka in the"
"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"
"through their Malibu-Kahlúa International subsidiary in 2005. It was sold to Illva Saronno in July 2009. Following the sale, Chivas Brothers produced it for Saronno before production was transferred to Illva Saronno's distillery in Saronno, Italy. Bacardi U.S.A., Inc. distributed it in the U.S. for Saronno. As of Aug. 1, 2012, Kobrand became the distributor. It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails (of which the Espresso Martini is popular), with coffee. It may also be mixed with milk and ice. Some cocktails include Tia Espresso Martini, Dark Tia made"
"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"
"and 12-ounce glass bottles, as well as 64-ounce plastic bottle, and 7-gram single-use condiment packets. Cholula has attempted a number of brand extensions. In 1999, a Cholula picante sauce was tested in Denver, Colorado and quickly removed from the market. Cholula's line of dry seasonings, including Original, Chili Lime and Chili Roast Garlic, was discontinued in 2009. Cholula is licensed by Jose Cuervo, but was started by the Harrison family, originally of Chapala, Jalisco, who now reside in Dallas, Texas. The image on the bottle is a portrait of Harrison family matriarch, Camila Harrison. She is survived by son, Roberto"
"bakery, now located in the city's eastern suburb of Chesterland, still continues to make the original version of this cake, as do many other Italian bakeries in the area. In Portland, Oregon cassata has come to mean a cake soaked with coffee liqueurs and espresso, due mainly to it being offered on the menu of only one establishment in the area. This version is made using Kahlua and espresso, with sweet ricotta and bittersweet chocolate shavings. The variation differs from most recipes by having no fruit flavors or ingredients in the cake itself, and instead incorporating the more bitter coffee"
"being similar to sweet potato, maple syrup, or butterscotch. A dessert called ""merengue con salsa de lúcuma"" is served in Chile. In Peru, ""manjar de lúcuma"" (dulce de leche with lúcuma purée) is a dessert. Lúcuma pulp has a 64-72% moisture content. The pulp also contains sugars like glucose, fructose, sucrose and inositol; and acids like citric acid and succinic acid. However, only limited nutritional information is available for lúcuma powder, indicating moderate content of protein and iron, each providing 14% of the Daily Value in a 100 gram (3.5 oz) serving which supplies 420 calories. Pouteria lucuma Pouteria lucuma"
"Llajwa Llajua or llajwa () is a hot sauce prepared from ""locotos"" (""Capsicum pubescens"") hot chili peppers, and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quirquiña (Bolivian coriander) in Cochabamba and wakataya (Peruvian black mint) in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batan, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in a blender. It is consumed all over Bolivia."
"confection is similar to the German Schokoküsse in its use of a sweetened egg white foam filling rather than a marshmallow-based filling. There have been attempts to introduce variations in flavor, but the ""classic"" version remains the most popular. In Peru, the confections are known as ""Beso de Moza"" (Girl's Kiss)(), sold by Nestlé. Currently there is a contest between strawberry and lucuma flavors to become permanent versions of the product. In Colombia and Ecuador, it's called ""Beso de Negra"" (Black Woman's Kiss) or """"Chocmelo"""", a portmanteau of chocolate and ""masmelo"" (marshmallow). However, these last ones don't always have a"
"tuber foods) and vegetables. Other popular local dishes include callaloo, Accra, green fig salad, cocoa tea (a traditional breakfast spiced hot drink) and bakes(very similar to Johhny cakes) among others. The island's British and Indian influences are seen in the variety of spices used in its cuisine, which include garlic, cinnamon, nutmeg, cocoa, parsley, cloves, and allspice.A wide range of local fruits like golden apples, mangoes, starfruit, tamarind are used to make juices, although lime juice (lime squash) seems a more popular choice to be enjoyed in conjunction with the local delicacies. Saint Lucian cuisine Saint Lucian cuisine is a"
"Champús Champús is a drink popular in Peru, Ecuador and southwest Colombia (Departments of Valle del Cauca, Cauca and Nariño), made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. In Peru it is drunk warm, and apple, guanábana and quince is used instead of lulo. It is sold in the streets by a ""champusera"", a typical figure of Lima's landscape, generally Afro-Peruvian, who passes down the recipe to younger generations. In Ecuador it is prepared with maize flour, panela and green leaves"
"of sweet treats. Indian delicacies like kheer (sweet rice), sewiyan, paysam, rabri, khurma, gulab jamoon, roat, chum chum, laddu, jalebi, jhangri, halwa, mohan bhog (parsad), sirni, baklawa, malpua, lapsi and suhari, thekua, rasgula, gulgula, rasmalai, pera, kulfi, petha, modak, gujiya, batasa, and burfi are also popular. There are many different popular beverages in Trinidad. These include, various sweet drinks [sodas] (Chubby's, Busta, LLB (Lemon Lime and Bitters), Solo, Peardrax, Coca-Cola, Fanta, Pepsi, Dr. Pepper, and Sprite), and also Malta, Smalta, Shandy, citrus juice, ginger beer, Guinness Beer, peanut punch, channa (chickpea) punch, beet punch, sorrel, mauby, seamoss punch, barbadine punch,"
"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 with water. Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflower, liquorice and others may be included, but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume."
"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"
"dish, ""Cupuaçu"", comes from the Cupuaçu tree, found in the Amazonian woods. Cupuaçu is easily identified by its smell and sour taste and is highly appreciated by both locals and tourists. Its pulp is also extracted to make juices, candies, jellies, liquors, and ice cream. Açaí is a palm tree with a long, thin stem. Açaí, also known as Jussara, is purple in color with a delicious taste. Long prized by the local population, it recently it has also reached the national menu. Freshwater crab, a traditional local delicacy, is a very popular dish in the city's cuisine. Found only"
"Sabra liqueur Sabra liqueur is a chocolate-orange flavored liqueur produced in Israel. The primary flavor of Sabra is a rich, bittersweet chocolate. The dense chocolate is cut by the sweet and sour taste of Jaffa oranges. Slightly chilling Sabra liqueur strengthens the chocolate taste, while slightly warming it brings out the citrus taste. Sabra is 30% alcohol by volume. The Sabra bottle design is based on a 2,000-year-old Phoenician wine flask found in a Tel Aviv museum. Sabra was developed and introduced in 1963 by Edgar Bronfman, Sr., the head of Seagram, to be an identifiably Israeli liqueur. Its name"
"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,"
"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"
"prepared by adding steamed hot milk (microfoam) to espresso so that the flavour is brought out and the texture is unusually velvety. It has less milk than a latte but both are varieties of coffee to which the milk can be added in such a way as to create a decorative surface pattern. Such effects are known as latte art. Coffee can also be incorporated with alcohol to produce a variety of beverages: it is combined with whiskey in Irish coffee, and it forms the base of alcoholic coffee liqueurs such as Kahlúa and Tia Maria. Darker beers such as"
"available in that country. The product is still produced and is available under this name by other manufacturers. Sabra liqueur Sabra liqueur is a chocolate-orange flavored liqueur produced in Israel. The primary flavor of Sabra is a rich, bittersweet chocolate. The dense chocolate is cut by the sweet and sour taste of Jaffa oranges. Slightly chilling Sabra liqueur strengthens the chocolate taste, while slightly warming it brings out the citrus taste. Sabra is 30% alcohol by volume. The Sabra bottle design is based on a 2,000-year-old Phoenician wine flask found in a Tel Aviv museum. Sabra was developed and introduced"
"as the coca leaf. In Chile, variants include the Ají Sour (with a spicy green chili), Mango Sour (with mango juice), and Sour de Campo (with ginger and honey). In Bolivia, the Yunqueño variant (from its Yungas region) replaces the lime with orange juice. Cocktails similar to the pisco sour include the Chilean Piscola and the Peruvian Algarrobina Cocktail. Piscola is made by mixing pisco with cola. The Algarrobina Cocktail is made from pisco, condensed milk, and sap from the Peruvian ""algarroba"" tree. Another similar cocktail, from the United States, is the Californian pisco punch, originally made with Peruvian pisco,"
"Licor 43 Licor 43, or Cuarenta y Tres (Spanish and Papiamentu for ""43""), is a Spanish liqueur. It is made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, for a total 43 different ingredients (hence the name). It is 31%abv / 62 proof and is a light bodied, sweet liqueur. In color it is yellow tinged with a touch of gold. The aroma is sharp, warm, and complex, with vanilla up front; and then tangy sweet fruit, spices, and an aged rum-like presence. The flavor is similar to the aroma; vanilla, complex intermixed spices,"
"Mexico. The name ""Cholula"" is derived from the Nahuatl toponym ""Chollollan"", meaning ""the place of the retreat"". Prior to its acquisition, Cholula was produced for three generations in Chapala, Jalisco, used primarily as an ingredient in sangrita. Following expansion across the Mexican market, Cholula was first introduced to the United States in Austin, Texas in 1989. During the 1990s, Cholula achieved distribution in supermarket chains throughout the American Southwest; it is currently available nationwide, as well as in many Canadian supermarkets. The product is most frequently retailed in 5-ounce glass bottles, although the original flavor is also available in 2-ounce"
"Kräuterlikör is also served as an ingredient of different cocktails and long drinks. Widely sold liqueur brands are Riga Black Balsam, Jägermeister, Killepitsch, Kuemmerling, Schierker Feuerstein, Schwartzhog, Wurzelpeter, and Underberg (Germany), Altvater (Austria), Becherovka (Czech Republic), Unicum (Hungary), as well as Bénédictine and Chartreuse (France). In Italy, ""amaro"" (""bitter"") liqueurs include Cynar and Ramazzotti. Kräuterlikör Kräuterlikör (herbal liqueur or spiced liqueur, also called ""half-bitters"") is a type of liqueur that is flavored with herbs or spices and traditionally drunk neat as a digestif. In contrast to bitters, they have a higher sugar content, expressed as invert sugar. Liqueurs of this"
"a grey-green on the lower surface, and have a strong tea-like aroma. When chewed, they produce a pleasurable numbness in the mouth, and have a pleasant, pungent taste. They are traditionally chewed with lime or some other reagent such as bicarbonate of soda to increase the release of the active ingredients from the leaf. Older species have a camphoraceous smell and a brownish color, and lack the pungent taste. Although coca leaf chewing is common only among the indigenous populations, the consumption of coca tea (""Mate de coca"") is common among all sectors of society in the Andean countries, especially"