What flavour is the liqueur Tia Maria
"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)"
"""aunt""), her name for the woman who had helped save her life. One account of its history says that a man named Dr. Evans discovered the drink after World War II, and he began reproducing it. This story of Dr. Evans' devotion to the drink is part of the official website's history, however. According to some sources, it was actually created in Jamaica in the 1930s. The Jamaican company Lascelles supposedly manufactured the concentrate from which the liqueur was made, at least, up until the time it was sold by Pernod. The ""Tia Maria"" brand was bought by Pernod Ricard"
"Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele D'Annunzio, with a reference to the ancient Roman origins of the recipe. The name derives from"
"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"
"Tuaca Tuaca () is a naturally flavored brandy liqueur originally produced by the Tuoni and Canepa families of Livorno, Italy. Tuaca is sweet and golden brown in color. Its ingredients include brandy, citrus essences, vanilla, and other secret spices. It is bottled at 70 proof (35% ABV). The brand claims the recipe dates back to the Renaissance period. A legend claims that it was created in the 15th century for Lorenzo the Magnificent and rediscovered by brothers-in-law Gaetano Tuoni and Giorgio Canepa in 1938. The liquor was first created as ""Brandy Milk"", produced with milk, brandy and vanilla. Later on,"
"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"
"chilled) or mixed with coffee, tea, or hot cider. Tuaca Tuaca () is a naturally flavored brandy liqueur originally produced by the Tuoni and Canepa families of Livorno, Italy. Tuaca is sweet and golden brown in color. Its ingredients include brandy, citrus essences, vanilla, and other secret spices. It is bottled at 70 proof (35% ABV). The brand claims the recipe dates back to the Renaissance period. A legend claims that it was created in the 15th century for Lorenzo the Magnificent and rediscovered by brothers-in-law Gaetano Tuoni and Giorgio Canepa in 1938. The liquor was first created as ""Brandy"
"the pun between the Latin words ""aurum"", which means gold, and ""aurantium"", which means orange (fruit). Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele"
"Vio (flavoured milk) Vio marks Coca-Cola India’s entry into the value added dairy category. It is the first ready-to-drink flavoured milk product launched by the Coca-Cola Company in India. The new offering further expands Coca-Cola’s existing portfolio of beverages, providing consumers more choice. There are two variants - VIO Almond Delight and VIO Kesar Treat. The milk is sourced from dairy farmers and blended with flavours. VIO flavoured milk caters to the Indian palate. It contains toned milk, milk solids, sugar, blended with saffron, pistachio and almond flavours in the respective ‘Kesar Treat’ and ‘Almond Delight’ variants. Each pack contains"
"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,"
"Vana Tallinn Vana Tallinn (Estonian for ""Old Tallinn"") is a dark brown and robust rum-based liqueur developed in the 1960s and produced by the Estonian company Liviko. The liqueur is sweet with a hint of Jamaican rum, flavoured by various natural spices, including citrus oil, cinnamon and vanilla. The three main varieties of Vana Tallinn are: Also made are This liqueur has been produced since November 2012. It is based on Vana Tallinn liqueur with the addition of cinnamon, cardamom, anise and nutmeg. Vana Tallinn is widely available in all of the Baltic states (Estonia, Latvia and Lithuania), as well"
"Maria-mole Maria mole (; literally, ""limp Mary"") is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent . While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatine to it. After the meringue was cool, he noted that it hadn't gotten as firm as he"
"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"
"Amaro (liqueur) Amaro (Italian for ""bitter"") is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are called ""Kräuterlikör""), in Hungary, the Netherlands, and France. But the term ""amaro"" is applied only to Italian products of this kind. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup,"
"Berber or the Stella brand - now owned by Heineken of the Netherlands), brandy (Boukha - fig liqueur, Thibarine - herbal date liqueur, or other liqueurs made from pomegranates, dates, lotos (jujube), carobs or prickly pears), and apple ciders. Scented waters with dark rose or blossom petals, similar to agua fresca with flowers, have been called ""scents from heaven"". Tabil, pronounced ""tebel,"" is a word in Tunisian Arabic meaning ""seasoning"" (similar to 'adobo' in Spanish) and now refers to a particular Tunisian spice mix, although earlier it only meant ground coriander. Paula Wolfert makes the plausible claim that tabil is"
"expected, and called it Maria Mole (""soft"" or ""limp"" Mary). Maria-mole Maria mole (; literally, ""limp Mary"") is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent . While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatine to it. After the meringue was cool,"
"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"
"Tizer Tizer is a red-coloured, citrus-flavoured soft drink bottled in Cumbernauld and sold in the United Kingdom. The name originally comes from the phrase ""Tizer the Appetizer"". It was launched in 1924 by Fred and Tom Pickup of Manchester when it was known as ""Pickup's Appetizer"", and is the offspring of Vimto and Irn-Bru. After the death of the Pickup brothers it was owned by the Armour Trust before being sold to the Scottish drinks company A.G. Barr plc for £2.5 million in 1972. As is the case with Barr's other famous drink Irn-Bru, Tizer's exact recipe has not been"
"baked in gas ovens for 90 minutes. Freezing air cools the biscuits before they are flipped and filled with cream, dunked in chocolate and cooled again. In the 2000s Arnott's sold different varieties of the product. Varieties include dark chocolate, white chocolate, caramel, dark chocolate mint, honeycomb and choc orange. In 2004, Arnott's caused a controversy when they released limited edition Tim Tam Tia Maria and Kahlua Mint Slice varieties, flavoured with the popular alcoholic liqueurs. The Australian Drug Foundation suggested selling the biscuits in supermarkets was ""potentially dangerous"" by ""normalising"" the taste of alcohol for children. An Arnott's spokesperson"
"milk was dropped from the recipe, and the name was changed to ""Tuoca"". In the 1960s, Mario di Grazia, an Italian and the owner of a chain of liquor stores in San Francisco, began selling the liquor in the United States. After that, in order to make easier the pronunciation in English the name changed again to ""Tuaca"". Brown-Forman of Louisville, Kentucky acquired Tuaca in 2002 then sold it to Sazerac Company in 2016. March 31, 2010, marked the closure of Livorno's historic Tuaca plant. Tuaca's mild, sweet flavor makes it popular as a dessert, either on its own (typically"
"Chios Mastiha Chios Mastiha Liqueur (, ) is a liqueur flavoured with mastic distillate or mastic oil from the island of Chios. The name Chios Mastiha has protected designation of origin status in the European Union. Chios Mastiha liqueur is served cold and has a crystal clear colour and a sweet aroma. The process is regulated by Greek law and includes the flavouring of alcohol with mastic oil by agitation or the distillation of mastic with alcohol. The solution is then diluted with water and sweetened with sugar. The final alcoholic strength by volume of Chios Mastiha must be at"
"the New York World Wine and Spirits Competition, the Amaretto di Saschira won double gold and best liqueur in show and the Triplum Triple Sec Orange won double gold and best fruit liqueur in show. Girolamo Luxardo Girolamo Luxardo S.p.A is an Italian liqueur factory. Founded in Zara, Dalmatia (now Zadar), it moved to Torreglia near Padua after 1945. The company's current products include a variety of liqueurs and similar products (""Maraschino"", ""Sangue Morlacco"", ""Sambuca"", ""Amaretto"", ""Grappa"", ""Passione Nera"", ""Slivovitz"" etc.) as well as other baking related products, such as liqueur concentrates, fruit syrups, and jams. Luxardo products are sold"
"from Vaccari, most or all of which are no longer produced. The line included an amaretto, a black sambuca, a white sambuca and a white peach liqueur. Sambuca is a traditional Italian liqueur flavored with star anise. Bootz is a Dutch-only brand which includes a wide range of liqueurs and spirits. Coebergh is a Dutch only brand which is the number one liqueur and the biggest drinks brand for women in the Netherlands. It is produced in four styles: Coebergh Classic has a blackcurrant/blackberry flavor, Coebergh Red has a cranberry flavor, Coebergh Cherry and Coebergh raspberry. In the Netherlands it"
"Licor Beirão Licor Beirão is a Portuguese liqueur with 22% ABV. Its recipe is a trade secret; producer J. Carranca Redondo, Lda. It is made from a double distillation of seeds and herbs from all over the world, including Malaysia, Brazil, and Thailand. Licor Beirão is a typical liquor from Portugal, particularly from the Beira region. Its production began in the 19th century, in the village of Lousã, based on several plants - including eucalyptus, cinnamon, alecrime and lavender - and aromatic seeds, undergoing a double distillation process. The product thus obtained has a transparent, sweet-tasting topaz shade. It is"
"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"
"Mirinda Mirinda is a brand of soft drink originally created in Spain in 1959 and now owned by PepsiCo with global distribution. Its name may come from Esperanto, meaning ""admirable"". It is available in fruit varieties including orange, citrus, grapefruit, apple, strawberry, raspberry, pineapple, pomegranate, banana, passionfruit, lemon, hibiscus, guarana, tangerine, pear, watermelon and grape flavours as well as tamarind. It is part of a beverage area often referred to as the flavour segment, comprising carbonated and non-carbonated fruit-flavoured beverages. The orange flavour of Mirinda now represents the majority of Mirinda sales worldwide following a major repositioning of the brand"
"Curaçao (liqueur) Curaçao () is a liqueur flavored with the dried peel of the Laraha citrus fruit, grown on the island of Curaçao. Curaçao liqueur is traditionally made with the dried peels of the ""Laraha"". Laraha is a bitter orange native to Curaçao with the Latin name ""Citrus × aurantium subsp. currassuviencis"". Spanish explorers brought the bitter Seville orange to the island in 1527, the progenitor of the laraha. Although the bitter flesh of the laraha is unpalatable, the peels are pleasantly aromatic. There are no definitive facts to point out who developed the first Curaçao Liqueur and when. The"
"Leão invested in functional infusions and introduced a new line of infusions with mixed combinations of flavours and properties of many herbs tailored to consumers with specific needs such as ""Boa Noite"" (Good Night), with aroma and mild flavour and ideal for relaxation; ""Silvestre"", result of the combination of aromas of strawberry, raspberry and black currant; ""Orchard"", a mixture of soft aromas of peach, apple, cherry and orange; and ""Tropical"", a delicate combination of flavours of passion fruit, mango, pineapple, apple and banana. The expansion of the line brought innovations such as the many choices of flavours: mate with lemon,"
"magazine and a Gold designation of 90 points from the Beverage Testing Institute in their 2009 International Review of Spirits which can be found on their Tastings website. Liviko introduces and distributes Vana Tallinn liqueurs among its other products in Japan since 2010 via the subsidiary Hanza Trading Co. Vana Tallinn Vana Tallinn (Estonian for ""Old Tallinn"") is a dark brown and robust rum-based liqueur developed in the 1960s and produced by the Estonian company Liviko. The liqueur is sweet with a hint of Jamaican rum, flavoured by various natural spices, including citrus oil, cinnamon and vanilla. The three main"
"Tijuana Sweet Heat Tijuana Sweet Heat is a liqueur made from gold tequila infused with Agave nectar. The product was introduced in 2015 by the Sazerac Company and is sold in the United States. It is available in , , and . Fox News reviewed Tijuana Sweet Heat, and found that it is suitably formulated for use in shooters, but noted that the label, which claims that it is infused with ""100% agave nectar"" might lead to the incorrect assumption that it is a pure agave tequila, not a liqueur, as did other reviewers. Tijuana Sweet Heat has drawn wide"
"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"
"usually consumed as a digestive, simple or with ice. Beirão is a Portuguese adjective meaning ""from Beira"", the name of a former province in Portugal, currently contained within the country's Centro region. The liqueur was produced in the 19th century as a medicinal product for stomach aches by a pharmacy in Lousã. In the late 19th century alcoholic beverages were no longer qualified as medicinal but the liqueur was kept in production in a small factory owned by the son-in-law of the original producer. In 1929 the liqueur entered a contest on the 2nd Beirão Congress where it earned a"
"sometimes called ""."" In 2012, launched premixed drinks as a brand extension. The drinks come in two flavours, ""raw"" and ""ginger lime"". is a type of liqueur called (herbal liqueur). It is akin to other European liqueurs, such as from Denmark, balsam and from Moldova, from the Netherlands, from Hungary, from the Czech Republic, Gorzka Żołądkowa from Poland, from Slovakia, from Croatia, Riga Black Balsam from Latvia, from Serbia, from Italy and and from France. In contrast to those beverages, has a sweeter taste. In Germany itself, there are quite a few competitors, such as , , , , ,"