The liqueur Curacao is traditionally flavoured with sugar and which fruit?
"name of cinchona. They also were popular in the US before Prohibition, where calisaya was the generic name of any cinchona based liqueur or bitters and was used as an ingredient or bitter in several cocktail recipes. After Prohibition, calisaya liqueurs disappeared from the US market until Elixir, Inc. reconstructed the liqueur and trademarked the name Calisaya. 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"
"out of salt cod. At weddings and other special occasions a variety of kos dushi are served: kokada (coconut sweets), ko'i lechi (condensed milk and sugar sweet) and tentalaria (peanut sweets). The Curaçao liqueur was developed here, when a local experimented with the rinds of the local citrus fruit known as laraha. Surinamese, Chinese, Indonesian, Indian and Dutch culinary influences also abound. The island also has a number of Chinese restaurants that serve mainly Indonesian dishes such as satay, nasi goreng and lumpia (which are all Indonesian names for the dishes). Dutch specialties such as croquettes and oliebollen are widely"
"laraha. The dried peels of the laraha, however, were discovered to be pleasantly aromatic, and experimentation with the extracts of these peels led to the creation of Curaçao liqueur. Laraha Laraha (""Citrus × aurantium"" subsp. ""currassuviencis"", or 'Curaçao orange' (""Citrus aurantium"" var. ""currassuviencis"", ) is a citrus tree that grows on the island of Curaçao, and the fruits of this tree. A descendant of the bitter orange, the fruit of the laraha is too bitter and too fibrous to be considered edible. Seville orange trees transplanted on Curaçao from Spain in 1527 did not thrive in the arid climate and"
"Laraha Laraha (""Citrus × aurantium"" subsp. ""currassuviencis"", or 'Curaçao orange' (""Citrus aurantium"" var. ""currassuviencis"", ) is a citrus tree that grows on the island of Curaçao, and the fruits of this tree. A descendant of the bitter orange, the fruit of the laraha is too bitter and too fibrous to be considered edible. Seville orange trees transplanted on Curaçao from Spain in 1527 did not thrive in the arid climate and soil of this Southern Caribbean island. As the trees were then abandoned, the fruit evolved from a bright orange color and sweet taste into the green and inedible bitter"
"Triple sec Triple sec, originally Curaçao triple sec, is a strong, sweet and colorless orange-flavored liqueur. It is a variety of Curaçao liqueur, an orange-flavoured liqueur made from the dried peels of bitter and sweet orange. The etymology of ""triple sec"" is unclear. ""Sec"" is French for ""dry"". Triple sec may refer to the spirit being distilled three times, having triple the flavor, being three times as dry as other spirits, or it could just be a marketing gimmick. Triple sec may be consumed neat as a digestif or on the rocks, but is more typically used as an ingredient"
"Chua) by Ho Chi Minh City's local brewery, East West Brewing. Children eat the fruit macerated in artificially sweetened licorice extract. In Jamaica, it is mostly considered a novelty, especially by children. It can be eaten with salt or made into a drink sweetened with sugar and spiced with ginger. In Trinidad and Tobago, it is curried, sweetened, salted, or flavored with pepper sauce and spices. In Cambodia it is made into a salad called ""nhoam mkak"" (/ɲŏam məkaʔ/ ញាំម្កាក់). In Suriname, the fruit is dried and made into a spicy chutney, mixed with garlic and peppers. In Thai cuisine"
"eaten after lunch or dinner. Fruit salad is another simple, yet traditional, dessert eaten in Costa Rica. Some of the most popular fruits for this dish include papaya, watermelon, pineapple, banana, and cantaloupe. A typical Christmas dessert is ""queque navideño"", or Christmas cake. It is similar to fruitcake and is made with dried fruit. It is a sweet and heavy dessert, which is usually soaked in rum for a few days before it is baked. However, Ticos often joke about getting drunk from the cake. Costa Ricans enjoy giving this Christmas cake away to friends and families as gifts. Costa"
"Curacao Punch Curacao Punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation. Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits. (This indulged the major nineteenth-century sweet tooth-alter to taste.) (More of this can also"
"company is the only one that uses laraha fruit from Curaçao, it affects the word ""genuine"" on its labels. To create the liqueur the Laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added. The company Senior & Co uses a 120-year-old copper kettle for the distilling process. They put the peels in a gunny bag, spices are added and then hung in a heated copper still with 96% pure and kosher alcohol (derived from sugar cane) for 3"
"constant, in fact, is the name and the blue Curaçao. Because it is easy and inexpensive to make, it is often served as a punch. At its simplest, it is a bottle or two of plain or coconut-flavored light rum, a bottle of blue curacao, a can of pineapple juice, and a bag of ice, mixed together in a punchbowl. The Blue Hawaii is seasonal, often considered a summer or warm weather drink. Occasionally, because it contains yellow pineapple juice, the Blue Hawaii will have a green coloration instead. Blue Hawaii (drink) The Blue Hawaii is a tropical cocktail made"
"compensate for the sweetness.) (Dale suggests a full-bodies style of rum.) Curacao Punch Curacao Punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation. Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits. (This indulged the"
"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"
"sugar cane flavor. ""Minutas"", shaved ice flavored with fruit flavored syrup, and ""horchata"", a beverage made from rice milk and a mix of spices such as cinnamon, peanut beverage, ""ajonjolí"" (sesame seeds) and morro, are popular throughout the country and enjoyed on a hot day. ""Licuados"" are like the minutas with added fresh fruit and (sometimes) milk. ""Refrescos"" refer to lemonades or other sweetened fruit drinks. Other drinks include ""Arrayán"", ""Chuco"" and ""Chilate"". Another popular beverage is ""ensalada"" (""salad""), made of pineapple juice with finely chopped fruits, usually apples, marañón, mamey, and watercress. Tamarindo juice is consumed in all of"
"desserts are made from a coconut base as well as from fried plantains. In the province of Guanacaste, the main dessert ingredient is usually corn, while in the Province of Puntarenas it is primarily milk, coconut, and fruit. One of the most common desserts is ""tres leches"", translated to ""three milks"" in English. It is a wet cake composed primarily of milk and sugar. The ingredients include whole milk, evaporated skim milk, sweetened condensed milk, as well as heavy cream, eggs, sugar, ground cinnamon, baking powder, vanilla extract, and dark rum. It is available at many restaurants and is usually"
"Curado (drink) Curado is a typical Mexican drink, prepared with pulque and fruit, to which a sweetener such as honey or sugar is added. The preparation consists of crushing selected fruit and boiling it with little water and sugar or honey until it has a thick consistency, let this preparation cool, mix it with pulque, stir it with a spoon until everything is incorporated, and cool it. Curado most traditional recipes are those of pulque with red tunas, strawberry, walnut, guava, and some with chocolate or chili. Currently, its preparation includes other types of fruits such as kiwi and piñón."
"Curado (drink) Curado is a typical Mexican drink, prepared with pulque and fruit, to which a sweetener such as honey or sugar is added. The preparation consists of crushing selected fruit and boiling it with little water and sugar or honey until it has a thick consistency, let this preparation cool, mix it with pulque, stir it with a spoon until everything is incorporated, and cool it. Curado most traditional recipes are those of pulque with red tunas, strawberry, walnut, guava, and some with chocolate or chili. Currently, its preparation includes other types of fruits such as kiwi and piñón."
"again. The classic Pisco Sour recipe contains [pisco] brandy (usually an un-aged grape brandy from Perú), fresh lime juice, fresh lemon juice, simple syrup, egg white, and bitters. It is shaken, strained, and served straight in a cocktail glass then garnished with the bitters (cinnamon can be used). The addition of egg white creates a foamy head when shaken before serving. While pisco sour is flavoured with key lime by default, pisco is combined with other fruit to create mango sour, maracuya (passion fruit) sour, lucuma sour and so forth. Peru has a National Pisco Sour Day (which lasts a"
"""Cadillac Margarita""), Gran Gala, other brands of triple sec, or blue curaçao (yielding the ""blue margarita""). When sweeter fruit juices or freshly puréed fruits are added to the margarita, the orange-flavored liqueur is often reduced or eliminated entirely. In addition to orange-flavored liqueurs, secondary liqueurs may occasionally be added to a cocktail, including melon-flavored or black raspberry-flavored. Other flavors include pineapple and watermelon. Freshly squeezed lime juice is the key ingredient. The most common lime in the United States is the thick-skinned Persian lime. However, margaritas in Mexico are generally made with Mexican limes (Key limes). These are small, thin-skinned"
"Curau Curau () is a Brazilian sweet custard-like dessert made from the expressed juice of unripe maize, cooked with milk and sugar. The term ""curau"" is used mostly the southern states such as São Paulo, Mato Grosso and Mato Grosso do Sul. It is also called ""corá"" () in Minas Gerais, ""papa-de-milho"" ""corn porridge"" in Rio de Janeiro, and ""canjica"" in the northern half of Brazil (Northeast and North regions). Curau recipes typically call for about 1/2 to 2 liters of milk and 1 to 3 cups of sugar for 10 ears of unripe maize or sweet corn. Other ingredients"
"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,"
"Macuá The Macuá is a cocktail made with white rum and fruit juices, usually lemon and guava juice. The Macuá is noted as the national drink of Nicaragua. The drink is named after ""pajaro macuá"", a tropical bird native to the country. The Macuá was invented by Dr Edmundo Miranda Saenz, a pediatrician from Granada, a small and historic city on the shores of Lake Nicaragua. Miranda enlisted the help of his immediate family, including his wife, daughter and son-in-law, to perfect the recipe. The Nicaraguan Tour Operator Solentiname Tours and the Association of Restaurants in Nicaragua recognized a need"
"quitoense""), uchuva (""Physalis peruviana""), papayuela (""Vasconcellea pubescens""), passion fruit, borojó (""Borojoa patinoi""), curuba (""Passiflora tarminiana""), mamoncillo (""Melicoccus bijugatus""), guanábana (""Annona muricata""), guava (""Psidium guajava""), tomate de arbol (tamarillo), noni (""Morinda citrifolia""). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry. On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian"
"from the limes. Another variation is to use either all white sugar, or all raw or turbinado sugar. Using all white sugar will result in a clearer drink, while using raw or turbinado sugar will result in a more or less tan-color drink. As with any cocktail, the proportion of ingredients and subtleties of technique will result in differing nuances of flavor. Caipiroska Caipiroska is similar to Caipirinha prepared with vodka instead of the usual cachaça. It is a very popular cocktail in Brazil, Paraguay, Uruguay and Argentina. It is also sometimes known as caipivodka and caipirodka. It has grown"
"highlands and surrounding mountains of the country. ""Frescos"" and ""batidos"" are drinks made from fresh fruit and milk or water. Among the fruits used are papaya, mango, watermelon, cantaloupe, pineapple, strawberry, blackberry, banana, carrot, tamarind, ""guanábana"" and ""cas"", a sour fruit native to Central America. Horchata, the cornmeal and cinnamon drink that originated in Spain, can be found in the northwestern Guanacaste Province. A holiday beverage of homemade ginger beer is found on the Caribbean side of the country, and is sometimes mixed with wine. ""Refrescos"" is the local name for bottled soft drinks, which are widely sold. Most common"
"the third-world state of many of the Latin American countries such as Honduras and Nicaragua. Licuados may also contain nuts (such as almonds or walnuts) and sugar or honey. Variants include adding granola or using chocolate instead of fruit. Versions with raw egg fruit and milk ,Americanized version substitute fruit with milk flavorings such as (quik) . Sometimes batidos (loosely meaning ""beaten"") are said to have milk, with licuados described as a milk-free version. Term ""batido"" is described by some as Cuban. Different flavors of licuados or batidos have specific names, usually named after their ingredients. For example, a ""trigo"""
"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,"
"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"
"rebuilt the pier exclusively for exporting sugar from businesses in the neighbouring Chicama valley, one of the most important areas of sugar production in the country. According to Andrés Tinoco Rondan, an academic researcher at Ricardo Palma University, Huanchaco is the birthplace of the seafood dish ceviche. Oral histories suggest ceviche was prepared with lemons from Simbal (yunga village nearby), with chilli from the Moche River valley and seaweed extracted from the sea. In Huanchaco the ceviche is often served to tourists with the seaweed called cochayuyo or ""mococho"" which is taken from the shores of Huanchaco Huanchaco is visited"
"Cachaça Cachaça () is a distilled spirit made from fermented sugarcane juice. Also known as ""aguardente"", ""pinga"", ""caninha"" and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the ""caipirinha"" being the most famous cocktail. Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, ""aguardente de cana"" is made by distilling sugar cane liquors and the pot stills from Madeira were brought to Brazil to make what today is also"
"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"
"made from sugar cane mill. Its caramel colour is due to aging in barrels. It is distilled and bottled under the brand name De los 33. Caña as much as grappa used to be widely infused with herbs and fruits resulting in traditional combinations such as grappamiel (grappa + honey, honey maceration), grapa con limon (grappa with lemon, lemon maceration), caña con pitanga, caña con butia, and so on. There is a bar in Montevideo called Los yuyos that is famous for serving these varieties. Specially suitable for cold days, Uruguayan guisos or stews are highly revitalizing, specially for their"
"tangy fruits, and hints of citrus, carried by a flavor similar to aged rum. It is said to be the most sold liqueur in Spain. In México, carajillo is a drink mixing espresso coffee with ""licor del 43"" and ice, and in the Canary Islands, it is an essential ingredient for a Barraquito, a variant of the highly popular cortado condensada coffee. In Mexico, and other places, a mini-beer is a drink made with Licor 43 and chilled baileys on top, served in a small glass. Licor 43 Licor 43, or Cuarenta y Tres (Spanish and Papiamentu for ""43""), is"
"Ginjinha Ginjinha or simply Ginja, is a portuguese liqueur made by infusing ""ginja"" berries, (sour cherry) (""Prunus cerasus austera"", the Morello cherry) in alcohol (aguardente is used) and adding sugar together with other ingredients. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the cup. It is a favourite liqueur of many Portuguese and a typical drink in Lisbon, Alcobaça and Óbidos. Other regions produce ginja with protected designation of origin, for example the ""Ginja"" ""Serra da Estrela"". The Ginjinha of the ""Praça de São Domingos"" in Lisbon was the first establishment"