"is known as the ""route des Grands Crus"", where eight of the world's top ten most expensive wines are produced, according to Wine Searcher. The city is also well known for its ""crème de cassis"", or blackcurrant liqueur, used in the drink known as ""Kir"", named after former mayor of Dijon canon Félix Kir, a mixture of crème de cassis with white wine, traditionally Bourgogne aligoté. Dijon is home to Dijon FCO, a football team now in Ligue 1. Dijon has a its own (Pro A) basketball club, JDA Dijon Basket. The Palais des Sports de Dijon serves as playground"
"made in Anjou, England, Luxembourg, Alberta, Quebec and Tasmania. The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled ""Crème de Cassis de Dijon"", one is guaranteed berries from the commune of Dijon. In 2015, the new protected geographical indication (PGI) “Crème de Cassis de Bourgogne” was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this ""Crème de Cassis de Bourgogne"" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir"
"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"
"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"
"Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over a period of several years, Tempus Fugit Spirits recreated in 2013 a 19th-century-style Crème de Noyaux, distilling both apricot and cherry pit"
"the liqueur. According to Martha Stewart's ""Living"" magazine, March 2010, ""Creme Yvette, a 100-year-old violet liqueur, has been rereleased. Blending fresh berries, vanilla, spices, and violet petals, the purple liqueur has an understated sweetness that really comes alive when mixed with sparkling wine."" Most drinks calling for Creme Yvette can be made using creme de violette. Creme Yvette Creme Yvette, also called Creme d'Yvette or Creme de Yvette, is a proprietary liqueur made from parma violet petals with blackberries, red raspberries, wild strawberries and cassis, honey, orange peel and vanilla. It was once manufactured by Charles Jacquin et Cie in"
"Creme Yvette Creme Yvette, also called Creme d'Yvette or Creme de Yvette, is a proprietary liqueur made from parma violet petals with blackberries, red raspberries, wild strawberries and cassis, honey, orange peel and vanilla. It was once manufactured by Charles Jacquin et Cie in Philadelphia, Pennsylvania, who purchased the brand formerly made by Sheffield Company of Connecticut. It became almost impossible to find after production stopped in 1969. The liqueur was, however, recently resurrected by Rob Cooper, the creator of St. Germain elderflower liqueur. In the fall of 2009, 40 years after it stopped production, Charles Jacquin et Cie revived"
"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”"
"Crémas Crémas (; ) also spelled Crémasse, is a sweet and creamy alcoholic beverage native to Haiti. The beverage is made primarily from creamed coconut, sweetened condensed evaporated milk, and rhum. The rum used is usually dark, however, white rum is used frequently as well. Various spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as vanilla extract or raisins. Recipes vary from person to person with a few differences in ingredients. The overall look and taste still remains the same. The beverage possesses a creamy consistency similar to a thick milkshake"
"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"
"retailer which wanted to sell a type of ""crème de cassis"", a fruit liqueur, known as Cassis de Dijon. This was produced in France and contained between 15-20 per cent alcohol by volume (ABV). Germany, however, had a law specifying that products sold as fruit liqueurs be over 25 per cent ABV. The ""Bundesmonopolverwaltung für Branntwein"" (Federal Monopoly Administration for Spirits), part of the Federal Ministry of Finance, informed Rewe that it would not be able to market Cassis in Germany as a liqueur. Rewe challenged the decision as a breach of European law, specifically of Article 30 Treaty of"
"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"
"in a bottle for several months (usually from harvest around August–September until December) -- this is sometimes called ""nancite in vinegar"". The fruits are also often used to prepare carbonated beverages, ice cream and juice, in Brazil, flavor mezcal-based liqueurs, or make an oily, acidic, fermented beverage known as ""chicha,"" the standard term applied to assorted beer-like drinks made of fruits or maize. Nance is used to distill a rum-like liquor called ""crema de nance"" in Costa Rica. Mexico produces a ""licor de nanche"". Byrsonima crassifolia Byrsonima crassifolia is a species of flowering plant bearing fruit in the acerola family,"
"lemon. ""Crème pâtissière"" is a key ingredient in many French desserts including mille-feuille (or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in Boston cream pie. The thickening of the custard is caused by the combination of egg and cornstarch. Corn flour or flour thicken at 100 °C and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a ""crème anglaise"", where egg is used alone as a thickener, boiling results in the over cooking and subsequent 'curdling' of the custard; however, in a pastry cream, starch"
"Kas Kas is the brand name of soft drink produced by PepsiCo. It is made in grapefruit, orange (yellow), lemon (greenish-yellow), bitter (herbal extracts), and apple flavors. Kasfruit juices are also offered in multiple flavors. Kas is available in Spain, Mexico and France, and was available in Portugal, Brazil and Argentina during the 1990s. It is part of a beverage area often referred to as the flavor segment, fruit-flavored beverages which may be carbonated. Kas was introduced by Roman Knörr Streiff in 1956 in Vitoria-Gasteiz, Araba, the capital of the Basque Country, as a local brand used primarily as a"
"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"
"coques. Cabell d'àngel Cabell d'àngel () or Cabello de ángel (; literally ""angel's hair"") is a transparent threaded jam made from Siam pumpkin (""Cucurbita ficifolia"") pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured. Cabell d'Àngel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets"
"Cassata Cassata or Cassata siciliana is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts. Cassata is believed to have originated in Palermo in the 10th century, when under Muslim rule. The Arabic name al-Qassāṭỉ "" القشاطي "" (Arabic for 'cassata-maker') is first mentioned in Corleone in"
"Lime (fruit) A lime (from French ""lime"", from Arabic ""līma"", from Persian ""līmū"", ""lemon"") is a hybrid citrus fruit, which is typically round, green in color, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (""Citrus aurantifolia""), Persian lime, kaffir lime, and desert lime. Limes are a rich source of vitamin C, sour and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called ""limes"" have diverse genetic origins; limes do not form a monophyletic group. The"
"Krasnaya Polyana Balsam Balsam ""Krasnaya Polyana"" ( ) is a dark brown strong herbal liqueur, 45% abv. It is one of the traditional Eastern European beverages, called balsam. Krasnaya Polyana Balsam is made with a combination of 24 herbs, 8 fruits, honey and other ingredients collected in the mountains area around the Black Sea. Among its natural ingredients are cherry plum and apple juices as well as ""morses"" of dried apricots, kiwi fruits and raisins. Its recipe was developed by the Russian Academy of Agricultural Sciences in the Scientific Research Institute of Food Biotechnology. The balsam is commercially available for"
"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,"
"are tangerine (mandarin)/pomelo or mandarin/grapefruit hybrids, orangelos result from grapefruit backcrossed with sweet orange, and a sweet orange backcrossed with a tangerine gives the tangor. One lumia, a member of the sweet lemons, is the product of crossing a lemon with a pomelo/citron hybrid, though another lumia variety, the Pomme d'Adam, is a micrantha/citron cross, like the Key lime. The most common and commercially popular 'limes', the Persian limes, are Key lime/lemon hybrids that combine the genetic lineages of four ancestral citrus species: mandarin, pomelo, citron and micrantha. While most other citrus are diploid, many of the Key lime hybrid"
"Crema de Fruta Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or ""gulaman"" (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. It is usually served during the Christmas season. It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others. An icebox cake variant of ""crema de fruta"" also exists, which is much easier to prepare. It is traditionally made with ""broas"" (ladyfingers) instead of sponge cake, in between layers of"
"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"
"Cassia wine Cassia wine, osmanthus wine, or Kuei Hua Chen Chiew is an alcoholic Chinese drink, sometimes sweetened, produced from weak baijiu and flavored with sweet osmanthus flowers. It is distilled, but typically has an alcohol content less than 20%. While the plant itself is sometimes associated with cinnamon, the blossoms' lactones impart a flavor closer to apricots and peaches. Owing to the timing of the plant's blossoms, cassia wine is the traditional choice for the ""reunion wine"" drunk on the Mid-Autumn or Mooncake Festival. From the homophony between and (meaning ""long"" in the sense of time passing), cassia wine"
"pit, or core"". It is an ingredient in the Fairbank cocktail, the Pink Squirrel cocktail and in a cocktail called Old Etonian. Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over"
"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"
"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"
"As an example, the peach ice cream is made with fresh peaches grown in the United States, brown sugar, cream, milk and sugar. In total, J.P. Licks has over 300 recipes including lactose-free ice cream, sorbet, sherbet, low-fat yogurt and non-fat soft yogurt. J.P. Licks is known for its ambitious flavors of the month that if anything simply draw attention for being outrageous. Examples are cucumber, tomato basil, noodle kugel, avocado, disco inferno (Tabasco flavored), turning Japanese (wasabi flavored) and leprechaun brew (a green ice cream with Sam Adams). The chain has flavors of the month that emphasize and embellish"
"Kaffir lime Citrus hystrix, called the kaffir lime, makrut lime (, ) or Mauritius papeda, is a citrus fruit native to tropical Southeast Asia and southern China. Its fruit and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. The etymology of the name ""kaffir lime"" is uncertain. The Arabic word for non-Muslims is ""kafir"". ""Citrus hystrix"" is known by various names in its native areas: In South Africa, ""kaffir"" is an ethnic slur for black African people. Consequently, some authors favour switching from"
"presence of sour cherries (usually the ""morello"" variety, or a bitter variety known as the Schaerbeek cherry) and with secondary fermentation in the bottle results in kriek. Traditional versions of kriek are dry and sour, just as traditional gueuze. Lambic with the addition of raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif), or strawberry (aardbei), as either whole fruit or syrup. Other, rarer fruit lambic flavorings include apple (pomme), banana (banane), pineapple (ananas), apricot (abricot), plum (prune), cloudberry (plaquebière), lemon (citron), and blueberry (myrtille). Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most famous"
"liquorice component) may result in adverse effects, such as hypokalemia, increased blood pressure, and muscle weakness. The word ""liquorice"" is derived (via the Old French ""licoresse"") from the Greek γλυκύρριζα (""glukurrhiza""), meaning ""sweet root"", from γλυκύς (""glukus""), ""sweet"" and ῥίζα (""rhiza""), ""root"", the name provided by Dioscorides. It is usually spelled ""liquorice"" in Commonwealth usage, but ""licorice"" in the United States. It is a herbaceous perennial, growing to in height, with pinnate leaves about long, with 9–17 leaflets. The flowers are long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, long, containing"
"is pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined, and finally, the berry infusion is married with a proprietary blend of cognac, natural vanilla extract, black raspberries, citrus peel, honey, and herbs and spices. The liqueur is 16.5% alcohol by volume. Chambord comes in a spherical bottle. Until mid-2010, the bottle came with a metallic gold plastic lettered 'belt' around the middle, and a crown atop its lid. The bottle was modeled after a Globus cruciger. In the U.S. market, the manufacturer began using a different bottle design"