Author Topic: LoC: Top 65 Beverages  (Read 42004 times)

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Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #90 on: September 27, 2011, 04:19:59 PM »
39 –Dr. Pepper Cherry

29 points
2 of 16 lists
Top Vote: #5 Pak Man

Dr Pepper Cherry (began 2009) was released in some areas around February 2009. The beverage tastes similar to Dr Pepper, but has stronger cherry flavor added. Variety comes in both regular and diet versions. Gene Simmons of the band Kiss was chosen to be the variation's spokesman, with a commercial circulating on television in March/April, 2009 featuring Kiss's song "Calling Dr. Love" ("Trust me, I'm a doctor" claims Simmons in the commercial).

Drink-Based Recipe – Dr. Pepper Cherry Marshmallow Cake

2 cans Dark sweet cherries, pitted, drained, reserving syrup
***Jell-O Mixture***
3/4 cup Reserved cherry syrup
1/4 cup Dr. Pepper
1 package Cherry Jell-O, 3-oz size
1/8 teaspoon almond extract
1 package yellow cake mix
1 package Cherry Jell-O, 3-oz size
1/2 cup vegetable oil
3/4 cup Dr. Pepper
4 eggs
2 cups miniature marshmallows

Arrange cherries evenly on bottom of a greased 9 x 13 pan.

Preheat oven to 350F.

In a small saucepan, combine the cherry syrup, cherry Jell-O and Dr. Pepper; gently heat until Jell-O is dissolved. Add almond extract and cool slightly.

Batter: In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jell-O, oil, eggs and Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled Jell-O mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spread the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.
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Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #91 on: September 27, 2011, 04:24:27 PM »
38 – Milk

29 points
3 of 16 lists
Top Vote: #9 Gojikranz

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many diseases in the baby. The precise components of raw milk vary by species and by a number of other factors, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic.

In many cultures of the world, especially the Western world, humans continue to consume milk beyond infancy, using the milk of other animals (especially cattle, goats and sheep) as a food product. For millennia, cow's milk has been processed into dairy products such as cream, butter, yogurt, kefir, ice cream, and especially the more durable and easily transportable product, cheese. Modern industrial processes produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products.

Humans are an exception in the natural world for consuming milk past infancy, despite the fact that many humans show some degree (some as little as 5%) of lactose intolerance, a characteristic that is more prevalent among individuals of African or Asian descent. The sugar lactose is found only in milk, forsythia flowers, and a few tropical shrubs. The enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestines after birth and then begins a slow decline unless milk is consumed regularly. On the other hand, those groups who do continue to tolerate milk often have exercised great creativity in using the milk of domesticated ungulates, not only of cattle, but also sheep, goats, yaks, water buffalo, horses, reindeers and camels. The largest producer and consumer of cattle and buffalo milk in the world is India.

Humans first learned to regularly consume the milk of other mammals following the domestication of animals during the Neolithic Revolution or the invention of agriculture. This development occurred independently in several places around the world from as early as 9000–7000 BC in Southwest Asia to 3500–3000 BC in the Americas. The most important dairy animals—cattle, sheep and goats—were first domesticated in Southwest Asia, although domestic cattle has been independently derived from wild auroch populations several times since. Initially animals were kept for meat, and archaeologist Andrew Sherratt has suggested that dairying, along with the exploitation of domestic animals for hair and labor, began much later in a separate secondary products revolution in the 4th millennium BC. Sherratt's model is not supported by recent findings, based on the analysis of lipid residue in prehistoric pottery, that show that dairying was practiced in the early phases of agriculture in Southwest Asia, by at least the 7th millennium BC.

From Southwest Asia domestic dairy animals spread to Europe (beginning around 7000 BC but not reaching Britain and Scandinavia until after 4000 BC), and South Asia (7000–5500 BC). The first farmers in central Europe and Britain milked their animals. Pastoral andpastoral nomadic economies, which rely predominantly or exclusively on domestic animals and their products rather than crop farming, were developed as European farmers moved into the Pontic-Caspian steppe in the 4th millennium BC, and subsequently spread across much of the Eurasian steppe. Sheep and goats were introduced to Africa from Southwest Asia, but African cattle may have been independently domesticated around 7000–6000 BC. Camels, domesticated in central Arabia in the 4th millennium BC, have also been used as a dairy animal in North Africa and the Arabian peninsula. In the rest of the world (i.e., East and Southeast Asia, the Americas and Australia) milk and dairy products were historically not a large part of the diet, either because they remained populated by hunter-gatherers who did not keep animals or the local agricultural economies did not include domesticated dairy species. Milk consumption became common in these regions comparatively recently, as a consequence of European colonialism and political domination over much of the world in the last 500 years.

In 1863, French chemist and biologist Louis Pasteur invented pasteurization, a method of killing harmful bacteria in beverages and food products.

In 1884, Doctor Hervey Thatcher, an American inventor from New York, invented the first glass milk bottle, called 'Thatcher's Common Sense Milk Jar', which was sealed with a waxed paper disk. Later, in 1932, plastic-coated paper milk cartons were introduced commercially as a consequence of their invention by Victor W. Farris.

Drink-Based Recipe – Milk Pizza Dough

1 pouch (8 g) of instant (rapid rise) dry yeast
2 tsp (10 ml) sugar
1 1/4 cup (310 ml) warm milk
3 tbsp (45 ml) melted butter
About 3 cups (750 ml) unbleached all-purpose flour
1 tsp (5 ml) salt
In a large bowl, mix yeast, sugar, warm milk (do not bring to a boil) and melted butter.
Let rest 10 minutes to allow yeast to activate. Foam will form along the surface.
Mix flour and salt. Gradually add to bowl, mixing with a fork, and eventually with your hands if using a fork becomes difficult. Incorporate flour until dough is consistent and fairly firm.
Flour a work surface and knead the dough, adding a bit of flour until dough no longer sticks. To knead, fold and flatten the dough for roughly 5 minutes, using the palm of your hand or fist.
Place dough ball in a bowl greased with butter, cover, and allow dough to rise in a warm, draft-free location. The dough must double in volume. This should take about 45 minutes.
Deflate the dough prior to working it according to the chosen recipe.

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Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #92 on: September 27, 2011, 04:30:04 PM »
37 – Cranberry Juice

29 points
3 of 16 lists
Top Vote: #3 Gojikranz

Cranberry juice is the juice of the cranberry. Commercially, it is sold in either as a pure juice, which is quite tart, or, more commonly, as cranberry juice "cocktail" or "drink" , in blends with other juices, such as apple or grape, or mixed with water and corn syrup, sugar, or an artificial sweetener (such as aspartame or sucralose). These may also be blended with other juices or flavors. The term, when used on its own, almost always refers to a sweetened drink.

Cranberry juice cocktail is sometimes used as a mixer with alcoholic drinks such as a Cape Codder (1+1/2 ounces of vodka to 4 ounces cranberry juice) or non-alcoholic drinks such as the Bog Grog (2 parts Chelmsford ginger ale [or regular ginger ale] to 3 parts cranberry juice).

Cranberry juice is known to have various health benefits. These include:
   Cranberry juice contains phytochemicals, which may help prevent cancer and cardiovascular disease.
   Cranberry juice is high in oxalate, and has been suggested to increase the risk for developing kidney stones, although more recent studies have indicated it may lower the risk.
Cranberry Juices are usually free from artificial colourings, making them suitable for those who do not consume food dyes.

A known claim is that cranberry juice may help prevent and relieve the symptoms of urinary tract infections by primary and secondary means. The primary means works on the bacteria directly by altering the molecular structure of the fimbriae on the pathogenic strains of the bacteria that cause the infections. The properties of the proanthocyanidins in cranberries prevents the bacteria from adhering to the surface of the bladder and urinary tract. The secondary means works indirectly on the bacteria by changing the intravesical pH (the pH of the bladder's contents) making it more acidic.

However, results from recent randomized controlled trials have been disappointing. A trial of 319 college women with an acute UTI, failed to show that drinking cranberry juice (8 oz of 27% twice daily) would reduce the incidence of a second UTI. Another study performed in The Netherlands randomised 221 women to receive either co-trimoxazole or cranberry capsules. That study found that the antibiotics were superior to cranberry capsules, but were associated with an increase in antibiotic resistance. However, in an accompanying editorial, the dose of cranberries used in the study was criticised for being too low.

Although cranberry juice may help prevent growth of bacteria, its pH may be as acidic as 2.3–2.5, which is more acidic than most soft drinks, which could potentially dissolve tooth enamel over time.
Drink Recipe – Cranberry Juice Cocktail

1 lb cranberries
5 cups water
2 - 3 slices oranges
1/2 cup sugar

Wash the cranberries and put them into a nonreactive saucepan with the water, a pinch of salt and if you wish, the orange slices. Cook over medium heat until all the berries burst -- about 10 minutes.

Pour the fruit and liquid into a cheesecloth-lined sieve. Strain the juice to the saucepan, add the sugar and boil for two or three minutes.

Taste and add more sugar if it is needed. Cool and chill the juice before serving

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« Last Edit: September 27, 2011, 04:37:40 PM by Johnny Unusual »

Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #93 on: September 27, 2011, 04:38:06 PM »
36 – Tea

30 points
3 of 16 lists
Top Vote: #5 Gojikranz

Tea is the agricultural product of the leaves, leaf buds, and internodes of various cultivars and sub-varieties of the Camellia sinensis plant, processed and cured using various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy.

The term herbal tea usually refers to infusions of fruit or herbs containing no actual tea, such as rosehip tea or chamomile tea. Alternative terms for this are tisane or herbal infusion, both bearing an implied contrast with tea. This article is concerned exclusively with preparations and uses of the tea plant, Camellia sinensis, the Minnan word for which is the etymological origin of the English word tea.

Tea plants are native to East and South Asia and probably originated around the point of confluence of the lands of northeast India, north Burma, southwest China, and Tibet. Although tales exist in regard to the beginnings of tea being used as a beverage, no one is sure of its exact origins. The usage of tea as a beverage was first recorded in China, with the earliest records of tea consumption with records dating back to the 10th century BC. It was already a common drink during Qin Dynasty (around 200 BC) and became widely popular during Tang Dynasty, when it was spread to Korea and Japan. Trade of tea by the Chinese to Western nations in the 19th century spread tea and the tea plant to numerous locations around the world.

Tea was imported to Europe during the Portuguese expansion of the 16th century, at which time it was termed chá. In 1750, tea experts traveled from China to the Azores Islands, and planted tea, along with jasmines and mallows, to give the tea aroma and distinction. Both green tea and black tea continue to grow in the islands, that are the main supplier to continental Portugal. Catherine of Braganza, wife of Charles II, took the tea habit to Great Britain around 1660, but it was not until the 19th century Britain that tea became as widely consumed as it is today. In Ireland, tea had become an everyday beverage for all levels of society by the late 19th century, but it was first consumed as a luxury item on special occasion such as religious festivals, wakes, and domestic work gatherings such as quiltings.

Drink Recipe – Tea Thyme Soup

From Cat Tea Corner.com:
5 cups vegetable stock, broth, or bouillon
4 large cloves garlic, minced or pressed
3 teaspoons dried thyme, lightly crushed
3 cups chopped broccoli, fresh or frozen
1/2 pound (8 ounces) small shells, wagon wheels, fusilli, or other macaroni shapes
1 cup steepd green tea at regular strength
juice of one lemon (about 2 Tablespoons)
1/8 teaspoon freshly ground black pepper or to taste
additional salt to taste (optional)
Combine the stock, garlic, and thyme in a heavy saucepan and bring to a boil. Stir in the broccoli and macaroni, reduce heat, and simmer until the macaroni is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen. Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper, and adjust the salt if necessary. Serve immediately and piping hot.
   Substitute other chopped cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, kohlrabi) for all or part of the broccoli.
> For a main dish soup, add 1/2 pound firm tofu, diced, or 1 cup cooked or canned beans, rinsed well drained, with the green tea.

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Offline D.B. Barnes

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Re: LoC: Top 65 Beverages
« Reply #94 on: September 27, 2011, 04:38:49 PM »
38 – Milk

Back in grade school, we used to steal our moms' Witch Hazel and mix it with milk. We stopped doing this after one of us had to have our stomach pumped.

All characters appearing in this post are fictitious. Any resemblance to real persons, living or dead, is purely coincidental.

Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #95 on: September 27, 2011, 04:47:09 PM »
35 – Sunkist

31 points
2 of 16 lists
Top Vote: #6 Psycho Goatee

Sunkist is a brand of orange- and lemonade-flavored soft drink launched in 1979.

Sunkist was first licensed by Sunkist Growers to the General Cinema Corporation, the leading independent bottler of Pepsi-Cola products at the time. The soft drink was the idea of Mark Stevens, who foresaw the potential based on market research which indicated that, worldwide, orange was the third best selling soft drink flavor (largely due to The Coca-Cola Company's Fanta brand).

After extensive R&D during 1977 and early 1978, in which research was conducted on taste, color and carbonation levels, Sunkist made a grand introduction in New York by franchising it to The Coca-Cola Bottling Company of New York, where Edward F. O'Reilly was president. At the time of introduction, Sunkist Soft Drinks had only five key employees: Mark Stevens, President; Peter Murphy, VP Sales; Dr. John Leffingwell, VP R&D; Ray Sissom, VP Finance; and Jim DeDreu, NE Regional Manager. It went national soon thereafter by being franchised mainly to leading Coca-Cola and Pepsi-Cola bottlers. The advertising slogan was "fun, sun and the beach" using TV and radio commercials with the Beach Boys' hit song "Good Vibrations" as the brand's theme. In 1980, Sunkist Orange Soda became the #1 orange soda in the USA and the 10th best selling soft drink. Unlike many other competing orange sodas, Sunkist contains caffeine (41.0mg).

In late 1984, Sunkist Soft Drinks was sold to Del Monte. From late 1986 until 2008, it was produced by Cadbury Schweppesunder license through its Cadbury Schweppes Americas Beverages subsidiary. Following the demerger of Cadbury Schweppes Americas Beverages from Cadbury Schweppes, it is now produced by Dr Pepper Snapple Group in the USA. Sunkist is still the most popular orange soda in the United States. Sunkist (as a carbonated soft drink) is sold in the UK by Vimto Soft Drinks under license from Sunkist Growers. It is also sold in Australia by Schweppes Australia (a subsidiary of Asahi Breweries), but the Australian formulation is caffeine free. In Canada, a decaffeinated version of the orange drink is marketed as C'Plus. The package indicates that there is a small amount of Sunkist Juice.

Dr Pepper Snapple Group also makes a diet version of Sunkist.

Drink Recipe – 3 Orange Soda

•   1 can Sunkist® orange carbonated soft drink
•   2 small scoops orange sherbet
•   2 small scoops vanilla ice cream
•   2 to 4 Tbsp. orange flavored liqueur (optional)
•   Fresh mint leaves, as needed
•   Orange cartwheel slices, as needed
Instructions: (Makes 2 servings)
•   In two 12 oz. soda glasses, divide orange soft drink. Carefully top each with 1 scoop sherbet and vanilla ice cream. Pour orange liqueur over each, as desired. Garnish with orange cartwheel slices and fresh mint.

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Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #96 on: September 27, 2011, 04:55:12 PM »
34 – Sarsaparilla

31 points
2 of 16 lists
Top Vote: #4 Pak Man

Smilax regelii is a perennial trailing vine with prickly stems that is native to Central America. Common names include Sarsaparilla Honduran Sarsaparilla, and Jamaican Sarsaparilla. It is known in Spanish as zarzaparrilla, which is derived from the words zarza, meaning "shrub," and parrilla, meaning "little grape vine."

Smilax regelii was thought by Americans to have medicinal properties, and was a popular European treatment for syphilis when it was introduced from the New World. From 1820 to 1910, it was registered in the U.S. Pharmacopoeia as a treatment for syphilis. Modern users claim that it is effective for eczema, psoriasis, arthritis, herpes, and leprosy, along with a variety of other complaints. There is no peer reviewed research available for these claims. There is, however, peer reviewed research suggesting that it has anti-oxidant properties, like many other herbs.

Sarsaparilla is used as the basis for a soft drink, frequently called by the same name, or Sasparilla. It is also a primary ingredient in old fashioned-style root beer, in conjunction with Sassafras, which was more widely available prior to studies of its potential health risks.Sarsaparilla drinks feature widely in American popular culture, particularly in works related to the American West and the pioneer period. Sarsaparilla is not readily available in most countries, although many pubs and most major supermarket chains in the Philippines, Malaysia, the United Kingdom and Australia stock sarsaparilla-flavored soft drinks.

Drink Recipe – Old Fashioned Sarsaparilla

3 tablespoons of sarsaparilla root (roughly 1/2 ounce)
1 tablespoon of licorice root
1 qt. water
2-3 teaspoons of dried Stevia leaf (or 3-4 Stevia teabags)
2 qts. carbonated water

Add the sarsaparilla and liquorice to a quart of water and allow to simmer for roughly 45 minutes. Make sure you don't actually allow the mixture to boil because this will make it bitter. Add in the Stevia and simmer for another 15 minutes.

Strain the plant material and put the pan back on the burner. Simmer this at a very low heat and wait for the liquid to reduce to half the level. Take it off the heat and then use a cheesecloth to strain it. You'll then be left with 12 ounces of concentrate which then needs to be refrigerated. Once this is done you can add two ounces and add it to 10 ounces of carbonated water. Then add the Stevia extact to taste, but only if you wish. This will provide you with six big glasses of root beer.

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Offline D.B. Barnes

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Re: LoC: Top 65 Beverages
« Reply #97 on: September 27, 2011, 04:57:29 PM »
35 – Sunkist

31 points
2 of 16 lists
Top Vote: #6 Psycho Goatee

Man, if the orange sodas were consolidated, they would rule the universe! No, that's simply too much power for orange soda to possess.

Anyway, back in junior high, we used to siphon gas out of neighborhood cars, take a six pack of Sunkist and...sorry, I'll stop.

36 – Tea

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I love the tea guy!

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Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #98 on: September 27, 2011, 05:05:17 PM »
33 – Dirty Martini

32 points    
2 of 16 lists
Top Vote: #9 Cole Stratton

The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini "the only American invention as perfect as the sonnet” and E. B. White called it "the elixir of quietude".

IBA specified ingredients: 5.5 cl (1.9 oz.) gin, 1.5 cl (.5 oz.) dry vermouth

Pouring all ingredients into a mixing glass with ice cubes, the ingredients are mixed then strained and served "straight up" (without ice) in a chilled cocktail glass and garnished with either a green olive or a twist of lemon (a strip of the peel, usually squeezed or twisted to express volatile oils onto the surface of the drink).

Although there are many variations, in modern practice the standard martini is a mix of gin coupled with dry vermouth usually in a five-to-one ratio. Shaker mixing is common due to influences of popular culture, notably the fictional spy James Bond, who always asked for his vodka martini to be "shaken, not stirred". However, shaking has a long history. Harry Craddock's Savoy Cocktail Book (1930) prescribes shaking for all its martini recipes.  Noel Coward suggested that a perfect martini should be made by "filling a glass with gin then waving it in the general direction of Italy", meaning the less vermouth added to the gin the better the resulting drink.
The dryness of a martini refers to the amount of vermouth used in the drink, with a very dry martini having little or no Vermouth. Conversely, a wet martini has a significant amount of vermouth added.
A dirty martini contains a splash of olive brine or olive juice.

The exact origin of the martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day martini were first seen in bar-tending guides of the late 19th century. One popular theory suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town. Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.
But it was Prohibition and the relative ease of illegal gin manufacture that led to the martini's rise as the predominant cocktail of the mid 20th century in the United States. With the repeal of Prohibition, and the ready availability of quality gin, the drink became progressively dryer. In the 1970s and 80s, the martini came to be seen as old-fashioned and was replaced by more intricate cocktails and wine spritzers, but the mid-1990s saw a resurgence in the drink and an explosion of new versions.
Some of the newer versions (e.g., appletini, peach martini, chocolate martini, espresso martini), take their name not from the ingredients, but from the cocktail glass they share with the martini.

Drink Recipe – Dirty Martini

2 oz gin
1 tbsp dry vermouth
2 tbsp olive juice
2 olives

1. Place an ice cube and a small amount of water in a cocktail glass. Place in freezer for 2 - 3 minutes.

2. Fill a mixer with all ingredients including garnish. Cover and shake hard 3 - 4 times.

3. Remove cocktail glass from freezer, and empty. Strain contents of the mixer into the cocktail glass, include one of the olives, and serve with a mysterious smile.

Warning: not comfortable for work.
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Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #99 on: September 27, 2011, 05:08:47 PM »
32 – Jack and Coke

32 points    
2 of 16 lists
Top Vote: #4 DB Barnes

Jack and Coke is a classic American cocktail made with Jack Daniel's whiskey and Coca-Cola. The drink is usually served in an old-fashioned glass or a Collins glass with ice. In the United Kingdom, the term "JD and Coke" is more common, whereas the widespread term across continental Europe is "Whisky Cola".

According to BeverageBusiness.com, the popularity of the Jack and Coke is on the rise. Mike Keyes, Jack Daniel's Senior Vice President and Global Brand Director, is quoted as saying that "Over time, more of Jack Daniel's is being consumed with mixers, such as Coca-Cola."

The term "Jack and Coke" has been used in combined advertising for Jack Daniel's and Coca-Cola, and several products were created as part of this marketing campaign, including bar signs and taps.

Jack Daniel's released a canned beverage called "Jack Daniel's and cola," a mixed beverage of the same type as Jack and Coke, in several markets in the South Pacific, including Australia and New Zealand.  The beverages have become something of a collector's item in recent years.

Coca-Cola is a popular mixer in many alcoholic beverages, particularly straight spirits. Coke is less sweet than other colas, so less likely to overwhelm the flavor of the spirit.

Drink Recipe – Jack and Coke

2 oz Jack Daniel's® Tennessee whiskey
10 oz Coca-Cola®

Pour jack daniels into large glass filled with ice. Pour coca-cola into the glass. Stir lightly.
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Offline gojikranz

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Re: LoC: Top 65 Beverages
« Reply #100 on: September 27, 2011, 05:09:46 PM »
well theres my cherry dr pepper. 

love straight cranberry juice on ice, but yes my dentist has advised me to watch out.
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Offline sarcasm_made_Easy

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Re: LoC: Top 65 Beverages
« Reply #101 on: September 27, 2011, 05:12:38 PM »
heh the dirty martini, good choice. 

also looking at coles choices i cant help but think of him as a 50s guy from madmen or something. 

Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #102 on: September 27, 2011, 05:31:35 PM »
31 – Cognac

33 points    
2 of 16 lists
Top Vote: #5 Sarcasm Made Easy

Cognac, named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.

As an Appellation d'origine contrôlée, in order to bear the name Cognac, the production methods for the distilled brandy must meet specified legal requirements. It must be made from certain grapes; of these, Ugni Blanc, known locally as Saint-Emilion, is the most widely used variety today. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Most cognacs are aged considerably longer than the minimum legal requirement, because cognac matures in the same way as whiskies and wine when aged in a barrel.

Cognac is made from fruit brandy, called eau de vie in English, produced by doubly distilling the white wines produced in any of the growth areas.

The wine is very dry, acidic, and thin, "virtually undrinkable", but excellent for distillation and aging. It may be made only from a strict list of grape varieties, if it is to carry the name of one of the crus then it must be at least 90% Ugni Blanc (known in Italy as Trebbiano), Folle Blanche and Colombard, although 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils or Sémillon.[4][5] Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle Blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni Blanc, and up to 10% Folignan or Sélect.

After the grapes are pressed, the juice is left to ferment for two or three weeks, with the region's native, wild yeasts converting the sugar into alcohol; neither sugar nor sulfur may be added. At this point, the resulting wine is about 7 to 8% alcohol.

Distillation takes place in traditionally shaped Charentais copper stills, also known as an alembic, the design and dimensions of which are also legally controlled. Two distillations must be carried out; the resulting eau-de-vie is a colourless spirit of about 70% alcohol.

Once distillation is complete, it must be aged in oak for at least two years before it can be sold to the public. As the cognac interacts with the oak barrel and the air, it evaporates at the rate of about three percent each year, slowly losing both alcohol and water. Because the alcohol dissipates faster than the water, cognac reaches the target 40% alcohol by volume in about four or five decades, though lesser grades can be produced much sooner by diluting the cognac with water, which also makes its flavor less concentrated. Since oak barrels stop contributing to flavor after four or five decades, cognac is then transferred to large glass carboys called bonbonnes, then stored for future blending.

The age of the cognac is calculated as that of the youngest eau-de-vie used in the blend. The blend is usually of different ages and (in the case of the larger and more commercial producers) from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a single distillery or vineyard. Each cognac house has a master taster (maître de chai), who is responsible for creating this delicate blend of spirits, so that the cognac produced by a company today will taste almost exactly the same as a cognac produced by that same company 50 years ago, or in 50 years' time. In this respect it is similar to the process of blending whisky or non-vintage Champagne to achieve a consistent brand flavor. A very small number of producers, such as Guillon Painturaud and Moyet, do not blend their final product from different ages of eaux-de-vie to produce a 'purer' flavour (a practice roughly equivalent to the production of a single-cask Scotch whisky).  Hundreds of vineyards in the Cognac AOC region sell their own cognac. These are likewise blended from the eaux-de-vie of different years, but they are single-vineyard cognacs, varying slightly from year to year and according to the taste of the producer, hence lacking some of the predictability of the better-known commercial products. Depending on their success in marketing, small producers may sell a larger or smaller proportion of their product to individual buyers, wine dealers, bars and restaurants, the remainder being acquired by larger cognac houses for blending. The success of artisanal cognacs has encouraged some larger industrial-scale producers to produce single-vineyard cognacs.

Drink-Based Recipe – Cognac Shrimp

•   1 tablespoon butter
•   1 tablespoon olive oil
•   2 cloves garlic, minced
•   1/2 cup thinly sliced shallots
•   1 pound shrimp, peeled and deveined
•   salt and pepper to taste
•   1 dash dried red pepper flakes (optional)
•   1/4 cup oil-packed sun-dried tomatoes, drained and diced
•   1/2 cup cognac
•   1/2 cup fat free half-and-half
1.   Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
2.   Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.
<a href="http://www.youtube.com/v/upllepv4ilc" target="_blank" class="new_win">http://www.youtube.com/v/upllepv4ilc</a>
« Last Edit: September 27, 2011, 05:51:59 PM by Johnny Unusual »

Johnny Unusual

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Re: LoC: Top 65 Beverages
« Reply #103 on: September 27, 2011, 05:50:30 PM »
That's it for tonight, but expect more tomorrow morning!

Offline sarcasm_made_Easy

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Re: LoC: Top 65 Beverages
« Reply #104 on: September 27, 2011, 06:08:20 PM »
woot for cognac :)

Ps loved the video jonny, I knew most of that but it fun and informative. 
« Last Edit: September 27, 2011, 06:13:37 PM by sarcasm_made_Easy »