Placenta Cocktail
Was Singapore Sling invented to disguise the fact that Women were drinking alcohol in Singapore?
MOREWas Singapore Sling invented to disguise the fact that Women were drinking alcohol in Singapore?
The answer is a resounding no. The Singapore Sling was actually invented by a bartender at the Raffles Hotel in Singapore in 1915. His name was Ngiam Tong Boon and the drink was created as an homage to the ladies who frequent the hotel lobby and also, It is said that he created it to appeal to the many British soldiers stationed in Singapore during World War I. There's no evidence that Ngiam Tong Boon ever intended for his cocktail to be anything other than a refreshing and delicious beverage enjoyed by all.
Placenta cocktail
chocolates, chocolate-covered strawberries
Sweet, creamy, with a hint of cherry
- Amaretto Di Saronno 0.5 parts
- Grenadine 0.1 part
- Bailey's irish cream 0.5 parts
Martini glass
Placenta cocktail is a popular liqueur cocktail containing a combinations of Amaretto Di Saronna, Grenadine and Bailey's Irish Cream. Served using Martini glassThe Placenta Cocktail is a unique and intriguing liqueur cocktail that combines the rich flavors of Amaretto Di Saronna, Grenadine, and Bailey's Irish Cream. Served in a classic Martini glass, it offers a visually captivating experience with its deep crimson hue and velvety texture. Inspired by the trend of consuming placenta, this cocktail carries an essence of fertility and vitality, reflected in its vibrant color and layered taste profile.
The Amaretto Di Saronna provides a sweet almond note, complemented by the fruity richness of Grenadine and the creamy smoothness of Bailey's Irish Cream. Together, they create a harmonious blend that delights the senses, offering a one-of-a-kind experience for adventurous cocktail enthusiasts.
Placenta Cocktail Ingredients
Amaretto Di Saronno, Grenadine and Bailey's Irish Cream
Placenta Cocktail Recipe
Pour 1/2 shot of Amaretto into martini glass. Next pour 1/2 shot of Irish Cream into Amaretto. Follow with a few drops of Grenadine. the Cocktail tastes like chocolate covered cherries, but looks like Placenta.
In recent years, the practice of consuming the placenta after giving birth, known as placentophagy, has garnered attention, but the medical community has expressed reservations about its safety and benefits. Here\'s a comprehensive look at the insights garnered from this topic:
1. **Potential for Harm**: The placenta is a remarkable organ that plays a pivotal role in supporting fetal growth by facilitating nutrient exchange, oxygen transfer, and waste elimination. Yet, ingesting the placenta, whether it\'s consumed raw, cooked, blended into smoothies, or encapsulated, carries potential risks. Medical experts, including the Mayo Clinic, have raised concerns that this practice might introduce harmful bacteria or toxins into the mother\'s and baby\'s systems, leading to adverse consequences[^1][^3][^4].
2. **Lack of Substantiated Benefits**: While proponents of placentophagy tout various advantages such as mitigating postpartum depression, reducing bleeding, enhancing mood, energy levels, and milk supply, and supplying crucial micronutrients like iron, scientific evidence remains conspicuously absent. Even after reviewing 10 research studies, no empirical support was found for the touted benefits, which range from safeguarding against postpartum depression to pain alleviation, increased vitality, improved breastfeeding, stronger bonding, or nutrient replenishment[^2][^3].
3. **Potential Risks and Unknowns**: The placenta can harbor infectious bacteria and toxins, potentially including heavy metals. Consumption of the placenta, particularly in its raw form, elevates the risk of infection and other unfavorable outcomes. It\'s crucial to note that there is a dearth of scientific studies delving into the potential hazards of placentophagy[^4][^5].
4. **Unverified Claims**: Although anecdotal accounts allude to possible benefits like elevating mood, energy, and milk production, these assertions remain unverified by scientific investigation[^4][^5]. The dearth of substantial scientific testing implies that the alleged advantages of consuming the placenta require further exploration[^5].
In summary, the current landscape suggests that consuming the placenta postpartum may not align with established medical safety guidelines, and its purported benefits lack validation. For expectant parents considering placentophagy, consulting healthcare professionals and making decisions based on rigorous scientific evidence and expert counsel is of paramount importance. As the topic continues to be discussed, further research is imperative to ascertain the actual potential advantages and hazards linked to this practice.
Citations:
[1] https://www.mayoclinic.org/healthy-lifestyle/labor-and-delivery/expert-answers/eating-the-placenta/faq-20380880
[2] https://www.happiestbaby.com/blogs/pregnancy/benefits-of-eating-placenta
[3] https://www.nichd.nih.gov/newsroom/releases/062615-podcast-placenta-consumption
[4] https://www.babycenter.com/baby/postpartum-health/eating-the-placenta_40008062
[5] https://www.webmd.com/baby/should-i-eat-my-placenta
[6] https://www.mamanatural.com/why-eat-your-own-placenta/
Amaretto Di Saronno
Amaretto is a liqueur, a sweet Italian liqueur that originated in Saronno. There are different brands and each have their slight variations and ingredients vary from apricot kernel, bitter almonds, peach stones or almonds, all these are natural sources of the benzaldehyde that brings the almond flavour to the liqueur. Amaretto usually contains a 21% to 48% Alcohol by Volume.
Amaretto liqueur can be drunk straight or used as an ingredient in mixed drinks, or with coffee.
The name Amaretto originated from the Italian word amaro, meaning bitter. Amaretto's bitterness is derived from the drupe kernel and although the bitterness of Amaretto tends to be mild, sweeteners and at time sweet almonds are added to enhance the flavour of the final product.Grenadine
Grenadine is a common non-alcoholic pomegranate syrup with a characteristic deep red colour. It is a very popular cocktail ingredient, used for its pomegranate flavour and more for its ability to add a reddish to pink tint to a cocktail.
The name Grenadine originates from the French for pomegranate, which is grenade.
Grenadine is not subjected to regulations like alcoholic beverages are, and there are no region specific formulae any more, and thus manufacturers often replace pomegranate with blackcurrant juice and other fruit juices while retaining the same flavour profile.
Many producers now use artificial ingredients like high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate and food grade red colour along with natural and artificial flavours.Baileys irish cream
Bailey\'s Irish Cream is an Irish cream liqueur, a liqueur is an alcoholic drink made of distilled spirits and flavorings such as sugar, fruits, herbs, and spices. They can be rightfully christened as the descendants of herbal medicine. The Bailey\'s Irish Cream is a sweet, cream and cocoa flavoured thick liqueur with Irish Whiskey being the base alcohol and is one of the most popular liqueurs used in cocktail creation.
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About Us
Neel B and Mani, we are a team of two, from Calcutta, India. We are professional software engineers and passionate cocktail enthusiasts. We built this app because we saw a need for a more comprehensive and user-friendly way to find cocktails and bartending recipes. We hope you enjoy using our app as much as we enjoyed making it!We decided to use our technology skills to help others who were in the same position as us and wanted to experiment with making cocktails at home but didn\u2019t know where to start. We have been working together for more than two years and has managed to collect an extensive library of recipes as well as tips and tricks for making the perfect cocktail.
Neel B is an Electronics and Telecommunications Engineer and martial arts and fitness enthusiast. He is an avid reader, compulsive doodler, and painter. His love for cocktails arises from the art in it and the history that traces the ups and downs of modern civilisation over centuries.
Maniis an ERP and SaaS developer and architect by day and a cocktail enthusiast in her leisure. She holds a Masters in Computer Application and Programming. In addition to writing stories on the history of cocktails and alcohol, she has a special interest in cocktails in literature. She believes that the perfect cocktail can make any moment special.