Jazz in Marciac

Which Country consumes the most pure alcohol per capita?

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Czechia or the Czech Republic, the land locked European nation has a national heritage of drinking, and beer is what they consider a drink that builds beautiful bodies and the beer industry is part of their national heritage.

Czechia has the highest per capita consumption of pure alcohol of all countries of the World. Liters of pure alcohol consumed per capita per year in Czechia is 14.3 and Americans don't feature in this list of top 10 countries.

Jazz in Marciac1for Drinking Age Adultsauthentic Jazz in Marciac cocktail recipePT5M

Jazz in Marciac

Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.

Fruity, herbal, and aromatic


  • Of Fresh Orange 1 slice
  • Angostura Bitter 1 dash
  • Pear Schnapps 2 parts
  • Armagnac Vsop 3 parts
  • Ginger Ale - top


Any Glass of your Choice


Jazz in Marciac
jazz in marciac is a popular Gin cocktail containing a combinations of Of Fresh Orange,Angostura Bitter,Pear Schnapps,Armagnac Vsop,Ginger Ale .Served using Any Glass of your Choice


Jazz in Marciac Ingredients


Of Fresh Orange,Angostura Bitter,Pear Schnapps,Armagnac Vsop,Ginger Ale,


Jazz in Marciac Recipe


Mix armagnac, pear shnapps and bitters in a cocktail shaker with ice. Strain into a tall glass over ice and top with Ginger Ale. Garnish with orange. (Cocktail from Laurent Morisse/Baron Francois)

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  • Of Fresh Orange 1 slice

    Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.

    Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.

    Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,

    In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan

  • Angostura Bitter

    Angostura Bitters is a concentrated bitters based on gentian, herbs and spices, from the House of Angostura in Trinadad and Tobago. Note that the Angostura Bitters from the House of Angostura do not contain Angostura bark.
    However, Angostura Bitters or Angobitter offered by other brands like Riemerschmid and Hemmeler, contain angostura bark, possibly to justify using the word "Angostura" in their names.

  • Pear Schnapps

    Schnapps is an alcoholic beverage that has no single form, it is in general a grain spirit that has a fruity, spicy and herbal flavour in it. It can thus be created the way liqueurs are created by steeping botanicals in grain spirits and filtering, or like a brandy be distilled from a fruity wine, or even simple infusion of botanicals, syrups or even artificial flavouring agents in a neutral spirit.

    Schnapps are typically raspberry, apple, pear, plum, peach, cherry or appricot flavoured.

    In Europe Schnapps usually takes the form of an Obstler or Obstbrand, which are traditionally made by fermenting macerated fruit and then distilling the fermented liquor in a process akin to the process of making a brandy.

    Obstler ( the German for Fruit, Obst ) has similarity with several verities of Rakija of the Balkans and Easter Europe.

    The other form that a Schnapps can take in Europe is a Geist. Geist is created by steeping and infusing berries into neutral spirits for weeks and then distilling it. This too is pretty similar to a fruit brandy.

    The third form a Schnapps takes is of a liqueur, these are created the same way all liqueurs are created by infusing fruits, berries and herbs in neutral spirits and filtering the product into a clear liquid.

    In America, Schnapps take the form of an inexpensive, heavily sweetened liqueur. American Schnapps are typically between 15% and 20% ABV (30–40 proof), while European Schnapps are usually 30% to 40% ABV or 60-80 US proof.

  • Armagnac Vsop

    Armagnac is a Brandy, like Cognac it's specific to a region of France, the Armagnac region of Gascony. It is distilled from wine made from a blend of grapes including Baco 22A, Colombard, Folle Blanch and Ugni Blanc, While Cognac is distilled from Ugni Blanc. Armagnac is distilled using Column Stills unlike Cognac which uses Pot Stills. The resulting spirit is aged in oak barrels before release.

    Production is overseen by the Institut national de l'origine et de la qualité (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA).

    Armagnac is distilled once and ends up with a 52% alcohol content, and a more fragrant and flavourful spirit than Cognac. Armagnac is produced in small scale by small distillers and is considered as a vintage spirit and the Hors d'âge is an Armagnac that has been aged for at least 10 years. For an Armagnac, the older the better and vintage Armagnac are collectibles.

  • Ginger Ale top

    Ginger Ale is a non-alcoholic carbonated soft drink with a distinct ginger flavour. it is drank on its own and as a mixer. There are two types of Ginger Ale, the classic Golden developed by Irish Doctor Thomas Joseph Cantrell, and the dry pale style with milder flavours. by John McLaughlin of Canada.

    Traditional Ginger Ale is fermented using ginger, yeast (or ginger bug), water, sugar and other flavourings. Sugar is added to speed up fermentation since Ginger's sugar content is lower than needed for fermentation. In classic Ginger Ale the carbonation is not artificial but comes from the fermentation of sugar by yeast into ethanol and carbon dioxide.

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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.

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