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Jazz in Marciac
Which drink glows in the dark?
MOREGin and Tonic Glows in the dark, and it's not the Gin, it's the Quinine in the Tonic Water that makes the drink appear a brilliant fluorescent blue under an ultraviolet "black light". Quinine absorbes the UV and reflects the Blue making the drink appear blue.
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 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 ChoiceJazz 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)
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 ManhattanAngostura 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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