The Ritz (Cheesecake Factory)
Can I add a cherry as a garnish to an Old Fashioned?
MOREWhile not traditional, adding a cherry is a personal preference. If you choose to do so, use a high-quality maraschino cherry.
The Ritz (Cheesecake Factory)
Moderate ABV ( between 15% and 20% ), Balanced and approachable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
pomegranate cheesecake or citrus pomegranate salad
Fruity, elegant, and champagne-infused
- Champagne 24 cl
- Cointreau 3 cl
- Courvoisier 6 cl
- Pomegranate Juice 6 cl
Flute glass
the ritz (cheesecake factory) is a popular Gin,Vodka cocktail containing a combinations of Champagne,Cointreau,Courvoisier,Pomegranate Juice .Served using Flute glassThe Ritz (Cheesecake Factory) Ingredients
Champagne,Cointreau,Courvoisier,Pomegranate Juice,
The Ritz (Cheesecake Factory) Recipe
Shake Courvoisier, Cointreau and pomegranate juice over ice cubes in a shaker. Strain into a champagne flute, carefully Fill with champagne and serve. Serves 2.
The Ritz cocktail is a popular cocktail, and, this is a version from the Cheesecake Factory. The Cheesecake Factory is a chain of restaurants that specializes in cheesecakes and other desserts. It was founded in 1978 by Oscar and Evelyn Overton. The first restaurant was in Beverly Hills, California. The company has since expanded to locations across the United States and Canada.
The original Ritz is a cocktail made from Cognac, Cointreau, Maraschino Liqueur, freshly squeezed lemon juice and topped with Brut Champagne. Some references say that Ritz was created by Frank Meier, the head bartender at the Ritz-Carlton Paris, and was originally served in a champagne flute, but, the Ritz was actually a creation of the legendary Dale DeGroff, for the Aurora Hotel.
The Cheesecake Factory spinoff changes the Ritz to a great extent. The Ritz is a complex yet subtle cocktail that has a Cognac base and a fresh citrus note that is dried off by the Champagne to provide the slightly dry yet citrus flavour. The Cheesecake Factory replaces the lemon with Pomegranate Juice and thus is not the citrus cocktail the original Ritz is, and is a fruity and dark cocktail instead
Champagne
Champagne is a sparkling wine produced in the Champagne region of France. Modern champagne is guided by the rules of appellation, which is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown. The grapes Pinot noir, Pinot meunier and Charodonnay are used to produce champagne.
Much ahead of the creation of the sparkling wine, still wines from the Champagne region were known since Medieval France. The Romans established vineyards in the Champagne region and these vineyards started to produce a light, fruity red wine that was a contrast to the heavier Italian brews.
Later Church owned vineyards started producing wines for ceremonies and festivities like the coronation, but the wine makers of Champagne were envious of the reputation of their neighbouring Burgundy wine makers, but the cooler climate of Champagne was a challenge to the production of red wine, and the grapes would struggle to ripen fully, and would have bracing levels of acidity and low sugar level, that would result in lighter and thinner red wines.
The oldest record of sparkling wine is Blanquette de Limoux, a wine invented by Benedictine monks in the Abbey of Saint-Hilaire, near Carcassone. Sparkling wine is created by bottling the wine before the fermentation has ended and another method is by addition of sugar and yeast to trigger a second fermentation in a finished wine.
However, despite the accidental invention of sparkling wine in France outside the Abbey, and despite recording of the in bottle second fermentation process of a finished wine been recorded in the Abbey of Saint-Hilaire by English scientist Christopher Merret in 1662 and noted as a process in use by the Benedictine monks since 1531, wine makers in Champagne were unable to use what is now known as the méthode traditionnelle or particularly méthode champenoise in Champagne until the 17th Century.
This was because glass manufacturing in France was not advanced enough to manufacture bottles that could withstand the internal pressure of the carbonation process. They used Méthode rurale, the early method used by the monks that created Blanquette de Limoux, in which the wine is bottled before the first fermentation is finished, and the yeast sediment after fermentation remains in the bottle.
The méthode champenoise which alternatively is known as méthode traditionnelle outside Champagne uses a second fermentation by adding a little sugar and yeast and then the sediment is slowly removed after an elaborate process of riddling and then disgorging, a process of removing the lees, the sediment that has settled at the neck near the cap of the inverted bottle.
So, in short, sparkling wines are produced outside Champagne too, and like Limoux can be of exquisite quality, but the Champagne due to early clever marketing, became associated with royalty in the 17th, 18th, and 19th centuries and thus became a popular drink for the middle class too. Which created the legend of Champagne and now, with successful Geographical Indication Appellate, Champagne as a name and the name méthode champenoise can only be used by Champagnes that meet the requirement of the Appellate, and are from Champagne and Champagne only.Cointreau
Cointreau is a brand of Triple-Sec, a Triple-Sec is an Orange flavoured liqueur made by macerating sun-dried orange peels in alcohol for at least a day before passing through a three step distillation process.
Cointreau Distillery was set up by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau, in 1849.
The distillery found success in blending sweet and bitter orange skin and macerating them in alcohol from sugar beets, and the first bottle of Cointreau came out in 1875.
Cointreau is an 80 proof liqueur, 40% ABV.Pomegranate Juice
Pomegranate Juice is the juice of the pomegranate fruit, with a sweet and sour, musty, fruity aromatic flavour and an astringent mouthfeel. However fresh pomegranate tastes vastly different from Pomegranate Juice since the juice is "flash" pasteurised before bottling, which means heating at high temperatures of 90-95 ° C for 45 seconds, the juice flavours are altered by the heat. Be careful when deciding whether you would need fresh pomegranate or juice in your drink based on the demand of the cocktail.
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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.
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