Breakfast
Which mixed drink came before the cocktail?
MOREPunch was introduced from the Indian subcontinent to England by the employees of the East India Company in the late 17th Century or arguably 16th Century.
The original drink of the Indian Subcontinent was named paantsch, the word punch may have been a loan word from the Indian Paanch, meaning five, as the drink was usually made with five ingredients, alcohol, sugar, lemon or lime juice, water and spices.
The term punch was first recorded in English documents in 1632, and the need for a single-serving punch grew, giving birth to the sling, a drink composed on spirits, sweetener and nutmeg
Breakfast
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.
Rich and nutty with a hint of chocolate and citrus.
bacon and eggs or cinnamon rolls
- Lbv Port 6 cl
- Dark Creme De Cacao 3 cl
- Gold Rum 1 tsp
- Lemon Juice 1.5 cl
- Egg White 1 tsp
Any Glass of your Choice
Breakfast is a popular Rum cocktail containing a combinations of Lbv Port,Dark Creme De Cacao,Gold Rum,Lemon Juice,Egg White .Served using Any Glass of your ChoiceBreakfast Ingredients
Lbv Port,Dark Creme De Cacao,Gold Rum,Lemon Juice,Egg White,
Breakfast Recipe
Shake well and strain into a cocktail glass. Sprinkle with nutmeg.
Lbv Port
Vinho de Porto as it is called in Portuguese, or simply Port is a Portuguese fortified wine produced in Douro Valley of Northern Portugal. It is sweet, thick red wine, headier than heavier than regular wine, and is usually higher in alcohol content than unfortified wines.
The production process of a Port is responsible for this higher alcohol content and sweeter and thicker texture. In the production of a Port, fermentation is halted before all the sugar is converted to alcohol and then distilled grape spirits are added to it to fortify it.
Port wine is now produced in many different regions and countries including Argentina, Australia, Canada, France, India, South Africa, Spain, and the United States, but under the European Union Protected Designation of Origin guidelines, only wines from Portugal are allowed to be labelled a PORT.
Port comes in several styles, which can be divided in two broad categories, wines matured in glass bottles and wines matured in wooden barrels.
Port matured in sealed glass bottles, due to lack of exposure to air, goes through reductive ageing, the wine loses colour very slowly and the resulting wine is smooth and bright red, while wood barrel matured port, has some exposure to oxygen due to the permeability of wood and goes through oxidative ageing, and they lose colour faster and lose some volume through evaporation too, resulting in a slightly viscous wine.
Ruby port is the product of a reductive ageing, and the process retains its bright red colour and full bodied taste, while Tawny Ports are ports made from red grapes that are aged in wooden barrels which end up giving then a tawny-brown or golden-brown colour. The flavour too is nutty instead of the fruity flavour of a Ruby.Dark Creme De Cacao
Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.
A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.
Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.Gold Rum
Gold Rum or Amber Rum is a Rum aged in a wooden cask that gives it it's characteristic colour and sweetness and rich flavour.
Note that all Rums are born white or light, or rather colourless, it's in the ageing process that they gain their character and colour. Amber Rum is aged in Wooden/Oak Casks while Dark Rum is aged in Charred Oak wood Casks.Lemon Juice
Lemon Juice being rich in Vitamin C is an excellent remedy for sore throat and aids in digestion and controls blood sugar, and also promoted weight loss. It is used for various culinary and non-culinary purposes all over the world. Lemon juice is known to reduce or even reverse the effects of excessive alcohol consumption and intoxication.
In drink mixing, fresh lemon juice brings a tangy zing to so many classic drinks and in fact, it's the most used ingredient in drink mixing other than the liquors of course.Egg White
Eggs are used to add viscosity and mouthfeel to cocktails, sour cocktails like Whisky Sour, tastes the best when made with added egg white. Egg whites create a creamy texture and a thick layer of foam on top of a cocktail. While unlike using just the white, adding the yolk adds a bit of a flavour to the drink, it helps emulsify the other ingredients and adds the eggnog flavour to your cocktail.
To get the silk smooth texture and mouthfeel and the foamy head without weakening the drink by melting the ice from too long shaking, which is needed to break the proteins of the egg white to froth up, dry shake the ingredients first, that is, pour all ingredients and the egg white in your shaker and shake hard without ice first, for about a minute and then add ice and shake again.
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