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Coming Up Roses
Which cocktails are attributed to the Royal Navy of England?
MOREThe Royal Navy of England is credited with the invention of both Gin and Tonic as well as Pink Gin. The reason for this is that these drinks were created as a way to make the English sailors more resistant to malaria.
Gin and Tonic was created by adding quinine to gin which made it more palatable and thus easier for sailors to drink.
Pink Gin on the other hand was created by adding a dash of Angostura bitters to gin, the dark red bitter turned the whole drink pink. This concoction was supposed to cure sea sickness.
Gin and Tonic though, is generally attributed to the Colonial Armed Forces of England in general, not just the Navy.
Coming Up Roses
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Lavender-infused goat cheese crostini or rosewater macarons
Citrusy, floral, and champagne-infused
- Of Lime 1/2 -
- Fresh Rose Petals 3 -
- Rose Syrup 1.5 cl
- Of Rose Water 1 splash
- Raspberry Flavored Rum 4.5 cl
- Champagne 6 cl
Any Glass of your Choice
coming up roses is a popular Rum cocktail containing a combinations of Of Lime,Fresh Rose Petals,Rose Syrup,Of Rose Water,Raspberry Flavored Rum,Champagne .Served using Any Glass of your ChoiceComing Up Roses Ingredients
Of Lime,Fresh Rose Petals,Rose Syrup,Of Rose Water,Raspberry Flavored Rum,Champa...
Coming Up Roses Recipe
Muddle lime, rose petals with rose syrup and rose water in a mixing glass. Add rum and shake in a cocktail shaker with ice. Strain the mixture into a highball glass over ice and top off with champagne. (Rose water is a distilled rose flavored water, used mainly to add aroma to the cocktail. It contains zero carbohydrate and zero gram of calorie.) Rose water is often used in traditional Mexican dishes that use dry roses for flavoring. (Cocktail created by: Junior Merino, The Modern, New York) Lily Pond (right) Ingredients:- 2 1/4 of an inch of cucumber wheel- 2/6 of lime- 1/2 oz radish- 1/2 oz simple syrup- 2 1/2 oz gin- 1 oz Sprite- Garnish: cucumber wheel Muddle cucumber wheel, lime and radish with simple syrup in a mixing glass. Add gin and shake the ingredients in a cocktail shaker with ice. Strain the mixture into a highball glass and top off with Sprite. Garnish with a cucumber wheel. Radish compliments the flavor of gin, which is infused with various botanicals. Sprite can be replaced with club soda for less sweater taste, if preferred.
Of Rose Water
Water might seem like one ubiquitous ingredient in any alcoholic beverage, and to have no specific purpose other than dilute the alcohol, to prevent irritation and burn, it has more purpose to its presence than it seems.
Water breaks the alcohol molecules and attaches to them and releases the esters that holds the secret to the aroma into the drink and to the nose. Temperature of water is important and although almost all cocktails are served chilled, be sure to understand the role water plays in a drink. Another factor is the quality of water, if you are serious about your cocktail, be sure to use the best neutral tap water or preferably bottled spring water if possible.Raspberry Flavored Rum
Rum is a liqour that originated in the West indies and is made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate is usually a clear liquid and is then aged in oak barrels.
Most Rums are produced in the Caribbeans and American countries, but are now produced in other sugar producing countries like PHilippines and Taiwan.
The first recorded mention of Rum comes from Barbados, in about 1650. They were originally called "kill-devil" or "rumbullion" and later on, simply Rum.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.
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