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Cul-De-Sac
which cocktails are national drink of countries?
MOREThere are a few drinks that could be considered national drinks as they are so closely associated with their country of origin. In Mexico it would have to be tequila preferably in the form of a margarita. In Brazil caipirinhas made with the country's national spirit cachaça are the go-to choose. In the United States it would have to be whiskey particularly bourbon whiskey which is produced in Kentucky. And in Canada it would be maple syrup which is used in many cocktails and also as a flavouring for beer.
However, some countries do recognise them as their national drink, Caipirinha is the national cocktail of Brazil, while Pisco Sour is the national drink of Peru.
Cul-De-Sac
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.
Grilled pineapple and rum-glazed chicken skewers or coconut flan
Strong, anise-flavored, and bitter
- Anejo Rum 7.5 cl
- Ricard Pastis 1.50 cl
Any Glass of your Choice
cul-de-sac is a popular Rum cocktail containing a combinations of Anejo Rum,Ricard Pastis .Served using Any Glass of your ChoiceCul-De-Sac Ingredients
Anejo Rum,Ricard Pastis,
Cul-De-Sac Recipe
In a mixing glass half-filled with ice cubes, combine both of the ingredients. Stir well. Strain into a cocktail glass.
Anejo 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.Ricard Pastis
Pastis is an anise flavoured spirit, an aperitif that originated in France and popularised by Paul Ricard in 1932. Pastis was introduced 17 years after the ban on Absinthe, on allegations of it being a psychoactive drug and a hallucinogen, and people were still wary of high proof anise drinks, but the cult of Absinthe and the Mediterranean tradition of anise liquors like sambuca, ouzo, arak, raki and anis made Pastis what it is, immensely popular in France.
Note that, although Pastis is usually compared to its historical predecessor, Absinthe, but Pastis doesn't have one major ingredient of Absinthe, the Grand Wormwood ( Artemisia absinthium ), from which Absinthe derives it's name. Moreover, Pastis is derived from Star Anise , an Asian spice and has the additional flavour of Liquorice root, whereas Absinthe is traditionally distilled from Green Anise and Fennel, both being Mediterranean herbs.
Pastis is bottled at 40–45% ABV.
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About Us
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.