London Dry Gin is not made in Londin
London Dry Gin doesn't indicate a Dry Gin made in London, every Dry Gin is London Dry, which means less that 0.1gm of sugar per litre and having no added flavour or colour. London Dry refers to a method rather than a Geographical Location.
Amaretto is a liqueur, a sweet Italian liqueur that originated in Saronno. There are different brands and each have their slight variations and ingredients vary from apricot kernel, bitter almonds, peach stones or almonds, all these are natural sources of the benzaldehyde that brings the almond flavour to the liqueur. Amaretto usually contains a 21% to 48% Alcohol by Volume.
Amaretto liqueur can be drunk straight or used as an ingredient in mixed drinks, or with coffee.
The name Amaretto originated from the Italian word amaro, meaning bitter. Amaretto's bitterness is derived from the drupe kernel and although the bitterness of Amaretto tends to be mild, sweeteners and at time sweet almonds are added to enhance the flavour of the final product.
Frangelico is a delicious hazelnut liqueur similar to Amaretto, distilled from hazelnuts grown in Piedmont, Italy and is blended with cocoa, coffee and vanilla extracts. It is light and versatile liqueur that can drank on the rocks, as shots, in coffee or in cocktails.
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.
Cream can be used to make a creamy cocktail, but when you make a cream cocktail make sure you whip and make your own version. You can also go for a heavy whipped cream which is thicker than regular cream and milk fat can be between 30%-40%.
For a rich and creamy cocktail recipe, combine heavy cream with one shot of alcohol and powdered sugar, then whip it until soft peaks form for a fluffy consistency or you can use it as a loose cream.
Vanilla Ice Cream
Vanilla flavoured ice cream is probably the most common ice cream in North America, Europe and Asia. Vanilla Ice Cream like any other flavoured ice cream, was originally created by cooling a cream, sugar and vanilla mixture over a metal container of ice and salt.
Vanilla Ice Cream as a cocktail topping is popular and it usually goes well with nutty liqueurs like Amaretto, Frangelico and also is a good choice as a topping for non-tropical fruit based cocktails with neutral spirits.
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- Amaretto 4.5 cl
- Frangelico 2.25 cl
- Creme De Cacao 0.5 -
- Cream 9 cl
- Vanilla Ice Cream 1 scoop
Any Glass of your Choice
White Water is a popular Vodka cocktail containing a combinations of Amaretto,Frangelico,Creme De Cacao,Cream,Vanilla Ice Cream .Served using Any Glass of your Choice
White Water ingredients
Amaretto,Frangelico,Creme De Cacao,Cream,Vanilla Ice Cream,
White Water Recipe
Blend untill consitancy of a milk shake. Coat pina colada glass with chocolate, pour in and top with whip cream and chocolate shavings Be careful - you get affeted before you know it!!!
Pina Colada Glass
A Pina Colada Glass or Poco Grande Glass is a big flute bowled highball glass that is similar to the hurricane glass but is shallower than it and has a longer stem.
Each Poco Grande Glass holds about 12 fluid oz of liquid, much less than the 20 fl oz a Hurricane Glass can hold. These are exotic glasses and like Hurricane glasses, are typically used in classic theme parties or tropical parties of unrestrained fun.
Simple Guide to Cocktail Glassware
When there is no specific glass suggested for a cocktail, it's up to you to chose a glass.
Either you just go ahead and serve using any glass available to you following these simple rules
A. Go for Tall or Collins Glasses, Highball Glasses or even Hurricane Glasses for cocktails with loads of non-alcoholic mixes, and those that require crushed or cubed ices,
B. But if your cocktail is aromatic and liqueur based, and has a complex character that must reach the nose use a wide mouthed Cocktail Glass.
C. Red Wine Glasses for cocktails that have a Red Wine as the base spirit. Red Wine Glasses have a wider mouth and a long stem, so that the wine can be swirled an aerated to release the aroma while the long stem keeps the fingers away and avoid quick warming of the wine.
D. White Wine Glasses for cocktails with a White Wine base, since White Wines must not be aerated as much as a Red Wines, since they oxidise fast when in contact with air, White Wine glassware, in contrast to the wide mouthed bowl of a Red Wine Glassware, is narrow with a narrow mouth. A White Wine has much lighter and delicate notes and the narrow mouth and less surface area in contact with air helps retain the aroma.
E. If your cocktail is based on a Sparkling Wine like Champagne then a Flute Glass is more suitable since a Sparkling Wine is a White Wine with a secondary fermentation that produces the bubbles, and the narrow mouth flute prevents the bubbles from escaping.
F. If it's winter and you are in the mood for some hot cocktails like the Irish Coffee or Hot Toddy, go for the Irish Coffee Glass, it has a heat resistant glass and a handle.
G. Martini Glasses for Martinis or "Tinis" in general, but since these glasses have fallen off of favour these days, a Cocktail Glass will be good too.
H. IF you are serving Margaritas, don't look for Margarita Glass if you don't have one at home, Double Old Fashioned Glass or other glasses are more common these days, for serving Margaritas.
I. If you are the adventurous one, and are serving shots or shooters, of course the Shot Glass is your choice of glass,
J. Finally, if you are going all out and serving depth charges and car bomb shots, all you need is a Double Old Fashioned Glass or a Beer Mug for the beer and a shot glass to drop the bomb in.
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