Creme de Bananes (Crème de banane) is a thick, sweet, yellow, fruit-flavored liqueur made from ripe bananas, usually bottled at 17%-25% ABV. It is mostly used in alcoholic drinks but is also used in cooking. The liqueur is not just a sweet drink, it also has a wide variety of uses including adding a burst of flavor to drinks, desserts and baked goods. The liqueur is based on a neutral tasting un-aged grape brandy which is then flavored with bananas using various infusion and maceration techniques which vary from manufacturer to manufacturer.
Crème de Banana is generally preferred in cocktails although it can also be pleasant when served on its own over ice as a digestif, although the extremely sweet taste is often too sickly for some palates. The more common method of consumption is as an ingredient in fruity or exotic alcoholic cocktails. There are many different cocktails which contain Crème de Banana including shooters, punches and larger drinks.
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Cream Sherry is an Oloroso sweetened with rich Pedro Ximenez grapes. Its color is dark or very dark mahogany. Its aroma is round, crisp and velvety. An ideal dessert sherry. Oloroso is initially dry, amber to mahogany in color with a strongly fragrant aroma. Full bodied (nutty). Very good before meals and with game and red meats. Oloroso, fortified with up to 18 percent alcohol, is not protected by for, and therefore is much darker in color, from gold to brown. There is a very thick, sweet style of oloroso that some consider a separate class unto itself, called Pedro Ximenez (the grape name), that is sometimes used as a flavoring additive in brandy and whiskey. Cream sherries are highly sweetened olorosos of less distinction and less age. Some olorosos are also known as amorosos, Old Brown, and East India.
Cream of Coconut – creamy thick coconut milk – is available in almost every supermaket. Instead of Cream of Coconut, you can use coconut syrup in most recipes.
By adding (liquid) cream, the good bartender can make drinks taste much smoother. In this way, even the hardest combinations become a sweet pleasure.
Cranberry syrup comes from cranberry juice, water and sugar and is available in most health food stores. It has a dark-red color and is very sweet. In most recipes you can substitute grenadine or raspberry syrup.
Who doesn’t know what this is? Officially it is lemonade from cola-nut extract and other plant extracts, carbonated and mixed with sugar and caffeine. It became popular worldwide after druggist John Pemberton invented Coca-Cola in 1886. His non-alcoholic version of the recipe was inspired by the Coca Wine of pharmacist Angelo Mariani, created in 1863; it still contained cocaine. Coca-Cola is a major international brand, and is associated with the United States. It usually contains caramel color, caffeine and sweeteners such as sugar or high fructose corn syrup.
Cointreau is a French citrus liqueur, distilled from the peels of sour-oranges, according to the same mid 19th century recipe. During storage, a special sugary syrup is added to give the Cointreau its special flavor. Cointreau is a brand of triple sec produced in Saint-Barthelemy-d’Anjou, France. It is drunk as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called “Curacao Blanco Triple Sec”.
Cognac is surely the best known brandy in the world. It can only be produced from white wine which comes from the area to the north of the French town of Bordeaux and the area of Charente, which rings the small town of Cognac (the French seem to have a lock on such things). Cognac is distilled twice and before being put into bottles, is stored in oak casks (so-called “barriques”). More exclusive liquor stores normally carry many different varieties of Cognac. The price differences are normally based on the time stored.
Coffee liqueur is an emulsive liqueur made of ground, roasted