This dark chocolate liqueur is made from ground, roasted cocoa beans mixed with vanilla.
Creme de Cacao exists in two different variations: Dark crème de cacao is dark brown, while White crème de cacao is a clear, colorless form of the same liqueur.
Creme de Cacao Brown is a sweet alcoholic liquer that is flavored by cocoa bean and vanilla bean. It is available in dark caramel color syrup. It is a sweet brownish liquer that has chocolate flavor.
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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.
Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste.
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By adding (liquid) cream, the good bartender can make drinks taste much smoother. In this way, even the hardest combinations become a sweet pleasure.
Cream / Liquid Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called “separators”. In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.
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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.
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In some methods of classification, Oxycoccus is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.
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This so-called alcotropic (that’s bar-speak for spirits made from tropical fruits) contains gin, lemons and grapefruits. Originally from Holland, but is also widely used in German speaking countries. This delicious drink is now available nearly everywhere.
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.
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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”.
The production methods and recipe are a family secret, but tours of the distillery are open to the public. Photography is restricted in many areas to protect the production process from being copied. Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphael, Haiti as well as Ghana.
Ready to meet the strength of the crystal clear spirit, are baskets laden with sun-dried orange peels, their intricate colours defining different orange flavors; greenish-bronze for bitter, orangey-red for sweet, which yield a greater fruit intensity. Their heady fragrance will soon be revealed by the following steps. The peels are fully dried, macerated and finally distilled in gloriously burnished red copper stills to extract every drop of the precious essential oils. The other ingredients (alcohol, sugar and water) – which are also completely natural – give the liqueur its creamy roundness and aromatic vigour that inspires the mouth. Like an intimate secret, the recipe itself is faithfully guarded.
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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.
For a distilled brandy to bear the name Cognac, an Appellation d’origine contrôlée, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes, of which Ugni Blanc, known locally as Saint-Emilion, is the one most widely used at the present time. In addition, the brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.
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