Drinks

Question

This piglix contains articles or sub-piglix about Drinks

Answer 1

Half and half

Half and half refers to various beverages or liquid foods made of an equal-parts mixture of two substances, including dairy products, alcoholic beverages, and soft drinks.

In some cafés in Brussels, a "half en half", Dutch for "half and half", is a mixture of white wine and champagne." Originally, it was a mixture of two different typical beer types from Brussels: 50% lambic and 50% faro."

If you order a "half and half" in a Copenhagen bar, you will get a mixture of dark beer and pilsner (lager). The dark beer is a Danish version of an Imperial stout-type beer - in Denmark simply called "porter", which is a little sweeter than a Guinness.

In Ireland, a half and half is a combination of Guinness draught and Harp or Smithwicks Ale, with the Guinness in a layer on top.

In Britain, a half and half may also mean a mixture of mild ale and bitter.

In the North East of England, a request for a half and half would more commonly produce a combination of Scotch ale and India Pale Ale (IPA). This drink fell from favour when the Scottish & Newcastle brewery were obliged to sell many of their tied public houses and McEwan's Scotch and IPA disappeared from public bars across the North East.

In Canada and the United States, capitalized Half & Half is Guinness draught and Bass Pale Ale. A lower case half & half is a generic Guinness draught. Black and tan is any lager or ale that will support the Guinness draught, although some Irish-themed bars shun the term for its association with the Black and Tans. In the U.S., the terms (Half and Half, Black and Tan, etc.) are not actually interchangeable. All of the versions start with Guinness Stout. "Black and Tan" refers to Guinness and Bass. "Half and Half" is Guinness and Harp. Guinness and Smithwick's is a Blacksmith.

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Answer 2

Hydration with coconut water

Coconut water is the clear liquid inside coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut meat.

Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat. In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts which have fallen to the ground are susceptible to rot and damage from insects or animals.

Coconut water has long been a popular drink in the tropical countries where it is available fresh, canned, or bottled.

Coconuts for drinking are served fresh, chilled or packaged in many places. They are often sold by street vendors who cut them open with machetes or similar implements in front of customers. Processed coconut water for retail can be found in ordinary cans, Tetra Paks, or plastic bottles, sometimes with coconut pulp or coconut jelly included.

Coconut water can be fermented to produce coconut vinegar. It is also used to make nata de coco, a jelly-like food.

Providing 19 calories in a 100 ml amount, coconut water is 95% water and 4% carbohydrates, with protein and total fat content under 1% each (table). Coconut water contains no vitamins or dietary minerals in significant content (all under 10% of the Daily Value, DV, table).

During the early 21st Century, coconut water has been marketed as a natural energy or sports drink having low levels of fat, carbohydrates, and calories, and significant electrolyte content. However, the contents of primary electrolytes sodium, potassium, magnesium and calcium per 100 ml serving of unprocessed coconut water are insignificant (2-7% of the DV) and are not balanced. Further, marketing claims attributing health benefits to coconut water are not based on science and are disallowed by certain regulatory agencies. In the United States, the Food and Drug Administration warned producers about misleading marketing claims that coconut water is antiviral, can lower cholesterol, or regulate blood glucose levels, among other false claims, as inappropriate for the product.

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Answer 3

Infused water

Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid. The process of infusion is distinct from decoction, which involves boiling the plant material, or percolation, in which the water passes through the material (as in a 'coffeemaker)..

The first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in The Canon of Medicine.

Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference.

An infusion is a very simple chemical process used with botanicals that are volatile and dissolve readily, or release their active ingredients easily, in water, oil or alcohol. The botanicals are typically dried herbs, flowers or berries. The liquid is typically boiled (or brought to another appropriate temperature) and then poured over the herb, which is then allowed to steep in the liquid for a period of time. The liquid may then be strained or the herbs otherwise removed from the liquid. Unless the infusion is to be consumed immediately, it may then be bottled and refrigerated for future use.

The amount of time the herbs are left in the liquid depends on the purpose for which the infusion is being prepared. Usually steeping for not more than 15 to 30 minutes, or until the mix cools, will create a beverage with optimal flavor. Steeping for a longer time typically results in a somewhat bitter-tasting infusion. Four (4) hours, however, is a more appropriate length of time for achieving herbal potency if health benefits are the priority. Quantities of the herb and liquid used will vary according to the herb or how strong the infusion is required to be. A common proportion used is 28 g (one ounce) of herb to 0.5 L (one pint) of liquid.

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Answer 4

Instant breakfast

Instant breakfast typically refers to breakfast food products that are manufactured in a powdered form, which are generally prepared with the addition of milk and then consumed as a beverage. Some instant breakfasts are produced and marketed in liquid form, being pre-mixed. The target market for instant breakfast products includes consumers who tend to be busy, such as students and working adults.

Powdered instant breakfast has been described as a breakfast substitute, used as a quick meal replacement in place of traditional quickly prepared breakfast foods such as bacon and eggs, oatmeal and pancakes.

Carnation-brand Instant Breakfast was introduced in 1964. It is a powdered instant beverage that is manufactured with protein, vitamins and minerals and sugar. It's typically prepared with milk, and is available in different flavors, such as chocolate. Powdered forms are marketed in individual-serving packets and in cans. Carnation also manufactures prepared bottled instant breakfast drinks in liquid form.

Another type of instant breakfasts are frozen ready-made meals that are heated in a microwave oven or standard oven.

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Answer 5

List of beverages

This is a categorically-organized list of beverages. Beverages are liquids specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society. Despite the fact that most beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them; water itself is often not classified as a beverage, and the word has been recurrently defined as not referring to water.

Note: due to the high number of beverages in existence, this article is limited to being organized categorically, based upon the main subcategories within the Beverages category page, along with information about primary topics and list article links.

Alcoholic beverages – An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds. Alcoholic beverages, such as wine, beer, and liquor have been part of human culture and development for 8,000 years. Many brands of alcoholic beverages are produced worldwide.

Beer – beer is produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing.

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Answer 6

Mahogany (drink)

Mahogany is a dark drink whose traditional recipe is 2 parts of gin to 1 part of treacle. It was drunk by active outdoorsmen such as Cornish fisherman and Canadian lumberjacks.

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Answer 7

Kava

Kava

Kava or kava-kava (Piper methysticum: Latin "pepper" + Latinized Greek "intoxicating") is a crop of the western Pacific.

The name kava(-kava) is from Tongan and Marquesan; other names for kava include ʻawa (Hawaiʻi),ʻava (Samoa),yaqona (Fiji),sakau (Pohnpei), and malok or malogu (parts of Vanuatu).

The roots of the plant are used to produce a drink with sedative, anesthetic, euphoriant, and entheogenic properties. Kava is consumed throughout the Pacific Ocean cultures of Polynesia, including Hawaii, Vanuatu, Melanesia and some parts of Micronesia for its sedating effects. Its active ingredients are called kavalactones. A Cochrane systematic review concluded it was likely to be more effective than placebo at treating short-term anxiety.

The several cultivars of kava vary in concentrations of primary and secondary psychoactive alkaloids. The largest number are grown in the Republic of Vanuatu, and so it is recognised as the "home" of kava. Kava was historically grown only in the Pacific islands of Hawaii, Federated States of Micronesia, Vanuatu, Fiji, the Samoas and Tonga. Some is grown in the Solomon Islands since World War II, but most is imported. Kava is a cash crop in Vanuatu and Fiji.

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Answer 8

Jolly Shandy

Jolly Shandy

Jolly Shandy is a type of soft drink mixed by less than 1% ABV (Alcohol by volume) beer and Lemonade. It is a shandy brand produced by Carlsberg Malaysia.

The first Jolly Shandy in Hong Kong hit the local market in 1986. The great taste and youthful looking of Jolly Shandy appealed to the youngsters in the city. Jolly Shandy has become the favorite representative of shandies. Jolly Shandy puts effort into expanding its retail sales line over the world. Nowadays, it is mostly available in supermarkets, convenience stores, western restaurants and Chinese restaurants.

The apple flavor Jolly Shandy and the grapefruit flavor Jolly Shandy were released in 1999 and 2001 respectively to satisfy the need of consumers. The company of Carlsberg Malaysia re-launched its beverage brand in 2007. The lemon taste was improved and Vitamin C was added into it.

With an aim of celebrating the relaunch, a new version of the beer mix called Jolly Shandy Lychee is introduced to the customers who are not satisfied with the original taste of Jolly Shandy. The packing size of the Lychee flavored Jolly Shandy is 330 mL and contains 0.6% alcohol content. It is produced in mainland China.

In Hong Kong, there are currently four flavors of Jolly Shandy includes lychee, golden kiwi, lemon and ginger. Other flavors like apple, peach and pineapple have already stopped selling. Also, some special tastes of Jolly Shandy such as Mandarin orange flavor are sold in Malaysia and Singapore.

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Answer 9

Milk tea

Milk tea refers to several forms of beverage found in many cultures, containing some combination of tea and milk. Beverages vary based on the amount of each of these key ingredients, the method of preparation, and the inclusion of other ingredients (varying from sugar or honey to salt or cardamom).

Local variations include:

Note that in Britain, when hot tea and cold milk are drunk together the drink is known as "tea with milk", and the expression "milk tea" is not used.

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Answer 10

Milkshake

Milkshake

A milkshake is a sweet, cold beverage which is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate sauce, or fruit syrup. Outside the United States, milkshakes using ice cream or iced milk are sometimes called a thick milkshake or thick shake; in New England, the term frappe may be used to differentiate it from thinner forms of flavored milk.

Full-service restaurants, soda fountains, and diners usually prepare and mix the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup. Many fast food outlets do not make shakes by hand with ice cream. Instead, they make shakes in automatic milkshake machines which freeze and serve a premade milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent. However, some fast food outlets still follow the traditional method, and some serve milkshakes which are prepared by blending soft-serve ice cream (or ice milk) with flavoring or syrups. Milkshakes can also be made at home with a blender or automatic drink mixer.

A milkshake can also be made by adding powder into fresh milk and stirring the powder into the milk. Milkshakes made in this way can come in a variety of flavors, including chocolate, caramel, strawberry, and banana.

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