Almond is an edible seed of the 'Almond Tree'. It is used in cocktails for flavoring and texture add. Very popular in mulled wine such as: Glögi
Cookie made with ground almonds and Amaretto Liqueur.
A very popular jam made with apricots. You can find it at any market or you can try making it at home:
- 2 cups apricots (dried firmly-packed)
- 4 cups water
- 2 cups sugar
- 1/2 tsp cinnamon powder
Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, return pulp to heat; when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. Add cinnamon while cooking. And pour into an sterilized container.
Chocolate is the result of a proccess that originates from the seed of the tropical cacao tree. Very common ingredient in many kinds of confections such as pastry, baking, cooking, ice cream, and cocktails as ingredient or decorative item.
Types of Chocolate:
* Unsweetened chocolate: also known as bitter or baking chocolate.
* Dark Chocolate: chocolate without milk, it is also called plain chocolate, it is used to decorate cocktails when melted.
* Milk Chocolate: chocolate with milk powder or condensed milk added.
* Semisweet Chocolate: dark chocolate with high sugar content used for cooking.
* Bittersweet Chocolate: unsweetened chocolate with some sugar, cocoa butter, vanilla and sometimes lecithin.
* Coverture Chocolate: chocolate rich in cocoa butter, very popular in pastry.
* White Chocolate: a confection based on cocoa butter without cocoa solids.
Cocoa (Cacao) Powder:
Unsweetened or sweetened cocoa powder that comes in natural and Dutch process cocoa, which is frequently used for chocolate drinks and cocktails garnishing sprinkled.
It's a sweet, sugar-coated, and chocolate covered confection, made with a cream filled center, often with fruits or nuts. E.g. Ferrero Rocher®
Drops of dark or white chocolate.
Chocolate Coffee Beans:
Dark chocolate shaped as coffee beans.
Chocolate Fudge Topping:
Dark chocolate paste.
Use a peeler to shave chocolate curls.
Circus Peanut Candy
Coffee the worldwide famous drink of every day, it comes from a seed of the coffee tree, which is ground to make coffee.
In the cocktails world, coffee will be used as ingredient and decorative purposes:
Black Coffee: a hot beverage consisting of an infusion of ground coffee beans.
Coffee Powder: instant coffee powder is a powdered coffee made by heat and dry freshly brewed coffee.
Concentrate juice is a form of fruit juice, which has all its water removed. It comes as a granulated, very strong-flavored substance that can be re-constituted at the time of usage by the addition of the solvent (water, or any liquid). Available at any food store in many flavors and colors. Such as: Kool-Aid Cherry Mix, Tang Mix, etc.
Egg is a very important ingredient in cocktails such as: Flips, Fizz, and Sours. It's crucial at the time of shaking or blending a cocktail with any part of the egg, whether it's yolk or white, or whole, that you use fresh, pasteurized eggs to avoid the risk of salmonella or any other nasty bacteria that could cause diseases we do not want. Some people prefer to use the powdered egg white or yolks as a frothy agent, which is safe, and available at the liquor stores. In any case if you use fresh, do not forget to crack it open first, no cocktail asks for an egg with shell included.
Gold Leaf Flakes
Ice cream is the most popular frozen dessert in the world. It is made from milk, cream, and other ingredients that add flavor, texture, and color such as: fruits, sweeteners, artificial flavorings and colorings, and of course a wide variety of natural ingredients. It is also found around the world as: sorbet, gelato, frozen yogurt, helado.
Common Flavors used in some Cocktails: Vanilla, Strawberry, Chocolate, Banana, Capuccino, Mint, Orange, etc.
Maraschino cherry is a very popular ingredient in many cocktails, it's made by preserved, sweetened cherries. These cherries are soaked then in a suspension of sugar syrup and food coloring, which gives them their characteristic color: red. However there are also other colored cherries such as the green and gold.
Orange marmalade is used to sweeten and flavor cocktails.
6-8 small oranges
1 lemon (juice)
1.4 litres water
1.1kg granulated sugar
1. Slice the oranges in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice, leaving the pith behind. Reserve the shells.
3. Put the flesh, juice and pips in a food processor and blend until smooth.
4. Push the purée through a sieve into a preserving pan or large heavy-based saucepan.
5. Now scoop out as much of the pith from the shells as possible. Slice the rind into very thin matchstick strips and add these to the sieved flesh in the pan.
6. Pour in the lemon juice and water.
7. Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.
8. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface.
9. After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again.
10. Allow the marmalade to cool slightly, then pour into the sterilized jars.
Orange or Lemon Sorbet
Orange or Lemon Sorbets are a sort of ice cream but without cream. Here it is a homemade recipe for you to try or to figure out what it is about.
250g 98oz) granulated sugar
600ml (1 pint) water
300ml (½ pints) unsweetened orange juice (or lemon juice)
2 tablespoons lemon juice
1 teaspoon finely grated orange rind (or lemon rind)
Place sugar and water in a pan over moderate heat and stir until dissolved. Bring to boil and continue to boil for 5 minutes. Cool to room temperature, and then stir in the fruit juices and rind. Pour into a shallow freezer proof tray. Freeze to a snowy, granular texture stirring every 30 minutes. Spoon into 4 tall glasses and serve immediately. (If the ice freezes solid, transfer to the fridge to soften until it can be mashed with a fork.)
This recipe also works well with lemon instead of orange.
Not only good for spitting them out, watermelon seeds are also edible if they are roasted. Purchase available online or at ethnic grocery stores.
The Baker's type of yeast, is a leavening agent in baking bread. It converts the fermentable sugars into carbon dioxide and ethanol. The active dry yeast and instant yeast are more common and they're used for the elaboration of some alcoholic beverages such as the traditional Sima in Finland.