Cocktails Drinks

Alkogol – Thief of reason, so it was named by the ancient settlers. On the intoxicating properties of alcohol people know from distant times when there was pottery, which allowed to produce drinks made from honey and grapes. Firewater delight mankind for centuries, but then there was no such a variety of drinks as they are now. But despite the huge selection of alcohol, each of us prefers favorite brands, we restrict access to the fascinating world of various beverages. This blog will help you to understand this world of beverages. Sdes you will find stories of your favorite beverage, and learn how to do it on their axle cocktails.

Learn how glassware used for drinking certain beverages, how to determine the quality of digustirovat and drink and much more. On our website presents the main types of sprtnyh beverages (whiskey, tequila, rum, gin, vodka, brandy, liquor, wine). Describing the history of their appearance, the regions of production, technological features. Information about the leading manufacturers and brands will help you better understand the wide range of alcohol products in stores and restaurants. By using this site you will be able to expand their ideas about alcohol, will be able to discover new facets of loved ones, but have become familiar drinks, a dip in a unique range of tastes and flavor cocktails. Also, you will find information on what equipment and tools used for bartenders making cocktails. Will be explained terminology dictionary with the help of which you can easily obschatsya with bartender in his language. Learn the secrets of some napikov. After all, before they were used not for pleasure slices. Recently, the ability to understand the alcoholic beverages was considered a sign of good taste. So success in the knowledge of the world most interesting drinks.

Quality Foreign Cheese

In France, a sign of quality cheese is determined by the presence of print and French cheeses AOC isvestny many people in the world and Russia. However, the cheeses of Spain, the Russians know very little. Today we lead with his story about the cheeses of Spain, who are very dastoynym product, not at a high price. In Spain, the seal of quality cheese is a DO (Denominacion de Origen), so try to eat in cafes and restaurants cheese with this printer. So more about the cheeses of Spain: Manchego – (Fat content 57%) have a seal DO This variety produced only from sheep's milk, it is very popular in Spain, but its Chelyabinsk restaurants you will not be offered. A good is considered Manchego with time from 9 to 12 months. This cheese takes on spicy taste with hints of spicy crust Manchego such exposure becomes black, and yellow flesh cheese.

If this sort of stand in a shorter amount of time we find no such rich flavor, the crust will light yellow and white flesh. Manchego formed as cylinders weighing between 2 and 3.5 kg. Burgos – (fat content of 45% to 50%) made from cow's or goat's milk. Cheese hardly stand it. Has a slight taste of opal and structure resembling rubber. Formed Burgos in the form of cylinders weighing between 500 grams to 2 kg. Mahon – (45% fat) – is sometimes found in cafes and shops in the city of Chelyabinsk.

This kind of cheese more than familiar to Russians, and occurs more frequently on sale others. Made from cow's milk cheese is ripening, and from 3 weeks to a year. A long ripening cheese gets too pungent taste (for amateurs), a young cheese, tastes sweet and fruity. The consistency of the cheese is hard, granular, pulp may be slightly crumbly. Please note that the young Mahon has a very low shelf life and use it desirable, as soon as possible. Cheese is shaped as a head weight of 1 to 4 kg. Roncal – (about 45% fat) has DO seal are made exclusively from sheep's milk from the winter to early summer. As technology matures cheese 4 months, after which cheeseparing becomes quite hard and gets gray. Roncal has the unmistakable aroma of wild herbs. Cheese is formed into a circle 2-kg. Cabrales – (fat content 45%) This grade is made by sophisticated technology of the sheep, cow or goat milk. This Cabrales should ripen for about 3 months in caves, consisting of rock limestone. For the three months covered by the blue mold cheese, with streaks of mold are the same color from blue to green, then it is wrapped in maple leaves and send this form to the consumer. Savory taste of cheese. This kind of cheese at times stand up to 6 months, from what flavor it is very "strong" – an amateur. Cabrales is shaped as a cylinder weighing from 2.5 to 3 kg. Idiazabal – (fat content 45% to 55%), cheese made exclusively from sheep's milk, the production of pulp rubbed salt cheese. In ancient times, the Spanish shepherds kept near the cheese fires a period of time, which gave the product smoked flavor. The ripening of cheese 01.02 months., color from light to dark brown. Of particular value is the gourmet cheese, having cracked the structure and good crumbly. Idiazabal form in the form of cylinders ranging from 1 to 2 kg.