Recipes
Culinary Dictionary
| Search: | All culinary Terms | ||
| Back to categories | |||
| Category: Drinks |
|
Submit Term | ||
Category words | ||
| All | ||
| There are 22 entries. | ||
| Pages: 1 2 » |
| Image | Term | Definition |
 |
Ambrosia | In Greek mythology, ambrosia was used to nourish the gods of Olympus: its nectar being the drink of choice. According to Hesiod and his following o[...] |
|
Anisette | One of the sweetest of all French liqueurs, made from aniseed, best when it comes from Bordeaux. Always sold colorless, as flavor blend of aniseeds an[...] Learn more |
|
Aperitif | Designed to not only awaken but also sharpen the appetite, an aperitif is an alcoholic drink taken before a meal. It differs from cocktails in bein[...] |
 |
Armagnac | A brandy distilled from wine made in the Gers department of southwest France, mainly in the district of Condom. Three main classifications of Armagnac[...] Learn more |
 |
Beer | Beer, alcoholic beverage made from cereal grains, usually barley, but also corn, rice, wheat, and oats. Beer is made using a process called fermentati[...] Learn more |
|
Calvados | Brandy made by distilling cider. Cider distillation is a very old tradition in Normandy, first written about in 1553 in the diary of Gilles de [...] |
 |
Chardonnay | Refers to a green-skinned variety of grape or the white wine derived from this variety. It is believed to have originated in the Burgundy wine regi[...] |
 |
Cider | Real cider is essentially the fermented juice of the apple with nothing added and nothing taken away. At the moment the majority of the cider sold in [...] Learn more |
|
Cognac | Hailing from in and around the town of Cognac in western France, (Charente region). This strong potable is the finest of all brandies. Cognac is do[...] |
|
Cordial | In the US, a synonym for liqueur. In UK, NZ, Australia, a thick syrup (which may or may not contain real fruit), which is diluted, to give a non-alcoh[...] Learn more |
|
Kirsch | A clear brandy distilled from cherry juice and pits. In cooking terms, it is most prominently known as a flavorful addition to fondue and cherries jub[...] Learn more |
|
Lemonade | In the US, a drink made of lemon juice, sugar and water; in the UK, a carbonated drink that doesn't necessarily contain anything closer to a lemon tha[...] Learn more |
|
Marsala | A rich wine from Sicily to which brandy has been added to increase the alcohol. The sweet version is used in the Italian custard, zabaglione the dry t[...] Learn more |
|
Mirin | A non-alcoholic version of sake/rice wine, which is sweet and syrupy.[...] Learn more |
|
Ouzo | A clear anise-flavored liqueur from Greece; generally mixed with water, which changes color to either an off-shade of white or opaque.[...] Learn more |
|
Punch | Beverage composed of fruit juices, tea, carbonated drinks or any of these combined with liquor of alcoholic content.[...] Learn more |
|
Sake | Is rice liquor made by the action of a yeast like mold on rice. Sake acts to tenderize and enhance the flavor of foods. Note the pronunciation - it is[...] Learn more |
|
Sambuca | An anise-flavored, not too sweet Italian liqueur, usually served with 2 or 3 dark roasted coffee beans floating on the top, and flamed for a few secon[...] Learn more |
|
Sherry wine | A fortified, cask-aged wine, ranges in taste from dry to medium dry to sweet. It is enjoyed as an aperitif and is used as a flavoring in both savory a[...] Learn more |
|
Tequila | Is an alcoholic spirit derived from blue agave and primarily manufactured in the state of Jalisco, Mexico. Tequila is generally 80 proof, and was [...] |