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glossary (CM - Car)

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

CM-Car Cas-Cho Cin-Cok Col-Cum Cyn-Cyn

C.M.
You can find these letters on Champagne bottles, hiding a long code number. C.M. is short for "Coopèrative de Manipulants" and means that the Champagne comes from a winegrowers society.

Cactus Fig
This is a juicy, sweet fruit of cactus plants having sharp spikes on their skin. Often used for decoration of Tropicanas.

Cactus Fruit
Is another word for Cactus Fig.

Campari-Italia
The well known aperitif was developed by Caspare Campari in 1867. Still it is made of a secret recipe of herbs and extracts of citrus fruits and their peelings. It is ruby-red, acrid sweet, spicy and with a scent. Campari is sold in more than 150 countries all over the world and mostly it is also produced there if there is a licence for the original recipe. The raw products are mixed by the parent company Davide Campari in Milan and then these mixed products are transported in sealed containers to the production company. 25 Vol.-%.
Production and Sale in Austria: Family Mautner-Merkhof, Vienna.

Canadian Whisky
The development of the Canadian Whisky-Production is comparable to the one in the USA, it only started much later. At the beginning of the 20th century, the consumption of alcohol had risen highly in Canada; therefore it had to be reduced by a Prohibition. The Prohibition of alcohol ended at the beginning of the 20's, which caused a temporary flowering of the Canadian Whisky-production, because illegal trade with Canadian Whiskies in the USA, where the Prohibition lasted longer than in Canada, was rising rapidly. A new Alcohol-Prohibition in 1923 forced Canadian Whisky-producers to stop the export overseas. Usually the same kinds of grain, like for Bourbon - or Rye Whiskey in the US, are used to produce Canadian Whiskies. In the distilleries malted grain ("Malt Slurry) is mixed with mash in the tanks. Grain-flour of all different types of grain are boiled under high pressure in huge-dimensional boilers. "Malt Slurry" is added and the whole mixture is transferred to the next tank ("Conversation tank"), while it is cooled down to 60 degrees at the same time. Enzymes of the malt turn the starch of the grain mash into fermentable sugar. Before yeast is added, the liquid is cooled down to 29 degrees. The treatment with yeast in Canadian distilleries is described more detailed now, because it is different to the treatment in other countries. A small amount of one pure yeast-culture is taken from a special fridge in a yeast laboratory. A few cells of it are mixed with a little bit malt syrup in a small glass flask. The malt syrup is produced from grinned and in soap water washed malted grain. Then, it has to stay in an incubator, where the yeast-cells will grow and build up new cells within the next 24 hours. The whole content of the flask is transferred to a bigger container together with more malt syrups and again, it has to sit in the incubator to build up more yeast. This procedure is repeated so many times until a few thousand litres of usable, healthy yeast are produced. The yeast cultures are added to the grain mash, which causes the quick start of the alcoholic fermentation. The result of the fermentation process is a liquid, similar to beer, ("distiller's beer"), which is rectified in a distillation apparatus, the so-called "beer-still", which construction is similar to the Patent Still. This very carefully done procedure already produces a relatively clear distillate. A second distillation follows in a analogous constructed colonus; and the whisky develops, which has the smallest amount of poor-quality-substances compared to other distillation varieties. Canadian Whisky is therefore rightly said to be the "cleanest" whisk(e)y at all. But the care about the highest purity does have an unfortunate effect, as well, which is the loss of important aroma-substances. Therefore: Canadian Whisky tastes less aromatic than for example Scottish one. Compared to the American Whiskey production, Canadian Whisky ripens not only in inside out-chared but also in fresh oak barrels. Storage time is usually 4 to 12 years. Afterwards the whisky is blended with pure alcohol as done usually in an internationally common way.

Candy syrup
This is a sugar-syrup that is won while you produce candis sugar.

Cantaloupe-Melon
Belongs to the category of sugar melon with a wartlike ribbed skin.

Cardinalgrapefruit
This is a grapefruit with a pale red pulp, growing in California.

Cardinals
This is a collective meaning of red - flesh peach.

Caryoten
That are in sugar preserved fresh dates.


 

 

   

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