Salt is the oldest and additive used in food, the kitchen mainstay in all cultures, and even used as currency it certainly reaffirms its value, both culinary and social or economic. Common salt, popularly known as salt corresponds to the salt called sodium chloride (or sodium chloride). There are four types of salt, according to their origin: sea salt and spring water, obtained by evaporation, rock salt that comes from the mining of mineral called halite rock salt and vegetable which is obtained by concentration, boil a grass plant that grows in the Kalahari Desert. While salt from evaporation or salt from the salt mines account for almost 99.5% of total production.
Presented in Madrid Cabreiroá Cabreiroá magma, a mineral water that contains some fine bubbles that form when water filtered with the flue gas of underground magma. The Magma aquifer feeds the rainwater that falls on one of the best preserved natural environments Galicia. This is a premium product, packaged in aluminum, which protects magma opacity of any interaction with light. Organoleptic qualities make it particularly suitable to combine with fine foods and premium cocktail ingredient featured. Magma water on earth When you touch the ground, the drops begin a process that lasts over 200 years. First down through cracks in the granite massif, filtering through successive layers of granite and quartzite.
At 3,000 feet deep, the water reaches 100 º C and mixed with carbon dioxide escaping from the terrestrial magma Regua Verín failure. Magma is when you get your fine natural carbon dioxide gas bubbles and enormous pressures push it back to the surface. After the second filtering process that occurs when ascending, magma is extracted Cabreiroá to 150 meters deep.
Aware of current trends in mixology, Schweppes has backed the creation of new aromas and flavors of tonic-combined with the finest gin-expanding its product portfolio with the creation of three new flavors "botanicals" to the original tone. For this purpose, have been rescued from the historical archives of the aromas and flavors company's founder, Jacob Schweppes, had created and saved: pink pepper, cardamom and ginger & orange & lavender. The three new line tonic "Heritage" accompany the classic 'Original Indian Tonic' in a new bottle shape, ovoid and recover the original design of the package. This time, the company has enjoyed the cooperation and advice of the prestigious chef Elena
As part of the 19th edition of Alimentaria, the Brand Ambassador of Perrier Mixology Javier Caballero has offered a session Cocktails Show in which he presented nine innovative mixtures where merged through mixology, drinks with and without alcohol, juices and carbonated water PERRIER, world leader of sparkling water. The Mixology is a methodology in which the states of manipulating ingredients create flavors are achieved, unpublished sensations and visual effects.
Some of the cocktails prepared during PERRIER Cocktails Show, are the New Generation PERRIER Mojito, mojito a proposed layered, using the properties of the xanthan gum, which provide extremely light, allows for unique visual effects, without alter the flavor of the ingredients, and Smoke PERRIER Julep, which blend classical techniques, such as the development of pineapple syrup or smoked, with the use of ice to gas, taking advantage of the carbon produced by Perrier, a technique more modern.
The origins of absinthe are uncertain, according to tradition, the recipe is debda Swiss-born doctor, Pierre Ordinaire. Which elaborated the absinthe to a nunnery selling it as healing elixir. By becoming popular, Major Dubied, acquired the recipe from the nuns and so in 1797 his son Marcellin and son-Henry-Louis Pernod opened the first absinthe distillery, Dubied Père et Fils, in Couvet. The popularity of the drink and its strong demand made in 1805 built a second distillery in Pontarlier under another name: Maison Pernod Fils. Absinthe's popularity grew strongly until 1840 when he offered to French troops as an antipyretic medication. When the troops returning from the front bought this drink in the bars and bistros of the time. In 1860 absinthe was so popular that many cafes and cabarets indicated that at 5 pm there was l'heure verte ('green time'). He became at that time in the main picture bohemian movement. In the 1880s the price shot up considerably due to strong demand. However it was considered the national drink of France in the early twentieth century, in 1910, for example, the French consumed 36 million liters of absinthe per year.
The Cocktail Absinthe Frappe, is actually a julep absinthe. And if somewhere in the world know how to make a Julep, that city is New Orleans, the result of tradition, the blending of cultures and artistic genius that halo that surrounds the city. Ingredients
Beer Left Hand Black Jack Porter is full power with its entry into the mouth, california raisins, toasted notes of biscuits, roasted notes, via black chocolate, spicy and citrus finish lime, licorice., Etc. All sensory surprise for lovers of things espeiales ... Left Hand Brewing Company is a craft brewery located in Longmont, Colorado. Started under the name of Indian Peaks Brewing Company, but this name to be registered the name was changed by Left Hand Brewing Company, in honor of Chief Niwot (the Arapahoe word "left") whose tribe inhabited the area.
In April 1998 renamed Tabernash Brewing, doubling the size of its brewery. In November of that year, started its distribution activities under the name of Indian Peaks Distribution Company, following the acquisition of the company and the meatpacking plant riverside old St. Vrain in Longmont, Colorado. In his thirteen years have accumulated fifteen medals and an honorable mention at the Great American Beer Festival, eight medals at the World Beer Cup and a gold medal at the International Stockholm Beer & Whiskey Festival.
Tequila is the product derived from the distillation and fermentation of the plant known as mezcal Agave Xerofica-Tequilana-, best known for Agave. Tequila is a distilled from the municipality of Tequila in Jalisco, Mexico, being able to find amber and colorless varieties. Similar to the mescal, is made from fermented and distilled from the juice extracted from agave, in particular the so-called blue agave (tequilana Weber), with designation of origin in five states of Mexico (Guanajuato, Michoacán, Tamaulipas, Nayarit and of course throughout the State of Jalisco as in the previous four can occur only in some municipalities.)
In 1870, Felix Lopez officially recorded San Jose del Refugio as a hacienda tequila production, and since then we produce here. The only tequila in the world 100% produced in an estate, Herradura combines over 135 years of experience with the essence of this magnificent estate, Amatitán City and the state of Jalisco. We started only with 100% blue weber agave. We bottled history. The agave is a plant that represents pain and pleasure at the same time. This succulent plant requires a lot of patience, because it takes seven to ten years to mature. When it grows, it becomes a monster. The prickly leaves can grow two meters, while the heart or pineapple sometimes weigh up to 120 kilos. Rattlesnakes, scorpions and tarantulas found refuge among the agaves. In the wild, the plant is spread by birds or bees not, but for the Mexican long-nosed bat. The leaves of the agave or sharp spines are poisonous and hurt like crazy if they penetrate the skin. The raw juice on bare skin burns like poison ivy. The agave is also a source of healing and nourishment. Agave branches can be cut and cook to prepare a nourishing soup. Healers use all parts of the agave in his elixirs, and salves.