#Pear Liqueur

[acocktailmoment]

Golden Chrysanthemum !

Ingredients: 

1 ½ oz Sparkling Wine 

1 oz Pear Liqueur 

¾ oz Suze 

2 dashes Pear Brandy 

1 Lemon Peel

Method:

1) Add pear liqueur, Suze, pear brandy, and ice to a shaker.

2) Shake for 10-20 seconds.

3) Strain into a cocktail glass.

4) Top with sparkling wine.

5) Garnish with lemon peel.

Courtesy: Sips from Scripts

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[askwhatsforlunch]

Spiced Pear Puddings

Sometimes you fancy something warm and comforting for dessert, especially when you’re nursing a cold; but something easy to make, too! And I am really, really grateful to my last Summer self, who made preserves and liqueurs from the fruit glut I picked on the garden trees; because my present Winter self, with an achy throat and low energy, could make and enjoy these delicious Spiced Pear Puddings! They are the epitome of comfort, indeed!

Ingredients (serves 2):

1 1/2 tablespoon unsalted butter + a little more for greasing

6 heaped tablespoons Pear and Ginger Preserve

2/3 cups plain flour

1/2 teaspoon baking powder

a pinch of salt

4 tablespoons caster sugar

1 large egg

1/3 cup thick plain or Greek Yoghurt

1 tablespoon Spiced Pear Liqueur

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat; set aside.

Generously butter two ramekins. Spoon Pear and Ginger Preserve at the bottom of each ramekin, levelling with the back of a spoon. Set aside.

Preheat oven to 160°C/320°F.

In a medium bowl, combine flour, baking powder, salt and sugar. Give a good stir to mix. Dig a well in the middle of the dry ingredients, and break in the egg. Add thick yoghurt, and stir, gradually adding melted butter until just blended. Then, stir in Spiced Pear Liqueur.

Gently spoon batter on top of Pear and Ginger Preserve in prepared ramekins, levelling with a spatula.

Place ramekins in the middle of the warm oven, and bake, at 160°C/320°F, 35 to 40 minutes, until a toothpick inserted in the middle of the puddings comes out clean.

Remove from the oven, and let cool slightly, before gently turning out onto serving plates.

Serve Spiced Pear Puddings warm, with Vanilla Custard. 

[eoghankidney]

Specialty Dessert Recipe A pear liqueur-infused syrup coats fresh strawberries, blackberries, and blueberries for a sophisticated summer fruit dessert. It's wonderful served alone or on a scoop of vanilla gelato. The berries need to sit for several hours to blend the flavors.

[aydennelson]

Specialty Dessert - Drunken Berries A pear liqueur-infused syrup coats fresh strawberries, blackberries, and blueberries for a sophisticated summer fruit dessert. It's wonderful served alone or on a scoop of vanilla gelato. The berries need to sit for several hours to blend the flavors.

[perdido]

Making Pear Liqueur

©️2024 Eduardo Mueses, All rights Reserved

(Click on Image to see it bigger)

[cranberryflavor]

Chunky Pear Butter with a Lemon Twist

Try this sweet, rich colored, butter-like spread made with ripe pears and a hint of lemon Liqueur. So easy to make and oh so good on toast or hot biscuits. If you prefer a lighter colored butter use white sugar in place of brown sugar.

[hippieannies]

Recipe for Chunky Pear Butter with a Lemon Twist Try this butter-like spread that is made with ripe pears and a touch of lemon liqueur. It is sweet and rich in color. So simple to prepare and delicious on toast or warm biscuits. Use white sugar in place of brown sugar for butter that is a lighter color if you prefer.

[millereddie]

Liqueur Dessert - Pears Panos Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an elegant fruit dessert.

[exhausted-archivist]

The Foods of Dragon Age: The Veilguard

This covers all the new foods mention in the game, unless noted otherwise, these foods are considered universal as they don't have a specific place of origin mentioned.

New Ingredients:

Alubia carilla - Antivan, aka blacked eyed peas

Antivan Lemon Thyme

Apricot

Cheese Curds

Chocolate, Dark

Clinging Morsel - a hearty fungus that is common in rural cuisine

Cow Heart

Cream, Heavy

Dragon's Bounty - known for its health benefits, it has tough green skin that opens and reveals dozens of tart arils.

Dragon Pepper - Rivain

Dragon Root

Dwarf Spice Collection - contains eight different spices.

Flax Seed

Figs, Purple

Ginger Root - a popular ingredient in Qunari cuisine

Gingerwort Truffle - common in the Anderfels and the Arlathan forest. When made into a tea it can have some magical side effects.

Green Cabbage

Horned Melon

Human Spice Collection - a collection with two spices

Kale

Lineseed

Mangos - Tevinter

Melon

Nocen Bass - a hearty denizen of the Nocen Sea

Nocen Shrimp

Olive Oil - Antivan

Pineapple - Tevinter and Rivain

Potatoes, New

Potatoes, Sweet

Pumpkin, Warty

Rialto Trout - a fish featured in both Antivan and Rivaini cuisine

Rivaini Pitaya - a colourful fruit with a sweet, delicate flavor. Though pitaya refers to dragonfruit family, the fruit doesn't look like dragonfruit.

River Salmon

Saffron

Sea Bass

Seere Peppers - Rivaini

Short-grain Rice - Antivan

Spearmint

Spicy Spice Collection - contains fourteen jars

Spring Onions

Striped Cod

Sugar, Brown

Sweetmelon

Tomatoes, Cherry

Vinegar, Dark

Vinegar, White

Walnut

Yam

New Foods:

Aged Antivan Cheese

Antaam Provisions

Antivan Dressing

Antivan Seafood Soup - uses sea bass, nocen shrimp, striped cod, squid, saffron, and salt

Apple Cake - Fereldan

Apple Cheesy Butter Noodles - Fereldan, a recipe made by Harding

Apple Dumplings - Fereldan

Apricot Liqueur

Armada Special - a Rivaini sandwich comprised of meat and cheese, it can have greens, pineapple, and more meat and cheese added. Or one can make it "Nevarran" meaning vegetarian.

Bran Cookies

Breaded Cheese Wands - Rivain, sticks of cheese breaded

Breadstick

Bronto Steak

Bug-cakes

Candied Sage Leaves - a popular Nevarran snack

Carta Fries - a Riviani dish, served as a side

Cheesy Toast

Chocolate Covered Strawberries

Churro - Antivan

Cider Porridge

Citrus Bagna Cauda - Antivan, a citrus sauce with anchovies

Coffee Ice - a frozen Minrathous treat, served with cream and toffee sauce on top. It is "like snow" but tastes of coffee

Cucumber sandwich

Dalish Seafood Soup

Deep Roads Crispers - a Rivaini dish

Demon-hair pasta

Eel Soup - Qun

Elderberry Pie - served in Ferelden and Tevinter

Elfroot Jelly

Fish Head Stew - Qun

Fish of the Day with Pear Slaw - Tevinter

Fish-fry

Free Marches Mash-up - a Rivaini dish

Fried Bread

Fried Bread with Herbs

Fried Leeks and Potatoes

Fried Peppers

Fry-bread - Tevinter

Gooseberry Pie

Gravy on Fish

Greens - salad

Greens with Antivan, Orlesian, or House Dressing

Griddle Cake

Grilled Fish Kebab

Grilled Halla - Dalish

Grilled Skewerd Squid

Grilled Treviso - Antivan, a fish named after the city

Grilled Treviso with Citrus Bagna Cauda

Hal's Fried Fish - Tevinter

Halla Cakes - Dalish

Ham and Herbs

Ham and Jam Slam - a Fereldan sandwich comprised of toast, butter, ham, and jam. Made by Harding.

Hazlenut Torte - Nevarran

Honey Cake with Figs - Tevinter

House Dressing - a Rivaini dressing

Isskap - a Qunari dish, that uses melons

Jam Pudding - Fereldan

Jam Tart - Fereldan

Jam, Apple

Jam, Cherry

Jam, Strawberry

Khachapuri - Tevinter, there is a three cheese variety

Lavender Cream - Antivan

Mince Pie

Mutton Stew - Fereldan

Mystery Stew

Nevarran Tomb Cheese

Non-Seafood Paella - Antivan

Noodles and Gravy

Nordbotten Cream - made of brined sheep's milk from Nordbotten

Orange Liqueur

Orlesian Dressing

Orlesian Sauce

Pasta Made of Peppers and Oil

Peanut Butter and Sausage Special - Tevinter

Pear Slaw - Tevinter

Peppered Steaks

Poached Crustaceans - Tevinter

Pork Dumplings - Fereldan

Pork Hand Pies with Fresh Herb Sauce - Tevinter

Potato Stew

Poutine

Rarebit - Nevarran

Raw Oysters on Ice with Lemon and Mint - Tevinter

Rhubarb Pie - Tevinter and Fereldan

Roasted Cabbage

Roasted Cabbage and Gravy

Roasted Chicken

Roasted Chicken Salad

Robust Loaf - a crusty, wholesome brown bread

Rolled Noodles

Salted Meat, Halla

Sauced Eels - Qunari

Sausage Sauced with Nut Butter Stuffed in a Bun - Tevinter

Savory Pie with Spinach - Tevinter

Scorpion Pasta - Tevinter

Scrambled Eggs

Scrambled Eggs and Gravy

Sea Monster Kebab - Rivaini

Seafood Paella

Seleny Ham - Antivan

Smoked Trout

Souffle

Spiced Fried Lentils - Tevinter

Spiced Porridge

Spit-Roasted Nug - Tevinter

Strawberry Tart

Street Meat

Sugar-biscuit Candy

Tarta de Limon - Antivan

Taste of Ferelden Bread and Cheese Spread

Tentacle Salad - Tevinter

The Divine's Hat - An Orlesian soft cheese molded to resemble the Divine's crown.

The Revered Mother's Knickers - Fereldan

Treviso Ham - Antivan

Turnip Stew - Fereldan

Vanilla and Nutmeg Tart

Venison Souffle

White Sauce

Wild Meat and Mushrooms - Dalish

Yam and Jam Slam - a Fereldan sandwich comprised of toast, butter, yam, and jam. Made by Harding.

Zeff's Fried Fish

New Drinks

Andoral's Breath - a type of coffee common in Treviso

Antivan Heritage Brandy

Antivan House Wine

Aromatic Coffee - Antivan

Assembly Ale - Dwarven

Cioccolata Calda - Antivan

Daisy Fun-Time Lemon Gin - Antivan, a juniper spirit flavoured with local flowers and fruit.

Dew of the Dales - Elven, Antivan. Spirits for the spirited, an elven elevation of the brewing arts only sold in Antiva.

Dock Town Homebrew - Tevinter

Dragon Piss Ale

Dwarven Stout - an Orzammar recipe, brewed by the dwarven Ambassadoria

Fire Brandy - used to flambé desserts

Ginger Tea

Gingerwort Truffle Tea

Grappling Hook - a white liqueur with hints of elderflower. Served with three coffee beans

Halla Milk

Kirkwall Select 9:36 - after the Kirkwall Rebellion, few barrels survived.

Lavender Tea

Lemon Gin - Antivan

Minrathous Red - hints of plum and spices

Minrathous White - a light and refreshing drink for humid Tevinter summers

Nevarran Red

Pomace Brandy - Antivan, brandy made from the pomace leftovers of wine making

Qun on the Rocks - Antivan, rum is matched with salt water and presumably seasonal fruit from Par Vollen.

Rivaini Moonshine - home-distilled Rivaini moonshine not for the faint of heart or stomach

Starkhaven Lager

Teven Lager - popular Dock Town amber brew

Vint-6 the common Red - thick and sweet, it is served by the sip. Tradition says that the more who partake, the greater the fortune

Vyrantium Brandy

[literaryvein-reblogs]

More Writing Notes: Cocktails

Traditionally, a cocktail (or a mixed drink) is a beverage that contains a mixture of alcoholic spirits combined with other ingredients, such as simple syrups, tonics, bitters, fruit juice, club soda, or other fizzy waters.

Today you can also find a variety of nonalcoholic spritz cocktails that combine alcohol-free spirits with mixer ingredients.

6 Mixology Tools

Bar spoon: long-handled spoon that makes it easy to stir drinks in tall glasses or pitchers.

Citrus juicer: extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Cocktail glasses: there are several different shapes of cocktail glasses, and each corresponds to a different type of mixed drink.

Cocktail shaker: A shaker is a tall container (usually metal) that makes it easy for bartenders to shake crushed ice and cocktail ingredients together to quickly cool down the beverage.

Cocktail strainer: The strainer fits over the shaker and lets you pour the cocktail into the glass while leaving behind the ice and any other ingredients, like herbs, that you used to shake the cocktail.

Muddler: When a cocktail recipe includes directions to muddle ingredients, usually fruit or herbs, it means to smash them to release the essential oils and fruit pulp. A muddler is a small handheld rod that lets you easily muddle ingredients in a cocktail glass.

Some Popular Cocktails

Bloody Mary: This classic brunch cocktail contains vodka mixed with tomato juice, horseradish, Worcestershire sauce, hot sauce, and a combination of herbs and spices. Bartenders typically serve a Bloody Mary in a tall glass, such as a pint glass or highball glass, and garnish with a celery stick.

Daiquiri: One of the classic rum cocktails, a daiquiri contains rum (white rum or Cuban rum), lime juice, and simple syrup. Today’s drink menus typically contain a variety of daiquiris that range from classic cocktails like the Hemingway Daiquiri (which contains lime juice, grapefruit juice, and Italian maraschino liqueur) to fruity cocktails like a shaken strawberry daiquiri.

Gimlet: Contains three ingredients: vodka (or gin), fresh lime juice, a splash of simple syrup for added sweetness, and an optional lime wedge for garnish.

Manhattan: Containing whiskey (or sometimes cognac), sweet vermouth, and a few dashes of bitters, the Manhattan is a simple yet elegant cocktail. The classic cocktail, which was invented in New York, is stirred, not shaken, and garnished with a maraschino cherry.

Margarita: There are several variations of margarita recipes. The classic margarita is served over ice cubes and contains lime juice, tequila (or mezcal), orange liqueur (such as Cointreau or triple sec), and lime and salt for the garnish. Experiment with other flavors—use lemon juice instead of lime, add a dash of agave syrup to sweeten the drink, or add a hint of spice with the addition of a few slices of jalapeño. For those who prefer fruit flavors, try making a watermelon, pomegranate, or strawberry margarita.

Martini: The classic martini is a boozy cocktail. The original contained three parts gin to one part vermouth with an olive or onion to garnish. A vodka martini calls for vodka in place of gin. Other drinks—such as an espresso martini, fruity drinks, or vodka cocktails like a cosmopolitan (often called a Cosmo), pear, or apple martini (also called an appletini)—are not considered martinis. Instead, they get their name from the cocktail glass.

Mint julep: Famous as the refreshing cocktail served at the Kentucky Derby horse racing events, a mint julep contains bourbon, simple syrup, and a muddle of mint. It’s typically served over crushed ice with a sprig of mint leaves.

Mojito: A highball cocktail with origins in Cuba, the mojito is a popular cocktail across the globe. Mix up white rum, sugar, mint, lime, and club soda (or soda water), and then add ice. The mojito is often called a perfect summer cocktail.

Moscow mule: Contrary to its name, the Moscow mule cocktail likely originated in New York, not the Russian capital. To make the fizzy drink combine vodka, ginger beer, and lime juice, and garnish with lime slices and sprigs of mint. It’s usually served in a copper mug, though food experts note the copper does not impact the flavor of the drink.

Negroni: With its balance of sweet and bitter, a classic Negroni is an ideal apéritif. Combine equal parts gin, Campari (or Aperol), and sweet vermouth. Shake them with ice and serve the drink with an orange twist. Other varieties of Negronis add additional layers of flavors using ingredients such as orange bitters, Champagne or prosecco, and a lime or lemon twist.

Piña colada: This favorite summer cocktail, which reportedly originated in San Juan, Puerto Rico, is traditionally made with white rum, pineapple juice, cream of coconut, and a squeeze of lime juice, and served with fresh pineapple for garnish. Blend the ingredients with ice cubes to create a slushie drink.

Tequila Sunrise: With only three ingredients, fresh orange juice, tequila, and grenadine syrup, the Tequila Sunrise tastes best when you use high-quality ingredients. White tequila is recommended for a fresher taste and a more vibrant color. You can make a variation of the cocktail called the Coconut Sunrise, which uses coconut rum instead of tequila.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History

[flagellant]

The Taoist Catboy

This was made for my upcoming (as in, in like 20 minutes from now) Nine Sols livestream! It's a surprisingly mellow drink. When you take a sip, there's a very brief burst of fruitiness, which quickly simmers down into a mellow, full-bodied botanical brandy burn. Perfectly balanced. Just like our star catboy really isn't.

METHOD

-2 parts pear brandy

-1 parts melon liqueur

-.25 parts prickly pear syrup

-5 drops of lavender and lemonbalm bitters

-a couple splashes of rose water

Pour directly into a coupe glass and stir gently. Enjoy responsibly.

[acocktailmoment]

Once Upon a Paris Bar !

Ingredients:

Bee Pollen(optional)

3 tablespoons (1 1/2 ounces) blended Irish whiskey

2 1/2 tablespoons pear juice

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons (3/4 ounce) orange liqueur

2 teaspoons honey simple syrup (see Note)

Lemon wheel

Directions:

Rim half of a coupe glass generously with bee pollen, if using, and set glass aside. Combine whiskey, pear juice, lemon juice, orange liqueur, and honey simple syrup in a cocktail shaker filled with ice. Place lid on shaker; shake until mixture is cold, about 15 seconds. Strain into prepared glass. Garnish with a lemon wheel.

Note:

For honey simple syrup, combine 1/2 cup hot water and 1/2 cup honey in a small bowl. Stir until honey dissolves, and let cool before using. Leftover syrup can be used in teas, marinades, or desserts.

Courtesy: Oisin Kelly

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[askwhatsforlunch]

Pear Rickey

This Pear Rickey, which beautifully combines the refreshing brightness of a rickey with the Autumnal tones of Spiced Pear Liqueur, is exactly what one needs to toast to the last warm and sunny days of the season! Cheers!

Ingredients (serves 1):

3 ice cubes

½ lemon

 30 millilitres/1 fluid ounce (2 tablespoons) Spiced Pear Liqueur

 30 millilitres/1 fluid ounce (2 tablespoons) London Dry Gin

chilled seltzer water, to top

Fill a highball or large glass with ice cubes. Cut a slice of lemon, and add it to the glass. Pour in Spiced Pear Liqueur and Gin. Top with chilled seltzer water.

Enjoy Pear Rickey immediately. Cheers!

[fiddles-ifs]

drinks i can do. full recipes under the cut

FIDDLES' MEZCAL OLD FASHIONED

2 oz mezcal (i like El Silencio Espadin)

1 bar spoon of agave syrup (mix .25:1 ratio of agave and hot water -- stir until pourable)

4 dashes orange bitters

2 dashes Aztec chocolate bitters

2 dashes Angosturra bitters

1 pinch salt

Stir over ice

Peel and express an orange peel

PUMPKIN JACK

1 oz Case One rum (only made in Maryland -- a similar aged rum will do, but Case One has a butterscotch-y taste that lends itself well to dessert drinks)

.5 oz Amaretto of choice (i prefer Disaronno)

2 oz fresh poured espresso

Top with hot water

Float pumpkin whipped cream (cook down one can of 1:1:2 can of pumpkin puree:granulated sugar:water until thickened. Strain through a chamois or cheesecloth. Add pumpkin syrup 1:2 parts heavy whipping cream and shake until pourable consistency)

Grate fresh nutmeg

Served in an Irish coffee or cone glass.

DRUMS OF AUTUMN

1.5 oz Hennessey VS

.5 oz Cherry Heering

.5 oz Drambuie liqueur

1 oz St. George spiced pear liqueur

Stir over ice

Garnish with Luxardo cherry and dehydrated orange peel

Served in a double rocks glass

DEWAR'S DECIBEL

1.5 oz Dewar's scotch

.5 hazelnut syrup

1 oz velvet falernum

.25 lemon juice

Shake and dump into tall Collins glass

Top with soda water

Garnish with dehydrated lemon and edible flowers

GOLDEN HOUR

1.5 oz McClintock Forager gin (also only made in Maryland. Wild foraged gin preferred)

1 oz sage tincture (add 1/4 quart/.25 liters fresh sage to container. cover with vodka or neutral grain spirit. Let steep for 24 hours, then strain through chamois or cheesecloth)

.5 oz blanc vermouth

2 dashes cardamom bitters

1 dash lemon bitters

Served in a martini or coup glass

Garnish with lemon peel and edible flowers

LAST DAY OF SUMMER

This is a difficult cocktail because it requires a dehydrator (or an oven set to a very low temperature, and a few extra steps. First: make dehydrated brown sugar pineapples.

Either cut pineapples into wheels, or remove pineapple wheels from cans. Coat with brown sugar, then arrange onto a baking sheet (if you're dehydrating in an oven, place another baking sheet underneath). Place in dehydrator or oven set to the lowest setting and dehydrate. The brown sugar will turn syrupy and thick. Reserve pineapple brown sugar syrup.)

.75 oz bourbon

.5 oz lemon juice

.5 oz Ancho Reyes chili liqueur

.75 pineapple brown sugar

Shake and dump into double rocks glass

Garnish with dehydrated pineapple

[crocsintheair]

Hannibal food themed episodes

France 🇫🇷

Apéritif - Apéritifs are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. 🥂

Amuse-Bouche - An amuse-bouche is a single, bite-sized hors d'œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone.

Potage - Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

Oeuf - Egg. 🥚

Coquilles - Great scallops. In French, the mollusc itself – as well as a popular preparation of it in cream sauce – is called coquille St. Jacques. 🦪

Entrée - An entrée, in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal.

Sorbet - Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey.

Fromage - Cheese. 🧀

Trou Normand - The Normand Hole. Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite.

Buffet Froid - A buffet froid is a meal served on a table for guests to help themselves. The word, as such, comes from the French buffet and originally referred to a sideboard used to store china. When a buffet includes only cold dishes, it is known as buffet froid, which means cold buffet.

Rôti - Roast.

Relevés - In the late 18th century, the practice arose of removing the empty soup tureens and replacing them with entrées de broche or other grosses entrées. The replacement dishes were commonly called "relevés", or in English, "removes". They were the last of the entrées consumed at the meal, although they were brought to the table immediately after the potages.

Savoureux - Tasty, savoury.

Japan 🇯🇵

Kaiseki / 懐石 - It is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.

Sakizuke / 先附 - An appetizer similar to the French amuse-bouche.

Hassun / 八寸 - The second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes. Traditionally served on a square dish measuring eight sun (寸) on each side.

Takiawase / 煮合 - Vegetables served with meat, fish or tofu; the ingredients are simmered separately.

Mukōzuke / 向付 - A sliced dish of seasonal sashimi.

Futamono / 蓋物 - A "lidded dish"; typically a soup.

Yakimono / 焼物 - Flame-grilled food (esp. fish)

Su-zakana / 酢肴 - A small dish used to cleanse the palate, such as vegetables in vinegar; vinegared appetizer.

Shiizakana / 強肴 - A substantial dish, such as a hot pot.

Naka-choko / 中猪口 - Another palate-cleanser; may be a light, acidic soup.

Kō no mono / 香の物 - Seasonal pickled vegetables.

Tome-wan / 止椀 - A miso-based or vegetable soup served with rice.

Mizumono / 水物 - A seasonal dessert; may be fruit, confection, ice cream, or cake.

Italy 🇮🇹

Antipasto - Antipasto is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite.

Primavera - A primo is the first course. It consists of hot food and is usually heavier than the antipasto, but lighter than the second course.

Secondo - A second course (secondo), based on meat, fish, dairy products such as cheese, or eggs.

Aperitivo - The aperitivo opens a meal, and it is similar to an appetizer. Most people gather around standing up and have alcoholic/non-alcoholic drinks.

Contorno - A side dish (contorno) of raw or cooked vegetables, which accompanies the second dish.

Dolce - Dessert.

Digestivo - The digestivo, also called ammazzacaffè if served after the coffee, is the drink to conclude the meal.

Source: wikipedia

[e-m-p-error]

Valentino's Clubs' Signature Drinks Part One

Two signature drinks at all of Valentino's establishments are the True Love's Diss and True Love's Kiss. True Love's Diss is gin, sweet vermouth, rose extract, and Campari. It is garnished with rose petals. True Love's Kiss is also garnished with a rose petal and heart-shaped edible glitter. It is a sweet sparkling wine drink with strawberry juice mixed into it. Both drinks have a dash of Love Potion in them.

Bloodsport - Sports Bar; Full bar, 30 Big-Screen TVs + All Sports Packages Available, Full Kitchen

Bloodsport Signature Drinks

Poison Apple - Hard apple cider with a splash of orange liquer

Dark Side - Black cherry martini with a (dyed) black cherry for garnish

Brite Lite - Strip Club; Exclusively Insect Sinners Work Here; Full Bar, VIP Rooms, Drug Vending Machines, Bar Snacks Only

Brite Lite Signature Drinks

Orchid Mantis - Kiwi liqueur, prickly pear vodka, orchid elixir syrup; Velvette Inspired

Lightning Bug - Rum, pineapple/mango/mangosteen/papaya vodka, cognac

Club Hell 666 - Strip Club; Full Bar, VIP Rooms, Drug Vending Machines, Sports Bar-Esque Kitchen

Club Hell 666 Signature Drinks

Angel's Web: Peach mint julep with a hint of strawberry syrup at the top; Angel Dust Inspired

Secret Admirer: Rosé wine, strawberry syrup, rose petals, club soda, and a splash of maraschino cherry juice with a hint of lemon and lemon peel for garnish; Angel Dust Inspired

Dick Heaven - Gay Bar; Only men work here; Full Bar, VIP Rooms, Drug Vending Machines, Free Use Sex Rooms, Attendants Paid Via Tips In Glory Hole Stalls, Traditional Bar Food Only

Dick Heaven Signature Drinks

Valentino Loves A Good Peach - Peach schnapps, mint leaves, strawberry syrup, lime juice

Tender Kisses - Spiked cherry lemonade with a dash of rose extract

Glory Hole - High-End Sex Club; Full bar, Dancefloor, Bathrooms + Glory Hole Stalls, Drug Vending Machines, Pay-To-Play sex rooms/toys/gear/lube available in each room, VIP Brothel Upstairs, Showers, Full Kitchen

Glory Hole Signature Drinks

Teal-quila Sunrise - Raspberry syrup, tequila, blue curaçao, lime juice, orange cognac

Glory Hole Garden - Lavender syrup, coconut rum, blueberry sparkling wine, garnished with a green cherry soaked in lavender syrup, has a dash of Love Potion in it

Heartbeats - Karaoke Bar; Full Bar, Full Kitchen

Heartbeats Signature Drinks

Throat Tamer - Piña colada with a lemony twist

Gold Standard - Classic Bronx cocktail with a dash of tangerine schnapps

Horns - Imp City Strip Club; Full bar, Dancefloor, Bathrooms + Glory Hole Stalls, Drug Vending Machines, Meager Kitchen

Horns Signature Drinks

Bubbly Black Widow - Black vodka, cranberry juice, coconut creme, and brown sugar boba

Love & Sex & Magic - Cherry vodka, kiwi syrup, blue curaçao, maraschino cherry juice, garnish with kiwi slice

Number Of The 63457 - Strip Club; Exclusively Hellborn Work Here; Full Bar, VIP Rooms, Drug Vending Machines, Traditional Bar Food Only

Number Of The 63457 Signature Drinks

Bitter Envy - Blue Curaçao, Midori, Raspberry Syrup, Melon Whip With A Hint Of Chocolate; Leviathan Inspired

Bittersweet Lust - Mangosteen Vodka, blue raspberry syrup, burnt martini; Asmodeus Inspired

NYMPH-O-MANIAC - BDSM Club; Older than Spark Plugs; Full bar, planned scenes for show, rooms/floor space available for scenes among patrons, pay-to-play toys/gear/lube available, bring-your-own-gear encouraged only for dress

NYMPH-O-MANIAC Signature Drinks

Skanque - Apple vodka, apple juice, orange juice, blue curaçao, red wine, rosemary and apples

Lot Lizard - Cherry/vanilla vodka, vanilla cream, garnished with a rose petal and a cherry

Pussy Paraíso - Lesbian Bar; Only women work here; Full Bar, VIP Rooms, Drug Vending Machines, Free Use Sex Rooms, Brunch and Bar Food Only

Pussy Paraiso Signature Drinks

Check Out My Melons - Cantaloupe puree, simple syrup, white rum, maraschino cherry juice, lime juice, seltzer, food coloring

Eelectric Pink - Vodka, chilled green tea, simple syrup, lime juice, mint, grenadine

R3D - Imp City Nightclub; Full bar, Dancefloor, Drug Vending Machines, Meager Kitchen

R3D Signature Drinks

Royale Flush - Black currant liqueur, sparkling red wine, berries

Black Mage - Black vodka, lime juice, maraschino cherry juice

Redlight - Sex Club; Full bar, Dancefloor, Bathrooms + Glory Hole Stalls, Drug Vending Machines, Free Use Sex Rooms, Pay-To-Play toys/gear/lube available in each room, Showers, Full Kitchen

Redlight Signature Drinks

Chica Cherry Limeade - A cherry limeade with amaretto vodka

Chum The Water - Grenadine, pomegranate vodka, blue sugar crystals

Shymmer - Strip Club; Attached to Shyne via a corridor; Full Bar, VIP Rooms, Higher-End Kitchen

Shymmer Signature Drinks

Day Drinking Special: Shymmer's Chocolate Mojito

Night Life Special: Shymmidori Martini - Melon Martini

Shyne - Nightclub; Attached to Shymmer via a corridor; Full bar, Dancefloor, Bathrooms + Glory Hole Stalls, Drug Vending Machines, Sports Bar-Esque Kitchen

Shyne Signature Drinks

Fruit Popper - Grape/green apple vodka, cream, whipped cream, berries, cherries, and apples to garnish, mint; One of those berries also has a surprise pill in it.

Candyland - Cotton candy vodka, birthday cake vodka, Nerds; Beelzebub Inspired

Part Two Here