10 РУМУНСЬКА КНИЖКИ ПОВ'ЯЗАНІ ІЗ «CHERRY-BRANDY»
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cherry-brandy з наступної бібліографічної підбірки. Книжки пов'язані зі словом
cherry-brandy та короткі уривки з них для забезпечення контексту його використання в румунська літературі.
1
The Wordsworth Dictionary of Drink: An A-Z of Alcoholic ... - Pagina 137
Cherry Pearmain cheese in cider-making, the buildup of layers of pomace (apple pulp) spaced with straw or cloth-and- board in the press. ... Over ice vigorously shake 5 parts cherry brandy, 4 brandy, 1 curaçao, 1 grenadine, 1 lemon juice.
2
The Professional Bartender's Handbook: A Recipe for Every ...
Brandy 1/2 oz. Cherry Brandy 1 1/2 tsp. Triple Sec 1 1/2 tsp. Grenadine 2 tsp. Lemon Juice Powdered Sugar ' 1Cherry ' Ice Directions: Moisten rim of cocktail glass with cherry brandy. Rub rim in powdered sugar. Shake all ingredients except ...
3
Jane Grigson's Fruit Book - Pagina 111
Danish Cherry Heering is one of the best-known brands in this country. A pity that it is not easier to find Grant's Morello Cherry Brandy which is made in Kent. It is no problem finding a good cherry brandy of one make or another, and you can ...
4
Old Time Recipes for Home Made Wines, Cordials and ... - Pagina 112
BLACK CHERRY BRANDY Stone two pounds of black cherries and put on them one quart of brandy. Bruise the stones in a mortar, and then add them to the brandy. Cover them close and let them stand a month or six weeks. Then pour it clear ...
5
A compleat body of distilling, explaining the mysteries of ... - Pagina 21
It is customary and praćtifed frequently by most Distillers, to add a fourth or fifth part of Elderjuice to Cherry-brandy, as it is made up for fale: But it is much better, when about a proportionable quantity is put into your Store-caík, to incorporate ...
George SMITH (of Kendal.), 1738
6
A Compleat Body of Distilling, etc - Pagina 21
It is customary and praćtifed frequently by most Distillers, to add a fourth or fifth part of Elderjuice to Cherry-brandy, as it is made up for fale: But it is much better, when about a proportionable quantity is put into your Store-cask, to incoporate ...
George SMITH (of Kendal.), 1749
7
MacKenzie's Ten Thousand Reciepts - Pagina 287
Take 72 lbs. of cherries, half red and half black, mash or squeeze them to pieces with the hands, and add to them 3 galls, of brandy, letting them steep for 24 hours; then put the mushed cherries and liquor into a canvas bag, n little at a time, ...
8
Official Catalogue of the Industrial Department - Pagina 251
Cherrybrandy. 54 Bano, L. v. Weinheim.—~Wines grown near Bergstrasse. 55 BLANKENHORN, Bnos. Miillheim. -Wines, called “Markgr'a'fler” and “Kaiserstuhler,” and cherry-brandy. 56 B'dRSIG, T. Oberkirch.—Wines from the Renchthal ...
9
A Compleat Body of Distilling, Explaining the Mysteries of ... - Pagina 21
It is customaic-y and practised frequently by most Distillers, to a d a fourth or fifth part of Elderjuice to Cherry-brandy, as it is made up for sale: But it is much better, when about a proporti0-, nable quantity is' P'ut into your Store-cask, to insi si ...
George Smith (distiller.), 1725
10
A Compleat Body of Distilling: Explaining the Mysteries of ... - Pagina 21
It is customary and practised frequently by most Distillers, to add a fourth o'r fifth part of Elder-'juice to Cherry-brandy, as it is made up for sale: But it is much better, when about a proportionable quantity is put into your Store-cask, to incorporate ...
George Smith (distiller.), 1731
