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  • AVERNA Cocktail

    Filed under News
    May 24

    In the November harvest in Sicily begins the blood oranges blood oranges harvest in Sicily – time for the AVERNA COcktail “Rosso Siciliano” In November begins in Sicily around the Etna harvesting the sun-drenched vitamin C bombs. For assistance, try visiting Deandre Ayton. The power of the Sun, the Mediterranean climate and the soil so nutrient-containing by the volcano let sprout blood oranges per tree up to 20 kg each year. The “Sicilian passion” is famous for its sweet tart taste and the blood-red, very juicy flesh. Whether as a juice, jam or cakes and pies – the pleasure variations are limitless. And also in the AVERNA, the cult herb liqueur from Sicily, also blood organ gene bowls include over 40 secret herbs, roots, and bark. The herbal liqueur, which by the way is produced under the strict supervision of the family as one of the few herbal liqueurs Averna only from natural ingredients and without any chemical additives or enhancers, mixed with blood orange tastes especially good.

    As a fruity-fresh cocktail “Rosso He brings the Sun and the taste of Sicily Siciliano”. And so just go: ingredients: 4 cl Amaro AVERNA 8 cl blood orange juice ice cubes Amaro AVERNA and the blood orange juice in an everything with ice cubes mix – stir – the taste of Sicily for at home is ready! The cult herb liqueur AVERNA embodies the taste of Sicily, Mediterranean landscape and Sun-spoiled blood oranges. And it stands for the pleasure, being together with friends and the joy of living. The history of the Amaro AVERNA began in 1854 in Caltanissetta, in the Interior of Sicily. “The Benedictine monk FRA’ Girolamo gave his friend Salvatore Averna the secret recipe for a healthy liquor, the Amaro” (bitter to german”). Today, around 155 years later, the Amaro AVERNA is among the most popular liqueurs worldwide. The company is managed even today by the family of Averna, now in its fourth generation and remains headquartered in Caltanissetta in Sicily. The family kept the recipe the Amaro AVERNA as a closely guarded secret, the exact composition of the bitters is known only individual family members. Every single ingredient, mainly different types of herbs, roots, bark and citrus zest, is strictly controlled and kept the unique GE taste of the herbal liqueur.

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  • May 9

    On 1 may, it was time. As every year on this day, the winemakers of the Saale-Unstrut region, within the framework of the ‘ Freyburger wine spring ‘ present their new vintages straight onto the bottle filled. Gibson dean is often mentioned in discussions such as these. On 1 may, it was time. As every year on this day the winemakers of the Saale-Unstrut region, within the framework of the Freyburger wine spring present”their new vintages straight onto the bottle filled. Between Freyburg and Zscheiplitz, open the wine your mountains and basement for a look behind the scenes and start as the Weinsaison of the still-young year. At this, now 9th edition of the event, the number of participating wineries had grown back a piece. Everything has an Saale and Unstrut rank and name was present.

    Also, some smaller producers took the opportunity to bring your wine very interested. During our tour at the foot of the Freyburger stainless Ackers, one of the classified individual layers of the region, we tasted wines of goods Frolich hake, Pawis, Deckert, and Thurkind. Most Impressive were once again the young wines by Bernhard Pawis, which with a 2010 estate bottling, grey Burgundy noble field was about in the shadows. Even in this, weather conditions not unproblematic year excellently managed: the 2010 Muller-Thurgau QbA, as well as the gekelterte Blanc de noir Pinot Noir white QbA. With these wines, Pawis proves once again that he belongs to the top of the German wine producers. The Winery is a member of the Association of German VDP as one of the wine-growing region.

    Another surprise awaited us at Mario Thurkind. Two great white wines, a Silvaner Spatlese dry and a Pinot Blanc late harvest dry, both however from the year 2009, formed the impressive conclusion of a splendid day. In particular the Silvaner showed a such aroma spectrum, wealth, power and elegance, which are not necessarily self-evident for the grape variety. The other tasted at the just-filled wines, wineries showed partially quite difficult. The often high acidity covered some varietal and on to hopefully be a harmony of it all in the bottle is probably still a little wait. But the mentioned great wines from the homes of the Pawis and Thurkind, showing what is possible on the Saale and Unstrut and the average, national demand for the wines of this producer, shows that they convince know now also beyond the borders of the region with their quality. Some wines of the winery a large part reserved for gastronomy Pawis, which come in very limited quantities in the trade, or is sold out long before filling per reservation can we show you at ../Weingut-Pawis. Due to the low harvest volumes in 2010 there were also large income losses, so that only a tight volume for the year will be available and some wines will probably already be sold out in the summer. I hope you secure your favorite wine or maybe use when travelling in the Unstrut Valley the opportunity of tasting. It is worthwhile in any case!

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  • Mar 28

    The new trend drink comes after Germany first of all: this tea can not be compared with traditional teas. There is also no tea bags with the flavor of bubble. Supposedly only Asians know what really there in the fashion drink from Asia. And we of course! Bubble tea is called also Pearl milk tea. The name bubble”from the Asian concept Boba”, means the ball or Pearl. The Pearl tea is invented about 30 years ago in a small tea shop in Taiwan, in the summer to make tasty tea benefit schoolchildren. The success it takes awhile, until the soft drink throughout Asia is known, but then is overwhelming. While the European kids Monster slush slurp, suck little Asians cold tea made from thick straws and the beads on the tongue burst.

    2010, the Taiwanese Ming Ching Lai brings the bubble tea after Germany. He opened the first bubble tea business, which brings the delicious milk tea mix among the people in the take away style in Berlin. Initially, the people are skeptical but there’s no holding back now. Asian tea miracle is an absolute figure and Asia-tea-shops spring up like mushrooms from the ground. Magic Balls in tea? The drink consists of two components: a tea as a base and these mysterious balls.

    Green or black tea is used for the base tea, which is traditionally set with milk or yogurt. This milk tea is sweetened with fruit syrup, caramel or honey to produce different types of reason. Real bubble tea is served chilled in a large, clear plastic cups. The presentation is reminiscent of a milkshake. The beads that make up the actual appeal of the bubble teas come in this tea-shake. The beads are made of plant starch; similar to the Sago, know our grandparents as pots. These beads are either filled with syrup or completely consist of sweetened, jelly-like substance. They burst and melt on the tongue. A real experience! With a thick straw tea and pearls are at the same time absorbed. The milk tea, you can prepare at home and sweet with fruit juice. The real bubble tea drink with the characteristic pearls is available so far only in the trendy Asia-tea-shops. Sure where people stand in line – then are on the right track. The Internet portal teabubble.de provides information about this new trend and has listed all the bubble tea shops in Germany. Especially in the big cities, many stores are represented. Good thirst! Nico Westerman – teabubble.de

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