Składniki
| ID | Nazwa | Opis | Czy alkohol | Typ | Akcja |
|---|---|---|---|---|---|
| 1 |  Gin | Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin is one of the broadest categories of spirits, all of various origins, styles, and flavour profiles, that revolve around juniper as a common ingredient.From its earliest origins in the Middle Ages, the drink has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin emerged in England after the introduction of the jenever, a Dutch liquor which originally had been a medicine. Although this development had been taking place since early 17th century, gin became widespread after the William of Orange-led 1688 Glorious Revolution and subsequent import restrictions on French brandy.Gin today is produced in subtly different ways, from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. After juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit-flavours or often a combination. It is most commonly consumed mixed with tonic water. Gin is also often used as a base spirit to produce flavoured gin-based liqueurs such as, for example, Sloe gin, traditionally by the addition of fruit, flavourings and sugar. | Nie | Gin | |
| 2 |  Sweet Vermouth | Vermouth (/vərˈmuːθ/ ver-MOOTH; also UK: /ˈvɜːrməθ/;) is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, and spices).The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (bianco), red, amber (ambre or rosso), and rosé. Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world, although the United States and the United Kingdom are also producers. | Tak | Gin | |
| 3 |  Campari | Mój opis testowy | Tak | Liquer | |
| 4 |  Soda water | Moj oips | Nie | Water | |
| 5 |  Light Rum | Light rums, also referred to as \"silver\" or \"white\" rums, in general, have very little flavor aside from a general sweetness. Light rums are sometimes filtered after aging to remove any colour. The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in mixed drinks, as opposed to drinking them straight. Light rums are included in some of the most popular cocktails including the Mojito and the Daiquiri. | Tak | Rum | |
| 6 |  Lime | A lime (from French lime, from Arabic līma, from Persian līmū, \"lemon\") is a hybrid citrus fruit, which is typically round, lime green, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.\r\n\r\nThere are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are an excellent source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called \"limes\" have diverse genetic origins; limes do not form a monophyletic group.\r\n | Nie | Fruit | |
| 7 |  Mint | Lamiaceae (/ˌleɪmiˈeɪsiˌaɪ/ or /ˌleɪmiˈeɪsiiː/) or Labiatae is a family of flowering plants commonly known as the mint or deadnettle family. Many of the plants are aromatic in all parts and include widely used culinary herbs, such as basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla. Some species are shrubs, trees (such as teak), or, rarely, vines. Many members of the family are widely cultivated, not only for their aromatic qualities but also their ease of cultivation, since they are readily propagated by stem cuttings. Besides those grown for their edible leaves, some are grown for decorative foliage, such as Coleus. Others are grown for seed, such as Salvia hispanica (chia), or for their edible tubers, such as Plectranthus edulis, Plectranthus esculentus, Plectranthus rotundifolius, and Stachys affinis (Chinese artichoke).\r\n\r\nThe family has a cosmopolitan distribution. The enlarged Lamiaceae contains about 236 genera and has been stated to contain 6,900 to 7,200 species, but the World Checklist lists 7,534. The largest genera are Salvia (900), Scutellaria (360), Stachys (300), Plectranthus (300), Hyptis (280), Teucrium (250), Vitex (250), Thymus (220), and Nepeta (200). Clerodendrum was once a genus of over 400 species, but by 2010, it had been narrowed to about 150.\r\n\r\nThe family has traditionally been considered closely related to the Verbenaceae; in the 1990s, phylogenetic studies suggested that many genera classified in the Verbenaceae should be classified in the Lamiaceae or to other families in the order Lamiales.\r\n\r\nThe alternate family name Labiatae refers to the fact that the flowers typically have petals fused into an upper lip and a lower lip (labia in Latin). The flowers are bilaterally symmetrical with five united petals and five united sepals. They are usually bisexual and verticillastrate (a flower cluster that looks like a whorl of flowers, but actually consists of two crowded clusters). Although this is still considered an acceptable alternative name, most botanists now use the name Lamiaceae in referring to this family. The leaves emerge oppositely, each pair at right angles to the previous one (decussate) or whorled. The stems are frequently square in cross section, but this is not found in all members of the family, and is sometimes found in other plant families. | Nie | Flower | |
| 8 |  Sugar | Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. | Nie | Sugar | |
| 9 |  Water | Water is a transparent and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms. Its chemical formula is H2O, meaning that its molecule contains one oxygen and two hydrogen atoms that are connected by covalent bonds. Strictly speaking, water refers to the liquid state of a substance that prevails at standard ambient temperature and pressure; but it often refers also to its solid state (ice) or its gaseous state (steam or water vapor). It also occurs in nature as snow, glaciers, ice packs and icebergs, clouds, fog, dew, aquifers, and atmospheric humidity.\r\n\r\nWater covers 71% of the Earth's surface.[1] It is vital for all known forms of life. On Earth, 96.5% of the planet's crust water is found in seas and oceans, 1.7% in groundwater, 1.7% in glaciers and the ice caps of Antarctica and Greenland, a small fraction in other large water bodies, 0.001% in the air as vapor, clouds (formed of ice and liquid water suspended in air), and precipitation. Only 2.5% of this water is freshwater, and 98.8% of that water is in ice (excepting ice in clouds) and groundwater. Less than 0.3% of all freshwater is in rivers, lakes, and the atmosphere, and an even smaller amount of the Earth's freshwater (0.003%) is contained within biological bodies and manufactured products. A greater quantity of water is found in the earth's interior.\r\n\r\nWater on Earth moves continually through the water cycle of evaporation and transpiration (evapotranspiration), condensation, precipitation, and runoff, usually reaching the sea. Evaporation and transpiration contribute to the precipitation over land. Large amounts of water are also chemically combined or adsorbed in hydrated minerals.\r\n\r\nSafe drinking water is essential to humans and other lifeforms even though it provides no calories or organic nutrients. Access to safe drinking water has improved over the last decades in almost every part of the world, but approximately one billion people still lack access to safe water and over 2.5 billion lack access to adequate sanitation. There is a clear correlation between access to safe water and gross domestic product per capita. However, some observers have estimated that by 2025 more than half of the world population will be facing water-based vulnerability. A report, issued in November 2009, suggests that by 2030, in some developing regions of the world, water demand will exceed supply by 50%.\r\n\r\nWater plays an important role in the world economy. Approximately 70% of the freshwater used by humans goes to agriculture. Fishing in salt and fresh water bodies is a major source of food for many parts of the world. Much of long-distance trade of commodities (such as oil and natural gas) and manufactured products is transported by boats through seas, rivers, lakes, and canals. Large quantities of water, ice, and steam are used for cooling and heating, in industry and homes. Water is an excellent solvent for a wide variety of chemical substances; as such it is widely used in industrial processes, and in cooking and washing. Water is also central to many sports and other forms of entertainment, such as swimming, pleasure boating, boat racing, surfing, sport fishing, and diving. | Nie | Water | |
| 10 |  Angostura Bitters | Angostura bitters (English: /æŋɡəˈstjʊərə/) is a concentrated bitters, or botanically infused alcoholic mixture, made of water, 44.7% ethanol, gentian, herbs and spices by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or (less often) food. The bitters were first produced in the town of Angostura (Ciudad Bolívar, Venezuela) (hence the name), but do not contain angostura bark. The bottle is easily recognisable by its distinctive oversized label.\r\n\r\nThe recipe was developed as a tonic by a German, Johann Gottlieb Benjamin Siegert (1796–1870), surgeon general in Simón Bolívar's army in Venezuela. Siegert began to sell it in 1824 and established a distillery for the purpose in 1830. Siegert was based in the town of Angostura, now Ciudad Bolívar, and used locally available ingredients, perhaps aided by botanical knowledge of the local Amerindians. The product was sold abroad from 1853, and in 1875 the plant was moved from Ciudad Bolivar to Port of Spain, Trinidad, where it remains. Angostura won a medal at the Weltausstellung 1873 Wien. The medal is still depicted on the oversized label, along with reverse which shows Emperor Franz Joseph I of Austria in profile.\r\n\r\nThe exact formula is a closely guarded secret, with only one person knowing the whole recipe, passed hereditarily.\r\n\r\nAngostura bitters are extremely concentrated and are an acquired taste; though 44.7% alcohol by volume, bitters are not normally ingested undiluted, but instead are used in small amounts as flavouring.\r\n\r\nAngostura bitters are a key ingredient in many cocktails. Originally used to help with upset stomachs of the soldiers in the Simón Bolívar army, it later became popular in soda water and was usually served with gin. The mix stuck in the form of a pink gin, and is also used in many other alcoholic cocktails such as long vodka, consisting of vodka, Angostura bitters, and lemonade. In the United States, it is best known for its use in whiskey cocktails: the Old Fashioned, made with whiskey, bitters, sugar, and water,[8] and the Manhattan, made usually with rye whiskey and sweet vermouth. In a Pisco Sour a few drops are sprinkled on top of the foam, both for aroma and decoration. In a Champagne Cocktail a few drops of bitters are added to a sugar cube.\r\n\r\nIn Hong Kong, Angostura bitters are included in the local Gunner cocktail. Though not in the classic recipe, bartenders sometimes add more flavour to the Mojito cocktail by sprinkling a few drops of Angostura bitters on top. Bitters can also be used in \"soft\" drinks; a common drink served in Australian and New Zealand pubs is lemon lime and bitters.\r\n\r\nAngostura Bitters Drink Guide, a promotional booklet of 1908, was reprinted in 2008 with a new introduction by Ross Bolton. | Nie | Bitter | |
| 11 |  Bourbon | Bourbon whiskey /bɜːrbən/ is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is derived from the French Bourbon dynasty, although it is unclear precisely what inspired the whiskey's name (contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans). Bourbon has been distilled since the 18th century. The use of the term \"bourbon\" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s. While bourbon may be made anywhere in the United States, it is strongly associated with the American South, and with Kentucky in particular. As of 2014, the distillers' wholesale market revenue for bourbon sold within the U.S. is about $2.7 billion, and bourbon makes up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits.\r\n\r\nThe origin of bourbon is not well documented. There are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to Elijah Craig, a Baptist minister and distiller credited with many Kentucky firsts (e.g., fulling mill, paper mill, ropewalk) who is also said to have been the first to age the product in charred oak casks, a process which gives bourbon its reddish color and distinctive taste. Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product as Bourbon whiskey. Spears' home, Stone Castle, warehouse and spring house survive; one can drive by the Spears' home on Clay-Kiser Road.\r\n\r\nAlthough still popular and often repeated, the Craig legend is apocryphal. Similarly, the Spears story is a local favorite, rarely repeated outside the county. There likely was no single \"inventor\" of bourbon, which developed into its present form only in the late 19th century. Essentially any type of grain can be used to make whiskey, and the practice of aging whiskey and charring the barrels for better flavor had also been known in Europe for centuries. The late date of the Bourbon County etymology has led Louisville historian Michael Veach to dispute its authenticity. He proposes that the whiskey was named after Bourbon Street in New Orleans, a major port where shipments of Kentucky whiskey sold well as a cheaper alternative to French cognac.\r\n\r\nDistilling probably was brought to present-day Kentucky in the late 18th century by Scots, Scots-Irish, and other settlers (including English, Irish, Welsh, German and French) who began to farm the area in earnest. The spirit they made evolved, and became known as bourbon in the early 19th century due to its historical association with the geographic area known as Old Bourbon (this consisted of the original Bourbon County of Virginia as organized in 1785, a region that included much of today's Eastern Kentucky – including 34 of today's counties in Kentucky). This area included the current Bourbon County of Kentucky, which became a county of Kentucky when Kentucky was separated from Virginia as a new state in 1792.\r\n\r\nWhen American pioneers pushed west of the Allegheny Mountains following the American Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon. Located within Old Bourbon was the principal port on the Ohio River, Maysville, Kentucky, from which whiskey and other products were shipped. \"Old Bourbon\" was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey.\r\n\r\nAlthough many distilleries operated in Bourbon County historically, there were no distilleries operating there between 1919, when Prohibition began in Kentucky, and late 2014, when a small distillery opened – a period of 95 years.\r\n\r\nA refinement often dubiously credited to James C. Crow was the sour mash process, by which each new fermentation is conditioned with some amount of spent mash. Spent mash is also known as spent beer, distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work.\r\n\r\nA concurrent resolution adopted by the United States Congress in 1964 declared bourbon to be a \"distinctive product of the United States\" and asked \"the appropriate agencies of the United States Government... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey.'\" Federal regulation now defines \"bourbon whiskey\" to only include \"bourbon\" produced in the United States.\r\n\r\nIn recent years, bourbon and Tennessee whiskey (which is sometimes regarded as a different type of spirit but which generally meets the legal requirements for being called bourbon) have enjoyed significant growth and popularity. The Distilled Spirits Council of the United States, the industry trade group, tracks sales of bourbon and Tennessee whiskey together.\r\n\r\nAccording to the Distilled Spirits Council, during 2009–14, the volume of 9-liter cases of whiskey increased by 28.5% overall. Higher-end bourbon and whiskeys experienced the greatest growth: during 2009–14 the volume of the value segment increased by 12.1%, premium by 25.8%, high-end premium by 27.8% and super-premium by 123.8%. Gross supplier revenues (including federal excise tax) for U.S. bourbon and Tennessee whiskey increased by 46.7% over the 2009–14 period, with the greatest growth coming from high-end products (18.7% growth for value, 33.6% for premium, 44.5% for high-end premium, and 137.2% for super-premium).[4] In 2014, more than 19 million nine-liter cases of bourbon and Tennessee whiskey were sold in the U.S., generating almost $2.7 billion in wholesale distillery revenue. U.S. exports of bourbon whiskey surpassed $1 billion for the first time in 2013; distillers hailed the rise of a \"golden age of Kentucky bourbon\" and predicted further growth. In 2014, it was estimated that U.S. bourbon whiskey exports surpassed $1 billion (making up the majority of the U.S. total of $1.6 billion in spirits exports). Major export markets for U.S. spirits are, in descending order: Canada, the United Kingdom, Germany, Australia and France. The largest percentage increases in U.S. exports were, in descending order: Brazil, the Dominican Republic, Bahamas, Israel and United Arab Emirates. Key elements of growth in the markets showing the largest increases have been changes of law, trade agreements, and reductions of tariffs, as well as increased consumer demand for premium-category spirits. | Tak | Whiskey |
