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The Vicks VapoRub Debate | Everyday Health

In 1905, a North Carolina pharmacist began marketing a product called Vick’s Magic Croup Salve. The product, now known as Vicks VapoRub, became wildly popular — sales during the 1918 flu epidemic grew from $900,000 to $2.9 million.

More than 100 years later, some still swear by the product.

“My husband loves Vicks. He rubs it on his chest and under his nose,” reports 37-year-old Shannon Marks, of Mandeville, La. Marks says other family members use it to relieve a cough and even to ease dry feet, but she doesn’t use it on herself or for treating her children’s cold symptoms. “We’ve used the vapors in a humidifier and we’ve bought the plug-ins.”

There’s a reason that some people don’t use Vicks VapoRub on their children: Recently, researchers found that putting Vicks VapoRub under a child’s nose actually makes it harder for the child to breathe.

Vicks VapoRub: Camphor Concerns

The report earlier this year was not the first time that products like Vicks VapoRub that contain camphor have come under scrutiny. Camphor has long been used in combination with menthol in a variety of preparations that are promoted as chest rubs to fight colds by soothing coughing and opening stuffy noses.

However, camphor is also highly toxic: Eating or drinking as little as five milliliters of camphor oil can kill a child.

As a result, in 1983, the U.S. Food and Drug Administration decided that camphor-containing products such as Vicks VapoRub could not contain more than an 11 percent concentration of the substance. Vicks VapoRub contains less than 4.8 percent camphor.

Vicks VapoRub: The Chest Report

Camphor concerns aside, researchers say there is no science to back up the claim that Vicks VapoRub makes it easier to breathe.

In fact, putting Vicks VapoRub directly under the nose, as opposed to rubbing it on the chest, may actually make it harder to breathe, according to results from a study published in the journal Chest. In children under age 2, this could result in an increase in mucus and congestion.

“We showed in the lab that Vicks VapoRub produced changes consistent with inflammation and increased mucus in animals with pre-existing airway inflammation similar to that seen with a respiratory infection,” says Bruce K. Rubin, MD, MBA, chair of the department of pediatrics at Virginia Commonwealth University School of Medicine in Richmond.

Dr. Rubin and his colleagues tested the effects of Vicks VapoRub after treating a young girl who was brought to the emergency room with breathing problems after having Vicks VapoRub placed under her nose. Rubin said he has heard of similar accounts.

Other studies have shown that menthol, one of the ingredients of Vicks VapoRub, may also make it harder to breathe, despite creating a “cooling” sensation that feels like easier breathing.

“Although [Vicks VaporRub] does not [open you up], it does trigger receptors that make the brain believe that your nose is more open and it is easier to breathe,” says Rubin.

Vicks VapoRub: Vicks’ Instructions

Rubin notes that the labeling on Vicks VapoRub clearly states that it should not be used on young children and should not be placed under the nose.

“Parents should only follow the directions on the label,” Rubin says. Procter & Gamble, the manufacturer “has been very clear in its labeling that VicksVapoRub is never to be used in children under the age of 2 and never placed directly in or beneath the nose of adults or children. [The company] is also acting responsibly about educating patients as to when and how to use the product safely.”

On its Web site, Procter & Gamble gives these cautions that specifically say not to use Vicks VapoRub:

  • By mouth
  • With tight bandages
  • In nostrils
  • On wounds or damaged skin

The site also says that you should contact your doctor if you have a cough that lasts more than seven days, produces a lot of phlegm, or is a chronic cough due to asthma, emphysema, or other lung disease. Additionally, the company states that Vicks VapoRub should never be heated before use. If your child eats some of the product, contact Poison Control immediately. Procter & Gamble has a line of products, such as Vicks BabyRub, that are specifically made to be safe for babies over 3 months old and toddlers.

Vicks VapoRub: Signs of Overdose

Although an overdose of Vicks VapoRub is unlikely if you follow the directions and keep it out of the reach of children, it is important to know the signs of an overdose and respond immediately:

  • Stomach pain, vomiting, nausea
  • Burning sensation in the mouth or throat
  • Seizures and perhaps muscles in spasm
  • Being thirsty
  • Speedy pulse
  • Restlessness or agitation
  • Losing consciousness
  • Difficulty breathing

When using Vicks VapoRub, remember to apply it only on the chest, keep it out of children’s reach, and do not use it on children younger than 2 years old.

Warning about Vicks VapoRub

Jan 13 2009

A warning has been issued about the popular cough and cold treatment Vicks VapoRub.

Experts say it should not be used on children under 2 years of age.

Vicks VapoRub, a salve which can be bought over the counter, is used to relieve coughs and congestion, but can apparently harm infants and toddlers.

According to Dr. Bruce Rubin from Wake Forest University School of Medicine, Vicks VapoRub can have severe effects on breathing in young children because it may stimulate mucus production and airway inflammation.

The product made by Procter and Gamble has been around since 1905 – it is applied to the chest or throat for congestion relief or to relieve sore muscles.

It contains camphor which is toxic if swallowed or absorbed into the body and the manufacturers do in fact warn that VapoRub should not be applied in or near the nostrils and not used on children under 2 years of age.

Dr. Rubin was first alerted to the dangers of the misuse of the Vaporub when an 18-month-old child developed severe respiratory distress after it was put directly under her nose.

Dr. Rubin says the ingredients in Vicks can be irritants, causing the body to produce more mucus to protect the airway, and infants and young children have airways that are much narrower than those of adults, so any increase in mucus or inflammation can narrow them more severely.

Research was then carried out on the effects of the salve on the respiratory system of animals – ferrets, which have an airway system similar to humans, were used and tests conducted which measured the effects of the Vaporub on mucus secretion and build up in the airways, and fluid build-up in the lungs.

It was found that the Vaporub increased the mucus secretion and decreased the clearance of the mucus and Dr. Rubin says Vicks should not be put in or under, the nose of adults or children and never used in children under age 2.

He says even when the directions on the label are followed Vicks may make people with congestion feel more comfortable, but it does nothing to increase airflow or actually relieve the congestion and he suggests similar products, including generic brands, could cause the same adverse reaction in infants and toddlers.

The Wake Forest team says cough and cold medicines and decongestants are dangerous and neither effective nor safe for young children and medications which dry up nasal passages also present problems.

Dr. Rubin says the best treatments for congestion are saline (saltwater) and gentle rubber bulb suction, warm drinks or chicken soup, and, often, just letting time heal the child.

However, Dr. Rubin says a child struggling to breathe is a medical emergency and needs would to be seen by a doctor as quickly as possible.

Experts recommend parents check with a doctor before giving infants and young children any over-the-counter medicine as they can be harmful.

Proctor & Gamble says Vicks VapoRub has a long-standing history of being safe and effective when used according to package directions and its safety and efficacy has been demonstrated in multiple human clinical trials including more than a thousand children aged 1 month to 12 years.

The company says the findings of the animal studies, prompted by a single case report, are of questionable human clinical relevance.

The research is published the current issue of CHEST.

Source:

Vicks VapoRub Study: Response Rubin, Bruce K. CHEST, Volume 136, Issue 2, 650 – 651, https://journal.chestnet.org/article/S0012-3692(09)60519-5/fulltext

Journal reference:

Vicks VapoRub Induces Mucin Secretion, Decreases Ciliary Beat Frequency, and Increases Tracheal Mucus Transport in the Ferret Trachea Abanses, Juan Carlos et al. CHEST, Volume 135, Issue 1, 143 – 148, https://journal.chestnet.org/article/S0012-3692(09)60079-9/fulltext

My Dog Ate Vicks Vaporub What Should I Do?

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Vicks Vapor Rub is an ointment that’s found in many medicine cabinets. It’s great for colds and flu, sinus congestion, sore muscles, and more. But what happens if your dog eats Vicks Vapor Rub? Can Vicks Vapor Rub make your dog sick?

What is Vicks Vapor Rub?

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Vicks Vapor Rub is an ointment made of camphor, eucalyptus oil, and menthol. It can be sued to relieve nasal & chest congestion caused by colds and flu, as well as ease the congestion caused by sinus infections. Vicks can also be used to relieve minor aches and pains in muscles and joints.

Vicks is sometimes used in other ways, too:

  • Heal feet: Vicks has been used to cure athlete’s foot and other conditions. The ingredients in the ointment have antimicrobial properties.
  • Deter insects: it also seems to be effective against biting insects such as fleas and mosquitos.
  • Alleviate headaches: Vicks is also used to help ease a sinus headache.
  • Helps soothe dry skin: Vicks is also great for soothing very dry skin. The petroleum jelly in the product locks in moisture, and the menthol has antibacterial properties.

But what if your dog ingests Vicks Vapor Rub? Will Vicks make your dog sick?

Vicks Vapor Rub & Dogs

Vicks contains ingredients that are toxic to dogs, including camphor. If ingested, your dog could become very sick.

You may notice these symptoms if your dog has ingested Vicks Vapor Rub:

  • Nausea
  • Vomiting
  • Diarrhea
  • Burning throat and mouth
  • Depression
  • Irritation of the mucus membranes

If your dog has eaten only a small bit of Vicks, then the toxicity will be mild. However, if he’s eaten a large portion of a jar of Vicks, then you’ll need to call the vet right away.

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Treatment of Vicks Vapor Rub Ingestion in Dogs

At the vet’s, they will perform a physical exam of your dog, which may include blood tests and other lab work. The vet will also look for signs of mouth and throat irritation.

If the vet determines your dog has eaten Vicks, then they may choose to use activated charcoal, gastric lavage, and more. Your fur baby will probably need an IV, which makes it easier to give him other medications as needed. If this is a severe case, the vet will want to keep your dog in the hospital for a few days to monitor his symptoms and recovery.

In most cases, dogs who eat a small amount of Vicks should be OK within a few hours. For a more severe case of toxicity, it will take a bit longer to recover. However, dogs who receive prompt medical care should go on to a full recovery.

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Can Vicks kill you? – AnswersToAll

Can Vicks kill you?

Although an overdose of Vicks VapoRub is unlikely if you follow the directions and keep it out of the reach of children, it is important to know the signs of an overdose and respond immediately: Stomach pain, vomiting, nausea. Burning sensation in the mouth or throat. Seizures and perhaps muscles in spasm.

Is Vicks Vapor Rub dangerous?

Vicks VapoRub, the pungent, over-the-counter chest rub that purportedly relieves coughs, congestion and minor aches, may be dangerous for children ages two and younger, according to a new study.

What happens if you put Vicks in your nose?

In fact, putting Vicks VapoRub directly under the nose, as opposed to rubbing it on the chest, may actually make it harder to breathe, according to results from a study published in the journal Chest. In children under age 2, this could result in an increase in mucus and congestion.

What age can you use Vicks rub?

A: No. Vicks VapoRub should only be used on children ages two years and up. Vicks BabyRub may be used on babies three months and up.

What are the side effects of Vicks Vapor Rub?

There are few documented side effects for Vicks VapoRub but some have occurred. Because the medication is topical (applied to the skin) the most likely side effects are skin irritations, rash, redness, or hives. If you notice these side effects, you should discontinue the medication and call your doctor.

Does Vicks work for cough?

It interacts with cold receptors in the nose and throat, helping to stop coughing. Vicks VapoRub contains 2.6% menthol to help stop constant coughing fast. Vicks VapoDrops are also an effective remedy for coughs. Allow 2 drops to dissolve slowly in your mouth to help stop constant coughing.

What are the benefits of Vicks Vapor Rub?

The good news is a runny nose will usually clear up on its own. … Although Vicks products won’t cure a runny nose, they can help you feel better. NyQuil SEVERE helps dry up your nasal passages to relieve your runny nose.

Why does putting Vicks on your feet stop coughing?

Given that feet contains lots of nerves, Graedon speculates that sensory nerves in the soles of the feet may respond to stimulation with Vicks VapoRub: … If the sensory nerves in the soles of the feet stimulate the spinal cord, they might be able to interrupt the cough cycle.

Can Vicks Vapor Rub help a headache?

Rub a small amount of Vicks VapoRub on your temples and forehead to help relieve headaches. The mentholated scent will release pressure in your head and instantly relieve pain.

Is Vicks good for a cold?

Vaporub can help to ease coughs that are caused by colds, relieving the catarrh and phlegm that give you a chesty cough. Not only that, but Vicks lozenges can help to soothe a sore, irritated throat, which can happen when you’ve been coughing up a storm for a few days!

Can you eat Vicks?

It contains a poisonous ingredient: Vicks VapoRub is made of camphor, eucalyptus oil, and menthol. Camphor is poisonous when ingested. 2 It can cause seizures, coma, or death even when a small amount is swallowed or when too much is inhaled or absorbed through the skin.

Can Vicks help a sore throat?

A sore throat or cough due to colds or inhaled irritants is no excuse to let your day drop by the wayside. Vicks® VapoDrops™ cough drops contain menthol, a trusted ingredient that temporarily relieves your impulse to cough and helps soothe your sore throat.

Why does Vicks on your feet work?

Given that feet contains lots of nerves, Graedon speculates that sensory nerves in the soles of the feet may respond to stimulation with Vicks VapoRub: … If the sensory nerves in the soles of the feet stimulate the spinal cord, they might be able to interrupt the cough cycle.

How do you use Vicks Vapor Rub for headaches?

To prevent infection and speed up healing time, dab a small amount of Vicks on any small cut or splinter. Rub a small amount of Vicks VapoRub on your temples and forehead to help relieve headaches. The mentholated scent will release pressure in your head and instantly relieve pain.

Does Vicks VapoRub absorb through skin?

There are two possible ways that menthol and the other herbal ingredients in Vicks VapoRub might be working to calm a cough. One is absorption through the skin into the bloodstream, as with the garlic.

Vaporizer Medicine: Dangerous to Swallow

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Many of us use vaporizers in the cold weather. We often add medicated liquids, especially when children have colds or the flu. If used safely, the vaporizers and the vaporizer medicines both can make us more comfortable.

The advantages of vaporizers include:

  • adding moisture to indoor air;
  • preventing dry skin;
  • helping to relieve cold, flu, and allergy symptoms;
  • soothing our sinuses and nasal passages by keeping them moist.

Newborns and small children with cold or flu symptoms are too young to take cough and cold medicines. Hot steam vaporizers are sometimes suggested instead for babies with a stuffy nose or congestion. (Note that some pediatricians do NOT recommend hot steam vaporizers. There is a risk of burns if a child gets too close or spills the hot water. )

Many vaporizers use a medicated solution in addition to water. These medicines can help ease coughs and stuffy noses. There are many different kinds and brands of these medicated solutions. (One well-known brand is Vicks® VapoSteam®, though there are others.)

Liquid vaporizer medications often contain three ingredients: camphor, essential oils, and ethanol. Camphor, which is usually the active ingredient, helps to prevent coughing. Essential oils like eucalyptus oil, menthol, and cedarleaf oil and nutmeg oil are “inactive” ingredients, but some people think they relieve stuffy noses. Ethanol is an inactive ingredient.

Poison specialists get a lot of calls about medicated liquids for vaporizers. Curious children dip their fingers in the solution, then lick their fingers. Rarely, they drink from the bottle which has an appealing minty smell.

  • Swallowing a product containing camphor can be dangerous. A taste, lick or sip may cause some nausea and vomiting. However, only a small amount more can cause serious poisoning in a small child. Swallowing camphor can lead to seizures.
  • Essential oils can cause diarrhea and stomach upset when swallowed. When a child tries to drink vaporizer medicine, it may go down the wrong way into the lungs. If this happens, the essential oils can injure the lungs and cause pneumonia.
  • Children may become drunk from the alcohol in these medicines. Alcohol poisoning is dangerous in children. It can make them sleepy. They may have trouble walking. Low blood sugar can cause seizures and coma.

Prevention is key.

  • Always close the medication container tightly after use.
  • Store the medication out of reach of children.
  • Keep the vaporizer away from children’s reach.
  • Clean the vaporizer carefully so that mold and bacteria won’t grow in it. The directions will tell you how.

If someone swallows a vaporizer medication, use the webPOISONCONTROL® online tool for guidance or call Poison Control right away at 1-800-222-1222. The webPOISONCONTROL  tool or the poison specialist will tell you exactly what to do. Often, watching the person closely at home will be enough. Sometimes, a trip to the emergency room will be needed. If so, Poison Control will call the emergency room to provide treatment advice.

Serkalem Medkonnen, RN, BSN, MPH

Certified Specialist in Poison Information

Vicks VapoRub Misuse May Hurt Kids

Jan. 13, 2009 — Misuse of Vicks VapoRub may have landed an 18-month-old girl in the hospital, Wake Forest University researchers suggest.

The previously healthy girl had an upper respiratory infection, for which her grandparents treated her with a dab of Vicks VapoRub under the nose. In about half an hour, the child began to struggle for breath, and she was taken to the emergency room.

Bruce K. Rubin, MD, professor of pediatrics at Wake Forest’s Brenner Children’s Hospital, suggests the grandparents’ misuse of Vicks VapoRub may very well have caused the girl’s respiratory distress.

“It was summertime, and this child had a virus, but she was disproportionately sick and was not getting better despite treatment [with rescue inhaler and steroids],” Rubin tells WebMD. “Juan Carlos Abanses, MD, was the resident in the emergency room and he went back to the grandparents and asked if there was anything that could have caused this. They said she was doing well until they put a little Vicks under her nose, and pretty soon after she had trouble breathing.”

Abanses called Rubin, a lung specialist. Rubin had never heard of Vicks VapoRub causing such a problem, but he knew the product was labeled for use only in children older than 2 years — and that the product should never be applied to the nostrils.

Rubin told Abanses to stop treatment, as the effects of a local irritant such as Vicks VapoRub should wear off. Sure enough, supplemental oxygen was all the girl needed to get better. She was released from the hospital the next day.

“I think this girl was exquisitely sensitive to Vicks,” Rubin says. “In some people Vicks VapoRub causes a rash. This was a girl who was sensitive to Vicks, and had a virus, and inhaled the Vicks and it tipped her over.”

That was three years ago. Since then, Rubin says, he and his colleagues have seen three other young children with upper respiratory infections and unusually severe breathing trouble — and whose parents had inappropriately treated them with Vicks VapoRub. All recovered.

Vicks VapoRub Studies

To find out whether Vicks VapoRub might possibly harm airways, Rubin and colleagues performed a series of experiments on ferrets, whose airway anatomy and biology resemble that of humans. The experiments suggested that Vicks VapoRub could possibly act as an irritant causing mucus to block airways.

How convincing are the studies? WebMD asked Daniel Craven, MD, a pediatric lung specialist at University Hospitals Case Medical Centers Rainbow Babies and Children’s Hospital, Cleveland.

“Dr. Rubin is an established expert in this field, and what they found lends support to looking at this further,” Craven tells WebMD. “By itself, though, this finding isn’t very concerning. If there are harmful effects from Vicks VapoRub, they probably are mild and only seen in certain situations with intense exposure of the airways under conditions where the airways are already compromised.”

WebMD also sought the opinion of Ian M. Paul, MD, director of pediatric clinical research at Penn State University. Paul is an expert in over-the-counter cough and cold medicines and is conducting a study of Vicks VapoRub under an unrestricted grant from Procter & Gamble.

“I am on record as being highly critical of cough and cold medicines … but the [Rubin] case report is “at best incomplete and at worst irresponsible,” Paul tells WebMD. “Those symptoms they present are much more likely to be caused by RSV [respiratory syncytial virus]. This child had the classic symptoms of RSV bronchiolitis.”

David Bernens, a spokesman for Vicks VapoRub maker Procter & Gamble, says the company receives about three adverse-event reports — mostly involving skin irritation — for every million units of Vicks VapoRub sold.

“We take any kind of safety concern very seriously,” Bernens tells WebMD. “We have multiple clinical studies, with more than a thousand children age 1 month to 12 years old, that have demonstrated both the safety and efficacy of the Vicks VapoRub product. So we have come to different conclusions than Dr. Rubin.”

Risks vs. Benefits

Is any risk from Vicks VapoRub worth the product’s benefit? Rubin and Craven point to studies that suggest the active ingredients of the product do not improve air flow in people with nasal congestion. But there is a benefit, Rubin says.

“Vicks is not bad. It does what it is meant to do: It gives the brain the sensation of relief of stuffiness,” he says. “Menthol triggers specific cold receptors in the nose and bronchial tubes. That is why it has been added to cigarettes called things like Kool. If you can’t sleep because you are so congested, and put it on your chest, it makes you feel better. It doesn’t open things up — but for most kids, it doesn’t plug things up, either.

Paul says the reason he’s studying Vick’s VapoRub is that there’s little publicly available scientific data on how well it works for kids with colds or bronchitis. While Procter & Gamble is funding the study, Paul insists that the grant is unrestricted, and that he will publish the results within two years even if they show the product has no efficacy.

Craven notes that Vicks VapoRub has been around for more than a century and reports of adverse events remain few.

“This product has been used for years and years and years and there have not been a lot of reports of it causing problems,” he says. “That lowers the chances that it could cause respiratory failure. But the Rubin study does show some things that merit further investigation to see if we should be more careful in cautioning people against using it in some circumstances.”

Meanwhile, everyone who spoke with WebMD urges parents to use Vicks VapoRub only as directed: on children older than 2 years, and applied only to the chest, back, or throat and NOT to the nostrils or on wounds or open skin.

The Rubin study appears in the January issue of the journal Chest.

MITCHELL, GIANTS ARE RIGHT MIX

You may have heard about Kevin Mitchell and Vicks VapoRub. The Giants left-fielder, leading the majors in home runs and runs batted in, eats the stuff.

It`s not a regular feature of his diet, but when he has a cold, he sticks his fingers into a jar of Vicks, deposits the goo on his tongue and swallows. ”It makes me feel like a champion,” he said.

A note right on the front of the bottle warns that VapoRub is not intended for internal use.

”It didn`t never hurt me,” Mitchell said.

A few days ago, he even called over a bunch of unbelieving sportswriters and ate Vicks right in front of them just to show how partial he is to its taste, consistency and curative powers.

They were impressed, although none plans to eliminate escargot at dinner in favor of VapoRub puffs.

After waxing on about the bouquet of Vicks, Mitchell reached into a corner of his locker and pulled out a clear plastic bottle.

”Ever smell this stuff?” he asked. It smelled like alcohol.

”It`s got tequila in it. It`s got some other stuff, too.

”A guy in San Diego makes it up for me to use on my muscles when they feel sore.”

Kevin Mitchell is a folk medicine freak, constantly on the lookout for the magic elixer that guarantees good health.

Mitchell`s locker is like a mid-sized pharmacy.

He took out one bottle that contained a high-energy protein mixture he drinks at night.

He prefers that to the traditional postgame clubhouse meal that

”baffles” his stomach.

At the top of his locker, right next to the boxes of Louisville Sluggers, were four large cardboard boxes containing bottles of every vitamin known to man.

Along with the vitamins were jars of what Mitchell calls ”minos,”

actually amino acids. These he eats like candy in the morning.

Then he washes them down with generous doses of Hawaiian Punch.

To complete his breakfast, he generally drinks an egg.

”I just crack an egg and drink that sucker, just pour it down,”

Mitchell said.

From his locker, he produced a white plastic bottle with a screw-top cap. It looked like a bottle of window spray. It was as black as tar and smelled like a commercial cleaning compound.

It was a potassium mineral supplement.

”I take a couple of slugs a day,” Mitchell said.

Telephone – Chukovsky. The full text of the poem – Phone

My phone rang.
– Who’s talking?
– Elephant.
– Where from?
– From a camel.
– What do you want?
– Chocolate.
– For whom?
– For my son.
– How much to send?
– Yes, five pounds that way
Or six:
He won’t eat anymore,
He’s still small!

And then he called
Crocodile
And with tears he asked:
– My dear, good,
Send me galoshes,
And me, and my wife, and Toto.

– Wait, won’t you
Last week
I sent two pairs of
Great galoshes?
– Ah, those that you sent
Last week,
We ate
a long time ago And we wait, we can’t wait,
When will you send again
To our dinner
A dozen
New and sweet galoshes!

And then the bunnies called:
– Could you send gloves?

And then the monkeys called:
– Please send your books!

And then the bear called
Yes, as he began, as he began to roar.

– Wait, bear, don’t cry,
Explain what you want?

But he is only “mu” and “mu”,
And why, why –
I don’t understand!

– Hang up, please!

And then the herons called:
– Please send the drops:

We ate too many frogs today,
And our stomachs ached!

And such rubbish
All day:
Ding-di-laziness,
Ding-di-laziness,
Ding-di-laziness!
Now the seal will ring, then the deer.

And recently, two gazelles
They called and sang:
– Is it really

All burned down
Carousels?

– Oh, are you in the mind, gazelles?
The merry-go-round did not burn out,
And the swing survived!
You, gazelles, do not make noise,
And next week
We would gallop up and sit down
On a swing-carousel!

But they didn’t listen to the gazelles
And they still rattled:
– Is it really
In fact
All swings
Burned out?
What a stupid gazelle!

And yesterday morning
Kangaroo:
– Isn’t this apartment
Moidodyr? –
I got angry, but like a scream:
– No! This is someone else’s apartment !!!
– Where is Moidodyr?
– I can’t tell you . ..
Call
One hundred twenty five.

I haven’t slept for three nights,
I’m tired.
I would like to fall asleep,
Relax …
But only I went to bed –
Call!
– Who’s talking?
– Rhinoceros.
– What is it?
– Trouble! Trouble!
Run here quickly!
– What’s the matter?
– Save!
– Who?
– Behemoth!
Our hippopotamus fell into a swamp …
– Failed into a swamp?
– Yes!
And neither here nor there!
Oh, if you don’t come –
He will drown, drown in a swamp,
Will die,
Behemoth will be lost !!!

– Okay! I’m running! I’m running!
If I can, I will help!

Oh, this is not an easy job –
To drag a hippopotamus out of the swamp!

How the condenser affects the taste of whiskey


Today, most distilleries and distillation equipment manufacturers use shell and tube heat exchangers.However, there is another way of condensation – by means of a coil cooler. How do the steam cooling methods affect the final product, and which one is preferable for obtaining the excellent taste and sophisticated aroma of whiskey?


In 1771, the German chemist Christian Ehrenfried Weigel introduced the world to a cooling system in which cold water was continuously pumped to the bottom of the bath and hot water was removed from the top. Inside this bath was a coil (or “worm” – the old English name for a snake, the original name for a spiral pipe).

Serpentine (worm) cooler is a more traditional method of steam condensation. Factory coolers of this design are very large, expensive, and difficult to install and maintain.

A short time later, a sealed glass condenser for laboratory use was introduced, which later became the prototype of the modern shell-and-tube condenser, ubiquitous in most malt whiskey distilleries.

These heat exchangers, as a rule, consist of a copper shell, and contain about a hundred small copper tubes inside. Cold water is passed through the pipes, so when hot steam hits their surface, it turns into a liquid – it condenses.

The widespread rejection of worm baths became widespread after the Second World War. At the time of this writing, of the 118 operating adhesive tape factories, only 16 have them: Ballindalloch, Balmenach, Benrinnes, Glenkinchie, Cragganmore, Craigellachie, Dalwhinnie, Edradour, Glen Elgin, Mortlach, Oban, Old Pulteney, Royal Lochnagar, Speyburn, Cragganmore, Craigellachie …

Copper or stainless steel

Perhaps the best study on the role of copper in whiskey distillation was published in 2011 by Barry Harrison, Olivier Fagnen, Francis Jack and James Brosnan.

In most cases, when distilling whiskey, the more copper there is in the apparatus, the “better” the drink will be, without the unpleasant smell of cabbage and burnt matches. Distillation equipment, made entirely or partially of stainless steel, loses unambiguously. However, it is not so simple with capacitors.

According to our research, new make, fresh alcohol for pouring into barrels, obtained by double distillation in stainless steel apparatus with a copper condenser installed in the second stage, contained high concentrations of sulfur and fleshy compounds. It can be assumed that the copper at this stage of distillation and installed in this place of the apparatus was not important for the control of sulfur compounds.

However, when the stainless steel condenser was turned on in the same way, but to a completely copper apparatus, the opposite happened and the sulfur / meat content increased, compared to 100% copper stills.

The researchers concluded that the copper in the condenser “controls sulfur and meat odors through an additional [and not yet discovered] mechanism besides simply removing sulfur compounds,” and that this only happens when sulfur levels have been reduced by previous stages of distillation.

However, in some distilleries, distillation is carried out in such a way as to reduce the use of copper, and this helps the producer to bring a “meaty” note to his drink.

Condenser design

All other things being equal, the shell and tube heat exchanger system is very high in copper, it excellently removes sulfurous elements from alcohol when they are in a vapor state.

Coil condenser design has less copper available and as a result less efficient removal of these heavy elements.

In the shell and tube version, water is shot into the tubes under pressure, while in the worm bath it is a gentle process.Cooling and condensation take place more slowly, and therefore the contact time of alcohol with copper is significantly lengthened as it coils down the serpentine into selection.

However, will this produce a cleaner, lighter whiskey? Not out of vague nostalgia, coils are installed in one third of Diageo’s malt plants [1] . At Inver House, all five distilleries, except for Balblair, are equipped with worm baths.

The

Dalwhinnie has tested both types of capacitor throughout its history.Replacing the coil played a nasty joke on the usual profile of the drink, so the worm baths were returned to their original place.

Ballindalloch installed worm baths to produce “old style” whiskey. And the Ardnahoe distillery will be the ninth official producer of the Isle of Islay and the creator of a new style of whiskey, using the same vapor condensation method.

Learning to operate a coil cooler is more difficult than a modern condenser. This is the length of the pipe in contact with the air before connecting to the condenser, and the ambient temperature, the temperature of the water and its flow rate through the bath, as well as the fact that all coils are individual.

The pipe diameter is steadily decreasing, the worm bath is located in a cooler environment, usually outdoors, and the constantly rising cold water ensures rapid condensation. As a result, the alcohol becomes heavy, and often with the organoleptic properties of sulfur impurities. Craigellachie, Speyburn, Glenkinchie are good examples.

If the water flow is slow, the worm bath heats up and prolongs the interaction between the steam and copper, which will help create a lighter alcohol. This is relative, though, as it will still be heavier than the “light” spirit from Glen Elgin, Oban and Royal Lochnagar distilleries with shell-and-tube condensers.

The shell and tube design cools the vapors faster, but benefits from a much larger copper surface area. However, for fans of worm capacitors, there is nothing better than the complexity and character that the serpentine imparts to whiskey.

In fact, this design is more effective at trapping sulfur compounds in the new make up to give you a richer, heavier whiskey.Meat, vegetable, coal-gas and sulfur notes appear in the product.

Then why, if sulfur is often viewed as an undesirable aroma, should the distiller be encouraged?

Systematic approach

There are “good” and “bad” sulfur in Scotch whiskey, the latter often arising from the fact that the apparatus is very overloaded, and is not able to provide the required reflux ratio. In this case, even a copper shell and tube will not help get rid of boiled cabbage and rotten eggs in the taste of your favorite drink. The same result if you allowed some of the “tail” factions to slip into the middle of the selection.

On the other hand, for many coil owners, mature alcohol has no trace of sulfur at all. Glenkinchie, Dalwhinnie, Royal Lochnagar, Oban, Glen Elgin, Speyburn and others all have the rich texture of the middle sky that this capacitor gives.

The key to understanding the manufacturer’s actions is not sulfur itself, but what happens to it during maturation. As soon as the obvious sulfur is gone, the enchanting organoleptic properties of the drink are revealed.It can be meaty or flavorful, but it is always intense. Two striking examples: Mortlach and Benrinnes – they smell like roast beef, Marmite [2] and Bovril [3] .

For example, maturing in a toasted American oak bourbon barrel, sulfur compounds will give you a toffee in a mature whiskey. In ex-sherry, you get your zesty shade, as in Craigellachie and Pulteney.

Slightly more difficult if you want to “preserve” the sulfur and meatiness in the aroma on an apparatus already equipped with a shell and tube condenser. For example, you can limit the contact of vapors with copper to the size of the apparatus itself, exclude copper reduction from the process, run the distiller in hard mode, or simply install a stainless steel condenser.

The last option was used by Dailuaine and Fettercairn, and now only copper capacitors are installed at both sites. Currently Ailsa Bay and Roseisle have both stainless steel and copper condensers and can be switched between them.

The new Glenmorangie distillery is likely to use stainless steel as well.

Glen Ord

, for example, passes hot water through a condenser, thus prolonging the contact of the vapors with the copper surface of the heat exchanger, and creating an intense herbal character in the drink.

Again, there are exceptions to this rule. Inchdairnie, on the other hand, runs cold water through a shell and tube condenser to create a “heavy” new make, and warmer water to get a “light” character of the future whiskey.

This approach allows everyone to produce “light” alcohol with copper and “heavy”, richer new make using stainless steel. The latter option will require a longer maturation of the whiskey to remove the rudimentary sulfur compounds.


1. ↑ The Classic Malts of Scotland is a set of six single malt whiskeys released and sold together in 1988 by United Distillers and Vintners, now owned by Diageo. All of them, except for Lagavulin, are produced on apparatus with a coil refrigerator. They are often displayed together in bars and liquor stores. Since then, Diageo has launched other single malt whiskeys with the Classic Malts label.

2. ↑ Marmite is a sticky, dark brown food paste with a characteristic strong taste, very salty. This special taste is represented in the marketing slogan “Love it or hate it.” Its popularity in British pop culture is so great that the name of the product is often used as a metaphor for something that is an acquired taste or has a tendency to polarize opinions.

3. ↑ Bovril is a brand name for a thick and salty meat extract paste similar to yeast extract.Bovril can be made into a drink by diluting with hot water or, less commonly, milk.

Alcoholic jelly: 4 recipes with photo

Alcoholic jelly with its whole appearance resembles a harmless sweet delicacy from our childhood, but you should not underestimate it, because with the light hand of the bartender, jelly turns into a strong alcoholic dessert for adults.

In America he was nicknamed “jello shots”, in our country – alcoholic jelly shots. The cooking process is quite simple, and most importantly, anyone can cook it at home.By the way, in the USA on New Year’s Eve alcoholic jelly is as popular as our red caviar.

Tips before starting

Today, there are various variations of recipes with whiskey, vodka, champagne and other alcoholic beverages, but you should understand that it makes no difference what kind of alcohol you use, the main thing is that it is of high quality. It’s possible to make alcoholic jelly with your favorite craft beer, but do you want to? That is, I would like to emphasize that the border of what is allowed in the recipe for alcoholic jelly is limited only by your imagination.

Now that we know that jelly and alcohol go well together, we need to clarify the situation with the selection of the jelly flavor. To do this, we have compiled a small list of perfectly combined alcohol-jelly pairs:

  1. Vodka – orange or cherry jelly.

  2. Whiskey / cognac – apple jelly.

  3. Tequila – lemon jelly.

  4. Gin – kiwi flavored jelly or peach jelly.

It is important to remember: the most optimal proportion for alcoholic jelly will be: one part alcohol to two parts liquid jelly.If you increase the amount of alcohol, then the jelly will turn out to be tasteless and too strong.

Alcoholic jelly: step by step recipe with photo

In this section, you will learn how to make alcoholic jelly in 4 steps. Simple and fast!

  1. First, prepare packaged store jelly according to the instructions. Or dissolve gelatin in hot water with fruit syrup or compote.

  2. Cool the finished jelly to 30-40 ° C, pour in the alcohol and mix well.

  3. Pour the mixture into shots or plastic cups and refrigerate for 2-3 hours.

  4. Before serving the jelly, let it stand for 5-10 minutes at room temperature to melt a little.

You can also make layered jelly. To do this, wait until the first layer has hardened, and add the second cooled layer on top. Repeat the same procedure with each subsequent layer.

Alcoholic jelly in orange slices

Ingredients:

  1. 4 fresh oranges.

  2. 1 package of gelatin.

  3. 500 ml hot water.

  4. 300 ml of vodka.

  5. 180 ml cold water.

  1. Cut the oranges in half and use a spoon to peel the pulp.
    P.S. In the future, you will not need the pulp of oranges, so you can just eat it or make fresh.

  2. Take a bowl, pour hot water into it and dissolve the gelatin according to the instructions. Stir well until it is completely dissolved.

  3. Add alcohol, cold water and stir again.

  4. Pour the mixture into the tins made from the peel of the halves of the oranges.

  5. Leave the jelly in the refrigerator for 2-4 hours. Next, make sure the jelly is completely cured so that it doesn’t run out when cut.

  6. Cut the wedges into equal parts and treat your guests.

Important to know: The peculiarity of alcoholic jelly is that when consumed, you will practically not feel alcohol. However, in large quantities, this dish can give you a hangover, so you should always follow the measure.

Gummy bears with alcohol

Usually gummy bears are poured with vodka, but you can try any other strong alcohol.In addition to bears, you can use any other ready-made jelly analogs (up to sweet gummies).

1. Pour the bears into a bowl. Pour vodka into the same area so that it covers all the bears.

2. Cover the bowl with cling film and place in the refrigerator. Let the jellies sit for at least two days.

3. Try one bear on the second day. If its taste suits you, then everything is ready, if not, add more alcohol and again send it to the fridge.

Important: The duration of the “soak” may depend on the manufacturer and production technology of the jelly figurines. The denser the jelly, the longer it takes to soak. Do not forget about cling film, otherwise your bears will absorb all the smells of the refrigerator.

Perhaps these are the most interesting recipes for making alcoholic jelly at home. If you know a recipe that is not presented here, please share it in the comments below.

Raspberry Jelly with Rose Wine

Ingredients:

  1. Rose wine – ½ bottle;

  2. Fresh raspberries – 200 g;

  3. Leaf gelatin – 4 plates;

  4. Sugar – 200 g;

  5. Allspice – 5 peas;

  6. Fresh basil – 1 sprig.

Preparation method

  1. Place the gelatin in cold water.In parallel, pour the wine into a small bowl and bring to a boil over low heat. In the process of boiling, add basil, pepper, sugar and 100 g of raspberries in succession (in this case, the berries get into the wine just before boiling). As soon as the contents of the container boil, wait a minute and remove it from the heat.

  2. Squeeze out the gelatin plates and stir them in the wine until completely dissolved. Remove the pepper and basil, and strain the remaining mixture through a sieve, crushing the berries with a spoon.Then let the liquid cool outside the refrigerator.

  3. 1/2 of the unused raspberries, arrange in dessert bowls or wine glasses, then fill them halfway with the jelly mixture and refrigerate in the refrigerator. Then take them out into the light of day, lay out the rest of the berries, fill them with the remaining mixture and return to the refrigerator until they solidify (in case the second half of the mixture has already thickened by the time of spill, you can safely melt it in the microwave).

Seven Photo Ideas for Alcoholic Jellies

Relevance: 08.07.2016

Tags: Tips and Life Hacks

90,000 DO NOT STEAL ANOTHER’S WIFE AND DO NOT THINK ANOTHER WHISKEY

Denis Pankratov, Brand Ambassador of Glenfiddich in Russia

Scottish wisdom.

Of course, whiskey on our tables is not a new product, and we already know a lot about the culture of drinking this drink.Much, but not all. Of course, in each country, each nation has its own traditions of using this water of life, so you can talk about this topic for an infinitely long time. I propose to plunge into history a little, travel a little and philosophize.

The Scots have a saying, “There are two things that Scots prefer naked, and one of them is malt whiskey.” Of course, there is a tradition to serve a dram of whiskey with a glass of slightly mineral non-carbonated water, but it’s up to you to dilute it, reducing the strength and alcoholicity, or to warm up your receptors and blood with the primordial aroma and strength.

Well, what should you eat? Whiskey is a versatile product, and it is unique for its qualities that allow you to start the day with it, adding to the preparation of traditional morning porridge. It is not a shame to drink a portion for appetite as an excellent aperitif during a hearty dinner. An evening meal can be perfectly completed with a whiskey digestive with fruit and berry dessert. In fact, traditionally, whiskey has never been a table drink; it was often served separately from meals. But in recent years, this tradition has been changing.Elizabeth Grant, in her Journal of a Highland Lady, wrote about the early 19th century: “In our house, a bottle of whiskey … was always placed on the table along with cold meat. You could always find whiskey, bread and cheese in any quantity in the pantry at any time of the day. ” In the same magazine, she mentions that even ladies started their day with whiskey! Now it is not considered bad form to treat yourself to whiskey during a meal. Traditionally, visitors came to the pub to drink, not eat. It is generally accepted that the process of eating food is a very intimate process, and it is not at all worthwhile to take it out to the public, who came to communicate.But, nevertheless, you won’t have to starve to death in a pub – there are always a couple of traditional dishes on the menu, and of course snacks – fish and chips, bacon and eggs. For some time now, contrary to tradition, gastro-pubs and pubs with a restaurant menu began to appear. There are more and more of them, with this blasphemous trampling on tradition being fought by the pub tradition, led by the powerful Real Ale Campaign. If you are very hungry the pub menu will not satisfy your appetite – welcome to the restaurant, where you can taste traditional British and Scottish cuisine while enjoying whiskey.Scottish cuisine is replete with meat dishes, usually lamb dishes. And the most famous of them is, of course, Haggis.

“I pray Heavenly Providence:
Both on a weekday and on Sunday
Do not give us unleavened stew,
Show us goodness
And send down dear, wonderful,
Hot Haggis!”

This is how the most famous Scottish poet, R. Burns, wrote about this dish. Scotland is washed by the ocean, rivers with the purest water flow through the very territory of the northern country – fish and seafood are ideal for a company with whiskey.This is the famous soup made of smoked haddock, potatoes and cream, the very Abbot smoked haddock, the recipe for which is carefully controlled by the European Commission, and king prawns, and much, much more. We are used to champagne being perfect for oysters. But once you have tasted oysters from the coast of Marsa, which differ from their counterparts from other regions of the world in a smoother and rounder shape and more oily and fruity taste, with a single malt whiskey, which has a light fruity taste and aroma, you will experience a real aesthetic shock.The Romans who dominated Scotland once said that Essex oysters were the only worthwhile thing Britain gave the world.

And, as a result of a small gastronomic journey, I would like to offer a small cheat sheet – what kind of snacks you should still prefer for this or that type of whiskey, so as not to lose face and be known as a true connoisseur of whiskey and a gourmet. If you are planning a small tasting, then tartlets with creamy sauce and red caviar, freshly salted salmon, and good crackers will be an excellent companion for the drink.Cheese is not recommended as a snack; it interrupts the taste and aroma of the charismatic drink. If your favorite whiskey has a very pronounced bright taste, then it is better to combine it with game, quail, especially if the dish is grilled or grilled, and has a light smoky aroma. Scotch single malt whiskey goes well with seafood such as scallops, octopus, oysters and shrimp. Moreover, the Japanese believe that there is no more suitable companion for sushi than highly watered whiskey.Aged, difficult to perceive whiskey, perfect for meat lasagne, classic meat dishes of German cuisine – fried sausages, fatty meat. For an expensive, refined whiskey, a dish with mushrooms can become an unsurpassed companion – they complement each other and make the light aroma of whiskey harmonious and understandable. If your choice fell on whiskey with a buttery, viscous taste, decorate it with bitter, always very high-quality chocolate and nuts. Light, subtle and delicate versions of the whiskey with honey and fruity flavors perfectly complement the elegance of unsweetened fruits and berries.The peaty aromas of the whiskey are perfectly combined with citrus fruits. Serving whiskey with a meal is not just about choosing your favorite dish and your favorite whiskey separately. If you drink whiskey with hints of medicinal herbs and peat, with apple pie, you can taste only one or the other. The combination of flavors is determined by several simple, but very important rules. It’s important to pay attention to the key flavors and profile of the whiskey and consider whether you want the dish to reflect or complement them. You can also play on contrasts: sweet with bitter, juicy with dry, etc.p.

Do not be afraid of disappointments and mistakes – choose the most advantageous flavor combinations for yourself, trying and trying again. After all, as they say, tastes differ. Perhaps it is you who will open the world a new facet in the culture of enjoying the most noble and interesting drink.

90,000 35 simple cocktail recipes at home

Translator’s foreword

I’m sure everyone who shares a love for cocktails would like to learn how to make them at home, or even tried it.It is quite possible that the first experience was unsuccessful – as in classical cooking, it is better to fill your hand with simple cocktail recipes that have long been invented before us.

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Fortunately, there are many such recipes – and without being an expert in this matter, I bring to your attention a translation of an extensive work that was done by the staff of the excellent Serious Eats portal.This article contains 35 (!) Recipes and photos of simple cocktails, any of which requires no more than 3 ingredients. But if it is very simple to make all these cocktails at home, then finding some ingredients can be difficult: most likely you will not find them in a shop near your home, so specialized stores or departments of large supermarkets will come to your aid.

For those new to the cocktail business, I have collected a few of the terms used in the article below. If at least a couple of them are unfamiliar to you, I recommend that you study the Foreword before you start reading.

Champagne glass is a tall and thin flute glass with a stem.

Dash is a measure of volume. It does not have an exact reference to liters (data from different sources are in the range from 0.5 to 1 ml), this is, conditionally, one “gurgle” of a bitter or other drink when poured through a dispenser on a bottle.

Cocktail glass – stemmed glass with an inverted cone-shaped bowl. It differs from a martini glass in a smaller bowl volume, which may have a flatter bottom.

Madler is a bartender’s tool used to knead ingredients to release their aromas. Can be replaced with a pestle or, at worst, a regular spoon.

Mixing glass – a bartender’s tool, a capacious glass, sometimes with risks indicating the volume, and a spout for pouring the cocktail into glasses. Can be replaced with any capacious beer glass.

Strainer – Bartender’s tool for straining cocktails to remove ice and solids.In most cases, it can be replaced with a regular strainer.

Old Fashion is a low and wide glass that usually serves whiskey and many classic cocktails.

Ounce is a unit of measure for mass and volume of liquids. Initially, all proportions in the article are given in ounces, a fluid ounce in the US is equated to 30 ml, so do not be surprised at volumes like 22.5 ml: it is only 3/4 of an ounce.

Highball – a glass expanding upward, narrower and higher than an old fashion.

Shaker is a bartender’s tool with a lid that shakes cocktails for better mixing and cooling. If you are not a real bartender, you can replace the shaker with any metal jar with a lid, or use a mixing glass instead (see above).

Gin Cocktails

Martini

Martini

Classic cocktail, one of the most popular cocktails using gin. Known variations – “Kangaroo” (replace gin with vodka), “Churchill’s Martini” (the same, only without vermouth).

Ingredients

– 60 ml dry gin
– 30 ml dry vermouth
– some orange bitter (optional but highly desirable)

Preparation

Combine the ingredients and fill in a mixing glass ice. Stir well to cool and strain into a chilled cocktail glass. Add a slice of lemon zest or olive if you feel like it.

Sherry Martini

Jerez Martini

Jerez, like vermouth, is a fortified wine, but it contains no herbs and spices, so the uniqueness of sherry lies in the wine itself. Martini with sherry takes on salty and nutty notes. This cocktail needs no garnish, but a slice of Iberico jamon will help highlight its flavor.

Ingredients

– 60 ml dry gin
– 30 ml fino or manzanilla sherry
– small jamon slice or lemon zest (optional)

Prepare in a glass for mixing fill it with ice. Stir well to cool and strain into a chilled cocktail glass. Garnish with a slice of jamon or a slice of lemon zest if using.

Green Ghost

Green Ghost

The younger brother of the famous Last Word cocktail, which uses maraschino liqueur. For the Green Ghost, maraschino is not needed, but the green Chartreuse liqueur is needed, the herbaceous notes of which go well with the flavor bouquet of gin and the liveliness of lime.

Ingredients

– 60 ml dry gin
– 15 ml green chartreuse
– 15 ml lime juice (from 1 lime)

Preparation

Fill a shaker with ice. Pour in all the ingredients, shake for 15 seconds, then strain into a cocktail glass and serve.

Obituary

Obituary

If you like Martini, then you will like the Obituary too: it starts in the same way with gin and vermouth, to which absinthe or pastis are added: their aniseed aroma awakens the herbaceous aromas of other ingredients . ..

Ingredients

– 60 ml dry gin
– 7.5 ml dry vermouth
– 7.5 ml absinthe or pastis

Preparation

Combine the ingredients in a mixing glass and fill with ice. Stir well to cool and strain into a chilled cocktail glass.

Negroni

Negroni

If you don’t shy away from cocktails, then you are definitely familiar with Negroni.This cocktail has hundreds of different variations, but the classic recipe leaves plenty of room for experimentation: try, for example, using a stronger navy gin, choosing your favorite amaro instead of the classic, or playing with the proportions.

Ingredients

– 30 ml dry gin
– 30 ml amaro
– 30 ml sweet vermouth

Preparation

There are two ways to serve Negroni, with or without ice. For the first option, fill an old fashion glass with ice, pour in all the ingredients and stir. For the second, take a mixing glass, fill it with ice, add the ingredients and stir for 20 seconds, then strain into a chilled cocktail glass. In both cases, it makes sense to garnish the Negroni with a slice of orange peel.

White Negroni

White Negroni

In this variation on the classic Negroni, the proportions have been changed and a different bitter liqueur is used instead of Italian amaro. It makes sense to change the proportions to your liking, depending on which bitter you can find.

Ingredients

– 45 ml gin
– 30 ml white vermouth
– 15 ml bitter
– lemon peel slice for garnish

Preparation

Combine the ingredients in an ice glass and fill it with ice. Stir well to cool and strain into a chilled cocktail glass. Garnish with a slice of zest and serve.

Frozen Negroni

Frozen Negroni

In fact, this is the same Negroni, only adapted to your blender. By freezing the ingredients in advance, you slow down the melting of the ice, so that the drink will retain its taste for longer, and the ratio of ingredients deviates from the classic proportions for a better balance of tastes, taking into account the serving temperature.

Ingredients

– 135 ml gin
– 75 ml amaro
– 75 ml sweet vermouth
– 3 glasses of ice

Preparation

Combine gin, amaro and sweet vermouth in a container in the freezer for a period of 8 hours to 3 days.Pour into a blender before serving, add ice and beat for 30 seconds until smooth. Serve in wine glasses or old fashion, garnished with an orange slice. From this amount of ingredients, you will get 3-4 servings of a cocktail.

Auld Draper

Old Merchant

Aperitif based on red wine with the addition of cinchona bark was invented in the middle of the 19th century by two textile merchants from the French city of Tuire – hence the name of the cocktail. If you manage to find this cinchona tincture, you can drink it not only without additives, but also mix it with gin to make a cocktail with notes of coffee and noble bitterness.

Ingredients

– 60 ml dry gin
– 22.5 ml cinchona tincture
– 3 dashes of orange bitters

Ice preparation

Combine the ingredients in a mixing glass and fill it Stir for 20 seconds to chill and strain into an old fashion glass filled with ice. Garnish with a slice of toasted orange peel.

Brown Gin

Brown Gin

In the 19th century, sailors in the British Navy treated seasickness with Angostura, and since it is difficult to drink bitters without additives, they mixed it with gin.This is how this cocktail was born, to which a slice of zest is now added for a light citrus aroma.

Ingredients

– 60 ml dry gin
– 15 deshes of angostura
– a slice of lemon peel

Preparation

Combine the gin and angostura in a mixing glass and 2/3 ice. Stir for 20 seconds, then strain into a chilled cocktail glass and garnish with a slice of lemon zest.

Whiskey Cocktails

Old Fashioned

Old Fashion

Old Fashion is one of those drinks that prove that a good cocktail doesn’t have to be complicated. All you need is sugar, bitters, and whiskey – usually bourbon or rye whiskey is used, but you can experiment with other varieties of this drink, as well as aged tequila or rum.

Ingredients

– 60 ml bourbon or rye whiskey
– 1 tspl. or 1 cube of sugar
– 2-3 dashes of bitters

Preparation

Combine bitter and sugar in an old fashion glass. Add a couple of drops of water and stir until the sugar dissolves. Pour in whiskey, stir again and add a couple of large ice cubes. You can decorate the cocktail with an orange slice and a cherry, but this is not necessary.

Frisco Sour

Frisco Sour

Benedectin liqueur has a sweet, slightly herbal taste, and goes well with whiskey. A couple of drops of bitter will make this cocktail a variation of Old Fashion, where sugar is replaced by benedictine, and lemon juice is intended to balance the taste.

Ingredients

– 60 ml rye whiskey
– 15 ml benedictine
– 15 ml lemon juice (1 lemon or more)

Preparation

Fill the shaker with ice and add all the ingredients. Shake the shaker for about 15 seconds, then strain the cocktail into the cocktail glass and serve.

Boulevardier

Boulevardier

While the most famous variation on the Negroni theme, the Boulevardier is nevertheless noteworthy in itself: the combination of whiskey, amaro and sweet vermouth makes this cocktail one of the most delicious and simple cocktails.

Ingredients

– 30 ml of bourbon or rye whiskey
– 30 ml of amaro
– 30 ml of sweet vermouth

Preparation

Combine the ingredients in a glass to mix with ice. Stir for 20 seconds, then strain into a chilled cocktail glass. Garnish with a cherry or a slice of orange zest.

Man About Town

Life Burner

Another variation on the Negroni theme from New York’s Gramercy Tavern. The bartenders there take more whiskey and also use the artichoke amaro from Sicily.

Ingredients

– 60 ml rye whiskey
– 30 ml amaro on artichokes
– 30 ml sweet vermouth

Preparation

Fill a shaker with ice and stir in whiskey, ammouth 15 seconds.Pour into a chilled martini glass and dip the brandy-aged cherries on the bottom.

Manhattan

Manhattan

A classic cocktail that combines spicy rye whiskey and sweet vermouth, and angostura ties them together. You can decorate the cocktail with a cherry in brandy or a slice of lemon zest.

Ingredients

– 120 ml rye whiskey
– 60 ml sweet vermouth
– 4 dashes of Angostura

Preparation

Combine the ingredients in a mixing glass and fill with ice. Stir well to cool and strain into two chilled cocktail glasses with a cherry in brandy at the bottom.

Rob Roy

Rob Roy

A variation of the Manhattan cocktail that uses scotch tape. You don’t have to go for an expensive single malt – any decent blend goes well with sweet vermouth. If you have not been a fan of vermouth until now, try opening a fresh bottle – perhaps the whole point is that before that you only drank exhausted.

Ingredients

– 60 ml Scotch tape
– 30 ml sweet vermouth
– 2 dashes of Angostura

Preparation

Combine the ingredients in a mixing glass and fill with ice. Stir well to cool and strain into a chilled cocktail glass. Garnish with a slice of lemon or orange peel.

Gold Rush

Gold Rush

Despite the name, which refers to the 19th century, this cocktail was invented in the mid-2000s. For honey syrup, combine a glass of water and a glass of honey and heat, stirring occasionally, over medium heat until the honey dissolves, cool and store in the refrigerator.

Ingredients

– 60 ml bourbon
– 22.5 ml lemon juice
– 22.5 ml honey syrup

Preparation

Fill a shaker with ice, add all ingredients, and shake 10 seconds. Pour into an old fashion double glass filled with ice.

Blushing Betty

Blushing Betty

Hidden in this simple cocktail is the flavor of grapefruit, which has been cut in half, generously sprinkled with sugar and grilled.No need for a grill: the missing caramel notes are brought in by bourbon. To prepare the syrup, combine a glass of water and a glass of sugar and heat, stirring occasionally, over medium heat until the sugar dissolves, cool and store in the refrigerator.

Ingredients

– 30 ml grapefruit juice (from 1 grapefruit)
– 45 ml bourbon
– 15 ml syrup

Preparation

Fill the volume shaker with ice for 2 and shake for 20 seconds. Pour into an old fashion glass filled with ice, garnish with a slice of grapefruit if desired.

Moto Guzzi

Moto Guzzi

Another kind of Manhattan, the easiest to prepare. It uses red Piedmontese vermouth, especially bitter: it is good in itself, and in conjunction with bourbon does not even require the addition of bitter.

Ingredients

– 45 ml bourbon
– 45 ml bitter Piedmont vermouth

Preparation

Put the old fashion glass in the freezer 15 minutes before making the cocktail.Fill a mixing glass 1/2 volume with ice, add all ingredients, and stir for 20 seconds, then strain into a frozen glass.

Tequila Cocktails

Margarita

Margarita

To be known as an expert cocktail mixer, you just need to learn how to make a good Margarita. There are many classic recipes for this cocktail, they all revolve around the right balance of good tequila, lime and salt – but sugar, if you took a good liquor, you do not need at all.

Ingredients

– 1 tbsp coarse salt
– 120 ml tequila blanco
– 60 ml triple sec liqueur
– 45 ml lime juice (from 2 limes)
– a few lime wedges

Preparation

Run a lime wedge along the rim of two old fashion glasses, then dip them in salt. Fill a shaker with ice, add tequila, liqueur and lime juice and shake for 15 seconds. Pour into old fashion glasses filled with ice and garnish with lime wedges.

Cocktails with rum and cachasa

Daiquiri

Daiquiri

A little lime, a little sugar – and rum literally transforms! Daiquiri is especially good in hot weather, and if you use a blender (see recipe for Frozen Negroni), you have a completely different refreshing cocktail with the same ingredients.

Ingredients

– 60 ml light rum
– 22.5 ml lime juice (from 1-2 limes)
– 1 tsp. l. sugar

Preparation

Combine the sugar and lime juice in a shaker and stir until the sugar dissolves. Add rum, fill a shaker with ice, shake for 10 seconds and strain into a chilled cocktail glass. Garnish with a wedge of lime.

Cuba Libre

Cuba Libre

The right cocktail Cuba Libre is more than just rum and cola, especially if you add a squeezed lemon wedge so that the cocktail contains not only its juice, but also essential oils.Good with both aged rum and inexpensive.

Ingredients

– 1 lime
– 60 ml dark rum or aniejo rum
– cola

Preparation

Squeeze the lime juice into a highball glass. Toss the squeezed half of the lime into the glass and stir, then add ice and rum. Top up with cola and stir.

Barbados Cocktail

Barbados

A dark rum, a Falernum liqueur known for its balanced taste of lime and spices – for a simple and relaxing cocktail with a distinct tropical island aroma. Slightly alcoholic, slightly sweet, slightly sour, just in moderation, in a word, the perfect summer cocktail.

Ingredients

– 30 ml Falernum liqueur
– 45 ml dark rum
– 22.5 ml lime juice (1-2 limes or more)

Preparation

Fill a mixing glass with a chop 1/2 volume, add all ingredients, and stir for 15 seconds, then strain into a cocktail glass.

Dark & ​​Stormy

Dark End Stormy

A beach vacation wouldn’t be complete without this cocktail, which requires dark rum, lime juice and ginger beer (if you’re off the hook, ginger beer is not beer).Serve in layers, but stir before tasting – you are unlikely to enjoy pure lime juice.

Ingredients

– 120 ml ginger beer
– 60 ml dark rum
– 22.5 ml lime juice (from 1-2 limes)

Preparation

Fill the glass with ice in sequence pour in lime juice, ginger beer and dark rum. Serve with a straw.

Caipirinha

Caipirinha

Caipirinha is Daiquiri’s cousin from Brazil.The basis for the cocktail is about the same, only in Caipirinha, instead of rum, cachaza is used. Caipirinha is now one of the most popular cocktails in the world.

Ingredients

– 60 ml cachaza
– 1/2 fresh lime, cut into wedges
– 1-2 teaspoons of sugar

Preparation

Place the lime wedges in a shaker, crush the sugar and add the sugar and add muddler for lime juice. Add porridge and a handful of ice, shake well and pour (without strainer) into an old fashion glass.

Cocktails with vodka

Great Gatsby

Great Gatsby

In the Bordeaux village of Podenzac, a special aperitif is made, which is 85% local wines and 15% a mixture of various liqueurs, mainly citrus fruits. If you manage to find one, consider that you have a cocktail ready for a light snack before dinner or for Sunday brunch.

Ingredients

– 30 ml of vodka
– 30 ml of white aperitif from Podenzac
– 75 ml of grapefruit juice

Preparation

Fill mixing glass with ice, add 1/2 volume Stir well, then strain into a glass filled with ice and garnish with an orange slice.

Moscow Mule

Moskovsky Mule

A classic drink for those who do not consider themselves a big vodka lover. Western ideas about how they drink vodka in Moscow have made a copper mug a classic glass for serving this cocktail, but instead, you can use half a shaker or a regular glass.

Ingredients

– 1/2 lime
– 60 ml vodka
– 120-180 ml ginger beer

Preparation

Squeeze lime juice into a copper mug or highball glass and squeeze half into it lime.Fill a glass with ice, pour in vodka and add ginger beer to taste.

Brandy cocktails

Sidecar

Sidecar

Sidecar, which can be called a version of Margarita with cognac instead of tequila and lemon instead of lime, is much less popular. However, if you like Margarita, Sidekar is also worth a try, it is a warming and delicious cocktail, especially with a good cognac.

Ingredients

– 60 ml VSOP cognac, Armagnac or good brandy
– 30 ml Triple Sec liqueur
– 22.5 ml lemon juice

Preparation

Prepare a cocktail glass if you wish by running a lemon wedge along its edge, dipping it in sugar and cooling.Fill a shaker with ice, add all ingredients, shake for 10 seconds and strain into a chilled cocktail glass. Garnish with a slice of lemon or orange peel.

Japanese Cocktail

Japanese Cocktail

Although the popularity of cognac in the cocktail world is a relatively recent phenomenon, this cocktail is by no means new: it has been known since at least 1862. For this, you need almond syrup, which is not the most common product, so it is better to order it online or make it at home.

Ingredients

– 60 ml cognac
– 15 ml almond syrup
– 3 dashes of Angostura

Preparation

Fill the mixing glass 1/2 volume with ice and add all ingredients properly stir, then strain into a chilled cocktail glass. Garnish with a slice of lemon zest.

Aperitifs, amaro, sparkling wine and more …

Adriatique

Adriatica

At first glance it may seem that all cocktails are similar, but this one is quite special.Amaro and Aperol create a bitter and sweet base that reveals orange juice in a new way. This cocktail is the perfect aperitif, and since it’s light enough it makes sense to mix a whole pitcher at once.

Ingredients

– 30 ml orange juice
– 30 ml amaro
– 15 ml aperol

Preparation

Fill a shaker with ice, add all the ingredients, shake well with a feather shaker wineglass.

Campari Spritz

Campari Syringe

This version of the Aperol Syringe cocktail is heavier, so it can be served with appetizers like olives or jerky, and it’s no surprise that olive decorating goes well with it.

Ingredients

– 60 ml prosecco or other sparkling wine
– 30 ml soda water
– 60 ml triple sec liqueur

Preparation

Fill the glass with old fashion and stir all the ingredients gently with ice , add olives as decoration.

Courting Two Sisters Cocktail

Corting Two Sisters

The literal translation of the name of this cocktail is “Courting Two Sisters”, which are white and red vermouths. There is, however, a play on words and homage to the New Orleans restaurant Court of Two Sisters, where we are unlikely to visit, so the main thing to remember is that in order for a cocktail to be tasty, vermouth must be fresh.

Ingredients

– 45 ml white vermouth
– 45 ml red vermouth
– 7.5 ml absinthe

Preparation

Fill a mixing glass with ice, add all ingredients, and stir 15-20 seconds, then strain into a chilled cocktail glass.Garnish with a slice of orange zest.

Sparkling Suze Cocktail

Sparkling Suze

This cocktail combines not the most common two liqueurs, so this is a drink for those who are already sick of classic cocktails and want something new. The inaccessibility of the ingredients is more than offset by the simplicity of preparation and the complex, complex taste.

Ingredients

– 22.5 ml gentian liqueur
– 45 ml elderberry liqueur
– 120 ml cava

Preparation

Fill the mixing glass with ice and stir in both liqueur , then strain into a champagne glass and top up with cava. Garnish with a slice of lemon zest.

Grapefruit And Ginger Sparkler

Grapefruit & Ginger Sparkler

Great brunch cocktail that successfully combines prosecco or other sparkling wine with ginger liqueur. Freshly squeezed grapefruit juice successfully balances this pair, preventing the cocktail from becoming overly sweet.

Ingredients

– 30 ml of grapefruit juice
– 15 ml of ginger liqueur
– 90-120 ml of prosecco or other sparkling wine

Preparation

In a glass of champagne juice gAdd sparkling wine to almost full glass, garnish with a wedge of grapefruit.

Negroni Sbagliato

Wrong Negroni

The same vermouth, the same triple sec, only prosecco instead of gin. The perfect cocktail for those days when you don’t feel ready for more serious drinks.

Ingredients

– 45 ml sweet vermouth
– 45 ml triple sec liqueur
– 45 ml prosecco or other sparkling wine

Preparation

Fill the mixing glass with ice, add ice, sec, stir well, then strain into a champagne glass. Top up prosecco and stir again.

Bitter Mimosa

Bitter Mimosa

If you like cocktails with bitterness, you definitely have a bottle of artichoke amaro from Sicily at home. It changes beyond recognition the classic Mimosa cocktail: a sweet and straightforward drink with orange juice turns into something bitter, fresh and mysterious.

Ingredients

– 15 ml amaro on artichokes
– 90 ml grapefruit juice
– 90 ml sparkling wine

Preparation

Pour the amaro and grapefruit juice into the grapefruit.Top up with sparkling wine and serve immediately.

Alexey Onegin based on the source

10 simple recipes for dinners in 15 minutes
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Author: Alexey Onegin

Who is this? . .

Types of espresso in a coffee machine

Espresso is perhaps the most famous method of coffee preparation in the world, on the basis of which a variety of coffee combinations are obtained.

Espresso literally translates to “under pressure”. It is a type of beverage made by passing hot water under pressure through a filter with ground coffee. With the proliferation of coffee machines, espresso seems to have conquered the whole world. And on its basis, a lot of different types of coffee drinks are prepared.

TYPES OF COFFEE: ESPRESSO, CAPPUCCINO, AMERICANO – HOW TO DISPLAY?

For the preparation of espresso, it is common to mix Arabica beans and Robusta. This brewing method requires a particularly uniform grind.A good espresso should have a firm and fairly stable light foam. Some people like to mix it with the drink, it gives a special taste to the coffee.

Standard espresso – 30-35 grams. It is customary to drink it after a meal, without stretching, so that the drink remains hot.

Depending on the amount of coffee and the presence of various additives, the following types of espresso coffee are distinguished:

  • Doppio. Actually, this is just a double shot of regular espresso. To soften the strong taste, some people like to add sugar to doppio, especially cane sugar.
  • Ristretto. Differs in a high dose of caffeine. It is prepared from 5-6 g of coffee, but no more than 25 ml of water is used. In Russia, this type of espresso has not become widespread, but it is very popular in Italy. It is served with a glass of cold water: before tasting a strong drink, a couple of sips of water are taken in order to better experience the taste of coffee.
  • Romano. Another Italian option. A standard espresso is prepared, and when serving, a lemon wedge or an artistically twisted strip of lemon zest is added.Romano is not customary to combine with sweets and desserts.
  • Americano. The base is the same espresso, which is simply diluted with water, thus increasing the portion to 120-150 grams. At the same time, the strength remains standard for a cup of espresso. Americano can be consumed both after meals and during meals. Milk, cream and sugar are added to it. Americano goes well with desserts.
  • Lungo. A cross between a double espresso and an Americano. Serving volume is about 70 ml, but it is increased by water.This makes the coffee less strong.
  • Coretto. A large spoonful of strong alcohol is added to a standard serving of espresso. Usually it is whiskey or cognac. Sometimes they take gin or vodka instead. It is customary to drink such coffee in the cold season after the end of the meal. Sugar or even honey can be added to soften the taste.

There are also types with the addition of cream, milk, ice cream.

  • Latte. The espresso is diluted with a double milk. For a particularly bright taste, a variety of syrups are added: chocolate, caramel, strawberry, etc.Served in tall glasses like a cocktail with a straw.
  • Glace. A great option for the summer. The espresso is served with a small scoop of ice cream, or it can be sprinkled with chocolate chips.
  • Cappuccino. A portion of espresso and 2 portions of frothed milk.
  • Irish. A mixture of coffee, alcohol and whipped cream. Irish can be consumed alone as a cocktail. Served accordingly in tall glasses.
  • Macchiato. The standard “almost espresso”, but with a spoonful of milk froth on top.The name literally translates as spotted. Actually, this is what this drink looks like.

These are not all espresso-based varieties. Different peoples have their own preferences and special options for serving coffee. Trying them all is a great excuse for a long and exciting journey.

Espresso, latte, americano, cappuccino and other coffees can be prepared in NESTLÉ Professional® coffee machines.

Coffee Machine Catalog

7 Best Ways to Remove Fumes.What is fume

The pungent smell of “yesterday’s holiday” is familiar to many. It appears as a result of taking a solid dose of alcoholic beverages. It is good if you have a day, spend another at home, and if you need to be at work, there may be a problem with the authorities. You urgently need to do something about the fumes, you should improve your condition.

Why there is a fumes

This concept means an unpleasant odor that occurs during the breakdown of alcohol.”Amber” appears in 1-1.5 hours after a glass of vodka, moonshine, a glass of beer and so on. The liver is involved in the processing of alcohol, the alcohol molecules disintegrate, and acetic acid is formed. Often the fume is adjacent to the “aroma” of fresh alcohol, they reinforce each other.
There is a common misconception in society that a bad smell comes from the stomach or mouth. However, the cause of fumes is vinegar. The maximum of the substance leaves the body through the lungs, some more through the skin and with urine.The characteristic “amber” will hold on until the toxins are released.

Complete cleansing occurs in 4-36 hours. It depends on the amount drunk and the type of drink. It is impossible to quickly eliminate the “aroma”, it takes time. Fume is not harmful, except for the discomfort for the people around. Especially the stench from alcohol is poorly tolerated by young children who still have a weak psyche. The baby should not be in the same room with a drunk person, this will cause him restless sleep, crying.

Brush your teeth

The first thing that comes to mind when you smell from your mouth is to take a paste and brush your teeth. Better to use a double mint or menthol hygiene product. In this way, you can remove not only the fetid plaque from the teeth, gums, but also from the root of the tongue. Fresh breath will last for 1-2 hours, then the smell will return. Brushing your teeth with toothpaste is only a forced measure of a temporary nature.

Use chewing gum

Every second lover of wine and vodka uses this method. Although it causes conflicting points of view in people. Aromatic additives in the gum can really mask the smell, but for a short time. Seen from the other side, chewing gum was the first product to conceal alcoholic libations. It is so often used to cover up bad breath that it compromises a person 100%.

Drink a lot of liquid

A large amount of alcohol in the blood, preferably diluted with liquid, harmful substances will quickly leave the body.If more than 2 hours have passed, you need to act immediately. Green, black tea is suitable, due to the content of caffeine in them, kidney function is stimulated and a diuretic effect occurs. You can drink mint infusion, berry juice, still mineral water. Any liquid will help get rid of the foul-smelling toxins.

Water procedures

Taking a warm bath and a contrast shower cleanses the skin pores well. This method is used to remove toxic substances. The most suitable thing is to take a steam bath in a Russian bath. True, only the villagers can afford it, and the townspeople are better off taking a warm shower or bath.

Physical activity

To quickly oxidize alcohol in the liver, an influx of oxygen is needed, the sooner it enters the body, the more effective the fight against fumes will be. First you need to go out into the fresh air, take a walk in the park for half an hour. If there is no desire or strength, you can ventilate the room by opening a window or window.

In order for the lungs to start working more actively, light gymnastics should be done.A surge of cheerfulness, good mood will immediately begin, you do not need to be zealous, 10 minutes will be enough. Ventilation of the lungs well cleanses the body of harmful substances.

Medicines for fumes

Of the popular drugs, the first place is occupied by Antipolitsay and other analogues. The use of these funds has been tested over the years and by thousands of motorists. Their main and significant drawback is that they remove the smell only for a certain period of time, then it appears again.A person who has taken such a drug is strictly forbidden to drive a car! The following medicines do their job well:

  • Zorex
  • Limontar
  • R-IKS 1

Good old activated charcoal and other adsorbents will not help here. An unpleasant smell does not come from the stomach, these funds will certainly be beneficial, but will not relieve you of the consequences of drinking vodka. It is advisable to approach the elimination of a bad-smelling “aroma” in a comprehensive manner: to establish nutrition, consume more water, and go in for sports.You can also try hangover pills, it helps some people. Completely fumes will disappear no earlier than 5-8 hours after alcohol has been consumed.

Folk ways of dealing with fumes

When the morning is “sick”, there is no appetite, a wonderful way will help – chewing onion or garlic.