34 Dishes

Drink

Agua de arroz

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. it may be used as a weak gruel for invalids. it is especially effective in the treatment of diarrhea such as that arising in cholera or gastroenteritis.

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Batido

Licuados (also known regionally as batidos) are a latin american handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. they are also sometimes called "preparados" (meaning "prepared").licuados and other fresh fruit juice drinks are ubiquitous throughout mexico. they are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).

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Caña

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. the distillate, a clear liquid, is usually aged in oak barrels. rum is produced in nearly every sugar-producing region of the world, such as the philippines, where tanduay is the largest producer of rum globally.rums are produced in various grades. light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. premium rums are made to be consumed either straight or iced. rum plays a part in the culture of most islands of the west indies as well as the maritime provinces and newfoundland, in canada. the beverage has famous associations with the royal navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see triangular trade), organized crime, and military insurgencies (e.g., the american revolution and australia's rum rebellion).

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Clericó

Wine mixed with fruit juice

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Fernet

Fernet (italian pronunciation: [ferˈnɛt]) is an italian type of amaro, a bitter, aromatic spirit. fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits. fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. it typically contains 45% alcohol by volume. it may be served at room temperature or with ice. the italian liqueur has a cult following in the international bartending community and is immensely popular in argentina. the south american country consumes more than 75% of all fernet produced globally and, due to the product's popularity, also has fratelli branca's only distillery outside of italy. as it is traditionally mixed with coke, fernet has also contributed in making argentina one of the biggest consumers of coca-cola in the world. fernet and coke (spanish: fernet con coca) is so ubiquitous in argentina that it has been described as "the country's unofficial drink".

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Granizado

Fruit juice or syrup with shaved or crushed ice

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Grappa

Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 us proof). grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. it was originally made to prevent waste by using these leftovers. a similar drink, known as acquavite d'uva, is made by distilling whole must. grappa is now a protected name in the european union. to be called grappa, the following criteria must be met: produced in italy, or in the italian part of switzerland, or in san marino produced from pomace fermentation and distillation must occur on the pomace—no added watercriterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy. criterion 3 has two important implications. first, the distillation must occur on solids. thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol. unlike in the similar process of making red wine, in grappa the methanol must be carefully removed during distillation. that is why there is an italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in italy. use of the word grappa for product distilled in the united states is still allowed and falls under the class definition of brandy further classified type as pomace, specifically grappa or grappa brandy.in italy, grappa is primarily served as a digestive or after-dinner drink. its main purpose is to aid in the digestion of heavy meals. grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected" coffee. another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. in veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled, and drunk down in one sip. among the notable producers of grappa are jacopo poli, nardini, and nonino. these grappas are produced in significant quantities and are exported; there are also many small local or regional grappas. most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. lately, aged grappas have become more common, and these take on a yellow or red-brown hue from the barrels in which they are stored. grappa is also well known in uruguay and argentina, due to the significant italian immigration in those countries. it is served as in italy, after the main meals. in uruguay, a local version called grappamiel has also been created, which sees honey added to the traditional grappa. it is widely served and mostly drunk in winter because it "warms" the throat.

Drink

Grappamiel

Grappamiel or grapamiel or is a mixed alcoholic beverage popular in uruguay containing grappa, spirits obtained from various grains plus honey and water. in agreements with the european union, the drink is a food protected by geographical indications. the definition is provided by consulta nº 4.548 of the uruguay government.

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Jugo

Fruit beverage made with added water, milk, sugar

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Limonada

Limeade is a lime-flavored drink sweetened with sugar. a typical method of preparation is to juice limes, and combine the juice with simple syrup or honey syrup, along with some additional water and perhaps more sugar or honey. vodka or white tequila can be added to make a limeade cocktail.most major beverage companies now offer their own brand of limeade, such as a.g. barr of glasgow and newman's own since 2004, with minute maid introducing a cherry limeade drink in response to the popularity of limeade.sonic drive-in uses sprite to create its popular cherry limeade.limeade is popular in tropical countries such as jamaica where limes are common.it is one of the most popular drinks in india and pakistan and is known as nimbu paani or limbu pani; lemons can also be used for nimbu paani. limeade is also widely available in thailand and other parts of southeast asia due to the abundance of limes and relative rarity of lemons, as lemons are not a native species. a thai-styled limeade tastes salty, and sometimes does not have any sugar.

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Malteada

Malted milkshake

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Refresco

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

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Yerba mate

Yerba mate or yerba-maté (ilex paraguariensis; from spanish [ˈʝeɾβa ˈmate]; portuguese: erva-mate, portuguese pronunciation: [ˈɛɾvɐ ˈmatɨ] or [ˈɛhvɐ ˈmatʃi]; guarani: ka'a, ipa: [kaʔa]) is a plant species of the holly genus ilex native to south america. it was named by the french botanist augustin saint-hilaire. the leaves of the plant can be steeped in hot water to make a beverage known as mate. brewed cold, it is used to make tereré. both the plant and the beverage contain caffeine. the indigenous guaraní and some tupí communities (whose territory covered present-day paraguay) first cultivated and consumed yerba mate prior to european colonization of the americas. its consumption was exclusive to the natives of only two regions of the territory that today is paraguay, more specifically the departments of amambay and alto paraná. after the jesuits discovered its commercialization potential, yerba mate became widespread throughout the province and even elsewhere in the spanish crown.mate is traditionally consumed in central and southern regions of south america, primarily in paraguay, as well as in argentina, uruguay, southern and central-western brazil, the gran chaco of bolivia, and southern chile. it has also become popular in the druze and alawite community in the levant, especially in syria and lebanon, where it is imported from paraguay and argentina, thanks to 19th-century syrian immigrants from argentina. yerba mate can now be found worldwide in various energy drinks as well as being sold as a bottled or canned iced tea.

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Patricia

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Pilsen

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Pilsen Stout

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Caipirinha

Caipirinha (portuguese pronunciation: [kajpiˈɾĩj̃ɐ]) is brazil's national cocktail, made with cachaça (sugarcane hard liquor), sugar, and lime. the drink is prepared by mixing the fruit and the sugar together, then adding the liquor. this can be made in a single large glass to be shared among people, or in a larger jar, from which it is served in individual glasses.

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Daiquiri

Daiquiri (; spanish: daiquirí [dajkiˈɾi]) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. the daiquiri is one of the six basic drinks listed in david a. embury's classic the fine art of mixing drinks, which also lists some variations.

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Fernet con coca

Fernet con coca (spanish pronunciation: [fɛɾ.ˈnɛt] or [fɛɾ.ˈne], "fernet and coke"), also known as fernando, its diminutive fernandito (spanish pronunciation: [fɛɾ.nãn̪.ˈdi.to]), or several other nicknames, is a long drink of argentine origin consisting of the italian amaro liqueur fernet and cola, served over ice. although typically made with fernet-branca and coca-cola, several amaro brands have appeared in argentina since its popularization, as well as ready-to-drink versions. the cocktail first became popular among the youth of the college town of córdoba, in the 1980s and—impulsed by an advertising campaign led by fratelli branca—its consumption grew in popularity during the following decades to become widespread throughout the country, surpassed only by that of beer and wine. it is now considered a cultural icon of argentina and is especially associated with its home province of córdoba, where the drink is most consumed. the popularity of fernet con coca is such that argentina consumes more than 75% of all fernet produced globally. the cocktail can also be found in some of its bordering countries, like uruguay. in 2020, fernet con coca became the first argentine drink to be recognized as an iba official cocktail, listed under the name "fernandito" in the "new era drinks" category.

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Negroni

A negroni is an italian cocktail, made of one part gin, one part vermouth rosso (red, semi-sweet) and one part campari, garnished with orange peel. it is considered an aperitivo. a traditionally made negroni is stirred, not shaken; it is built over ice in an old-fashioned or rocks glass and garnished with a slice of orange. outside of italy, an orange peel is often used in place of an orange slice.

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Rum and coke

Rum and coke, or the cuba libre ( kew-bə lee-bray, spanish: [ˈkuβa ˈliβɾe]; literally "free cuba"), is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. traditionally, the cola ingredient is coca-cola ("coke") and the alcohol is a light rum such as bacardi; however, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included. the cocktail originated in the early 20th century in cuba, after the country won independence in the spanish–american war. it subsequently became popular across cuba, the united states, and other countries. its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks. drink critics often consider the drink mediocre, but it has been noted for its historical significance.

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Screwdriver

A screwdriver is a popular alcoholic highball drink made with orange juice and vodka. in the uk, it is referred to as a "vodka and orange". while the basic drink is simply the two ingredients, there are many variations. many of the variations have different names in different parts of the world.

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Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

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Cafe crema

Caffè crema (italian: "cream coffee") refers to two different coffee drinks: an old name for espresso (1940s and 1950s). a long espresso drink served primarily in germany, switzerland and austria and northern italy (1980s onwards), along the italian/swiss and italian/austrian border. in germany it is generally known as a "café crème" or just "kaffee" and is generally the default type of black coffee served, unless there is a filter machine.as a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as swiss caffè crema. in addition, there is also italian iced crema caffè. variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is french, while "caffè" and "crema" are italian, thus "café crema" mixes french and italian.

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Cafe irlandes

Spanish-style layered irish coffee, made with a bottom layer of whiskey, a middle layer of coffee and a top layer of cream, contains alcohol

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Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

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Chaqueta

Coffee with aguapanela, a drink made from panela, which is juice extracted from unrefined sugarcane

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Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

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Lungo

Lungo (italian for "long") is a coffee beverage made by using an espresso machine to make an italian-style coffee – short black (a single espresso shot) with more water (generally twice as much), resulting in a larger coffee, a lungo. a normal serving of espresso takes from 18 to 30 seconds to pull, and fills 25 to 60 millilitres, while a lungo may take up to a minute to pull, and might fill 130 to 170 millilitres. extraction time of the dose is determined by the variety of coffee beans (usually a blend of arabica and robusta), their grind and the pressure of the machine. it is usually brewed using an espresso machine but with two or three times the amount of water to the same weight of coffee to make a much longer drink.in french it is called café allongé.

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Pocillo

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

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Dunbar whiskey

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Medio y medio

A beverage made by mixing dry white wine and sweet sparkling wine in equal parts

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Tannat

Tannat is a red wine grape, historically grown in south west france in the madiran aoc, and is now one of the most prominent grapes in uruguay, where it is considered the "national grape".tannat is also grown in argentina, australia, brazil, bolivia, peru, south africa, and in the italian region of apulia, where it is used as a blending grape. in the us states of maryland and virginia, there are small experimental plantings of the vine, and plantings in california have increased dramatically in the first years of the 21st century. it has also been increasingly planted in arizona, oregon and texas. tannat wines produced in uruguay are usually quite different in character from madiran wines, being lighter in body and lower in tannins. it is also used to make full bodied rosé. in france, efforts to solve the harsh tannic nature of the grape led to the development of the winemaking technique known as micro-oxygenation.