Portugal

The Alexander is a cocktail consisting of cognac, crème de cacao, and cream. It dates from the early 20th century. It was originally made with gin, but the modern version is made with brandy and is called a Brandy Alexander. There are at least two drinks from the early 20th century, which were known by the name 'Alexander', but which are nevertheless different drinks. In Jack's Manual on The Vintage & Production, Care & Handling of Wines, Liquors &c. by Jacob Abraham Grohusko, the 'Alexander Cocktail' is described as three parts rye whiskey, one part Bénédictine, with a piece of ice and a twist of orange peel. In Recipes for Mixed Drinks (1915) by Hugo Ensslin, a drink by the same name is made with equal parts of gin, white crème de cacao and sweet cream, shaken with ice, and strained. The Alexander was originally made with gin, but the modern version is usually made with brandy and is called a Brandy Alexander. The International Bartenders Association calls for brandy in its Alexander.

Bitter almond liqueur is a Portuguese sweet alcoholic liquor, more specifically from the Algarve region. Clear light yellow in colour and with roughly 20% alc/vol, it is one of the most well-known liqueurs in its country of origin. It is made from the seeds of the bitter almond, and is similar in flavour to the Italian amaretto. The bitter almond (Prunus dulcis var. amara), despite growing plentifully around the Algarve region, was never commonly harvested or consumed. This was due not only to its remarkably bitter flavour, but also to the high concentration of cyanide in its drupes, which can cause severe or even lethal effects if ingested in large amounts. When crushed, macerated and distilled, however; both the cyanide traces and bitter flavour are completely eliminated.[citation needed] The result of the lengthy process is a smooth and sweet liqueur, which bears no trace of the negative attributes of the raw material used in its production.

Lemonade with ginger and brown sugar

Coffea arabica , also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

Arinto or Arinto de Bucelas is a white Portuguese wine grape planted primarily in the Bucelas, Tejo and Vinho Verde regions. It can produce high acid wines with lemon notes. Arinto is also known by the synonyms Arintho, Arintho du Dao, Arinto Cachudo, Arinto Cercial, Arinto d'Anadia, Arinto de Bucelas, Arinto do Douro, Arinto Galego, Asal Espanhol, Asal Galego, Assario branco, Boal Cachudo, Branco Espanhol, Cerceal, Chapeludo, Malvasia Fina, Pe de Perdiz branco, Pederna, and Pedernao. Arinto is also part of the name of, or a synonym of other varieties. Notably, Arinto is a synonym of Malvasia Fina and Loureira, and Arinto tinto is a synonym of Tempranillo. Arinto dos Açores, the most common grape variety in the Azores, is a distinct variety, and may be related to verdelho.

The B-52 cocktail is a layered shot composed of coffee liqueur (Kahlúa), Irish cream (Baileys Irish Cream), and Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities). The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Alberta, Canada. Fich named all of his new drinks after favorite bands, albums, and songs, and he supposedly named the drink after the band of the same name, not directly after the US B-52 Stratofortress bomber or the beehive hairstyle after which the band was named. One of Fich's first customers for a B-52 owned restaurants in various cities in Alberta, and they liked the drink so much that he put it on the menu, leading to the perception that the B-52 originated at the Keg Steakhouse in Calgary, Alberta in 1977. The B-52 is also rumoured [by whom?] to have been created by Adam Honigman, a bartender at New York City's Maxwell's Plum.

Baga is a red Portuguese wine grape variety planted primarily in the Bairrada DOC. As a varietal, Baga produces tannic wines with high acidity. Baga is also known under the synonyms Baga de Louro, Baguinha, Bairrada, Bairrado Tinta, Baya, Carrasquenho, Carrega Burros, Goncalveira, Morete, Moreto, Paga Dividas, Poeirinha, Poeirinho, Povolide, Preiinho, Pretinho, Preto Rifete, Rifete, Rosete, Tinta Bairrada, Tinta Bairradina, Tinta da Bairrada, Tinta de Baga, and Tinta Fina.

Brandy made from distilled grape husks

Licuados 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). Licuados ("blendeds" or "liquifieds" in Spanish) are among a larger category of fruit drinks made with fruit juice diluted with milk or water: jugos (juice), vitaminas, aguas frescas (juice mixed with sugar and water), refrescos (nonalcoholic carbonated soft drinks), and batidos. Names for various types of shakes and smoothies vary regionally, and are not completely fixed.

Bica is the term commonly used in certain areas of Portugal for a café that is similar to espresso, but extracted to a greater volume than its Italian counterpart (akin to a lungo in Italy) and a little bit smoother in taste, due to the Portuguese roasting process being slightly lighter than the Italian one. In almost all regions in Portugal, it is simply called um café ('a coffee' in Portuguese) and always served in a demitasse cup.

A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. It has many variants, most notably the red snapper, Bloody Maria , and the Virgin Mary. The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his granddaughter.[failed verification] He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American migrants. The cocktail is said to have been created on the spur of the moment, according to the bar's own traditions, consisting only of vodka and tomato juice. It was originally referred to as a "Bucket of Blood". Harry's Bar also claims to have created numerous other classic cocktails, including the White Lady and the Side Car.

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France. In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (literally "water of life" in French).

Honey and berry brandy with mountain herbs

The Madeira Brewery is a brewery in Madeira. The main brand is Coral Lager. The company is the biggest producer and drink distributor in the Autonomous Region of Madeira. It produces alcoholic and non-alcoholic beverages. Until 2007, ECM drinks had been awarded 117 Monde Selection awards. However, Monde Selection awards are non-competitive and only products that pay to enter are judged. Coral was first introduced in 1969 and is distributed in Madeira and the Portuguese mainland; it is exported to the US, UK, Australia and Angola. 1872 - “H.P Miles & Cia" is created to produce Beer and soft drinks in Madeira 1922 - “Araújo, Tavares e Passos" is created for the same purpose 1934 - “H.P Miles & Cia” and “Araújo, Tavares e Passos” merge into 1 company called Empresa de Cervejas da Madeira 1999 - The Pestana Group in partnership with the Miles family, founders of the beer industry in Madeira, purchased the shares of Central de Cervejas in E.C.M. gaining absolute control of the company with a 68% controlling interest.

Café com cheirinho or bica com cheirinho is a Portuguese coffee with added alcohol (wine, aguardente, bagaço or medronho). Occasionally, the spirit can be served on the side. This combination is especially favored during colder seasons, and it is best enjoyed as a digestif. It is also called a café com música (lit. 'coffee with music') in Madeira and Azores.[citation needed]

Café con leche 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. Cuban and Puerto Rican establishments often prepare the drink with sugar. Sugar or sweetener is added to taste. It is similar to the Italian caffè latte and the French café au lait. Café con leche came from Spain, but its exact origin is unclear. After becoming popular in Spain, this coffee beverage has spread to other Spanish-speaking countries and areas. Café con leche is very common in Spain and Latin America, as well as diasporic Latin American communities around the world. Cuban restaurants in South Florida often have a walk-up window (ventanita) that serve café con leche.

Coffee with just a drop of milk

Caffè corretto is an Italian caffeinated alcoholic drink, consisting of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an espresso corretto. It is ordered as un caffè corretto alla grappa, ... alla sambuca, ... al cognac, or corretto di Spadino, depending on the desired liquor. A caffè corretto is often prepared by simply adding a few drops of the desired spirit into an espresso shot; however in some cases the alcohol is served in a shot alongside the coffee, allowing the customer to pour the quantity they desire.

Caffè macchiato , sometimes called espresso macchiato and often shortened to just macchiato in English, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means 'stained' or 'spotted', so the literal translation of caffè macchiato is 'stained coffee' or 'marked coffee'. The origin of the name macchiato stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning 'coffee with a drop'.

A caffè mocha , also called mocaccino ( Italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a caffè latte, commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. Like latte, the name is commonly shortened to just mocha. The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee. The coffee drink today called "mocha," however, is made by adding chocolate, and some believe that this is the result of confusion caused by the chocolate flavor that may sometimes be found in Yemeni coffee. Chocolate has been combined with coffee after chocolate drink was introduced to Italy in the 17th century; in Turin, chocolate was mixed with coffee and cream to produce bavareisa, which evolved in the 18th century into bicerin served in small clear glass where its components may be observed as three separate layers. However, prior to 1900s, Mocha referred to Yemeni coffee, and its meaning began to change around the turn of the 20th century, and recipes for food such as cakes that combined chocolate and coffee that referenced mocha began to appear. In 1920, a recipe for a "Chilled Mocha" was published with milk, coffee and cocoa as ingredients.

Caipirinha is a Brazilian cocktail, of São Paulo origin, with cachaça (sugarcane hard liquor), sugar, lime, and ice. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. Known and consumed nationally and internationally, caipirinha is one of the most famous components of Brazilian cuisine, being the most popular national recipe worldwide and often considered the best drink in the country and one of the best cocktails/drinks in the world, having reached third place in 2024, according to the specialized website TasteAtlas. Due to its importance and popularity, the caipirinha was declared Brazilian Cultural Heritage in 2003; in 2019, it was considered Intangible Heritage of Rio de Janeiro, despite its origins in São Paulo. It is part of the list of official cocktails of the International Bartenders Association (IBA).

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States). It is typically smaller in volume than that of a latte, and topped with a thick layer of foam rather than being made with microfoam.

Castelão, in Portugal also known as Periquita and João de Santarém, is a red wine grape found primarily in the south coastal regions but is grown all over Portugal and is sometimes used in Port wine production. The vine thrives in sandy soils but is able to adapt to a variety of conditions. It produces a wine that can be harshly tannic in its youth but softens as it ages. In the Algarve VR, it is often blended with Negra Mole to produce a wine with less aging potential but less harsh in its youth. Bastardo Castico, Bastardo Espanhol, Castelana, Castelão Francês, Castelão Real, Casteleão, Castellam, Castellão, Castellão Portugues, Castico, João de Periquita, João de Santarém, João de Santarém Tinto, João Mendes, Joao Pinto Mendes, João Santarém, Lariao Preto, Mortagua, Mortagua de Vide Branca, Olho de Lebre, Perikvita, Periquita, Piriquita, Piriquito, Pirriquita, Santarém, Santarém Tinto, Trincadeira.

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Cognac is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, although the exact ratios have considerable regional variation. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The cortado is commonly served all over Spain. The word cortado is the past participle of the Spanish verb cortar , in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout Spanish and Portuguese speaking countries. In Spain a café solo corto is a small amount of black coffee (usually a single shot of espresso), while a café cortado or more commonly just a cortado is an espresso with a splash of milk. The term cortado is itself broadly associated with various coffee or espresso beverages having been "cut" with milk. The cortado is very similar or the same as the Italian macchiato or the French noisette. The cortadito in Cuba specifically implies a small beverage similar to the café solo corto consisting of a standard 30 mL (1 US fl oz) espresso shot; however, unlike the solo corto, the Cuban cortadito is generally cut with heated sweetened condensed milk, being a more available preserved form of milk, as fresh milk was historically often unavailable. A cortadito is usually served in a special glass, often with a metal ring base and a metal wire handle. There are several nominal variations, including cortado condensada, café con leche condensada or bombón (espresso with condensed milk); leche y leche is a similar variation, but with both condensed milk integrated throughout and a dollop of cream resting on top. Brought to the Little Havana neighborhood of Miami, Florida, by Cuban-Americans in the 1960s, the cortadito drink is now found throughout the city, and is an important part of everyday culture, particularly among Cubans. However, the cortadito is a drink distinct from Cuban-style coffee, which includes sugar in addition to milk, and has its own brewing method as espresso.

Doppio espresso is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. This results in 60 ml (2.1 imp fl oz; 2.0 US fl oz) of drink, double the amount of a single shot espresso. Doppio is Italian multiplier, meaning 'double'. It is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. A single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. At most cafés outside of Italy, a doppio is the standard shot. Because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink. Media related to Doppio at Wikimedia Commons

Encruzado is a white Portuguese wine grape grown primarily in the Dão DOC. It is mainly used as a blending grape. It is also known as Salgueirinho.

Espresso is a concentrated form of coffee produced by forcing hot water under high pressure through finely-ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called crema. Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. Espresso serves as the base for numerous popular coffee drinks, including cappuccino, latte, and americano. It can be made with various types of coffee beans and roast levels, allowing for a wide range of flavors and strengths. The quality of an espresso is influenced by factors such as the grind size, water temperature, pressure, and the barista's skill in tamping the coffee grounds.

Fernão Pires is a white Portuguese wine grape grown throughout Portugal, especially in the Tejo and Bairrada, where it is also known as "Maria Gomes". This variety is known to produce wines with a spicy aromatic character, though often with delicate exotic fruity notes. Generally not expected to be a long-living wine, this wine is best drunk in its infancy or matured for up to 2 or 3 years. Outside of Portugal there are some significant plantings in South Africa. Fernão Pires is also known under the synonyms Camarate, Fernam Pires, Fernan Piriz, Fernão Pirão, Fernao Pires, Fernão Pires do Beco, Gaeiro, Gaieiro, Maria Gomes, and Molinha.

A frappé coffee, cold coffee, Greek frappé, or just frappé is a Greek iced coffee drink generally made from spray-dried instant coffee, water, sugar, and milk. The word is often written frappe (without an accent). The frappé was invented in 1957 in Thessaloniki through experimentation by Dimitris Vakondios, a Nescafe representative. Frappés are among the most popular forms of coffee in Greece and Cyprus and have become a hallmark of postwar outdoor Greek coffee culture. This Greek invention should not be confused with the Frappuccino, a trademarked name now owned by Starbucks. The Frappuccino was invented in Boston, Massachusetts in 1992 by Andrew Frank, an employee of the Coffee Connection. The name derives from "frappe" (pronounced /fræp/ and spelled without the accent)—the New England name for a thick milkshake with ice cream, derived from the French word lait frappé (beaten milk)—and cappuccino.

Galão is a hot drink from Portugal made by adding foamed milk to espresso coffee. Similar to caffè latte or café au lait, it consists of about one quarter coffee and three quarters foamed milk. It is served in a tall glass, as opposed to the smaller garoto that is served in a demitasse. When the proportion is 1:1 it is called meia de leite (half of milk) and it comes in a cup.

Espresso with a large amount of milk

Gin is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients. Gin originated as a medicinal liquor made by monks and alchemists across Europe. The modern gin was modified in Flanders and the Netherlands to provide aqua vita from distillates of grapes and grains, becoming an object of commerce in the spirits industry. Gin became popular in England after the introduction of jenever, a Dutch and Belgian liquor. Although this development had been taking place since the early 17th century, gin became widespread after the 1688 Glorious Revolution led by William of Orange and subsequent import restrictions on French brandy. Gin emerged as the national alcoholic drink of England during the so-called Gin Craze of 1695–1735.

A gin and tonic is a highball cocktail made with gin and tonic water poured over a large amount of ice. The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for a ratio between 1:1 and 1:3. It is usually garnished with a slice or wedge of lime. To preserve effervescence, the tonic can be poured down a bar spoon. The ice cools the gin, dulling the effect of the alcohol in the mouth and making the drink more pleasant and refreshing to taste. It is commonly referred to as a G and T in the UK, US, Canada, Australia, New Zealand and Ireland. In some parts of the world , it is called a gin tonic (Japanese: ジン・トニック, Hepburn: jin tonikku). It is also referred to as ginto in the Netherlands, and as GT in the Nordics.

A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice and carbonated water. It typically includes gin or rum as its alcoholic ingredient. The first printed reference to "fiz" is in the appendix to the 1876 edition of Jerry Thomas's Bartender's Guide, which contains four such recipes. The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook L'Art Culinaire Francais published that year. A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown.

Ginjinha , or simply ginja, is a Portuguese liqueur made by infusing ginja berries (sour cherry, Prunus cerasus austera, the Morello cherry) in alcohol (aguardente) and adding sugar together with other ingredients, with cloves and/or cinnamon sticks being the most common. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the cup. It is a favourite liqueur of many Portuguese and a typical drink in Lisbon, Alcobaça, Óbidos, Marvão, Covilhã and Algarve. The Serra da Estrela ginja, centered around Covilhã, has protected designation of origin. The Ginjinha of Praça de São Domingos in Lisbon was the first establishment in that city to commercialize the drink that gives its name to it. A Galician friar of the Church of Santo António, Francisco Espinheira, had the experience of leaving ginja berries in aguardente, adding sugar, water and cinnamon. The success was immediate and ginjinha became the typical drink of Lisbon. In the 2000s, the business was in the hands of the fifth generation. Around 150,000 litres (33,000 imp gal; 40,000 US gal) of ginjinha are produced each year, around 90% is consumed in Portugal and only around 10% is exported, the majority of it to the United States. The traditional liqueur is served all around Portugal, but is especially prominent in the Oeste and Lisbon regions. In Óbidos, Ginjinha is commonly served in a small edible chocolate cup. The sour cherry used to produce the Ginja from Alcobaça and Óbidos was applied for a PGI status in 2013.

Fruit juice or syrup with shaved or crushed ice

Irish coffee is a caffeinated alcoholic drink consisting of Irish whiskey, hot coffee and sugar, which has been stirred and topped with cream (sometimes cream liqueur). The coffee is drunk through the cream. Different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years. From the mid-19th century, the Pharisäer and the Fiaker were served in Viennese coffee houses; both were coffee cocktails served in glass, topped with whipped cream. The former was also known in northern Germany and Denmark around that time. Around 1900, the coffee cocktail menu in the Viennese cafés also included Kaisermelange, Maria Theresia, Biedermeier-Kaffee and a handful of other variations on the theme.[citation needed]

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Karachays and Balkars are the creators of kefir and kefir yeast. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Karachay and Balkaria, from where it came to Russia, and from there it spread worldwide. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as with zelnik (zeljanica), burek and banitsa/gibanica, as well as in cold soups.

Lassi is a Punjabi yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished and unbeatably popular in [...] Punjab", its "best-loved summer drink", and "the air conditioner of the Punjab". Lassi originated in the Punjab region of the Indian subcontinent. The word lassi means yogurt mixed with water in Punjabi.

Latte macchiato is a coffee beverage. The name is Italian for 'stained milk', referring to the way the drink is prepared, by pouring a shot of espresso into steamed milk. It is a play on espresso macchiato, an older drink consisting of espresso marked with a dollop or two of milk or cream. Latte macchiato differs from caffè latte in several ways. First, in a latte macchiato, espresso is added to milk, rather than milk to espresso as in a caffè latte. Second, a latte macchiato features more foam rather than simply hot milk. A latte macchiato often uses only half an espresso shot or less. Finally, a latte macchiato is often a layered drink, rather than being mixed as in a caffè latte.

Licor Beirão, commonly simply known as Beirão, is a Portuguese liqueur from the Beira region of Portugal. Originating in the 19th century, it is the most consumed alcoholic spirit in Portugal. Production began in the 19th century in Lousã, in the Beira region, from where it got its name . It is made from a double distillation of seeds and herbs, including mint, cinnamon, cardamom and lavender, from all over the world, including former Portuguese colonies of Brazil, Sri Lanka, and India. Beirão is a Portuguese adjective meaning "from Beira", the name of a former province in Portugal, currently contained within the country's Centro region. It got its name in 1929 in Castelo Branco, during Congresso Beirão, as a homage to the event.

The Long Island iced tea, or Long Island ice tea, is an IBA official cocktail, typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola. Despite its name, the cocktail does not typically contain iced tea, but is named for having the same amber hue as iced tea. The drink has a much higher alcohol concentration than most highball drinks due to the relatively small amount of mixer.

Loureira is a Portuguese parish, located in the municipality of Vila Verde. The population in 2021 was 1106 in an area of 1.87 km².

Lungo , known in full in Italian as caffè lungo, 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 30 millilitres, while a lungo may take up to a minute to pull, and might fill 50 to 70 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 times the amount of water to the same weight of coffee, to make a much longer drink.

A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice , without ice (straight up), or blended with ice (frozen margarita). Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail. The history of the margarita is shrouded in mystery and folklore due to its numerous origin stories. According to cocktail historian David Wondrich, the margarita is related to the brandy daisy (margarita is Spanish for "daisy"), remade with tequila instead of brandy. (Daisies are a family of cocktails that include a base spirit, liqueur, and citrus. A sidecar and gin daisy are other related drinks.) There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita "creation myths". The Cafe Royal Cocktail Book, published in the UK in 1937, contains a recipe for a Picador using the same concentrations of tequila, triple sec, and lime juice as a margarita. One of the earliest stories is of the margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. The story was debunked in 1992 by the San Diego Reader.

The martini is a cocktail made with gin and vermouth, and garnished with an olive and/or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel.

Mazagran is a cold, sweetened coffee drink that originated in Algeria. Portuguese versions may use espresso, lemon, mint and rum, and Austrian versions are served with an ice cube and include rum. Sometimes a fast version is achieved by pouring a previously sweetened espresso in a cup with ice cubes and a slice of lemon. Mazagran has been described as "the original iced coffee". It has been stated that the drink's name probably originated from a fortress named Mazagran in a costal town called Mostaganem north west of, Algeria which in 1837 through the Treaty of Tafna was granted to France. At the Mazagran fortress French colonial troops consumed the beverage, which was prepared with coffee syrup and cold water. It has also been stated that the drink's name and invention may have originated from French Foreign Legion soldiers who, during the time of the siege of Mazagran, Algeria during the 1840 war, used water in their coffee in the absence of milk or brandy and drank the beverage cold to counter the heat. Furthermore, French colonial troops near Mazagran were served a beverage prepared with coffee syrup and water. When the soldiers returned to Paris, they suggested to cafés to serve the beverage and the notion of it being served in tall glasses. Upon this introduction, the beverage was named café mazagran. In France, coffee served in glasses is referred to as "mazagrin". Mazagran is prepared with strong, hot coffee that is poured over ice, and it is typically served in a narrow, tall glass. It has also been described as "coffee taken with water instead of milk", in which coffee is served in a tall glass along with a separate container of water to mix in with the coffee.

Mencía, known as Jaen in Portugal, is a grape variety native to the western part of the Iberian Peninsula. In Spain, it is planted on over 9,100 hectares , with another 2,500 hectares (6,200 acres) in neighboring Portugal. It is primarily found in the Bierzo, Ribeira Sacra, Valdeorras, Monterrei and Dão wine regions. Most wines produced from Mencía have traditionally been light, pale, relatively fragrant red wines for early consumption. This style of wine was the result of post-Phylloxera plantations on fertile plains, which tended to give high yields but diluted wine. In recent years, much more concentrated and complex wines have been produced by a new generation of winemakers, primarily from old vines growing on hillsides, often on schist soils, in combination with careful vineyard management. This has led to a renewed interest in Mencía and the denominaciones de origens using it, such as Bierzo, Valdeorras, Ribeira Sacra, Monterrei and the little-known Liébana. Since the 1990s, the grape is increasing in popularity, and an increasing number of noted Spanish winemakers are now working with it.

Milkshake with fruit

A mimosa cocktail consists of champagne and chilled citrus juice, usually orange juice. It is often served in a tall champagne flute at festive occasions such as brunch, weddings, or as part of business or first class service on some passenger railways and airlines. The mixing ratio varies. The cocktail is named after the yellow-, Acacia dealbata. The origin of the cocktail is unclear, and was originally called a "champagne orange". Some credit the Paris Ritz's bartender and cocktail writer Frank Meier for making the mimosa cocktail; however, Meier's 1934 book on mixing drinks, which has a special symbol for his inventions, does not use it for the mimosa. The mimosa can be considered as a variant of the cocktail Buck's Fizz, or vice-versa; Buck's Fizz appears to date from 1921. The International Bartenders Association simply says the mimosa is "Also known as Buck’s Fizz". The mimosa became popular in the United States in the 1960s. A news article published in the Sydney Morning Herald wrote about Queen Elizabeth II drinking a mimosa, introduced to her by Earl Mountbatten of Burma after his visit to the south of France. Buck's Fizz is essentially the same cocktail, said to have been invented in 1921 in London. Some sources draw a distinction, saying the Buck's Fizz specifically uses twice as much champagne as orange juice while the mimosa should use equal proportions, that a Buck's Fizz should be served without ice and a mimosa should include ice, or that a Buck's Fizz should be served in a flute or coupe and a mimosa should be served in an ordinary wine glass. However, some sources give instructions for making mimosas that clearly do not fit these characterizations.

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. It is usually still, but may be sparkling . Traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure," at places such as spas, baths and wells.

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. It is usually still, but may be sparkling . Traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure," at places such as spas, baths and wells.

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. It is usually still, but may be sparkling . Traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure," at places such as spas, baths and wells.

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. It is usually still, but may be sparkling . Traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure," at places such as spas, baths and wells.

Mojito is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint sprigs or lime wedges are used to garnish the glass.