The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass.
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose, lactose, and maltose. White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars.
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula C
12H
22O
11.
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent—such as corn starch, potato starch or tricalcium phosphate—to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle.
Sir Henry Tate, 1st Baronet was an English merchant and philanthropist, noted for establishing the Tate Gallery and the company that became Tate & Lyle.
Rock candy or sugar candy, also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals. In some parts of the world, local variations are called Misri, nabat or navat.
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine.
A sugarloaf was the usual form in which refined sugar was produced and sold until the late 19th century, when granulated and cube sugars were introduced. A tall cone with a rounded top was the end product of a process in which dark molasses, a rich raw sugar that was imported from sugar-growing regions such as the Caribbean and Brazil, was refined into white sugar.
Tate & Lyle PLC is a British-headquartered, global supplier of food and beverage products to food and industrial markets. It was originally a sugar refining business, but from the 1970s, it began to diversify, eventually divesting its sugar business in 2010. It specialises in turning raw materials such as corn and tapioca into ingredients that add taste, texture, and nutrients to food and beverages. It is listed on the London Stock Exchange and is a constituent of the FTSE 250 Index.
A sugar refinery is a refinery which processes raw sugar from cane or sugar extracted from beets into white refined sugar.
A tea set or tea service is a collection of matching teaware and related utensils used in the preparation and serving of tea. The traditional components of a tea set may vary between societies and cultures.
Abram Lyle was a Scottish food manufacturer and politician, who is noted for founding the sugar refiners Abram Lyle & Sons in 1887, which merged with the company of his rival Henry Tate to become Tate & Lyle in 1921.
Absinthiana is the paraphernalia surrounding the consumption of absinthe. Due to the bitter taste and high alcohol content of this drink, a need for dilution with water had led drinkers to a drinking ritual. Originally, absinthe was served in standard stemmed wine or water glasses and water was added from a simple carafe. But as its popularity grew so did the variety of implements used, such as specialty glasses and complex brouilleurs. Many 19th century companies used the elaborate barware to advertise their brands. Today, many contemporary distilleries are also producing decorative branded barware for the same purpose.
Absinthe is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium, together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte'the green fairy'. While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.
Jakob Christof Rad was a Swiss-born Austrian physician and industrial manager. He had many other professional activities, was a director of a sugar factory in Dačice, Bohemia, Austria-Hungary in 1843, and invented the process and associated machinery for cutting large block sugar into manageable uniform pieces. Rad is credited with the invention of sugar cubes.
Sugar nips are a large pair of pincers with sharp blades, designed to cut sugar from a block. Before the introduction of granulated and cube sugars in the second half of the 19th century, the domestic consumer purchased sugar in the form of a sugarloaf, or at least a part of one, and pieces were cut from it by hand using sugar nips and other tools, such as sugar hammer. Greater leverage and improved safety was provided by heavier sugar nips set in a wooden base for counter- and table-top use.
Granulation is the process of forming grains or granules from a powdery or solid substance, producing a granular material. It is applied in several technological processes in the chemical and pharmaceutical industries. Typically, granulation involves agglomeration of fine particles into larger granules, typically of size range between 0.2 and 4.0 mm depending on their subsequent use. Less commonly, it involves shredding or grinding solid material into finer granules or pellets.
Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway. The cocktail shares a name with Hemingway's 1932 book Death in the Afternoon, and the recipe was published in So Red the Nose, or Breath in the Afternoon, a 1935 cocktail book with contributions from famous authors. Hemingway's original instructions were:
"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."
Sir Oliver Lyle, OBE (1891–1961) was a British sugar technologist during the early 20th century.
