160:"Unsweetened" suggests that, at that time, a strictly medicinal version of Centerbe was available, perhaps similar to the homemade recipe above without the sugar syrup. Alternatively, many of the 18th century sweet recipes are, to modern tastes, exceptionally sweet. So perhaps standard Centerbe was routinely sweetened to make it palatable. Bols and Grand Marnier both formerly made red curacaos. Coates, then owners of Plymouth Gin, subsidised the publication of 1700, and in return became the gin brand named in almost all the recipes.
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There was a "green and unsweetened" version, as listed in the "Green Devil" cocktail recipe included in the book "Drinks Long and Short" (1925 - Nina Toye and A.H. Adair) also published in the UK. "A potent cocktail, very dry, warranted to wake up any party. Contrary to most cocktails no depression
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is felt when the effects wears off. This cocktail can be mixed or bottle for use. Four glasses of gin, three quarters of a glass of Noilly Prat
Vermouth (Martini Rossi), half a glass of Centerbe, green and unsweetened. Ice and shake well. Serve so cold that the glasses are frosted."
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cocktail, included in the United
Kingdom Bartenders Guild's '1700 Cocktails' (1934). Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel.
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liquor in central Italy and is made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as
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The "Coup de Foudre" cocktail mentioned above can also be found in "Drinks Long and Short" (1925), page 29.
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271:. Language, power, and social process. Vol. 18. Walter de Gruyter. pp. 57–84.
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265:"3. Style and stylization in the construction of identities in a card-playing club"
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148:"White Unsweetened Centerbe" is an ingredient in the forgotten (presumably French)
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and has antiseptic properties. It was originally manufactured by
Beniamino Toro in
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Style and Social
Identities: Alternative Approaches to Linguistic Heterogeneity
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293:"College of Health and Human Sciences, Oregon State University"
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332:"Italian Exhibits at the Dublin International Exhibition"
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330:Simmonds, Peter Lund (July–August 1865).
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338:. Vol. 6. pp. 35–45.
242:. Lonely Planet. p. 100.
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387:Products introduced in 1817
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114:for 'Hundred Herbs') is a
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267:. In Auer, Peter (ed.).
236:Evans, Matthew (2000).
60:Country of origin
263:De Fina, Anna (2007).
103:[ˌtʃɛnˈtɛrbe]
132:digestif after-meals
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392:Cuisine of Abruzzo
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316:Official catalogue
126:. It is a typical
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359:25 February
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220:References
214:Chartreuse
72:Introduced
138:in 1817.
128:Abruzzese
164:See also
118:made by
108:Centerba
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95:Centerbe
33:Centerbe
18:Centerba
116:liqueur
112:Italian
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