Alcoholic Beverages

lol well it depends on if it's your first time drinking?? vodka is very strong, and it was the first alcohol i ever drank. i didn't take shots, just had like two chugs out of the bottle, and i was wasted <32 lol well it depends on if it's your first time drinking?? vodka is very strong, and it was the first alcohol i ever drank. i didn't take shots, just had like two chugs out of the bottle, and i was wasted <32

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An Ultimate Margarita is a cocktail that includes tequila, Cointreau orange liqueur, sweet and sour mix, and lime juice.

There are many companies that sell hard cider. Aston Manor, Gaymers, Thatchers and Westons are well known producers in the UK. Popular brands in the United States include Ace Cider and Fox Barrel Cider Company from California, Portland Cider Company, 2 Towns Ciderhouse and Bull Run Cider from Oregon, Doc's Draft Hard Cider and Chateau Buffalo from New York, Argus Cidery from Texas, Bantam Cider Company from Massachusetts and many others.

Tia Torres grew up in a broken home in Southern California and made a beeline for Tia's then toddler daughters, Tania and Mariah. It was during this time, that Tia took on a wayward young man who had recently been released from prison.

The key word is MODERATION. Nurse or sip drinks; don't gulp or "slam" them, and limit yourself to 1-2 drinks an hour. Alternate alcoholic drinks with non-alcoholic ones (like water or soda). Don't drink on an empty stomach; starchy foods (like potato dishes) can help slow absorption of alcohol into the bloodstream. Most importantly, allow yourself time to sober up before you get behind the wheel of a vehicle.

There are 16 fluid ounces of beer in a pint.

Or 20 fluid ounces for an imperial pint

Dehydration is the main reason you're left with a sensitive head in the morning. The nausea is generally caused by a low blood sugar level, and you're usually irritated because alcohol is a depressant drug.

The U.S. Government passed the National Minimum Drinking Age Act on July 17, 1984. This did not change the drinking age. However, it forced the individual states to establish the minimum drinking age as 21 or lose 10% of their federal highway funding.

Warming the glass is jolly good - a Florentine bartender passes the glassware under the hot water tap of his cappuccino machine, and shook it out. A few drops of water, warm or boiling, may do little to warm up the brandy, but a little water can allow the flavors to come out - just a little bit. Scotch drinkers dilute their glasses marginally, so why not?

Certainly, there may be some critics. But, warming the glass before pouring the brandy, and allowing the residual or perhaps a spoonful of additional water added is merely going to enhance the experience. Then again, this may lessen the aroma of your drink. Oh dear, I'm afraid I'm conflicted on the matter. Either way, there are important justifications. And to add warm water really won't do a thing - pour it in to warm the glass up and shake it out.

Yeast is added to the grape juice and converts the sugar to alcohol and CO2. The CO2 is released and there you have wine.

Yes. Heptyl alcohol has a seven carbon chain which caused its nonpolar characteristics to dominate over the polar characteristics making it insoluble in water.

11AM

Glühwein is served warm.

Sake is a Japanese rice wine that is also served warm.

From BlergK: Mulled wine is another wine served warm. This is traditionally any of a variety of red wines with "mulling" spices added, and heated almost to a boil and served during colder weather, this originates in Europe. To add to the answers here, most if not all red wine is served warm, but by this it is meant to mean unchilled. Warmed wine, like those listed above is different than warm as those types of wine are actually heated, most red wines which are served at room temperature which could be considered warm, and chilled wines, which are most whites, are actively cooled.

Just try it and you will see. The quality, richness, and smoothness are incomparable. Now don't get me wrong you can never go wrong with a bottle of Johnnie Walkers Black Label either. Always remember Blue can get you in trouble, it goes down like water, like no other.

No, it just fades in taste. Higher proof alcohols tend to last for many years, even decades without much issue. If there's less than half of the liquor left, it will taste a bit different due to evaporation but if there's half or more it should taste fine.

Not normally. They contain a great deal of sugar. It is possible that 'fox grapes' will occur. A hard frost will damage the grape and yeast will get into it and start the fermentation process. This can cause the grapes to have an alcohol content.

No, it doesn't have a direct effect on the autonomic system. It's effect is directly on the organs it goes to. It travels to organs by way of the circulatory system.
Alcohol that is not processed by the liver goes to the heart. In the heart, alcohol reduces the force of heart contractions. Consequently, the heart will pump less blood, lowering overall body blood pressure.
Alcohol is known to make blood less likely to clot, reducing risk of heart attack and stroke and alcohol dilates blood vessels.

375ml - half bottle

750ml - full bottle

1.5L - magnum

3L - double magnum

These are the most common sizes of wine bottles, but there are others. Larger champagne bottles are named differently.

This depends on the number of distillations involved. In Europe, at least, the legal limit for the production of spirits is 94.8% ABV (= approx 190° proof). Many producers come close to this. Penderyn Welsh Whisky, for example, is distilled to 92% ABV, but then watered down considerably for bottling. Knockeen Hills sells an Irish Poteen at 90% (180° proof) which is the highest commercially available that I know of.Of course, there may be illegal distillers producing and selling higher percentage alcohol than this!

The highest proof is 190 or 95%. Both diesel and everclear are 190 proof.

It would evaporate over time but that would take many days. In my house it would last about 2 hours but that has nothing to do with evaporation.

there was a california in 1589

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White wine on the dryer side is the best bet here. Chardonnay, Sauvignon Blanc, and Pinot Gris are all fine choices for most fish. For some darker fish like tuna or salmon, a light pinot noir can also work