Suntory Global Spirits’ Post

Explore the rich history of Christmas foods. From succulent roast turkey to intricate gingerbread houses, Yuletide dishes tell tales of tradition. #simplylocalmagazine #localbusiness #billingsmt https://bit.ly/3RrKmOM

🍋✨ High Flyer Approved Alert! ✨🍋 Hey there, High Flyers! Today, we're bringing you a special treat from our friends at Collective Project - their Lemon & Ginger Iced Tea. 🌿 What's in it? Fresh lemon, sweet honey, chamomile tea, and a hint of ginger. A dreamy blend that promises a slumber you've always craved. 🌙 Perfect for those nights (or let's be real, any day) when you need to kick back and relax. This bright citrus refresher is your guilt-free way to unwind. It's not just any iced tea. It's a ticket to chill town. 🌱 Whether you're ending a long day or just taking a well-deserved break, this bevy is your go-to. What really makes Collective Project beverages special is their commitment to local artists. These beverages have been designed with c*nn*bis in mind, but they don’t want c*nn*bis to be the only thing you remember tasting. In these drinks, c*n*abis is one ingredient and flavour, just like any other. #HighFlyerApproved #CollectiveProject #LemonGingerDreams #RelaxWithUs This post is for educational purposes only. Nothing for sale on social. 19+.

On Sunday (26th November 2023) it was Stir Up Sunday. Stir Up Sunday is a tradition from Victorian times where people spend the last Sunday before Advent ‘stirring up’ their Christmas Pudding. Stir Up Sunday is always the end of November and is 5 weeks before Christmas Day. The date changes each year depending on how the calendar falls but is always the last Sunday before Advent. You don’t just have to make a Christmas Pudding on Stir Up Sunday some people also make their Christmas Cake or Mincemeat ready for their Mince Pies. By making these ahead of time the flavours can combine and mature giving a better tasting pudding or cake. Often in families everyone takes turns in mixing the Christmas Pudding and make a wish while they mix. In other families a coin is placed in the Christmas Pudding and whoever finds the coin gets wealth and happiness for the coming year. You might not know that E.E. & Brian Smith can supply Dried Fruit for manufacturing and retail through the Kiril Mischeff group. The range includes Candied and Dried Fruit – Raisins, Currants, Cherries, Cranberries, Sultanas, Apricots, Mixed Peel plus many more lines. If any of these are interest, please contact us at [email protected] or 01844 239500 and we are more than happy to provide pricing, specifications, and samples.

Swedish Julbord, don't we all love it? If you had to explain to a foreigner what a Swedish julbord is, what would you have said? Would you, as many of us, joke and mention the surströmming?   If you are curious to try it, ignore the smell and try it, some of us still pinch our noses and eat it for traditions' sake. It is simply a must if you want to taste Swedish traditions. And do not forget our beloved Swedish potatoes, which are now adapted into modern recipes such as our Jansson’s Temptation, which is like French-inspired potato gratin, except that it has Onions and anchovies. And what is a Swedish banquette without the world-known Swedish meatballs and the less-known Swedish prince sausages, which are a go-to for kids in Sweden and even us adults? Most dishes can be combined with our delicious Brunsås, also known as a brown sauce in English, is a classic Swedish sauce that is served with most meets in company with Lingonsylt, also known as lingonberry jam we warmly recommend you to try them in the Swedish national known dish that consists of meatballs, mashed potatoes, the magic brunsås in pair with Lingonsylt. Lingonsylt is known for its slightly tart and sweet flavor, which adds a delightful contrast to the richness of many Swedish dishes. We apologize in advance for making you hungry. 😋😅 It's to say that Christmas is still a time for sharing, caring, and tasting delicious foods together. Don’t be shy and invite maybe someone who is not familiar with the traditions. I have left out many Swedish delights, so what is your favorite Christmas food? #SwedishTraditions #Julebord #SwedishCuisine #ChristmasFeast #CulturalHeritage

Tomorrow it's Qing Ming festival! For those who're looking for pre-Qingming tea, feel free to take a look of our Spring 2024 tea page: https://lnkd.in/dKuPVahh The Qing Ming Festival, literally meaning Pure Brightness Festival, takes place on the fifteenth day after the spring equinox. As a holiday devoted to remembering and honoring the deceased, people sweep and decorate gravesites, burn incense and paper money, and make food offerings. Every year as Spring dawns Chinese people enthusiastically await the spring tea harvest to commence. In the early days of spring, when the first buds broke, the newly unfolding tea leaves are delicate and gentle, and the buds contain more sugar, amino acids, and other flavor compounds than at any other time of the year. These teas are immensely praised and highly prised for their exquisite, lightsome, and sweet taste. Early springtime teas are often called first flush teas. The term traditionally refers to those green teas that are plucked before Qingming, therefore they are also called ‘mingqian’ (明前, before (Qing)ming). Teas that are harvested right after Qingming (5th of April) are called ‘guyu’ (谷雨, grain rain) which is the next Chinese solar term (20th of April). And there is a third period, starting with the 5th of May, called ‘lixia’ (立夏, start of summer). As we advance into summer, so goes down the value and quality of teas. A mingqian tea can worth up to 100 times more than one harvested in mid-May. Of course, this is a highly market-oriented phenomenon and cannot be applied to all kinds of teas. For instance, at the time of Qingming there is not a single tea bush sprouting up north, and the tea gardens of Yunnan are well into the harvest season. In any case, with the Chinese, we too are eagerly waiting to taste the first infusions of the new harvest. Every year we order from Jin Chiyabari’s first flush Himalayan Spring. We very much like its crispy, citrus-like taste that melts with mellow notes of nuts and freshly-baked bread.

Carnival doughnuts in Europe vary by country, featuring delightful regional variations. Here are a few popular types: 1. **Germany/Austria**: Known as "Krapfen," these are jam-filled doughnuts dusted with powdered sugar, commonly enjoyed during the Carnival season leading up to Lent. 2. **Italy**: "Castagnole" and "Frittelle" are popular. Castagnole are small, fried dough balls, sometimes filled with custard or chocolate, while Frittelle are larger, yeast-leavened doughnuts, often containing raisins or apples and sprinkled with sugar. 3. **Poland**: "Pączki" are doughnuts filled with jam or another sweet filling and covered with powdered sugar, icing, or glaze. They are particularly associated with Tłusty Czwartek (Fat Thursday), the last Thursday before Lent. 4. **Portugal**: "Malasadas" are sugary, fried dough balls without a hole, traditionally made during Carnaval. They're especially associated with Madeira and the Azores. 5. **Netherlands**: "Oliebollen" are a traditional Dutch treat eaten on New Year's Eve and at funfairs. They are similar to doughnut holes but can contain raisins or currants and are dusted with powdered sugar. 6. **Spain**: "Buñuelos" can be found, which are fried dough balls sometimes filled with cream or custard, and "Rosquillas," which are ring-shaped doughnuts that can be soft or hard, depending on the preparation. Each of these treats brings a sweet touch to the festive Carnival season across Europe, celebrating with local flavors and traditions.

🍹 Let It Rolle Sangria The Let It Rolle sangria recipe was created in 2020 for a virtual program at African-American Research Library and Cultural Center. This recipe was imagined for the great legacy of the uncompromising Ester Rolle, and it originates from a Brazilian Sangria recipe. It is filled with the fruit of your liking, whiskey, rum, tequila, red wine and orange liqueur. My recipe highlights the amazing spirits of Uncle Nearest, Inc., Ten To One Rum, Anteel Tequila and McBride Sisters Wine Company Ingredients 1 oz Whiskey (Uncle Nearest 1856) 2 oz Rum (Ten to One) 1 oz Tequila (Anteel) 1 oz Orange liqueur 1 oz Red Wine (McBride Sisters, Black Girl Magic Red Blend) 1/2 cup Seasonal fruit (fresh) Directions 1. Put the fruit, rum & whiskey in a cocktail shaker. Muddle the fruit with the spirits. 2. Add Tequila, Orange Liqueur & fill with ice. 3. Shake & Pour everything into a tall glass. 4. Float red wine on top of the cocktail by slowly pouring it over the back of a bar spoon. NOTE: Fruit plays a major role here, as it does in all sangrias, but it's left up to you as to which fruit to include. Your choice of fruit is the highlight of the cocktail's flexibility. I prefer fruits like oranges, pineapples & strawberries. Enjoy. Drink Responsibly! . #blc #brownliquorconnoisseur #mixology #tastemaker #worklifebalance #worklife #party #virtual #remote #covid #celebration #tbt #throwbackthursday #esterrolle #unclenearest #tentoone #anteel #blackgirlmagic

National Soul Food Month celebrates the heritage and history of the foods and foodways of Blacks and peoples from the African diaspora. Food is a key ingredient in black culture; it is important to understand the origins of soul food are base in subsistence and survival of both life and culture. Soul food originated in the American south during the Antebellum. Soul food used cooking techniques from West and Central Africa, Western Europe, and Indigenous cuisine of North America. The blend of soul food arose from enslaved peoples maintaining their culture despite slavery and blending it with the ingredients that were available to them during the period. Fast forward, soul food is now considered a fundamental part of American cuisine. #SoulFoodMonth

When most people think of classic tequila drinks, their mind probably goes to the Margarita first, maybe the Paloma second. They may rarely get to the El Diablo, but they really should! 🔥🍹 🍹 El Diablo Glass: Chilled rocks glass 🍋 Ingredients: Mezcal or Tequila: 40ml Lemon Juice: 20 ml Crème de Cassis: 20 ml  Garnish: Lemon wheel 🥂 Method: Mix: In a shaker, combine 40 ml of your spirit of choice, 20 ml of lemon juice and 20 ml of Crème de Cassis. Shake: Add ice to the shaker and shake well to chill the mixture. Strain: Pour the cocktail into a chilled rocks glass filled with ice. Garnish: Add a lemon wheel to the glass for a touch of citrus. Suggested Australian Spirits  For Mezcal or Tequila - @mount_compass_spirits Agave Spirit For Crème de Cassis - @marionetteliqueur Dry Cassis, just add 10mls of simple syrup to balance sweetness

The Feast of the Seven Fishes (Italian: Festa dei sette pesci) is an Italian-American celebration of Christmas Eve with dishes of fish and other seafood.It is not a "feast" in the sense of "holiday", but rather a grand meal. Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself. The Feast of the Seven Fishes typically consists of seven different seafood dishes. The tradition comes from Southern Italy, where it is known as The Vigil (La Vigilia). This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstaining from eating meat on the eve of a feast day.As no meat or animal fat could be used on such days, observant Catholics would instead eat fish (typically fried in oil). It is unclear when or where the term "Feast of the Seven Fishes" was popularized. The first known mention is in The Philadelphia Inquirer in 1983. The meal includes seven or more fishes that are considered traditional. "Seven fishes" as a fixed concept or name is unknown in Italy. In some Italian-American families, there is no count of the number of fish dishes. A well-known dish is baccalà (salted cod fish). The custom of celebrating with a simple fish such as baccalà reflects customs in what were historically impoverished regions of Southern Italy, as well as seasonal factors. Fried smelts, calamari and other types of seafood have been incorporated into the Christmas Eve dinner over the years. The number seven may come from the seven Sacraments of the Catholic Church, or the seven hills of Rome, or some other source. There is no general agreement on its meaning. The meal's components may include some combination of anchovies, whiting, lobster, sardines, baccalà (dried salt cod), smelts, eels, squid, octopus, shrimp, mussels and clams.The menu may also include pasta, vegetables, baked goods and wine.