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Brandy Sour (Cyprus) : ウィキペディア英語版 | Brandy Sour (Cyprus)
The Brandy Sour is a mixed alcoholic cocktail that vies with the ouzini〔Lucie Robson, 'A good story will be the Ouzini's strongest ingredient', in The Cyprus Weekly (Cyprus newspaper), 1 May 2015〕 to be considered the unofficial national cocktail of Cyprus.〔(【引用サイトリンク】url= http://www.northcyprusonline.com/North-Cyprus-Online-Cousine-Drinks-Brandy-Sour.php )〕〔(【引用サイトリンク】url= http://www.lonelyplanet.com/worldguide/destinations/europe/cyprus/ )〕 While other forms of the Brandy Sour cocktail exist, the Cypriot variety is a distinct mixture, which only shares the basic brandy and lemon flavourings with other variants. Both brandy and lemons are among Cyprus's major exports, and both have distinctive Cypriot characteristics. ==History== The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s.〔 The cocktail was developed at the Forest Park Hotel, in the hill-resort of Plátres, for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island.〔 The Brandy Sour was introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch's preference for Western-style cocktails. The drink subsequently spread to other bars and hotels in the fashionable Platres area, before making its way to the coastal resorts of Limassol, Paphos and Kyrenia, and the capital Nicosia.
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