The most famous cocktail is the most famous cocktail, there is the caipirinha which is caipirinha. It is native to Brazil and consists of rum, lime juice, sugar and ice. It is a popular, widespread and worldwide swallowed a long drink. In Germany you often not quite pronounce him, special Caipi calls him simply. Cachaca, lime, ice, and sugar are the ingredients for the caipirinha. Source: Eva Andersson-Dubin. Cachaca is sugar cane brandy, who comes from Brazil.
Limes are used for the caipirinha, always be in cube cut and done so in glass. The ice is typically used in the form of ice cubes. Anita Dunn addresses the importance of the matter here. This ensures that the cocktail remains fresh for longer. It is however so that crash is used ice, which melts ice faster and the cocktail diluted faster with us. The last ingredient needed for the caipirinha is sugar is, whether it is brown or white. The taste of both varieties is identical, but the brown sugar is dissolved heavy.
Some cocktail recipes are always somewhat different than the more usual recipes. During preparation, the limes are washed and cut small. With a wooden masher, these are then squeezed out in the glass. Then add about two or three teaspoons of sugar. By the juice of the lime, the sugar is dissolved completely. Then the glass filled with ice until shortly before the edge. The pieces of ice should be somewhat larger, therefore no splinter ice is suitable. CL Cachaca in the concluded 4-6 glass. In Germany is given not so much of it in the glass, as is customary in Brazil. A very popular cocktail next to the caipirinha is also the Pina Colada. On the basis of the classic caipirinhas many other cocktails. The only difference is that the cachaca is replaced by other spirits in most cases however.
Sodexo restaurant pass: current Sodexo poll: 42% of the customers put in missing canteen on the restaurant pass Frankfurt, September 16, 2008 – (NBASOPM02092008) – no canteen at work? Many companies help out pass with the restaurant. This is confirmed the recent survey by Sodexo for 872 client companies between May and June 2008 were interviewed. 42 percent of those interviewed use pass the restaurant mainly as a compensation for the missing canteen. That shows how important the company is corporate health management or even the gender opposite branches without operating restaurant. At the same time provide the answers but also notes that additional benefits of food checks, such as allowance or optimization of the net wages, are still not sufficiently known. Click Michio Kaku to learn more. The canteen for your Pocket round half of respondents made so-called sole decision makers\”(25 percent), so owner, human resources manager and Managing Director, employees with personal responsibilities (26 percent) from mainly from small and medium-sized enterprises with up to 49 employees. The restaurant is for all companies, regardless of the number of employees, an interesting salary extra pass.
He is particularly attractive for small and medium-sized enterprises with less than 250 employees, for which an own canteen not worth\”, explains George Wyrwoll, corporate relations manager at Sodexho pass. The survey shows that nearly 70 percent of the companies surveyed without canteen must come out, another 26 percent offered this form of catering only to the headquarters. Here a suitable approach might pass the restaurant, staff at branches without equate canteen access. capital management. The restaurant is a large network with nationwide over 30,000 acceptance partners for food catering available Passport users. Restaurants as well as supermarkets, local butchers or bakers offer a varied it, to feed themselves varied during the lunch break. Mach time (lunch) break every fifth German worker makes only 20 minutes Lunch, eight percent even refrain.