Brompton cocktail of opioids both to combat the somnolence from the painkillers and to boost their pain-killing ability. However, a 1979 study in the "Canadian Medical Association Journal" found no statistically significant advantage in pain suppression, confusion, nausea, or drowsiness to the Brompton mixture versus a solution of morphine. Brompton cocktail Brompton cocktail — sometimes called a Brompton mixture, Brompton's cocktail — is an elixir meant for use as a pain suppressant, and dosed for prophylaxis. Made from morphine or diacetylmorphine (heroin), cocaine, highly-pure ethyl alcohol (some recipes specify gin), and sometimes with chlorpromazine (Thorazine) to counteract nausea, it was given to
Cooking with alcohol Cooking with alcohol Cooking with alcohol can mean cooking with alcohol as an ingredient, combusting alcohol for heat or effect, or both at the same time. Wine, especially, is used as an ingredient for its acidic properties, for the bitterness of its tannins, and for its fruit components. Beer and liqueurs are also commonly used as alcoholic ingredients. For a flambé, in which warm alcohol is ignited, the higher alcohol content of a distilled spirit is required. Many dishes incorporate alcoholic beverages into the food itself. Such dishes include "coq au vin", chicken cacciatore, and "boeuf bourguignon". More modern examples