Mead mead have time to clear. If the mead maker wishes to backsweeten the product or prevent it from oxidizing, potassium metabisulfite and potassium sorbate are added. After the mead clears, it is bottled and distributed. Mead can have a wide range of flavors depending on the source of the honey, additives (also known as "adjuncts" or "gruit") including fruit and spices, the yeast employed during fermentation, and the aging procedure. Some producers have marketed white wine sweetened and flavored with honey after fermentation as mead, sometimes spelling it "meade." This is closer in style to a hypocras. Blended varieties of
Flaming drink given shot before serving or handing off to a server. Untrained bartenders should refrain from handling fire. Alcohol has been consumed as a drink for millennia. It has been used as a fuel for fire for a long time as well. Exactly when people began combining alcohol in drink with fire is uncertain. Many traditional recipes for food incorporate flaming alcohol as a key process or ingredient. This method of cooking is usually referred to as flambé. Bananas Foster, cherries jubilee, bombe Alaska, crêpe Suzette, steak Diane, and coq au vin are a few well-known dishes that utilize this method