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Possible Answers:
SOUR.
Last seen on: –Eugene Sheffer – King Feature Syndicate Crossword – Apr 12 2023
Thomas Joseph – King Feature Syndicate Crossword – Nov 14 2022
Random information on the term “Tart”:
A butter tart (French: tarte au beurre) is a type of small pastry tart highly regarded in Canadian cuisine. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding.
Recipes for the butter tart vary according to the families baking them. Because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the consistency of its filling – also vary.
Traditionally, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. The butter tart is different from the sugar pie given the lack of flour in the filling. The butter tart is different from pecan pie in that it has a “runnier” filling due to the omission of corn starch. Often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate. As an iconic Canadian food and one of the most popular desserts in the country, the raisin-or-no-raisin question can provoke polarizing debate.
Random information on the term “SOUR”:
A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks.
Sours are mixed drinks containing a base liquor, lemon or lime juice, and a sweetener (simple syrup or orgeat syrup). Egg whites are also included in some sours.
The gin sour is a traditional mixed cocktail that predates Prohibition in the United States. It is a simple combination of gin, lemon juice, and sugar. Adding carbonated water to this turns it into a gin fizz.
It was popular during the 1940s, and Kevin Starr includes it in “an array of drinks (the gin sour, the whiskey sour, the Gin Rickey, the Tom Collins, the Pink Lady, the Old Fashioned) that now seem period pieces, evocative of another era”.
The classic Pisco Sour recipe contains pisco brandy (usually an un-aged grape brandy from Chile and Perú), fresh lime juice, fresh lemon juice, simple syrup, egg white, and bitters. It is shaken, strained, and served straight in a cocktail glass then garnished with the bitters (cinnamon can be used). The addition of egg white creates a foamy head when shaken before serving. While pisco sour is flavoured with key lime by default, pisco is combined with other fruit to create mango sour, maracuya (passion fruit) sour, lucuma sour and so forth. Peru has a National Pisco Sour Day (which lasts a weekend) in mid-February, and Chile has Pisco Day in mid-May.