AlchemyNegi

Mai wahi purana hu

Duniya wohi purani hai
Wese hi chale Jaa Rahi hai

Muje laga ki ye Jo zindagi ki gadi chale Jaa Rahi hai, iskiai chain khichta hu aur uttar jata hu.

ahany ahani bhutani gachchhantīha yamalayam
Sheshah sthiratvam ichchhanti kimashcharyamatah param

- At every moment people are dying. Those who are alive are witnessing this phenomenon, and yet they do not think that one day they will also have to die. What can be more astonishing than this?

jatasya hi dhruvo mrityur dhruvam janma mritasya cha
tasmad apariharye ’rthe na tvam shochitum arhasi

- Death is certain for one who has been born, and rebirth is inevitable for one who has died. Therefore, you should not lament over the inevitable.

Maine apni property jama kar k rahi hai
Ji haa 12 Maan lakdi wo bhai shuki Hui
Gili nai, rakhi hai wo bhi sukhi hai.

Gili istemal maat karnaa

Gili lakdi jalegi , yaar dost aayenge
dhua lagega, wo dhua unke aankho mai jayega aur aankho se pani aayega. Aur marte marte fir galat fehmi hogi ki mere liye ro rahe hai...

Distilled in India with foraged Himalayan Juniper and locally sourced botanicals, Hapusa is a gin that is uniquely Indian.

In Sanskrit, Juniper is called ‘Hapusa’, and it is this which gives their Gin not only its name but its untamed aroma and flavour. Found near the snow line in the Himalayas, this elusive Juniper Berry provides a beautiful structure around which the rest of their botanicals are purposefully arranged.

These botanicals come from all across the country to bring together its varied flavours, cuisines and cultures to make this a real journey in a glass. From the Pine forests in the Himalayas, your taste buds venture along the banks of the Hooghly River, through the monsoon forests of Tamil Nadu and finally end their journey in the lush spice farms of Goa.

Tabhi zindagi ne kaha
Mai abhi baki hoon

Chupa hoon kahi
Subha ki narm dhoop main
Pehli chai ke roop Main
Ghar daftar ke ubh main

Chupa hoon kahi
Khwahishyon aur sachiyon ki ek choti si Seema ke beech main

Mai to yahin hoon, tum kaha ho ???

A sweet carbonate beverage of which the predominating flavour and pleasant warmth are derived mainly from underground stemp ginger with finish of fresh citrus fruit and natural bacteria present in open air. Cheers 🥂

These are richest and weightiest Chablis aged in an oak barrels to underpin their creamy concentration , and quality is by and large fine, left atleast for 5 years from the vintage before drinking,when they become as honey -rich as Cote d'or Chardonnay but without losing their core flinty mineralogy

The Chablis wine growing region is in the France, at the north of the Bourgogne region in the Yonne department between Paris and Beaune. The story of Chablis began 150 million years ago, when the region was covered by the sea, it was than the unique Kimmeridgian soil of the Chablis region was laid down, recognized by the tiny fossilized oyster contained in the soil which make its perfect for the chardonnay grape. [ 386 more words ]

The Chablis The Chablis wine growing region is in the France, at the north of the Bourgogne region in the Yonne department between Paris and Beaune. The story of Chablis began 150 million years ago, when the r…

“No party is complete without cocktails! My friends all have different tastes when it comes to their drink of choice, so I like to maintain a well-stocked bar with different kinds of alcohol to keep everyone happy.” ~Khloe Kardashian

History of World Cocktail Day
In 1806, The Balance and Columbian Repository coined the term “cocktail” as a stimulating liquor with a wide variety of sweets, waters, and bitters. Originally, the Oxford English Dictionary defined the term with a different set of connotations, describing it as a horse with a tail like a cock’s, with its tail cocked up instead of hung down. Cocktails as a drink, however, started as a British invention in the 19th century and has since become an American innovation when a Connecticut-born bartender Jerry Thomas wrote the book “The Bartender’s Guide.” The Bartender’s Guide basically broadcasted an encyclopedia of how to mix drinks and recipes on some of the best combinations of drinks and flavors.

During the 1920s American prohibition, many cocktails were mixed into existence that remain firm favorites today. With not much high-quality alcohol available, cocktails were the perfect way to make that smuggled rum, gin or whiskey just a little bit more drinkable. Enter the cocktail; rum mojitos, the Sidecar, and the Tom Collins all flourished at a time when recreational alcohol wasn’t legal. The ‘Bee’s Knees’ cocktail was actually created to mask and sweeten the taste of illegally brewed bathtub gin. The roaring twenties took the cocktail and shook it up into some of our most popular modern-day cocktails. Drinking didn’t stop during the prohibition, people simply went underground. Many illegal speakeasies popped up, serving cocktails in jazz-style locales.

Post-prohibition saw the invention of drinks that still grace the pages of your favorite cocktail bar menus. 1954 saw the mixing of the Pina Colada in Puerto Rico when Ramon Marrero created the delicious pineapple treat at the Caribe Hilton hotel. 1988 saw the much-loved Cosmopolitan enter our lives, thanks to Toby Cecchini and his desire to share a drink with his fellow bartenders in San Francisco.

A constant throughout the cocktail era in America was the Rainbow Room. Opened after the prohibition in 1934, the Rainbow Room was a high-end club where New York A-listers could celebrate in style with post-prohibition cocktails. The Rainbow Room was revived and renovated in different forms over the years, being closed during WWII and for various restorations. The 1987 reopening saw emerging mixologist Dale DeGroff create a pre-prohibition list of cocktails that revived some firm favorites and spearheaded the modern cocktail mixing revolution that made the cocktail bar increasingly popular.

The holiday itself is held annually by Drinkaware, a United Kingdom-based charity that brings awareness to the effects of drinking and aims to reduce the harm that drinking can have on people and families. I try to provides facts and information about drinking, alcohol poisoning,alcohol abuse and how you can follow about your favorite recipes, and how you can drink safely while also having fun.

SAKE....