Posted on the Spanish speaking site, Verdematcha, the recipe is surprisingly simple and doesn’t require any type of crazy science.
The glowing effect comes from the tonic water thanks to quinine in the drink - an ingredient that;s made from a tree bark that gives tonic its bitter taste and the also has the ability to become fluorescent.
The website is in Spanish but the Google translated version describes the recipe without any lost moments.
They’re really simple to make and great fun at parties.
In 1964, the BBC asserted that the Spanish habit of all-day-eating and tapas stemmed from the lack of a square meal at breakfast. See what chef José Andrés had to say about that.
Ragù is the mother of all Italian sauces and the best-known food from Bologna in Italy. However, ask an Italian how to make ragù and you'll get a different recipe every time. In the first of a series looking into generational recipes, we focus on this most fascinating of Italian sauces.
