PREPARED ALCOHOLIC DAIQUIRI COCKTAILS

Brand Owner (click to sort) Address Description
ALL WE DO IS CHILL DAVID BRIGGS ENTERPRISES 1115 N. Causeway Blvd., Suite 200 Mandeville LA 70471 Prepared alcoholic daiquiri cocktails;Prepared non-alcoholic daiquiri cocktails;Restaurant and bar services; restaurant and catering services; restaurant services, namely, providing of food and beverages for consumption on and off the premises; restaurant carryout services; restaurant services, including take-out restaurant services;
GALLON TO GEAUX DAVID BRIGGS ENTERPRISES 1115 N. Causeway Blvd., Suite 200 Mandeville LA 70471 Prepared alcoholic daiquiri cocktails;
GALLONS TO GEAUX DAVID BRIGGS ENTERPRISES 1115 N. Causeway Blvd., Suite 200 Mandeville LA 70471 Prepared alcoholic daiquiri cocktails;
SOUTHERN FREEZE DAIQUIRI MUELLER FAMILY HOLDINGS 13762 Potranco Rd Ste 110 SAN ANTONIO TX 78245 Prepared alcoholic daiquiri cocktails;Bar services featuring frozen drinks, namely, daiquiris for consumption on and off the premises;DAIQUIRI;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.