Table of contents:
- 1. Snake Wine, Philippines
- 2. Bia-Hoi, Vietnam
- 3. Boza, Turkey
- 4. Caipirinha, Brazil
- 5. Carajillo, Spain
- 6. Mead, Lithuania
- 7. Peliknovac, Croatia
- 8. Pulque, Mexico
- 9. Mint Julep, Kentucky, United States
- 10. Pisco Sour, Peru
- 11. Sangria, Portugal
- 12. Spicy Caesar, Canada
- 13. Tej, Ethiopia
- 14. Rakija, Serbia
- 15. Tuborg Julebyrg, Denmark
- 16. Viez, Germany
- 17. Vodka, Ukraine
- 18. Dawa, Kenya
Video: 18 drinks to drink in the world once in a lifetime
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
If a friend lives half an hour from our house, he is "out of the way", but if we have to drive for fifty minutes and take the same amount to find a parking space in order to eat our favorite pizza, we don't blink. Not to mention the kilometers we travel to eat in our favorite restaurant.
These are worrying signs, perhaps. Better than getting stuck in front of a video game, taking drugs, or hanging out with "bad company", assuming they still exist.
But if the speech it shifts from eating to drinking, are we still willing to do anything?
Maybe we can take it with greater serenity, I don't know, wait for the next vacation to try the " wine with the snake"Of the Philippines or the Pulque Mexican.
In the meantime, let's get an idea thanks to the BBC, who did the dirty work for us, finally imagining drinking like a local.
Here are 18 interesting stops for your next travels.
1. Snake Wine, Philippines
No, you don't have the tricks: it is done exactly like this, by immersing whole snakes in wine made from fermented rice or ethyl alcohol.
A very ancient drink, its consumption has been recorded since the China of the Zhou dynasty (around 11th century BC).
The snakes used are usually not poisonous; however, if there is poison, this is rendered harmless by the ethanol contained in the alcohol. It has the reputation of being a refreshing drink, and therefore by tradition it is administered to those who need to regain their strength.
The Taipei market is famous for the many varieties of snakes present… in short, a reptile supermarket.
2. Bia-Hoi, Vietnam
Literally, it means carbonated beer, in a linguistic mixture that involves Vietnamese (hoi) and French (bia). It is found on every street corner, distilled daily and delivered to the locals in large plastic cans.
Very low alcohol content: we are talking about a low 3%. In short, rinsing in the mouth.
3. Boza, Turkey
Boza is a fermented malt drink, widespread in Eastern Europe, with offshoots as far as Turkey and Kazakhstan. It has very ancient origins: there are attestations of a fermented drink based on grains even in ancient Mesopotamia (8000 BC).
The Turkish version is made from fermented wheat, served with a garnish of wheat grains. The alcohol content remains very low: around 1%, with a slightly sweet flavor.
Pay attention to the line, however: it is extremely caloric.
4. Caipirinha, Brazil
Diminutive of the noun caipira, which indicates the rural and not very developed areas of Brazil, it is certainly one of the best known South American cocktails. Basic ingredients (Brazilian brandy, lime, brown sugar and crushed ice), it is a timeless symbol of summers and kisses that disappeared at dawn.
For Brazilians, the height of life seems to be drinking caipirinha with feijoada, which is bean-curdled with pork on a bed of rice.
5. Carajillo, Spain
A shot of correct coffee very widespread in Spain and in Spanish-speaking countries, as an after meal and digestive.
Typically brandy, rum, whiskey or cognac are used; it is possible to add coffee beans or lemon zest. The liqueur is heated, usually together with the additions, and is poured directly into the glass with the espresso.
Usually, the glasses are heat resistant: the temperatures reached can be very high.
6. Mead, Lithuania
Mead is a type of alcoholic beverage widespread throughout the East of the world, obtained by fermenting water and honey, often combined with fruit and spices or hops (which could give a taste similar to beer).
Forerunner of the mead is the medouvkha, always obtained with the fermentation of water and honey but faster and cheaper. Between 8 ° and 20 °, today's mead is the symbolic drink of the Lithuanian people, slightly supplanted in modern times by vodka.
7. Peliknovac, Croatia
Pelinkovac is the digestive that burns everything, widespread in Croatia and its echo reaches as far as Gorizia and its surroundings, where the company of the Abuja Brothers still exists.
In reality, it should be an absinthe, obtained from the a rtemisia absinthium plant. Drunk with a slice of lemon at the end of a meal, it has nothing to envy to its digestive colleagues, including Jagermeister.
8. Pulque, Mexico
Pulque is an alcoholic drink widespread throughout South America; in Mexico, together with tequila, it is considered the national drink. There are traces of pulque also in the Aztec civilization: the priests used it as a sacred drink.
It is obtained by boiling the juice of the salmiana agave (a broad-leaved plant widespread on site), obtained by cutting the leaves. After a rapid fermentation (which can be induced with brewer's yeast, or in a natural way), a liquid of just over 7 ° is obtained.
It is drunk neat, as an aperitif or as a digestive, or mixed with beer or fruit juices.
9. Mint Julep, Kentucky, United States
Oooh, this cocktail is popular throughout the Southern United States; in the smell of southern rock it is based on whiskey (like bourbon) and sweet mint syrup.
Mint julep is already spoken of at the dawn of the nineteenth century when an Englishman in his writings mentions a drink of whiskey and minced mint that the inhabitants of Virginia drink early in the morning.
The best time to enjoy a mint julep? The Kentucky Derby, the annual horse race: 120,000 cocktails sold during the days of the race are calculated.
10. Pisco Sour, Peru
The invention of Pisco Sour is attributed to Victor Morris, an American immigrant who moved to Peru in 1913. A drink at the time widespread in the Peruvian upper class, the one who spoke English, enjoyed popularity even after the death of its creator.
We are talking about the Peruvian type, based on pisco (Peruvian brandy), lime juice, white sugar, egg white, bitters.
11. Sangria, Portugal
It must be said that sangria is the cocktail par excellence of the whole Iberian Peninsula, and not just of Portugal; but it was the Portuguese peasants who defined the alcoholic and sweet drink sangria, from s angre, blood.
Sangria is usually made with Iberian red wine, peaches, lemon, orange, rum or brandy.
The variant of Catalonia features white or sparkling wine, for more sparkling and sweeter results. In any case, the take-just-a-bit-more effect is assured, as is the state of intoxication.
12. Spicy Caesar, Canada
It is one of the most famous cocktails in Canada: based on clamato (a mix of tomato juice and clam broth!) And Worcestershire sauce, served in a tumbler with celery and lime stalk.
They say it is excellent as a remedy after hangover, but the Caesar cocktail family also includes versions with a vodka base.
13. Tej, Ethiopia
Ethiopian tej belongs to the mead family. It is flavored with gesho leaves, a kind of hop which gives the wine its aroma. It is customary to produce it by hand in Ethiopian homes, but there are dedicated bars called tej betoch.
Damn sweet, the sugary flavor masks the high alcohol content, which varies according to the fermentation times.
14. Rakija, Serbia
Rakija is a very widespread spirit in the Balkans, produced by distillation or fermentation of fruit. Much like brandy, the commercial versions have an alcohol content of 40%, but those produced at home are as high as 60%.
The most alcoholic version reaches 65% and is also the poorest: just think that the translated name means something like c ass.
The Serbian version involves the fermentation or distillation of plums; other versions also include grapes, peaches, apricots.
Rakija made with plums or grapes can be completed with spices, herbs, unripe apples and honey. 70% of the national production of plums is used in the making of the distillate; it should be enough to make you understand how important it is.
15. Tuborg Julebyrg, Denmark
Tuborg Julebyrg is a seasonal beer, sold for only 10 weeks a year, yet it is the fourth best-selling beer in the country, but only because the sale period is limited.
It was launched in 1980, as a holiday edition of Tuborg, but in 1981, given its great success, the labeling Julebyrg was created. It is so popular that it has its own J-Day, the day of the launch, celebrated with blue and white vestments.
16. Viez, Germany
In the German language, Apfelwein, becomes Viez from the Latin vice, substitute word for wine. Low alcohol content (between 4 ° and 8 °), it has a sour but pleasant taste.
It is produced from pressed apples; the released juice is left to ferment with yeasts until a drink with an alcohol content of about 6% is obtained. Usually, the quantity served is 0.30 cl, but there are half-liter and one-liter mugs and jugs.
There are many regions where viez is consumed: it is the national drink of the German federal state of Hesse and of many cities such as Frankfurt. Festivals and parties without viez are not the same: ruddy Germans know how to have fun, no doubt.
17. Vodka, Ukraine
Famously, Ukrainian vodka seems to be the best in the world. Obtained through the fermentation and subsequent distillation of various cereals and potato starch and pulp.
It has three fermentations: the first, called brantowka (burnt vodka, 15 °); the second, prostka (rustic vodka, of 30 °); and the third, more refined, okovita (brandy, 70 °).
Mendeleev, just Mendeleev the scientist, attributed to vodka an alcohol content close to 40 °, which places it among the strongest spirits in the world. Try the spicy ones: apparently they offer unknown universes.
18. Dawa, Kenya
The word Dawa, in the Swahili language, means medicine, magic potion. In short: it is so powerful that it awakens you, heals you.
Traditionally, the recipe for this cocktail should be based on that of a Brazilian relative introduced in Kenya: made up of a lot of vodka, brown sugar, lime and honey.
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