Invent a drink: Invent a New Mixed Drink

Invent a New Mixed Drink

There is something truly satisfying about sitting down with a drink at the end of the day. It’s a good way to unwind with some friends. Most drink recipes are difficult to remember unless they are something extremely simple like screwdrivers or fuzzy navels. It’s possible to just memorize an obscure mixed drink so that you can show off your bartending skills when you’re out. Perhaps you can rely on someone else to know something. Better yet, you can invent a new mixed drink.

BASIC LIQUOR GROUPS

There are seven basic liquor groups to choose from as the primary source for the mixed drink you are inventing. They are brandy, gin, scotch, tequila, vodka, rum and whisky. These are generally known as spirits and are the basis of many drinks.

There are other liquors that can be used too and can also be used as the basic start to a new drink. Liqueurs such as schnapps are flavored fruit, herbs, nuts, spices, flowers or cream and are bottled with added sugar. It is in this area where classic drinks like a fuzzy navel are created since peach schnapps is the main ingredient in that drink.

The first step on the way to your new cocktail is to pick one or two liquors from these groups.

COCKTAIL MIXERS

The next step on the way to your new drink is to pick a mixer to go with your liquor. Mixers are usually found in juices, colas, club soda, coffee, tonic water, energy drinks and sugar syrups like grenadine. Dairy products like cream, half and half and ice cream can be used too. The type of mixer that you choose will greatly affect how the drink tastes. For example, the taste of coffee is very different from the taste of grapefruit juice. To give the drink an added kick of flavor, try honey, tobacco sauce or Worcestershire sauce. The best option here is to choose three to four mixers to go with and then try a variety of combinations to see what works best for you.

The next choice will be to pick a garnish. Garnishes are used to decorate a mixed drink, but they generally don’t add much overall to the flavor. They are often edible and their general added purpose is to the drink’s presentation. Typical garnishes are pineapple spears, maraschino cherries and mint leaves. Wedges of lemons, limes and oranges can be placed on the side of the glass. Vegetables like celery stalks, cucumber peels and carrots are also popularly used. In fact, just about any fruit or vegetable can be used to garnish a mixed drink.

Other spices can then be added such as cinnamon, nutmeg, salt and powdered or granulated sugar. Add chocolate shavings or whipped cream to make it seem more like a dessert.

WHAT TO PUT IT IN

There are several types of glasses to choose from to put this drink together. The cocktail glass has a cone shaped bowl sitting on a stem over a flat base. The cone shape allows the drinker to hold the glass in such a way as to not affect the temperature. Plus the wide shape allows the drinker to take in the aroma of the drink since true cocktails have an aromatic part to them.

A highball glass is a large tumbler. It is generally used for mixed drinks that hold a high proportion of mixer to liquor. This glass holds 8-12 ounces. A cocktail glass holds 4.5 ounces by comparison. Similar in shape to the highball glass is the Collins glass. It is generally narrower and taller and holds 10-14 ounces. The old fashioned glass is a short tumbler with a wider mouth than either the highball or Collins glass. It usually holds 6 to 10 ounces.

These are the most common glasses, but there are others. The hurricane glass is typically used for drinks that are frozen or exotic and the margarita-coupette glass is used mostly for margaritas and daiquiris.

PUTTING IT ALL TOGETHER

There is a general order to follow when mixing the drink. Fill the glass with ice, pour the liquor first, mixer second and garnish last. Keep the mix to about a 1 to 1 ratio between the basic liquor and the mix. Add any more mix to taste.

There is debate on whether mixed drinks should be shaken or stirred.   Generally, mixed drinks should be shaken when they include fruit juices, cream liqueurs or any other think or flavorful mixers.  Stirring is used for hard liquor.  It is a gentler technique to mix the drink that allows the alcohol to dilute, but doesn’t “bruise” it.

Putting together a good tasting drink will take several tries.  Many combinations of drinks have already been experimented with and many people already have drink recipes for the drinks that you might come up with.  If that happens, then you can just alter the drink you made slightly either adding another mixer or a garnish to it to make the drink uniquely yours.

The last thing that your mixed drink needs is a name.  Drink names can range from classy like Mint Julep to the recent trend of shocking names like Screaming Orgasm.  Some have names like Tom Collins so you can always name it after yourself.

So the next time your friends are over and you want to have a drink just invent one.  If you keep an open mind and try several combinations, eventually you’ll find something that you like.   Even if you don’t, you’ll have fun trying.

How to Make Your Own Specialty Cocktails

A little rye here, then some fernet…ooh, perhaps some Aperol…yes, I’ve always wanted to try an absinthe rinse, and a few shakes of, let’s see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and…

I’ve invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland’s Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can’t invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud’s Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.

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Jeffus thinks the problem most at-home mixologists have is they don’t understand the purpose of each component in a drink the way a pro does. «I look at cocktail recipes the way Cypher regards the raw data of The Matrix: ‘I don’t even see the code; all I see is blonde, brunette, redhead.'» What he means is he is able to easily break down recipes into broad categories of ingredients like spirit, citrus, sweetener, apéritif wine. «At that point it’s just a matter of playing Mr. Potato Head and swapping things in and out.»

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The easiest way to play Mr. Drunken Potato Head is in making variants of classic cocktails. Duecy likes to do one-ingredient substitutions: «They hardly ever fail, and you can keep on experimenting to find a combination you prefer.» She cites a Negroni, with its equal proportions of three ingredients — gin, Campari, and sweet vermouth — as a good place to start. When gin was swapped out for whiskey, the Boulevardier was invented. Swap out the Boulevardier’s sweet vermouth for dry, and now you had the Old Pal. If you swap in an ingredient you’ve never seen used before — like perhaps that hoppy tequila I like so much — voila! a new cocktail has just been invented.

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But maybe you want to eschew the one-ingredient swap and make something wholly original. You’re going to need inspiration. For pros, inspiration has to come on a weekly basis as your bar demands new cocktails for the changing seasons. Jeffus notes, «Sometimes I’ll encounter an ingredient that intrigues me and seems like it would lend itself to a new cocktail. Sometimes I’ll stumble upon a phrase that strikes me as an interesting name and then work backward to devise a drink to fit it.» For the Blackheart Machine (which he named after a Spoon lyric), Jeffus wanted to bring to the forefront an odd marriage he’d discovered when, during a particularly nasty hangover, he added a slug of fernet to Vietnamese iced coffee. For the resulting cocktail, he opted for a base spirit of El Dorado 12 Year Old after noticing coffee liqueurs often have a rum base, matched it with cold-brewed coffee and Fernet Branca, added a touch of rich demerara sugar to create some body, and served it up with a lemon twist further inspired by a similar tradition long being done with espresso. That offbeat creation has been on the menu at JBird Cocktails for the past few years.

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Aaron Goldfarb

Aaron Goldfarb lives in Brooklyn and is a novelist and the author of ‘Hacking Whiskey.’

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Who invented alcohol? And what it was like before the Middle Ages

Stories

No one knows the exact (and even more or less approximate) date of the appearance of alcoholic beverages. Or, more correctly, no one knows when people learned how to make them. About nine thousand years ago, or maybe two or three thousand years earlier — this is the most accurate figure that researchers can offer.

Part of the so-called «banquet boards», which were very common among the Sumerians. This is the middle register, where an unidentified man and woman appear to be drinking beer «to their health.» Beer was a common daily staple in ancient Mesopotamia. From Ur, Iraq. Early Dynastic Period, 2900-2350 BC Sulaymaniyah Museum, Iraq

Photo
Wikimedia Commons / Osama Shukir Muhammed Amin FRCP(Glasg) / (CC BY-SA 4.0)

But, of course, people were drinking alcohol long before they could make it themselves. Everyone knows that even now various animals, birds and butterflies eat decomposed and fermented fruits, after which they fall into a state of intoxication. When fruits and berries become overripe and begin to decompose, wild yeast begins to consume the sugar they contain, and alcohol is produced as a result of a spontaneous fermentation process. nine0003

Under favorable conditions, the level of alcohol in fermented fruit can reach 3-4% without any outside intervention. And of course, the distant ancestors of modern man, whose diet, presumably, consisted mainly of fruits and berries, from time to time consumed, let’s say, not too fresh fruits — stale and fermented.

And they certainly were no more stupid than animals and quickly established a connection between eating overripe fruits and berries and feeling pleasantly dizzy. Therefore, modern researchers confidently say that the history of alcohol goes back thousands of years. nine0003

But the production of alcoholic beverages by humans became possible only after the Neolithic Revolution * — primarily because most of them require water, and while people led a nomadic lifestyle, they were periodically in conditions of water shortage and could not afford allow it to be spent on frills.

* Neolithic revolution — the transition of mankind from an appropriating economy («the economy of hunters and gatherers») to a producing economy, which includes agricultural sub-sectors (agriculture, animal husbandry), as well as handicrafts that stand out as an independent industry. nine0031

In the Neolithic era, when people finally began to settle in one place (usually near a reservoir), build permanent settlements, grow cereals and raise livestock, objective obstacles to the production of alcoholic beverages disappeared.

Of course, there are suggestions that the first attempts to make alcoholic beverages were made even before the Neolithic, but it is unlikely to find evidence of this, since the pre-Neolithic vessels for storing liquids (probably leather and wood) have not survived to this day. nine0003

The ubiquitous distribution of ceramics in the Neolithic era is the happiness of archaeologists, because sherds, and sometimes whole vessels, are recovered intact during excavations. And since these containers were usually not empty, they find the remains of food and drinks characteristic of a particular culture, including alcohol.

It is not known who, where and when grapes or some fruits first fermented (or, perhaps, a vessel with honey or a pot of ground barley was flooded with rain), after which they decided to try the resulting fermented slurry, and not pour it out. nine0003

Most likely, there were many such cases and they occurred at different times and in different places. Therefore, wine, beer * , mead ** and other drinks were invented over and over again in each of the ancient cultures, and none of them can consider themselves the ancestor of the production of alcohol.

* As for beer , there is one subtlety that often creates confusion. All ancient beer was on fermented grain or malt, that is, without hops, which they learned to use only in the Middle Ages. Therefore, in fact, it was not at all the drink that we now call beer. nine0064 In general terms, it can be explained as follows:
a) all ancient grain-based drinks are traditionally called beer,
b) medieval and later grain-based drinks are called ale, hop-based drinks are called beer, because the difference in this the period was important, and it must somehow be emphasized.
Nowadays, both ales and beers may or may not contain hops, and the difference between them is very blurred. Formally, both are considered beer, but traditionally
Ale is a top-fermented drink, and is a lager is a bottom-fermented drink. But in fact, now there are so many methods of production that everything depends only on the desire of the manufacturer — he called it as he wanted.

** To avoid terminological confusion, I will call all drinks based on fermented honey mead . There were many cooking methods, there were also many names, each country used its own terms, they changed, did not correspond to each other, etc. Therefore, I will simply focus on the Russian term “medovukha”. nine0031

Bakers and brewers: model from the tomb of Meketre, ca. 1981-1975 BC, XII Dynasty

Photo
Wikimedia Commons / Metropolitan Museum of Art (CC0 1.0)

Egypt of the pre-dynastic period.

Briefly, it is as follows:

Mature barley grains were to be soaked in water for a day, then laid out in the open air, left to dry for the next day, then soaked again for five hours, after which they were ground in a vessel with the bottom turned into a kind of sieve to separate from the husks, which can give the beer unnecessary bitterness. nine0108

The rest was kneaded in a mortar, turning into a kind of dough, to which yeast was added (which was a sediment that sank to the bottom after the production of the previous portion of beer). The sticky dough resulting from the mixture was placed in clay pots and lightly baked over a slow-burning fire.

Half-baked cakes were then to be crushed, soaked again with water and placed in fermentation tanks. The mushy mass was kneaded with feet, and this work, as a rule, was supposed to be done by women. nine0108

After the master determined that the fermentation process had come to an end, the fermented mass was again kneaded in a sieve, allowing the liquid to drip drop by drop into a substituted vessel, and finally, the finished beer was poured into jugs, which were tightly clogged with clay and sent for storage .

The result was apparently a low-alcohol cloudy goo, sweet-tart in taste and very invigorating in the dry and hot Egyptian climate.

Zoe Lionidas
French Medieval Kitchen.

Fermentation

Why the drink becomes alcoholic was not known until the middle of the 19th century, when the French scientist Louis Pasteur conducted his experiments with wine. Thousands of years ago, people realized that if the juice of fruits / berries, or a mixture of water and honey, or water with crushed grains is put in a warm place, this liquid will begin to bubble, and after a while it will acquire the ability to cause a state of intoxication. But why this is happening, what kind of process it is, no one had the slightest idea. nine0003

A brewer kneading fermentation dough, end of the Old Kingdom, circa 2200 BC. Gallery of Ancient Egypt, Louvre, Paris, France

Photo
Wikimedia Commons / Gary Todd (CC0 1.0)

there would be myths about how certain deities invented wine or beer. With the development of civilization, and after it brewing and winemaking, this issue began to occupy people with a scientific mindset (for the brewers and winemakers themselves, the preparation of alcoholic beverages was more of an art than a science, they usually were not fond of theory). nine0003

Various scientists gradually came to understand that the fermentation of wine, beer, ale and other alcoholic beverages is related to the fermentation of vinegar, sour milk, sour food, etc. But the very mechanism of this process continued to be a mystery.

Theories, of course, arose, including among the greatest scientists of their time. But the mechanistic approach that prevailed for a long time did not allow them to get close to the truth. So, Rene Descartes tried to explain fermentation with the help of physics: he believed that the seething in the vessel is the result of certain forces that mix and displace each other. nine0003

The great chemist Antoine Lavoisier proposed a chemical-algebraic solution and calculated the weight of sugar, carbon dioxide and the resulting alcohol. Various experiments were carried out, there were disputes about their results, but in general, by the 19th century, there was a strong belief that fermentation is a variant of decay, that is, the death, decomposition of the product, and this phenomenon is exclusively chemical.

It was not until 1837, when Charles Cagnard de La Tour, Theodor Schwann, and Friedrich Kützing published their work that yeasts were living organisms capable of reproducing by budding, that the old chemical theory shook. nine0003

In the 1850s-1860s, the great Louis Pasteur conducted a series of experiments and finally proved that fermentation, including lactic fermentation, is carried out by living organisms. His work showed the role of microorganisms in food spoilage and formed the basis for the development of pasteurization, thanks to which mankind began to drink milk again.

And finally, in 1887, the German chemist Eduard Buchner cultivated yeast, which laid the foundation for such a science as biochemistry.

Now everyone knows that the fermentation of anything — wine, beer, yeast dough, fermented milk products — occurs due to the reproduction of living organisms in them. True people cannot live without prejudices: having got rid of some, they immediately find others for themselves.

In particular, the “horror story” is actively spreading that yeast in bread, getting into the body, continues to multiply and ferment, although yeast, being living organisms, immediately dies during baking, and there is nothing to multiply in bread. In order for it to ferment again, new microorganisms must get there.

It is especially curious that there are no such horror stories about beer or wine, and those who are afraid of yeast bread continue to drink alcoholic beverages without embarrassment. nine0003

It is believed that the custom of producing alcohol from rice appeared in Japan along with the cereal itself thanks to immigrants from southern China, presumably in the late period of the Jomon era…

Initially, the intoxicating effect of alcohol was considered sacred; therefore, it is not surprising that the first places where sake was regularly produced were Shinto shrines: it was prepared for the holidays.

A few days before the holiday, women from the village gathered in the temple, cooked rice and then actively chewed it, spitting the resulting slurry into a jug. The filled jug was left to ferment (up to a week) and then drank by the whole village on the day of the holiday, thereby approaching the spirits. They called such a drink «kuchiki-dzake» («chewed sake»). nine0003

The essence of the method is the use of amylase (an enzyme that breaks down starch into sugars available to yeast) contained in human saliva. Interestingly, this method was distributed over a fairly wide area. The natives of Taiwan, the tribes of the Amazon Valley, the inhabitants of the outlying islands of the Ryukyu archipelago are just some of the cultures where researchers have found such customs.

Ancient alcohol

Evidence of the existence of alcoholic beverages can be found in the finds of many ancient civilizations from China to the Caucasus, and later in Egypt, Crete and throughout the Mediterranean basin. Moreover, some studies suggest that in some civilizations brewing appeared earlier than bread-baking, that is, they first came up with the idea of ​​​​making alcohol from grain, and then baking bread. nine0003

Wooden model of ancient Egyptian beer brewing in the Rosicrucian Egyptian Museum in San Jose, California

Photo
Wikimedia Commons / E. Michael Smith Chiefio (CC BY-SA 3.0)

B In particular, scientists from the University of Copenhagen in 2018 discovered crumbs of a certain grain product in the northeast of Jordan, presumably about 14 thousand years old, while people began to engage in agriculture 2-4 thousand years later. In the same year, archaeologists found in the Rakefet cave near Haifa (Israel) the oldest brewery in the world, about 13 thousand years old. nine0003

Scientists suggest that the tribes of the Natufian culture who lived in the area collected wild grains and used them to make beer (probably primarily for ritual purposes). And they began to bake bread only after the transition to a settled agricultural way of life.

It must be said that the Natufian beer was not even close to modern. Most likely, it was something like low-alcohol porridge. However, the same can be said about the first alcoholic beverages and other peoples. nine0003

In ancient Mesopotamian images, you can see people drinking beer through a straw — this is explained by the fact that it was not yet filtered, therefore it was thick, inconvenient for drinking, and it was easiest to drain the liquid from there in this way.

Terur Syrian mercenary drinking beer through a straw, 1300s. BC.

Photo
Wikimedia Commons / Dosseman (CC BY-SA 4.0)

But in ancient Mesopotamia, they have already learned how to achieve taste diversity — various spices, honey and wine are found in the remains of beer, there are certain references in written sources, so we can confidently say that at least by the 3rd millennium BC. e. there they already drank spicy, sour, and sweet beer, if desired, diluting it with water or wine. nine0003

Written sources document the existence of eight beers made from barley, eight from wheat, and three more from a mixture of these grains. And the Code of Hammurabi, published in Babylon around 1770 BC. e., already regulated both the price and the strength of beer.

By the way, from it it is also clear that public drinking establishments in Mesopotamia, as a rule, were run by women (and among the gods, the goddess Ninkasi was responsible for brewing), and these establishments were often associated not only with alcohol, but also with prostitution. nine0003

Harvesting and making wine. OK. 1500 BC

Photo
from Ekaterina Mishanenkova’s book «Drunken Middle Ages»

In ancient Egypt, the oldest traces of brewing were found in the city of Hierakonpol (aka Nekhen), where archaeologists unearthed the remains of the world’s oldest brewery dating back to about 3400 BC. e. Drawings depicting peasant women engaged in brewing have also been preserved.

And papyrus scrolls with accounting from the construction of the pyramids in Giza contain information that the workers there received one and a half gallons * beers per day. It was made mainly from barley, although wheat, millet and rye were sometimes used.

* Gallon is a fairly conventional measure, because at different times, in different countries and for different products, it varied from about 3.79 to 4.55 liters. In this case, we mean a gallon, equal to approximately 3.79 liters.

I think it makes no sense to dwell on the outdated myth that the pyramids were built by slaves, now everyone already knows that free people worked on the construction, they were paid for it, and there never were such a number of slaves in Egypt, this is not Roman empire with its constant conquests. nine0003

But the question is, was it really a crowd of alcoholics who built the pyramids, quite an interesting one — almost 6 liters of beer a day is quite a lot by modern standards.

However, we must always remember that ancient Egyptian beer, like Sumerian, was, firstly, very weak, and secondly, it was something like liquid porridge and was more food than drink. In addition, the malting process increased the calorie content of cereals, so the beer turned out to be more satisfying than bread made from the same amount of grain, and therefore more profitable for production. nine0003

Early writing tablet to record the distribution of beer; 3100-3000 AD BC.; from Iraq; British Museum (London)

Photo
Wikimedia Commons / BabelStone (CC BY-SA 3.0)

This hearty low-alcohol porridge was the main source of calories for workers, quenched thirst and improved mood — three in one, so to speak. No wonder there was even such an expression: «The mouth of a happy person is full of beer.»

This is a very important point, I stopped at it separately for a reason. This situation will continue for many centuries, and in the Middle Ages, the same beer, already more like a drink and called ale (I explained why in a footnote), will still make up the majority of the daily ration of peasants, soldiers and hired workers. nine0024

for syrup from dates from :
1/2 cup of chopped Phinics
4 cups of water

for brewing beer
2 cups of filter water
BAPPRY, WARD BAPPI 4 cups syrup (or honey)
1 tablespoon dry yeast

DAY 1: Soak emmer grains in water overnight.

DAY 2: Drain the water from the grains and throw them on cheesecloth suspended in a deep bowl (or like K. Kaufman: “Put wet swollen grains into a large jar (vessel), close its neck with gauze folded in half, and tie a tight rubber ring around the “neck” of the jar. Place the jar upside down over the bowl so that air circulates in it «).
In the book, K. Kaufman recommends: “For three days, three times a day, check whether it is necessary to moisten the grains so that they do not dry out, and on the other hand, see that they are not flooded with water. In three days at room temperature, the grains will sprout small sprouts. nine0064 Combine barley flour, water and yeast to make bappir. Knead for 3-5 minutes and set aside for two days.

DAY 3: Pause.

DAY 4: Preheat the oven to 93°C, place the sprouted grains on a baking sheet or baking sheet (they take up to 30 minutes to dry in the book). Form a tight dough from the components for the «bappir» and knead it for 5 minutes.
Shape the dough into small round buns and leave covered with a clean towel for 2 days. nine0064 Preheat the oven to 150 ° C and bake the bread in it for 10-15 minutes so that the outside is fried, but the core remains raw (live yeast will remain in it).

DAY 5: Grind the malted grain into grits, mix the crushed dates and water separately and put on the fire — the mixture must be boiled down until something like molasses, syrup is formed. Solid, undigested particles do not need to be filtered. Crush the bappir into small pieces, what you would bite off with a meal, mix with syrup, yeast, malt powder and 1.8 liters. water. Cover the entire mixture with a cloth (pouch) and wait 2 days. nine0003

DAY 6: Pause.

DAY 7: Remove oversized solids and then allow beer to settle for 2 hours. Drink and relax.

Cathy Kaufman
«Cuisine of ancient civilizations»,
translation of the recipe by Ekaterina Botalova

Excerpt from the book by Ekaterina Mishanenkova «Drunken Medieval. Medieval Alcohol: Facts, Myths and Fallacies. M.: AST Publishing House, 2022.

Read the whole book

A book that tells about the role of alcohol in the culture of the Middle Ages. You will see that medieval people drank a lot and often, and that, despite the Puritan ideology of the era, alcohol was one of the most important attributes of medieval life.

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Pour two: the ABC of unusual German drinks

“Apfelschorle” (Apfelschorle) – this drink, which is not popular in other countries at all, and is drunk by all Germans from a young age. The recipe is simple: apple juice is mixed with mineral water, usually carbonated. “Apfelshorle” must be on the menu of any gastronomic establishment and in every store — factory-made, in plastic bottles. Over time, shorle began to cook not only with apple juice, but with all others. And also with wine, as a rule, with white — a summer version of a light alcoholic drink. Wine must be necessarily cold, and water should be added no more than a third. In this case, the drink, of course, is called “Weinschorle” (“wine schorle”). nine0003

The origin of the word “Schorle” (German: Schorle) is interesting. According to one version, the wine diluted with water in Lower Bavaria was called “schorlemorle” (and in the old days — “shurlemurle”). What was just a language game and had no semantic load. And according to other researchers, the word “shorlemorle” is related to the dialectal verb schuren (to mix).

“Radler” (Radler) is also a mixture based on … beer. Yes, the Germans are rightfully proud of their traditional foam, but sometimes they dilute it too. The classic radler is made with beer and lemonade, but Germans also often mix beer with cola or fanta. There are also many stories about how “lemonade” beer began, but most often they tell the following legend. Allegedly, the drink was invented at 1922, a certain Franz Xavier Kugler, the owner of a Bavarian pub. He saw that a whole crowd of cyclists, tormented by thirst, was coming towards him, and in order to give everyone a drink, he diluted the beer with lemonade. And the guests unexpectedly appreciated the combination of barley bitterness and citrus freshness in one glass. After all, Radler is German for cyclist.

In northern Germany, beer with lemonade, by the way, is called «Alsterwasser» — water from Hamburg’s Alster lake. In the land of the Saar, they speak in the French manner — «Panache». And in Bavaria, you can hear that such a cocktail is called “Rousse”. nine0003

By the way, there are a lot of variations of beer cocktails. It’s just that the Germans order the radler most often. And so among the varieties there are quite unusual ones. For example, «Bananenweizen» (Bananenweizen), that is, unfiltered beer mixed with banana nectar.

Spezi (Spezi) — the name hints at something specific, but in fact it is a cocktail consisting of half cola and half citrus lemonade (for example, fanta). And the point here is not the sophistication of taste, but the desire to reduce the amount of caffeine — the drink was originally intended for children. «Spezi» appeared on the German beverage market after the Second World War. The commercial name belongs to the Riegele brewery from Augsburg, but many manufacturers have licenses to make spets. Well, among the people, the word has taken root and does not require further explanation: if you order a glass of “spets” in a restaurant, then the bartender will pour two drinks into one glass in equal quantities. Today, such a mix for the Germans is a cult. Every year, Germans drink over 700 million liters of Spetsie. nine0003

Club Mate — this drink has also become a cult. See a man with a bottle of «club mate», you know — this is a frequenter of techno clubs or a computer hacker. Well, or someone close to this type of people in spirit. The drink is carbonated and contains quite a lot of caffeine; an extract of South American mate tea is used for its manufacture. However, unlike colas and energy drinks, it contains fewer calories.

Club Mate is not a new recipe. This drink has been produced in Bavaria since 1924 years. In those years, it was called Sekt Bronte and was considered not only tonic, but also healing for the kidneys. The Club Mate name was registered in 1994. Today, lemonade has conquered Germany and is very popular. And for lovers of soft drinks, it replaces the hot “Americano”: in terms of the amount of caffeine, one half-liter bottle of “club mate” corresponds to a small (125 ml) cup of coffee.

KiBa — don’t try to guess if you don’t know. Behind this funny name are two words — cherry (Kirsch) and banana (Banane). And in Germany everyone knows: it is a mixture of cherry and banana nectars, which, due to their contrasting colors and different densities, flow very beautifully into each other in a transparent glass. Because of this, “kiba” is sometimes called “marble juice”. The fact is that nectars are by no means stirred by hand until smooth, and this is the whole “trick” of the drink — in each sip, a different proportion of cherry and banana taste is obtained.

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