Lets travel across the world through nation wide known (holiday or popular) drinks! A few lines, a link and a photo of this drink in here!
OUZO - GREECE (HELLAS)
No trip to Greece (or Cyprus) is complete without trying ouzo, the local anise-infused alcohol – a strong spirit that Greeks enjoy cold, accompanied by a platter of mezes or on its own. To discover how is it made and where it comes from, read on.
WASSAIL - UNITED KINGDOM
Wassail was originally an integral part of a medieval ritual in which people went door-to-door singing and offering a drink from the wassail bowl in exchange for presents and good tidings. A pot of this warm apple cider-type drink with plenty of cloves and cinnamon will warm any cold night - whether you spend it visiting all of your neighbours or not.
CAVA - SPAIN
This sparkling wine is synonymous with festivities in Spain but is especially common around the holidays. On New Year’s Eve, the tradition is to toast with cava and eat twelve grapes at midnight to bring good luck to the next year.
GLUHWEIN - GERMANY
The German take on mulled wine might be the first (and best) purchase that you make when visiting one of the country’s famous Christmas markets. But mulling wine is relatively easy to do at home as well. Gather some red wine, spices (like cloves and cinnamon) and oranges and let everything simmer on the stove for a bit. As a bonus, it will also fill your home with its spicy, fruity scent.
UZVAR KOMPOT - RUSSIA
This sweet drink is made from fruit that has been simmered with sugar and water (and is not to be confused with the dessert compote). Really any fresh or dried fruit can be used to make uzvar kompot, and it was originally used to preserve fruit for the harsh winters of Eastern Europe.
EGGNOG - UNITED STATES
Americans have been drinking the rich, milk and egg punch for centuries. While its exact origin is up for debate, most historians think the drink is a variant of one from medieval Britain. When the drink made its way to the U.S. in the 1700s, farms - and thus cows and chickens - were in abundance and eggnog became synonymous with holiday celebrations. Making the drink is a little labour intensive - most recipes call for at least six eggs - but many say the homemade version is much better than what is sold in stores. Mix in rum or bourbon or even cognac and cheers to holiday traditions.
PONCHE NAVIDEÑO - MEXICO
When it’s called “Christmas Punch,” you know it’s meant for celebrating. Made with water, fruits (tamarind, prunes, guava, raisins, apples, oranges, really whatever your heart desires), hibiscus and spices and sweetened with piloncillo, Ponche Navideño can be served with or without alcohol.
COQUITO - PUERTO RICO
Puerto Rico’s answer to eggnog uses coconut milk, cream of coconut and Puerto Rican rum. Whether you need to include eggs or not is part of many generations-long discussions. A batch of coquito - “little coconut” - is like a drinking a coconut - cool, creamy, boozy coconut.
Describe in a few lines your nation wide known drink with a link if possible and a picture. What we choose when we visit your country?