50 Best Local Drinks Around the World
Fri, Jul 27, 2012
. Posted by: Isabel Clift
Filed under: eating & drinking
Written by Isabel Clift
I love to try new tipples, the weirder the better in my book. Here are the 50 best local drinks on my wishlist for getting a little tipsy around the world.
Some are well-known, some I guarantee you’ll never have heard of. How many have you ticked off so far?
1. Tinto de Verano, Spain:
They mix this up at home on the Costa del Sol or other Southern parts
of spain. One part supermarket wine, one part gaseosa (carbonated
lemonade), it makes for a ruby-red treat with a bit of sparkle on hot
days. Thanks for the pic Adamina
2. Tequila, Mexico: You
drink tequila straight in Mexico – no need to faff about with salt and
lime. The country’s funnest export since sombreros is produced from more
than 300 million blue agarve plants every year, which grow in volcanic
soil near the city of Tequila, Jalisco. Thanks for the pic fakelvis
3. Negroni, Italy: The
story goes that the negroni was invented in 1919 at Florence’s Caffè
Casoni, now called Caffè Cavall. It’s drunk as an apéritif and is
particularly popular in the north. Mix it up with one part Campari
bitters, one part gin, one part vermouth rosso. Thanks for the pic ChodHound
4. Absinthe, France: At 80% proof, this stuff will blow your head off – as it did famous fans Hemingway and Van Gogh. Cooked up in 18th
century Neuchatel, Switzerland, the Green Fairy’s adopted home is Paris
– by 1910 the French were drinking 36 million litres a year. Then it
got banned for most of the 20th century, forever cementing its badass reputation. Thanks for the pic jdn
5. Vodka, Russia: If
the thought of drinking vodka neat makes you screw your face up, you’ve
been on the wrong stuff, my friend. Good vodka goes down smoothly: in
Moscow, sip it in shooters between bites of zakuvski (hors d’oeuvres) or
drop it in your beer (yikes). Thanks for the pic Robynlou8
6. Mojito, Cuba: Ernest
Hemingway (him again!) made Cuba’s local tipple a legend when he
praised his favourite Havana bars: “My mojito in La Bodeguita, My
daiquiri in El Floridita.” The recipe mixes white rum, sugar, lime,
sparkling water and mint – traditional bars might use yerba bunena, a
popular island herb. Thanks for the pic progresivo
7. Bourbon whiskey, USA:
Head to Kentuky’s Bourbon County for a swig of the good stuff at its
original source. They’ve been serving locally distilled bourbon here
since the 18th century – prop yourself up at a dive bar and
ask for six-year aged brew served straight over ice with water. Thanks
for the pic Sashafatcat
8. Ouzo, Greece: Every
neighbourhood in Greece has an ouzerie, where you can sip the national
drink and snack on meze – typically small plates of octopus, olives and
feta cheese. Ouzo has a liquoirice taste and is served neat in a shot
glass, or mixed with ice and water. Fact: you’ll get hammered very
quickly if you skip the meze. Thanks for the pic divya_
9. Akvavit, Denmark, Sweden and Norway:
If you attend any kind of special occasion in Scandinavia, you’ll find
yourself quaffing shot after shot of this caraway-infused spirit, then
chasing it down with beer. Shout “skål!” (cheers!) when you do for extra
points. Thanks for the pic Cameron Nordholm
10. Konyagi, Tanzania:
Folk rave about Tanzania’s local rum: it’s got a spicy, citrussy kick
but goes down smooth as silk. Drink it with any mixer, or use in a Dawa
cocktail (Swahili for ‘medicine’): that’s two shots of Konyagi with
sqeezed lime juice, crushed ice, honey, brown sugar and a dash of tonic.
Thanks for the recipe and pic Dan Albrecht
11. Grappa, Italy: A
sweet-smelling pomace brandy made from grapes, Grappa is served all over
Italy as a digestif. You might add a shot of Grappa to your after-meal
espresso to create caffe corretto, or “corrected coffee” – now there’s a
correction we’re happy to make. Thanks for the pic Laenulfean
12. Dark ‘n’ Stormy, Bermuda:
Pour Gosling’s Black Seal Rum over ice and top with ginger beer and a
wedge of lime; sip under a palm tree while watching waves crash on the
shore. Ahh, Bermuda! Thanks for the pic kansasphoto
13. Koskenkorva, Finland:
Know locally as Kossu, this is Finland’s most popular spirit. A salty
liqiourice flavoured version called Salmiakkikossu is also on the
market. Thanks for the pic Blue moon in her eyes
14. Newcastle Brown Ale, North East England:
Called “dog” (because it “bites yer legs”), “mother’s milk”, “the one
and only” and “broon” (the Geordie accent on brown), home city Newcastle
holds this beer in huge affection. Ask for anything lighter in certain
northeast pubs and you’ll get funny looks. Thanks for the pic mfajardo
15. Caipirinha, Brazil:
Eeeey, another round of Caipirinhas por favor! Brazil’s national
cocktail is made from cachaça (sugarcane rum), raw sugar and lime. The
name translated means “hillbilly.” Thanks for the pic swanksalot
16. Palinka, Hungary:
“Good morning with pálinka!” goes the greeting on celebration days. This
fruit brandy is prepared with plum, pear, apricot, apple, sour cherry
or grape, and you can buy bottles with whole fruit grown inside. Thanks
for the pic savagecat
17. Pastis, France: A
super-popular anise-flavoured liqueur (the French get through 130
million litres a year) Marseille’s most famous aperitif is consumed all
over the south in summertime with water and ice. Thanks for the pic cyclonebill
18. Vana Tallinn, Estonia:
Two kinds of this sweet vanilla and cinnamon-flavoured liqueur are
available: a heavier 100 proof, and a less alcoholic cream liqueur
(Kooreliköör). Mix the stronger one with Russian sparkling wine for a
knock-yer-head-off hammer and sickle cocktail. Thanks for the pic Camera on autopilot
19. Single Malt Whiskey, Scotland:
Aged in oak barrels for at least three years (though connoisseurs will
tell you the best ones might be ten years old or more), around 140
distilleries produce Scottish single malt whiskey. For the fullest
taste, hold a sip in your mouth for one second for every year the
whiskey’s been aged. Thanks for the pic EverJean
20. Sake, Japan: In
Japan, sake means any alcoholic drink: you need to order nihonshu to
receive the beverage English speakers call sake. The drink comes in a
huge range of sugary and acidic strengths, and is served hot or cold:
better-quality ones are served cold so the flavour’s appreciated. Thanks
for the pic Jouko Karvonen
21. Port, Portugal:
Produced in northern Portugal’s Douro Valley, this sweet, fortified red
wine is typically taken with dessert. Warning from experience: gives
incredible headaches if you overdo it! Thanks for the pic Francisco Antunes
22. Raki, Turkey: Drink Turkey’s national drink sek (straight) or add ice and chilled water. It’s known locally as aslan sütü (“lion’s milk”) because adding water makes it cloudy. Thanks for the pic arteunporro
23. Fernet, Argentina:
Bitter and aromatic with a hint of saffron, this amaro drink is wildly
popular mixed with coke in Argentina. Thanks for the pic xurde
24. Jenever, Belgium and the Netherlands:
Mixed up by a 16th-century Dutch alchemist, this strong,
juniper-flavoured liquor is what gin evolved from. Go to Amsterdam and
Schiedam in the Netherlands and Hasselt and Liege in Belgium to try the
drink on home soil. Thanks for the pic toolmantim
25. Limoncello, Southern Italy:
Like a glass of Italian sunshine, limoncello is made from Sorrento
lemons mixed with syrup. You’ll drink it as an after-dinner digestif in
southern Italy on the Amalfi coast, Ischia and Capri. Thanks for the pic
swanksalot
26. Cider, South West England:
Cider’s produced all over the world, but the English West Country has a
particular tradition for scrumpy; a cloudy, unfiltered version of the
drink. Hiccup… ABV for ciders here is typically around 8.5%! Thanks for
the pic DaveBleasdale
27. Slivovitz, Serbia: A
sweet-tasting damson plum brandy, you’ll drink Slivovitz as an aperitif
in Serbia and on all special occasions. Shots of Šljivovica are taken
from a special glass called the čokanji-čokanjčići. Thanks for the pic nosha
28. Pilsner, Czech Republic:
Czech city Pilsen is the home of Pilsner, a pale lager first created in
1842 using a new bottom-fermenting technique. Beer diciples flock here
to glug Pilsner Urquell at its birthplace. Thanks for the pic shalbs
29. Canelazo, Ecuador, Columbia and Peru:
Served hot at night-time fiestas in the Andes, spicy canelazo is made
from aguardiente (sugar cane alcohol), sugar and water boiled with
cinnamon. It’s often mixed with naranjilla, mora or maracuyá fruit juice
for a fresh kick. Thanks for the pic Laylita.com
30. Airag, Mongolia:
Also called kumis (its Russian name), this Mongolian delicacy is made
wholly from fermented mare’s milk. It’s served chilled and sipped from
saucer-shaped cups called piyala. Thanks for the pic upyernoz
31. Prosecco, Italy:
The base of classic Italian cocktails the Bellini and Spritz. In these
economically battened-down times, it’s also more and more peoples’
replacement for wedding Champagne. This bit of sparkle’s nothing new to
Italians though, who drink it anytime like any other good wine. Thanks
for the pic naotakem
32. Black Balsam, Latvia: Take one whiff of this bitter herbal potion and you won’t be surprised an 18th-century
Rigan pharmacist created it. Its medicinal taste means drinking neat’s
not for everyone, but most Latvians add it to coffee, hot blackcurrant
juice or pour it over ice cream. Thanks for the pic lostajy
33. VB Beer, Australia:
Beer is Australia’s national drink, and Victoria Bitter has held the
title of most-sold tinny for over two decades. Chase it with Queensland
XXXX Gold and Tooheys New to try the full gamut of Oz’s biggest beers.
Thanks for the pic mugley
34. Soju, South Korea: A
sweet, vodka-like drink that literally means “burned liquor.” You never
pour your own Soju while drinking in a group. If someone says “one
shot,” you have to down it, and as soon as you glass is empty it is
polite for it to be filled it again – handy. Thanks for the pic grahamhills
35. Poncha, Madeira, Portugal:
A cool Madeiran fisherman’s punch that makes use of the island’s
yummiest exports. Mix runny honey, fresh lemon juice and aguardente
(sugarcane rum) in a pitcher and mix with a mexelhote, a traditional
wooden tool with a grooved ball at the end. Thanks for the pic babel-voyages.com
36. Mount Gay Rum, Barbados:
When Captain Jack Sparrow asked “But where is all the rum?” it wouldn’t
be inconceivable to think he was talking about Mount Gay – the Bajan
distillers are the oldest rum company in the world, with company deeds
starting in 1703. Thanks for the pic drewgstephens
37. Orujo, Spain:
Brewed in northwest spain, particularly Galicia, Orujo is made from
fermented grape skins, seeds and stalks: the leftovers from wine
production. You can also infuse it with herbs, as pictured. Thanks for
the pic Mr. Theklan
38. Seco Herrerano, Panama:
Triple distilled from sugarcane, Seco Herrerano is drunk with milk or
as replacement of vodka or rum in Panama. National cocktail the Chichita
Panama mixes the drink with grapefruit and pineapple juice. Thanks for
the pic TitoSam
39. Krupnik, Poland and Lithuania: A sweet honey vodka liqueur whose recipe was invented by 14th
century Benedictine monks (in Nesvizh, Belarus), it’s been drunk in
Poland and Lithuania since the 16th century. Thanks for the pic Avatar-1
40. Becherovka, Czech Republic:
Czech city Karlovy Vary produces this brand of herbal bitters. Drink it
with tonic water and you’re having a beton (BEcherovka + TONic) – the
Czech word for “concrete”. Thanks for the pic nickseiger
41. Mirto, Italy: A
liqueur made from locally-grown myrtle plants on sunny Sardinia and
Corsica, Mirto comes in red (rosso – sweet and made from berries) and
white (bianco, made from leaves). Thanks for the pic jerik0ne
42. Pisco Sour, Peru:
An amber-coloured grape brandy made in Peru and Chile, Pisco is the base
ingredient of Peru’s national drinking obsession, the Pisco sour: just
add fresh lime juice, syrup, egg white, Angostura bitters and ice. In
Chile they’ll use Chilean Pisco, swap the syrup for sugar and take out
the bitters. Thanks for the pic twohelmetscooking
43. Tej, Ethiopia: This honey wine is home-made all over Ethiopia and has a light and sweet flavour, similar to mead. Thanks for the pic girlcooksworld.com
44. Arrack, Sri Lanka:
Distilled from coconut sap, arrack’s taste falls somewhere between
whisky and rum – in Sri Lanka it’s mixed with ginger beer for a
refreshing pick-me-up. Thanks for the pic indi.ca
45. Kvass, Russia: Russia’s other
national drink is a mildly alcoholic brew made from fermented black or
rye bread, water and herbs. You can also add fruit, lemon or ginger to
taste. In summer, every neighbourhood has a red or yellow kvass truck to
quench local thirst: priyatnogo appetita! Thanks for the pic Mricon
46. Brennivin, Iceland:
Affectionately called “Black Death,” this caraway-flavoured Icelandic
schnapps has also been referred to as “nasty,” “awful,” and “bleurgh.”
It’s meant to be eaten with fermented shark’s head. Whatever floats yer
boat, eh. Thanks for the pic Lauren DiSantis
47. Moutai, China: This
premium Chinese liquor has a mild, soy sauce-like fragrance. Produced
in the town of Maotai, Southwest China, it’s served at Chinese state
dinners and is the only alcohol presented as an official gift by
embassies in foreign countries Thanks for the pic Rocky Choi
48. Okolehao, Hawaii:
An old Hawaiian moonshine made from the fermented root of the Ti plant,
Okolehao is now produced as a sweet, fruity-tasting liqueur by a Maui
distillery. Thanks for the pic Paradiseontherocks.com
49. Pabst Blue Ribbon, USA:
This flagging beer brand was revived by anti-mainstream types in
Portland, Oregon in the early noughties, and has since become the poster
drink for American hipster culture. It’s past its peak in zeitgeist
terms, but the legacy lives on in a much-boosted market share. Sip on
PBR in Portland, OR or Brooklyn, New York for ultimate effect. Thanks
for the pic rob rob 2001
50. Kleiner Feigling, Germany:
Called “little coward,” you can buy this fig-flavoured vodka in any
German corner store. There’s a special way to drink it, as demonstrated
in the video: tap the bottle on the table upside-down to create bubbles
in the liquid at its neck, open the bottle, press the lid on your nose,
clamp the bottle neck between your teeth and finally tilt your neck back
to down the drink.
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