In Mexico, tequila; in Russia, vodka; in Brazil, caipirinha, and in Germany, beer. We could say that every country has its own drink national (Is the ratafia ours?), and the truth is that each one captures the history of a people or a social and economic context. There is no celebration that is not expected to have its toast and, depending on where we toast, the ritual will be accompanied by one drink or another.
The publishing house Cinco Tintas has just published a magnificent, large-format book that allows us to travel around the world with 80 drinks, an excuse to travel from home to 80 countries and find out what your drink is and why. . It is about Around the world in 80 drinks, by Jules Gaubert Turpin and Adrien Grant Smith Bianchi, which offer us a graphic introduction to the history of alcohol – dating back to the year 10000 BC – as well as the history of the production of each drink, tips for taste it, its location on the map and data of interest on each.
Thus, we can discover that in 6000 BC there are the first archaeological remains of must fermentation, that in 600 BC the Phoenicians founded Marseilles and created the first vineyard in France in Provence, which in the first century began the cultivation of rice in Japan and the making of sake or that in 1680 Arthur Guinness made his first porter in Ireland. We can also learn to differentiate between macerated drinks, such as vermouth or limoncello; fermented beverages, such as wine or cider, and distilled beverages, such as whiskey, beer, or rum.
The barista Antonio Naranjo, creator of the Barcelona cocktail bar Dr. Stravinsky, a world reference figure in the world of cocktails, acknowledges that “a drink characteristic of a country tells us about its cuisine, its culture, its history and even its diversity.” “Drinks tell part of the history of a place, and we can give the example of the Catalan ratafia. It is a liqueur of new greens and herbs from the Catalan countryside, it is the flag of a region, it smells and transports you to a place, at a time, ”he says. When designing a new cocktail, a new combination, do you keep in mind the most typical drink in the area? Naranjo answers with a resounding yes. “It’s very important to merge with the area where you live, and even more so being an international bar like Dr. Stravinsky, where people from many countries visit us. We have a duty to educate our customers with the typical drinks of the area. and with the stories these drinks tell us. We believe it is an added value to the cocktail, beyond taste and texture. “
Antonio Naranjo, a Cuban by birth, has worked in Seville, Barcelona and Norway and acknowledges that precisely “discovering the tastes of customers from different places was one of the reasons” that pushed him to “travel, find if the culture, the climate. .. influenced the palate of people “. “And the answer is definitely yes. In cold countries you drink stronger, sour, hot drinks. In the more southern areas, sips are more fruity, long and sweet. It’s very interesting to see how a factor like the Climate can affect people’s palate, ”he says. And, as Naranjo points out, “it should be mandatory, when we travel, that, in the same way that we go to see the different monuments and points of interest in the country, we also get involved with its cuisine in general, which is a very beautiful and interesting part of each country.And that should include their drinks and the cocktails we can create.I encourage travelers to stop to taste them, to know the origin of these drinks, because in every distillate will find details of the culture they visit, and it’s really enriching, ”he says. So have a good virtual trip and remember to drink in moderation.
A recipe with three origins
The barista Antonio Naranjo, from the cocktail bar Dr. Stravinsky offers us a special cocktail – which he has named 3 Points – created especially for the newspaper ARA and which concentrates the character of three places he knows well: his native Cuba, Norway and Barcelona. Prepare the shaker! To do this you will need:
50 ml of Havana Club rum 7 years (the Cuban touch)
20 ml of artisan ratafia liqueur (the Catalan touch)
80 ml of cranberry juice (the Norwegian touch)
Just mix the three ingredients in a shaker. You can serve it in a glass with crushed ice.
Source: Ara.cat – Portada by www.ara.cat.
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