Written by Thomas Dembie Friday, 27 May 2011 02:53

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Blog - 10 Drinking Experiences From Around the World - Part 1 of 2

Inspired by the likes of the Thirsty Traveler, I have found that one great way to get to know the local people and their culture is to take part in the drinking of the regional liquors, beers and/or wines. Though there are countless drinks to choose from, I have selected 10 that I have personally enjoyed over the years. Some of these may be great additions to your beverage bucket list!

Bohemian Style Absinthe in the Czech Republic

Absinthe is known to many people as a very strong spirit, derived from the wormwood plant, anise and fennel, associated with some famous names that include Vincent Van Gogh, Charles Baudelaire and Oscar Wilde. Though my first travel experience with Absinthe occured in the Czech Republic, where anise and fennel are rarely used, absinthe actually originated from Switzerland. There are rumours that this spirit contains an addictive psychoactive drug that results in hallucinations, however this is not the case and absinthe can now be found all over the world under a number of different brands.

There are two main methods of preparing absinthe for consumption. The traditional method is when a sugar cube is placed on top of a slotted spoon and then cold water is run over the cube into the drink. The normal ratio is 1 part absinth to 3-5 parts water. The second, and more entertaining Bohemian method, involves the use of fire! Pre-soak sugar in some absinthe, place it on a spoon, light the sugar on fire, drop it in your shot, then douse the flames with a shot of water.  

Before buying absinthe to bring home for sharing with your friends, check if there are any regulations in your country. Though absinthe is far from the 'best tasting' spirit, it's a great conversation starter when you've got some friends over. 

Cachaça in Rio de Janeiro Brazil

 Cachaça is a popular liquor made from sugarcane from Brazil. For those of you wondering, the difference between this and traditional rum is that it is made from fresh sugarcane juice that is fermented and distilled, as opposed to molasses. Cachaça is most commonly used in Brazil to make their national cocktail, the caipirinha. To make a caipirinha you'll need Cachaça, cane sugar, lime (or any other fruit you would like to try) and crushed ice. Sprinkle cane sugar on the pieces of fruit, muddle, then stir in Cachaça and ice. 

My first experience with Cachaça was in a small artsy restaurant in the Santa Teresa neighbourhood of Rio de Janeiro. The area, made up of winding streets on the Santa Teresa hill, is famous for its artists and studios. After you've wandered the area and had your caipirinha, hop on the historic tram for a fun ride across the old aqueduct. 

Pisco in Lima Peru

Pisco is a grape brandy produced in Peru and Chile. As you may have guessed, pisco gets its name from the town of Pisco, located on the west coast of Peru. The name of the city was derived from the word Pisqu, the name of the birds that once inhabited the area, and the people that once ruled the area were known as Piskus. 

Peruvian pisco is distilled using freshly fermented grape juice in copper pot stills. Since many different types of grapes are used, pisco can have a wide range of tastes. For many, it is very difficult to 'taste the alcohol' in Pure pisco, which is made from a single variety of grape, so excessive drinking may occur if you don't watch yourself!

The most common drink made with Pisco is the Pisco Sour. Peru celebrates Pisco Sour day on the first Saturday of February. Believe it or not, when the Peruvian National Anthem is played during this festival all Pisco Sours must be finished as a mark of respect.

The pisco sour is made from Pisco, lime juice, sugar syrup, egg white and bitters. One of best (and arguably most famous) spots to enjoy one of these wonderful cocktails is at the Gran Bolivar hotel in Lima. This is the place that brought the drink to a new level with its 'Cathedral' version, which includes a double shot of pure pisco. Though the hotel is but a shadow of its grand past, it still serves up a great strong drink!

Lion's Milk in Istanbul Turkey

Raki, an anise-flavored spirit usually made from grapes but also produced from figs, is the national drink of Turkey. Raki, which is also consumed in other countries in the area under different names, is usually had straight with chilled water on the side, or partly mixed with chilled water. When mixed, raki turns milky white. This version of the drink is commonly known as lion's milk.

If you're looking for a great spot to drink Raki and have some great Turkish food, try visiting the flower arcade (Çiçek Pasaji) in the European part of Istanbul. This restaurant-lined alley, with its amazing atmosphere, music, and food, is the perfect spot to enjoy the full experience. Roasted chickpeas and freshly salted almonds are great snacks to compliment your lion's milk.

Calvados in Normandy France

I was first introduced to Calvados during a trip to Brittany/Normandy when living in France many years ago. Calvados is an apple brandy from the French region of Normandy. It's still relatively unknown compared to Cognac and whiskey, but that doesn't mean it is inferior. In fact, the reason many people don't know about it, is that Normands like to keep all of their locally grown goodness to themselves!

The Pays d’Auge’s, which straddles the regions of Calvados and Orne, is where you'll find some of the best producers, who happily welcome visitors to try their wonderful Calvados. Normandy produces a wealth of great foods, such as camembert cheese, butter, vegetables, foie gras and seafood, so there's a great selection of fresh items to work around your calvados.

Calvados is often taken in between meal courses to re-awaken your senses, or to create a "hole" in your stomach, which helps with your appetite. In France this is known as the tradition of 'le trou Normand' (the Normand hole).

Young calvados will remind you of the underlying fruit, while aged calvados will resemble other aged brandies.

An interesting note for me as a Canadian, is that Calvados is the regimental drink of The Royal Canadian Hussars and Le Régiment de Maisonneuve, who partook in the drink as they passed through Normandy after the D-Day invasion on June 6 1944.

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