Tag: aperitifs

The Spritz

 - Among the most fashionable alcoholic beverages nowadays, the Spritz is becoming one of the most consumed in many parts of the world, especially in places where there is a large community from Italy, the country of origin of this refreshing aperitif.

The birth of Spritz probably goes back to the days of the Austro-Hungarian domination of the Italian regions of Veneto and Friuli Venezia Giulia, and so its name, from the German. This is a drink currently made with white wine, sparkling water or soda and Campari, Aperol or similar, with the addition of an orange or lemon slice or an olive. In fact, each establishment has its particular recipe and we can find endless variations of the drink, almost as many as bars offering this beverage. 

One of the things that has most contributed to the success of Spritz, which has become a ritual in some of the main Italian cities -especially in the north of the country- and increasingly in more places of the world, is that it is usually consumed after work, during the so-called Spritz hour, accompanied by various snacks like pickles, small sandwiches, potato chips… as a transalpine version of the typically Spanish tapas. In some places this drink is even offered as an alternative to the more traditional long drinks, after dinner and at parties or events. 

Its relatively low alcohol content, around 15 degrees, depending on the recipe, makes it a fun and refreshing alternative to wine, beer or stronger and more elaborated cocktails, ideal with some snacks before dinner with friends and becoming, thanks to the skill and expertise of the Italians to export their customs and way of understanding life, a true phenomenon of global scope.

 TAGS:Aperol 11ºAperol 11º

Aperol 11º

 

 

 TAGS:Torres 10 Magnum 1.5LTorres 10 Magnum 1.5L

Torres 10 Magnum 1.5L

 

 

Wines and other digestifs

 - Grappa, cognac, brandy, malt whiskey or Armagnac are just some of the members of the large family of digestifs, those drinks revered for its ability to assist the digestive process, mainly because of their high alcohol content and even the herbs or oils that make them up. Those who enjoy these drinks call them ‘pousse café’ (after coffee), due to the moment they usually are drunk, and advise to serve them, almost everyone, at room temperature, except the grappa, which is used to drink cold, and cognac, which should be served at the same temperature as the body, 36° C.

Often confused with aperitifs, motivators of appetite, the digestifs differ by their body, given generally by the high alcohol content, and their dry and bitter character. However, not only the spirits are part of this select group. They are also fortified wines like port and sherry. These wines receive, before finishing their fermentation, the addition of a higher volume of alcohol, and therefore are generally sweet. Similarly, it is also possible to consume as digestifs dry liquors, such as type Chartreuse, Bénédictine, Cointreau, Drambuie, Grand Marnier, Curaçao and Frangelico, i.e. alcohols infused with aromas, flavors and even properties, like Fernet, a popular bitter drink based on carminative herbs.

The digestifs, also called “water of life”, are known by this name because with their discovery was found an alternative cure to the plagues contracted by ingesting contaminated water. In contrast, another is the reason why they are called ?spirits? at the same time, which responds to the fact that in the distillation of liquid which always remains is the ‘heart’ or ‘spirit’ of the beverage. This essence is obtained by subtraction and concentration of alcohol and added flavors such as orange, herbs or nuts. This extraction is done by condensing the macerated brew vapors after heating.

These miraculous waters come from diverse origins yet possess a particular characteristic in common: they are almost all products distilled in small stills or boilers. For this reason, their elaboration requires a careful craftsmanship. Such is the case of wine distillates known as cognac, Armagnac and brandy, which take their denomination depending on the area where they are produced. For example, the first and the second belong to a specific region of France, and brandy is the generic name which get all the distillates of wine from any other location. Additionally, there are also spirits made of fermented fruit juice, such as plum or pear. Among these perhaps the best known is the Kirsch, made of cherry or the Calvados, elaborated with apple, also named after the region where it is produced.

Wines and other digestives

 - Grappa, cognac, brandy, Armagnac or malt whisky are just some of the members of the large family of digestives, these drinks revered for its ability to assist the digestive process, mainly because of its high alcohol content and even the herbs or oils that make them up. Those who enjoy these drinks, call them ?pousse café? (after coffee), due to the time of drinking, and advise to serving them, almost everyone, at room temperature, except grappa, which is used to drink cold, and cognac, which should be drunk at the same temperature as the body, 36° C.

Often confused with appetizers, motivators of appetite, the digestives differ by their body, given generally by the high alcohol content, and their dry and bitter character. However, not only the spirits are part of this select group. They are also fortified wines like port and sherry. These wines receive, before finishing their fermentation, an addition of higher volume of alcohol, and therefore are generally sweet. Similarly, it is possible to consume dry digestive liquors, such as Chartreuse, Benedictine, Cointreau, Drambuie, Grand Marnier, Curacao and Frangelico, i.e. alcohols infused with aromas, flavors and even some properties like the Fernet, a popular bitter drink made with carminative herbs.

The digestives, also called “waters of life”, are known by this name because with their discovery was found an alternative cure to the plagues contracted by ingesting contaminated water. In contrast, the reason why they are called at the same time “spirits” is another, and responds to the fact that in the distillation of the liquid, which remains is always the heart or spirit of the beverage. This essence is obtained by subtraction and concentration of alcohol and added flavors such as orange, herbs, nuts. This extraction is done by condensing the vapors of the macerated brew after heating it.

These miraculous waters come from diverse origins yet possess a particular characteristic in common: they are almost all products distilled in small alembics or boilers. For this reason, their development requires an almost artisan care. Such is the case of wine distillates known as cognac, armagnac and brandy, which take their names depending on the area where they are elaborated. For example, the first and the second belong to a specific region of France, and brandy is the generic name which get all the spirits of wine from any other place. In addition, there are also spirits made with fermented fruit juice, such as plum or pear. One of the best known is the cherry-made, called Kirsch, or the apple-made, called Calvados, like the region where it is elaborated.