Food
Sanhedrin
Warm and delicious: The alcoholic beverages that win the winter
The winter system made Osnat Guetta want to drink something hot.
So she dived into the history and recipe books and came back with six hot, tasty and effective drinks that can be made at home really easily
Tags
winter
Recipes
Whiskey
Fort
rum
tea
chocolate milk
Osnat Guetta, Sanhedrin
Saturday, 20 November 2021, 11:23 Updated: 18:43
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There are not many things that surpass a cool drink on a hot afternoon, but hot winter drinks are a different story.
We are in a different mood, curled up and more at home.
Romance does not suddenly sound to us like suffocating stickiness and Mom's talk of institutionalization sounds less digging.
Even hot chocolate or tea sounds like reasonable drinks, as long as they contain alcohol.
Hot alcoholic beverages have existed since the dawn of history when their purpose was to warm merchants, warriors, and anyone who had a cold.
We'll see you get along in an English winter in 1830, without any whiskey next to you.
The basis of winter drinks is always the same, some hot beverage to which alcohol and spices are added and almost any drink can be adjusted to change a little and adjust to your tastes.
Well, the rain started to fall and it's getting cold so let's have a drink
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To the full article
Glogg above
There are no common hot alcoholic beverages, like those made on a wine basis. Mainly because Shane is a beverage made in the past under home conditions for self-consumption. And also because they are very easy to make. At first wines were seasoned and heated mainly to obscure flaws and bad tastes. Over the years, in almost every country that drank wine a hot version was created with local spices, which became a drink that every family prepares for themselves during the freezing winter days. The glogg is the Scandinavian version of a hot wine because with all due respect to sangria, if it is already a hot drink then from a country that knows what cold is.
Here's how to make it:
What do you need:
a bottle of red wine, a quarter cup of 'Carmel, Signature above' A rich and sweet dessert wine made mostly from Petit Syrah grapes, a mixture of spices: cardamom, cloves, ginger, cinnamon.
What to do:
Cook everything over a very low heat for about half an hour to an hour. The secret is dark raisins and peeled almonds that can be added while cooking or at the end
Carmel Ma'aliya, Fort-style wine (Photo: Eyal Keren)
Coffee Dubliner
It is impossible to talk about hot drinks without talking about Irish coffee.
When done right it is an amazing drink and beauty of a booster for the middle of a frozen day.
Winter 1943 A plane takes off from Dublin for New York, gets caught in a storm and retraces its steps.
The nervous passengers land in rainy and gray weather and while ordering coffee at the terminal, the local chef decided to pamper them with a few drops of whiskey in the coffee.
American passengers responded enthusiastically.
"Is this Brazilian coffee," said one American chef and response was deeply insulted and yelled at him back at a thick Irish brogue "no IT AN IRISH COFFEE!.
This sets:
What should be:
To Irish whiskey, preferably Dblinr, 2 teaspoons of sugar dissolved in hot water , Hot quality filter coffee, cold cream, a cup of hot mag.What to
do:
Mix the dissolved sugar with the whiskey and pour into the hot cup, pour the coffee and over with an inverted spoon add cold cream
Coffee Dubliner.
Beauty of a booster for the middle of a frozen day (Photo: FREEPIK)
Havana Club Chocolate
You could call it Spanish or Mexican chocolate but this drink combines both.
A chocolate drink was already mentioned in the Maya and Aztecs who would grind cocoa beans and vanilla into a stimulant drink, in some places they would also grind additional warming spices such as cinnamon and chili.
The Spaniards took the cocoa beans with them, replaced the vanilla with sugar and made a sweeter drink.
Later rum or whiskey was added to it.
Today you can find hundreds of such versions in the world and only in Mexico there are dozens of versions for hot chocolate including one based on chocolate liqueur and one that is fermented for 5 months.
Alcohol is a Western addition that has also been adopted by Central America because in the end, everything tastes better with alcohol.
Here's how to make it:
What do you need:
half a cup of chopped dark chocolate, 2 cups of milk, a portion of dark rum, half a teaspoon of cinnamon, a pinch of salt, a small chili pepper without seeds, sugar accordingly.
What to do:
Melt chocolate in a little milk over low heat, add remaining milk, cinnamon, salt and chili and stir over low heat until completely mixed.
Slightly raise the heat until almost boiling and lower.
Add the Havana Club 15 and a teaspoon of sugar.
You can replace the chili with a little ground hot pepper or give up if you are not interested
Warm, delicious and effective (Photo: FREEPIK)
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Fort Todi
Fort Todi is a variation on the old drink - Hot Todi, the ultimate remedy for harsh Irish colds.
The origins of the hot toddler date back to the 18th century and some say it started out as a quick painkiller.
Hot Todi is usually based on whiskey, sweetener, spices, citrus and some liquid. So you can mix it with maple and tea or white sugar and hot water - whatever is in the house. Like any drink Hot Hot Todi got different versions with brandy, barban and fort todi one of them and one of the most successful. something richness and depth of the port takes it to districts particularly warm.
this sets:
what needs:
a dish and half a Port, a teaspoon of brown sugar, a teaspoon of lemon juice, a tablespoon orange drained, cinnamon stick, Slice orange.
what to do:
Mix All ingredients, except the orange slice, until the sugar dissolves, in a high heat-resistant glass, fill with hot water, mix again and add the orange peel.
Fort Todi.
The ultimate cold medicine (Photo: FREEPIK)
Butter Room
Everyone has their favorite rum, now let's see how to make it your favorite winter drink.
Butter rum is an ancient drink that comes from the colonies in the 17th century with the advent of rum distilleries.
The rum was very quickly adopted by the Americans, and its warm combination with butter and spices, which is very connected to the cold season and Christmas, made it a harmless family drink that even the religious institution flowed with.
The butter gives depth and heaviness and the rum, well, the rum gives the fun of the whole story.
Here's how to make it:
What you need:
A serving of dark rum, you can also season it, a teaspoon of butter, a teaspoon of brown sugar or maple, ground warming spices such as cinnamon, nutmeg, a little ground cloves, vanilla.
What to do:
Mix the butter, sugar and spices in the serving glass until a uniform ceramic mixture then add rum and hot water slowly.
Or heat in a small pot for a few servings, butter sugar to mass only, add water and spices cook on low heat for about five minutes, let the whole business cool and add the rum.
Brandy Carmel.
Goes great with tea.
And without (Photo: Yachz)
Brandy and tea
We do not know where this miraculous combination came from but historians say that Winston Churchill, who died at the age of 90, constantly used her daughter with the addition of brandy.
It was also Nathan Alterman's favorite drink.
True or not, the combination of brandy and tea works like chicken soup and chilli, campari and oranges etc. and is basically a version of Hot Todd.
The bitter herbaceousness of the tea alongside the deep ripeness of the brandy connect perfectly.
Some say it's not just a cold or painkiller.
Brandy dilates blood vessels and relaxes muscles, tea has its own benefits and with a little sweetness of sugar - it is a perfect remedy if not for pain then for a bad mood.
Of course any tea will work with any cognac.
But we opted for an intriguing and slightly citrusy recipe.
Here's how to make it:
What you need:
Half a cup of black tea extract, two cups of water, half a cup of squeezed orange juice, 2 teaspoons of sugar, half a serving of brandy.
What to do:
Heat tea, oranges, sugar and water until almost boiling, pour the brandy and serve in glasses with orange peel and cloves.
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