A nice cool foam on a beer, whiskey on ice, vodka on the rocks – there are a wealth of options when it comes to consuming a chilled or even ice-cold alcoholic beverage.
But when the temperature outside drops, there is nothing that beats sipping a hot beverage during the aperitif time.
So instead of serving mulled wine during your festive gatherings, here are five unexpected hot alcoholic drinks to serve:
Less expected than wine, cider can also be served hot. A recipe consists of tasting the tasty apple drink with orange slices, cinnamon, star anise, cloves or nutmeg. Culinary stylist Claire from blog Caillebot adds a twist that will surely convince even skeptics to try cider for aperitif.
After warming up a liter of cider with fresh ginger, apple and cinnamon, the author adds an unexpected accent to his cooking by pouring in a tablespoon other than rum.
Japan’s famous rice alcohol is consumed at different temperatures. In fact, drinking hot sake is a tradition in the Land of the Rising Sun that dates back to before the 12th century. There is even a special term for drinking sake hot: kanzake. Purists would advise you not to heat the Japanese beverage in the microwave, but rather in a tokki or sake bottle and then in a double boiler to get as close as possible to the traditional method. It is recommended to use a kitchen thermometer to achieve the desired temperature.
The Japanese have actually established a heating scheme, and each level or temperature range corresponds to a different taste experience. At 30 ° C, it is a “hinata-kan” hot sake, which subtly enhances the aromas because the temperature is close to our body temperature. At 45 ° C the matter is called “jyou-kan”, and the aromas intensify. At the end of this scale, sake heated to 55 ° C is called tobikiri-kan.
At this level, the case becomes very dry and the taste doubles. It is important not to indulge in hot sake as some anecdotal reports suggest that hot alcohol can be absorbed by the body faster.
Purists are likely to be scandalized at the thought of heating up their beloved foam! And yet it is actually a Polish tradition that even has a name: Grzaniec, more specifically grzane piwo.
The winter tradition is to warm up with a recipe that includes lagers combined with brown sugar, egg yolks and essential winter spices of cinnamon, ginger and cloves. And do not forget to serve it in a glass with a slice of orange.
Are you tired of mulled wine? Look to Crete for fresh inspiration. The sunny destination is not only known for warming you up in the summer. On the Greek island, which according to legend is the birthplace of the gods, it is customary to use the local alcohol – raki (also called tsikoudia), an eau-de-vie made from grape presses (used to make wine) that is fermented before distillation, to infuse honey, cloves and cinnamon.
Then you have rakomelo. Traditionally, this recipe is prepared using a briki, the Greek coffee pot. Ready-made formulas are also available in Greek grocery stores to be served as an aperitif or at the end of a meal.
Generally, champagne is served at a temperature between 8 ° C and 10 ° C. Any colder and flavor is squeezed, making it difficult to perceive the aromatic subtleties of the prestigious beverage. A study published in 2014 disregarded the champagne tradition by indicating that champagne at 18 ° C remained sparkling for a long time.
Of course, we are not talking about hot champagne here, but at this heat level we are far from the chilled coupe.
And the analysis was serious coming from the University of Reims Champagne-Ardennes. Although we do not advise against putting champagne in the microwave, be aware that some of the most valuable champagnes, such as certain vintage wines and those that enjoy a long storage time in the cellar, deliver their taste better at a temperature between 10 ° C and 14 ° C.
(Full and featured image credit: Alexander Naglestad / Unsplash)
This article was published via AFP.