The season dictates the ration. This means we are about to taste traditional rose wine, champagne, sparkling and light wines and a sea of different varieties of beer. We propose you to diversify the list of summer drinks with original and simple classic beverages
All great things are simple, tasty and balanced, and also natural and man-made. Like the recipes given below which were successfully tested by time
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| PHÎÒÎ: SHUTTERSTOCK |
Radler (“cyclist”) is a Biermischgetrank (beer mix drink in English) with a long history in German-speaking regions. With its 50%/50% or 60%/40% mixture of various types of beer and German-style soda pop or lemonade, the invention of Radler has been widely attributed to Munich gastronomist Franz Xavier Kugler in 1922. However, the recipe for Radler had been mentioned as early as 1912. Today, Radler is not only drunk in Bavaria, but all throughout Germany, Austria and now even in the Czech Republic. During the summer months, Radler is very popular there thanks to its reputation for being a thirst-quencher. Kids ages 12 and up may also have an occasional few sips of Radler at parties, etc., without anyone thinking it is odd or “bad”. There are other variants of Radler – with Sprite, tonic, Coke and dark beer, let alone mentioning industrially produced chemical beverages, which differ much from a glass of ice-cold lemonade filled with cold lager from a keg.
Apfelschorle, also Apfelsaftschorle, is a popular soft drink in Germany. It consists of carbonated mineral water and apple juice. The broader category Fruchtschorle consists of any fruit juice mixed with carbonated water, but Apfelschorle is by far the most common. Apfelschorle contains fewer calories and is less sweet than pure apple juice. This makes it popular in summer and among athletes. Commercially available Apfelschorle, however, often contains only 40% apple juice and is instead sweetened, making it hypertonic and hence not particularly suitable for athletes. However, some brands do contain as much as 60% to 70% juice. If you mix sparkling water with apple fresh and compare it to its Ukrainian industrial counterpart known as Zhyvchyk and you will definitely prefer the natural product.
Sangria is a wine punch highly popular in Spain. Legend has it that the word sangria is derived from the Spanish word “sangre” meaning “blood”. At the end of the 17th century, feudal lords punished their serfs in the province of La Rioja for scanty grape harvests. However, the wonderful punch mollified usurpers and bloodshed was stopped.
The latest version of sangria’s origin appeared at the end of the 19th century according to which the wine mix was invented by Spanish and Portuguese fruit pickers, who quenched their thirst with a mixture of dry red wine, spring water and the juice of freshly squeezed citrus fruits. Every Spanish province has its own recipes of sangria. It normally consists of a light, dry, young acidic fruit red wine, usually from the province of Rioja in Spain and of the Tempranillo or Grenache varieties; chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple; occasionally melon, grape, or mango); a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar; a small amount of added brandy, triple sec or other spirits and ice and carbonated soda in some of the recipes.
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Pastis is an anise-flavored liqueur and aperitif from France, typically containing 40–45% alcohol by volume, although alcohol-free varieties exist. Pastis was first commercialized by Paul Ricard in 1932 and enjoys huge popularity in France. Pastis was introduced some 17 years following the ban on absinthe during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. The popularity of pastis may be attributed to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also a part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, raki, and mastika. Pastis is normally diluted with water before drinking. The drink is consumed cold and is considered a refreshment on hot days. Although it is consumed throughout France, especially in the summer, pastis is generally associated with southeastern France, especially with the city of Marseille where it is nicknamed Pastaga and with the clich`s of the Proven`al lifestyle, like p`tanque.
A smoothie is a blended, chilled and sometimes sweetened beverage made from fresh fruit (fruit smoothie) or vegetables and in special cases can contain chocolate. In addition to fruit, many smoothies include crushed ice, frozen fruit, honey or frozen yogurt, although some smoothies are 100% fruit. Some may also contain syrup and ice ingredients. Unlike milkshakes, they usually don’t contain ice cream, but can contain milk. Smoothies are marketed to health-conscious people. Smoothies became widely available in the United States in the late 1960s when ice cream vendors and health food stores began selling them. In the 1940s, the name “smoothee” or “smoothie” was used in books, magazines, and newspapers for a product made in blenders. Smoothies are available in mainstream caf`s and coffee shops and are sold in bottles in supermarkets all over the world.
Cranberry water is an ancient Slavic summer treat. It is perfect for cooling and is rich in vitamins. Just as in the case of Apfelschorle, you can compare this bevy to industrially produced and packaged drinks and a hand-made version made of fresh cranberries. The recipe is very simple – squeeze cranberries with a wooden spoon in a glass bowl and squash juice with the help of a sieve or simply use a juicer. Cool the jar of juice and boil and filter the pressed skins. Mix the cranberry water with the juice, add honey or sugar, stir and cool. That’s it. Lazy people need simply go to a restaurant to try this libation as cranberry water is one of the most popular drinks in Ukrainian public catering places specializing in national cuisine.
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