How to drink strong drinks

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Life hacker against drunkenness, we are for cultural use. Everything on our list can be used in cocktails, but today it's only about pure and strong.

Universal rules

The first rule of fire water: you don't drink strong alcohol in liters (you don't need light alcohol either). This long drink can be easily pulled through a tube all evening, but with stacks it will not work. Two or three glasses - and you have already chosen the dose.

The second rule is not to mix drinks. There is a lot of strong alcohol, adding extra grams with the help of the lungs is dangerous. You can not calculate the dose and overdo it.

In order not to brute force and spoil everything, rituals are needed. Setting, choice of glass, special additions and the right snack. This all helps to reveal (or hide) the taste of the drink and makes the feast a feast, not a booze.

Absinthe

Absinthe undiluted is a dubious pleasure, although it is drunk. 30 milliliters in a glass, no more. But usually it is diluted in one of three ways:

• Absinthe is poured into a glass (all the same 30 milliliters). Put a piece of sugar on a special spoon with holes. A spoon can be replaced with a small dessert fork. Water is poured over the sugar so that it flows into the glass, in a ratio of three to one. Dilute absinthe with sugar water slowly so that the sugar lump melts completely.
• The same sugar is first moistened in absinthe and set on fire on a spoon. While the sweet is burning, it is slightly straightened with a spoon or fork so that the sugar melts faster and flows into the glass to the absinthe. Then absinthe (which will also catch fire from sugar drops) must be extinguished - cover the glass with a lid - and either drink the resulting drink (just do not burn your lips on a hot glass, cool its edges with a slice of orange or lemon), or add 100 milliliters of cold water.
• A simple sugar syrup is made and absinthe is diluted with it in the same proportions - one to three.

Calvados

If you do not add Calvados to the cocktail, then you do not need to dilute the drink with anything. Pour room temperature Calvados into a tulip glass and drink slowly, snacking on cheese, fruits (not citrus fruits) or chocolate.

You can drink at any time of the feast, when you need to whet your appetite or take a break between changing dishes.

Gin

In a simple way - juniper vodka. It almost does not differ from vodka in strength, it is recognizable by its coniferous aroma. Drink, like vodka, should be cold - 4-6 degrees. Snack - whatever you have to, best of all citrus and salty.

If pure gin is too much, dilute it with mineral water. Gin is good because the proportions can be any - dilute as you see fit, even a drop in a glass of water. A good option if you want to spend the New Year cheerful and sober, but do not want to explain why you do not drink.

Tequila

Tequila is known for its special ritual with lemon and salt. Salt is poured on the back of the palm between the thumb and forefinger, and a slice of lemon is prepared. First, they lick off the salt, then drink tequila and eat it with lemon.

Alternatively, replace salt with cinnamon and lemon with orange.

Mezcal

Another strong representative from Mexico. A few rules for drinking in its pure form:

• Do not refrigerate.
• Drink slowly and little by little.
• The caterpillar from the bottle (if it lies there) is not necessary.

Mescal, like tequila, can be drunk with lemon and salt. Sometimes, instead of salt, they use the spice mixture that comes with the bottle.

If it is not the taste that is important, but the breathtaking sensations, then the mezcal is drunk quickly and washed down with tomato juice with pepper and other spices. But such a hellish way is not for a long night: it gets drunk quickly.

Whiskey

Probably one of the most controversial drinks. Connoisseurs will not agree on how to drink it: dilute or not, cool or warm, which variety can be sent to cocktails, and which one should be sipped without impurities.

Choose for yourself what you like best:

• Whiskey as it is. To do this, take elite varieties, that is, single malt whiskey. They drink at a temperature of 18–20 degrees from glasses with thin walls to slightly warm the drink in their hands, in small sips, holding the alcohol under the tongue.
• Whiskey with ice. They drink from glasses with thick walls and a thick bottom. This is how they drink whiskey from America.
• Whiskey with water. Scotch whiskey is diluted with pure water. Special attention is paid to the quality of water. Water is added to the glass up to 30%, it depends on your tastes.

It seems like it is not necessary to have a bite of whiskey, but no one forbids choosing an appetizer to taste.

Cognac

Let's not go crazy and divide cognac into brandy and not brandy, all the same they write on the labels that this is cognac.

The rules are:

• Good cognac is not eaten and is drunk warm very slowly, warming it in the hands, inhaling the aroma. The glass is filled to a quarter, and they start drinking when they are already full.
• They drink bad cognac as they please, because there is no taste or aroma there. They eat with lemon when everything is really bad, but this has nothing to do with the culture of drinking. Drinking to get drunk is generally a bad idea.

Rum

The main rule of rum is not to drink, like a pirate from a movie, a bottle per evening. The maximum dose is 100-150 milliliters, otherwise in the morning you will have a hellish hangover and deep remorse.

Pure rum is drunk, like cognac or whiskey, after dinner, warming a glass in hand. Drinking is accompanied by a cup of coffee or good chocolate.

Sambuca

A strong drink with a bright aniseed scent, served in bars with fiery special effects and vapor pipes. This method quickly and strongly intoxicates. We do not recommend arranging games with fire at home if you are not an experienced bartender.

Pure sambuca is drunk chilled; coffee beans are placed on the bottom of the glass. Diluted - with mineral water in a ratio of one to two or one to three.

Sake

Not that this is a strong drink compared to others, but we could not deprive it of attention.

Sake makes sense if there is seafood or Japanese cuisine on the table and you have a ceramic jug and small bowls. Then the drink is heated in a water bath up to 15-30 degrees, poured and drunk.

However, if there is sake, but the dishes are not, then it is cooled and poured into wine glasses.

In any case, the taste and smell of sake is specific, unusual.

Vodka

They drink cold vodka quickly, in one gulp, in small glasses. Be sure to have a snack, drink something non-carbonated, so as not to irritate the stomach and not to accelerate intoxication. Choose an appetizer that is hearty, and the glasses are small.

Chacha, arak, rakiya, grappa are essentially variants of moonshine. They are drunk almost like vodka: little by little, chilled, in small portions and with a hearty snack.