Category Archive 'Drinking'

15 Feb 2018

Queimada: Drink of Blue Fire From Galicia

, , ,

The Spruce:

There are many myths and mysteries surrounding the ritual of making queimada, the “fire drink” of Galicia, which is thought to have originated in ancient times when Celts established villages and settled in the region of Galicia. … This is the perfect specialty drink for an outdoor Halloween or winter party.

For the preparation of this drink, you will need a large fireproof clay pot or bowl, sealed or glazed on the interior and a very long-handled wooden spoon to stir the queimada. Sets of clay pots and glasses made specifically for this purpose are available through grocery stores and websites specializing in Spanish food.

What You’ll Need:

1 liter orujo (substitute Italian grappa if orujo not available)
2/3 cup granulated sugar
Rind of one lemon cut into strips
Scant 1/4 cup whole coffee beans

How to Make It:

Place the clay pot or bowl on a fireproof table of atop a cold BBQ grill. Be sure to have a large lid handy to put out the flames.

Pour approximately 4 tablespoons orujo and 1 tablespoon sugar into a small glass and stir to dissolve sugar, then set aside.

Pour the rest of the orujo and remaining sugar into the clay bowl and stir. Add the lemon peel and coffee beans and stir again.

Pour the orujo and sugar mixture from the glass into a ladle and light it on fire. Carefully move the ladle very close to the clay pot until the orujo mixture in the pot catches fire. Stir frequently until the flames turn blue. Slide the lid over the pot to put out the flames. Serve hot.

BBC Gallery

01 Jan 2015

Hitchens on the Drinking Life

, , ,

christopherhitchens

On the occasion of this particularly convivial time of year, The Dish shared the late Christopher Hitchens’ account of his own tippling habits, straight out of his memoir, Hitch-22.

———————–

Hitchens had even more to say about drink here:

I’ll be 54 in April, and everyone keeps asking how I do it. How do I do what? I’m never completely sure what the questioner means. I *hope* they mean how do I manage to keep producing books, writing essays, making radio and television appearances at all hours, traveling all over the place with no sign of exhaustion, teaching classes, and giving lectures, while still retaining my own hair and teeth and a near-godlike physique which is the envy of many of my juniors. Sometimes, though, I suppose they mean how do I do all this and still drink enough every day to kill or stun the average mule? My doctor confesses himself amazed at my haleness (and I never lie to a medical man), but then, in my time I’ve met more old drunks than old doctors.

What with the garlic, the full strength cigarettes, the raw espresso, and the array of winking and shimmering glasses and bottles, I can face the world pretty heartily (despite a slight heftiness around the central portions which i keep meaning to “address,” as the saying goes, and despite a long-standing preference for nocturnal activity over encounters with “morning persons.” I will admit that I am a standout in Washington for non-attendance at power breakfasts). In Europe, I don’t seem to attract as much attention, or as many questions. Indeed, it was the so-called French paradox that started the inquiry into the medicinal effects of alcohol in the first place. American physicians, taking their cautious tours of Paris and Strasbourg in the spring or perhaps having arranged to have their tax-deductible proctologists’ conventions in Provence, went to restaurants where they predicted from observation that all the diners would be dead or dying within a year. Then they went back — perhaps after attending a few boring funerals for their own miserable colleagues — and saw the selfsame French still browsing and sluicing away and looking more joyously fit than ever.

Well, that surely couldn’t be right. But an unsmiling look at the statistics confirmed that there was less heart disease in France, and meticulous scientific investigation then isolated red-wine consumption as the key variable. So let me tell you something that I could have told you long ago, and that your doctor already knew but hadn’t been telling you. Red wine will elevate your “good -cholesterol numbers (H.D.L.) as against your “bad” (L.D.L.) ones, and it will then and inspire your blood so that it is much less likely to go all clotted on you. A few drinks also assist you in warding off diabetes. And not just red wine, either. pretty much any grape or grain product will do. In Woody Allen’s 1973 movie, Sleeper, he plays an owner of a health-food restaurant in Greenwich village who is cryogenically frozen, and then thawed out in the year 2173. Among the many breakthroughs made by science in the intervening two centuries is the liberating discovery that steak, cream pies, and hot fudge are positively good for the system. The New England Journal of Medicine for January 2003 contains news much more encouraging than that. After all, nobody wants cream pie and hot fudge every day (do they?). And even if they did turn out to be beneficial for the health, they wouldn’t make you wittier, sexier, more vivacious, and less tolerant of boring and censorious people. Which the the daily intake of the fruit of the vine — to say nothing of the slowly distilled and matured grain — will also do, if you know how to make it your servant and not your master.

A few swift tips here, to show that I am perfectly serious. On the whole, observe the same rule about gin martinis — and all gin drinks — that you would in judging female breasts: one is far too few, and three is one two many. Do try to eat the olives: they can be nutritious. Try to eat something, indeed, at every meal. Take lots of fresh or distilled water. Don’t mix from different bottles of red wine: Dance with the one that brung ya. Avoid most white wine for its appalling acidity and banality. (Few things make me laugh louder than the ostentatious non-drinkers who get plastered when they condescend to imbibe a glass of toxic Chardonnay, and who have been fooling themselves for so long.) Avoid Pernod and absinthe and ouzo. Even if it makes you look like a brand snob, do specify a label when ordering spirits in particular. I once researched this for a solemn article and found that if you just ask for, say, vodka-and-tonic the barman is entitled to give you whatever he has on hand, which is often a two-handled jug labeled “Vodka” under the bar. It can be even worse with scotch, where imitation blends are rife. Pick a decent product and stay with it. Upgrade yourself, for Chrissake. Do you think you are going to live forever?


Your are browsing
the Archives of Never Yet Melted in the 'Drinking' Category.











Feeds
Entries (RSS)
Comments (RSS)
Feed Shark