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History of Alcoholic Drinks

Usually, when we drink alcoholic beverages nowadays, we rarely think about the process involved to get that exquisite liquid to the bar counter.

From the farthest places of the world, and via different periods, alcoholic beverages have continued to exist like wonders. From China to Ireland, to Mexico, each country has a unique history, some of which are more enigmatic than others. What we already realize and can all acknowledge is that we love to taste them anywhere and at any time.

It is conceivable that the production of alcohol began when the early farmers observed the fermentation taking place in the fallen fruit. The fizzy taste and the intense fragrance may have been appealing to them. Experimentation incorporating different fruits and ingredients eventually resulted in products that could be developed and reused for a good beverage.

Mead Invention

The origin of liquor seems to begin with mead, and there is a general assumption that it is probably the ancestor of all fermented alcohols. Concocted from yeast, honey, and water, this basic alcoholic beverage was drunk by the aristocracy, made its debut in classical literature, and said to be a gift from god.

Wine and Beer History 

Two of the world’s most consumed alcoholic beverages, wine, and beer, early signs of both are scattered all over the planet.

Nonetheless, wine as we know it today, that is, wine made from grapes, and beer made from barley, both have origins stretching back to the B.C era.

Vodka 

When it comes to the history of alcoholic beverages, there has been a lot of intense discussion about vodka. Many historians agree that it did indeed appear in Eastern Europe, and it has been noted that it was either first created in Poland in the 8th century or Russia in the 9th century. Vodka was initially only used as a medicine.

Origin of Whiskey

Whiskey, or whisky based on where you are, is claimed to have stemmed in Scotland. The very first written account, however, dates back to Ireland in the year 1405 and was then called aqua vitae, which translates into “water of life.”

Tequila

Derived from the blue agave plant, Tequila was first thought to have been produced in the city of Tequila, Mexico, although it had not yet been considered an official city. Tequila has about three separate classifications, Blanco which is not aged, Reposado which is matured in a barrel for 2-12 months, and Anejo which is matured for 1-3 years.

Gin

Gin was first established as medicine in Holland. It was sold in pharmacies and is said to alleviate kidney and stomach pains as well as gallstones and gout. The juniper berry from which the gin is derived has been said to have medicinal qualities that have contributed to its popularity.

Rum

Although the rum history dates back to the 14th century, the first distillation took place in the Caribbean. After it was discovered on sugarcane plantations that molasses had the potential to be fermented into liquor, then it was distilled to remove impurities and hence our buddy Rum was officially established.

Cooking with Alcobev

A couple of drinks with good food make a meal more cordial and enjoyable. Yet somehow the true power of alcobev resides in what a chef does in the kitchen. Alcobev brings zing to the food. Whether you’re cooking with wine, beer or liquor, the alcobev in those drinks improves palate experience. Cooking with some alcoholic beverages can be quite a nutritious way to bring flavour to the food. They act as a flavour enhancer. Alcobev can also be used in marinades to tenderize meat or concentrate flavour when simmered down into sauces. Cooking with alcobev is a bit less intuitive. It may include vile ingredients such as flat beer and cooking wine.

How to cook with Alcobev?

First of all, why dare try?

We know why we drink alcobev. But why should we cook with it? Alcobev boosts your food when used correctly. It binds to both fat and water molecules, allowing them to carry aromas and flavourings and making your food smell and taste better.

Pick carefully

It’s the tricky part of it. Use any alcobev you drink. Use any alcobev you would drink. Nothing undrinkable and none of that cooking wine is necessary. But keep clear of your nice stuff. Save it for the table, because its nuance will be lost while cooking.

Allow it to sink in 

 If you’re preparing meat, then alcobev is a buddy. The aroma of the drink is intense enough to enhance the meal and not to overpower completely. Begin by putting just a bit of alcobev to your marinade, as too much can take away proteins and influence the texture.

Soak up

Although you can’t just replace water with alcobev all the time, you can trade a small amount of water for some wine or beer if you’d like to add flavour. This method works best for the poaching of fruit, as the wine accentuates the fruitiness of the fruits. Immersing fruit in alcobev is a good way to save overripe fruit.

Make Sauce 

Make a pan sauce to enhance an unflavoured chicken breast or plain steak. Once the meat has been taken away from the pan, add some liquor into the pan and start scraping the bottom of the pan. This will displace all the sticky, caramelized pieces and make them into a rich, tasty sauce. White wine or light beer is best suited for chicken and fish, whereas red wine and darker beers are best suited to red meat.

Make your sweets more exciting 

Dessert is always a good idea but dessert with a bit of alcobev is even better. Since you aren’t trying to drown your food in alcobev, a modest amount is just enough. Skewer your fruit in a much more tasteful manner by making a rum caramel sauce which you can glaze on top. Alcobev is just going to add a little dimension without having to taste too intense. If you want something stronger, you can soak your sweets in booze.

How to Flame Cocktails?

We are often attracted to flames, and when alcohol is involved, we can’t resist. We’re all aware of and we’ve seen videos online where flaming cocktails go from the coolest thing to do to an emergency room visit in just a few minutes. Lighting alcohol on fire is dangerous. Especially if the person doing this is not both skilled and trained. There is a lot of stuff that comes with a ‘don’t try this at home’ warning, and most of them involve fire. However, when it comes to cocktails, the current rise in bartenders flaming to skilfully enhance the taste profile and the presentation of their cocktails makes the desire to give it a swirl almost overwhelming.  So when you’re ready to add some fire to your home bar routine, the tips, tricks below from the professional flame-throwing bartenders make sure your cocktail is glowing — without burning it down.

Safety comes first 

  • Let get this basic fact straight: Alcohol is highly flammable. Anything that is over 80 proof is going to light on fire. The higher the proof, the faster it will catch fire.
  • Don’t let the cocktail burn longer than needed. It could burst, scattering melted glass and fluid fire everywhere.
  • Don’t ever try to blow a blazing shot. Not only is it not going to work, but you also have a high chance of throwing flammable alcohol on your friend’s face, your friend’s curtains or carpets, or your friend’s equally flammable beverage. Alternatively, always put an end to the flaming shot by either dropping it into a beverage or dousing it with a mug or a shaker tin.
  • The fire is blazing hot. Be vigilant when handling a lighted drink or a cocktail, even after the fire is vanquished. Even when a shot or a drink is extinguished, the glass is hot as well as the drink inside the glass.
  • Do not drop high-proof liquor into an already burning cocktail or a drink. The flame can move up a bottle, triggering it to burst into flames in our hands.
  • Don’t try to drink a cocktail while it’s on fire unless you want to get third-degree burns all over your beautiful face.

Tools Required to Flame Cocktails

  • Shot Glass
  • Lighter
  • Coffee Mug or Shaker Tin

Steps to follow 

  • Fill your shot glass with high-proof alcohol. It is recommended to choose the above 100 proof. But when you get up to 151 and above, you are playing with a very volatile kind of flame.
  • To ignite the shot of alcohol, Use lighter preferably the one with a long reach.
  • Put out the flame by placing a coffee mug (or shaker tin) over the shot glass or in some cases the flame can be extinguished by submerging the lit shot into the cocktail itself.