Alcohol formula

Forbes India – Drinks, alcohol: Tired of mulled wine? Here are 5 other alcohols that can be served hot

Hot sake is an art in Japan, so much so that there are different recommended temperatures depending on the taste experience you want to achieve.
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A nice fresh foam on a beer, whiskey on ice, vodka on the rocks … There are a multitude of options to consume a cold or even ice cold alcoholic drink. However, when the outside temperature drops, nothing beats sipping a hot drink at aperitif time. So instead of serving mulled wine at your party gatherings, here are five unexpected hot drinks.


Less expected than wine, cider can also be served lukewarm. One recipe is to flavor the tasty apple drink with orange slices, cinnamon, star anise, cloves or nutmeg. Food stylist Claire of the Caillebot blog adds a touch that is sure to convince even skeptics to try cider at aperitif time. After warming up a liter of cider with fresh ginger, apple and cinnamon, the author adds an unexpected accent to its preparation by pouring in a tablespoon of… rum.


The famous Japanese 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 hot sake: kanzake. Purists will advise you not to heat the Japanese drink in the microwave, but rather in a bottle of tokkuri or sake then in a bain-marie to get as close as possible to the traditional method. The use of a kitchen thermometer is recommended to obtain the desired temperature. The Japanese have indeed established a heating chart and each level or temperature range corresponds to a different taste experience. At 30 ° C, it is a hot “hinata-kan” sake, which subtly enhances the aromas, because the temperature is close to our body temperature. At 45 ° C, the sake is said to be “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 sake becomes very dry and the flavors are increased tenfold. It is important not to overdo hot sake, as some anecdotal reports suggest that hot alcohol can be absorbed by the body more quickly.


Purists will probably be outraged at the idea of ​​heating their beloved mousse! And yet, it is indeed a Polish tradition which even bears a name: Grzaniec, more precisely grzane piwo. The winter tradition is to warm up with a recipe that contains lager beer combined with brown sugar, egg yolks and quintessential winter spices such as cinnamon, ginger and cloves. And don’t forget to serve it in a glass with an orange slice.


Tired of mulled wine? Look to Crete for new 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 cradle of the gods, it is customary to use the local alcohol, raki (also called tsikoudia), a brandy made from grape marc ( used to make wine) which 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 maker. 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. All cold and the flavors crash, making it difficult to perceive the aromatic subtleties of the prestigious beverage. However, a study published in 2014 flouted the Champagne tradition by indicating that at 18 ° C, champagne remained sparkling longer. Of course, we are not talking about hot champagne here, but at this level of heat we are far from the chilled coupe. And the analysis was serious, coming from the University of Reims Champagne-Ardennes. While it is not recommended to put the champagne in the microwave, know that some of the most precious champagnes, such as certain grands crus and those which have benefited from a long aging in the cellar, deliver their flavors better at a temperature between 10 ° C. and 14 ° C.

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