Ok I am continuing my love of quizzes this week with one I found about testing your knowledge of drinks from around the world. Since it is thirsty Thursday I figured this would be a great addition to our normal informative blogs. I did take the quiz, like I do all the ones I shared and I got 7/10, not horrible, but some of these questions are real stumpers. One bonus though, a few of the questions that are asked you will know if you read our thirsty Thursday blog frequently! So now it’s your turn, test your knowledge and learn a little at the same time!
Now that you know so much about the different drinks from all over the world share with us the ones you want to try! I am very interested in the best selling beer! Interested in trying these drinks in their native lands? Contact us today!
Ambassador Travel Ltd. | 920.236.7777 | ambassadortravelltd.com
Good morning and happy thirsty Thursday everyone! Today’s featured drink has been dubbed by Liquor.com as, “The quintessential British Summertime drink….” So although we have a while until Summer, it doesn’t mean we can’t get into the mood with this refreshing British Beverage.
Pimm’s cup, is made with liquor produced by the Pimm’s company. Let’s look back at the history to fully understand where this great drink comes from. First produced in 1823 by James Pimm, the most popular product then and still today is the Pimm’s No. 1. Throughout it’s history there have been Pimm’s Nos. 1-6. But, we’ll get into that in a minute. The Pimm family owned an Oyster bar in, that would later become franchised, in London. Here a drink of tonic, gin and various herbs and other liqueurs was served to aid digestion, much like a digestiv or after dinner drink of today. The drink was served in a cup similar to a German stein known as a No. 1 cup, hence the name.
Pimm’s No. 1 Cup began distribution commercially in 1859. Over the years Pimm’s Nos. 2-6 were introduced using various other liquors. The company was sold to dominate beer distributor Guinness in the 80s and finally to it’s current owner Diageo in 1997. Diageo is the number one British liquor, wine and beer distributor. They own other huge brand names such as: Crown Royal, Tanqueray, Seagrams and much much more.
Throughout its almost 200 year history Pimm’s has gone through a variety of changes. The most through their different No. Cups. The most recent addition to the Pimm’s brand has been a transformation of their Pimms No. 3 Cup. Although Pimm’s No. 3 is out of production, there has been a new spin on it called Pimm’s Winter Cup. It is available seasonally and contains Brandy with a variety of spies and orange peels. Here is a list of the other Cups that have been part of the legacy of Pimms.
No. 1: Made with Gin, available as a mixable liquor as well as pre-mixed with lemonade
No. 2: Scotch Whiskey based (not currently in production)
No. 3: Brandy based (available now as Pimm’s Winter Cup, seasonally available)
No. 4: rum based (not currently in production)
No. 5: Rye Whiskey (not currently in production)
No. 6: Vodka based (currently being produced, but in limited quantities)
Interested in trying the famous Pimm’s No. 1 Cup cocktail? This is what you need: Pimm’s No. 1 (this is the gin based one), sprite or ginger ale, cucumber slices, muddled strawberries, lemon slices and mint. Mix all together for a deliciously refreshing summer drink!
Whether you live the fabulous life or just want to add a little class to your next cocktail party, this fancy drink will be right up your alley. The Kir Royale is a French cocktail that will make you feel like you are sipping your bubbly at Versailles even if you’re just in your living room. And the best part, it only calls for two ingredients. Someone famous somewhere said, “There is beauty in simplicity,” and I honestly believe they must have been talking about the Kir Royale. So here is what you will need: Champagne and Creme de Cassis. And for those of you who have never heard of the second ingredient, no worries, it’s actually fairly common and you should be able to find it at any large liquor stores.
So lets learn a little more about this simply fantastic drink. A Kir Royale is actually a spin on another French cocktail just known as a Kir. Kir’s are made with Creme de Cassis and a white wine. So the only difference is the champagne, but lets be honest champagne makes everything more fun. For those of you wondering what Cassis is, it’s a dark red liqueur made from blackcurrants. Blackcurrants are berries native to central and northern Europe and as far as I can tell are similar to blackberries and are also used in jellies and jams. One of the most common brands of Creme de Cassis is known as Lejay. And if this drink wasn’t already fancy enough, the same cassis buds used for Lejay Creme de Cassis are also used in the high end perfume Chanel No. 5. But don’t worry the Liqueur is much cheaper per ounce than the perfume.
So now that I have inspired your thirsty Thursday drink of choice it is time to get out there and sample this fancy beverage. I plan on making them this weekend for my husband’s birthday, make sure to check out our Instagram for pictures!
For more information or if you would like to sip this fancy beverage in it’s country of origin please call Ambassador Travel at 920.236.7777 or visit ambassadortravelltd.com to schedule an appointment.
This week for our Thirsty Thursday blog we are hopping on a plane and landing in beautiful Italy. Here we will sample a drink known as Grappa, and learn about the history of it’s production. Let’s get right into it shall we, so much to drink, I mean learn, so much to learn.
Grappa is a grape based brandy with an alcohol content between 35-60%. It is similar to wine in the fact that depending on the grape used to make it the flavor profile changes. It is made by distilling the skins, pulp, seeds and stems or the leftovers from wine making. Grappa, like many other European alcohols, is now regulated by the European Union if it is to be called Grappa. What that means is to be called Grappa it needs to be produced in Italy, the Italian part of Switzerland or San Marino. It has to be produced from pomace (the leftovers from winemaking) and the fermentation and distillation must occur on the pomace with no added water.
It’s history, like many other alcohols, is confusing and disputed. Some sources trace Grappa back to the 1st century A.D. There is a legend that Egyptians distilled it in the 2nd century in a town in Italy called Bassano del Grappa. Although historians claim the technology was not available at that time to be able to do such a process. Jumping forward a few hundred years to the 1300s and 1400s water as a coolant was created allowing for a correct distillation process. This process was actually used until about 50 years ago, when technology caught up with the distilleries and new more advanced ways were now used.
So, what this means is if you want to try this grape brandy it is time to book that trip you’ve always wanted to take to Italy. Sure you can get Grappa here, but half the experience of drinking these types of alcohols is the setting. Which means it’s time to call Ambassador Travel at 920.236.7777
Happy thirsty Thursday everyone! We are only one short day away from the weekend, Yay! No matter what your plans are I hope they include relaxing and sitting down with a cold one, or maybe even our featured drink of the day–Sake.
Pronounced sock-ee, this Japanese beverage is a rice wine made from fermenting polished rice. If you frequent Japanese establishments like sushi or hibachi restaurants you may be familiar with the drink. Although it is a rice wine, it is actually made more like a beer than a wine. Because it is produced by brewing rather than fermenting. It is also much stronger than both beer and wine at about 18-20% alcohol by volume.
In Japanese sake can be used as a general term for alcohol where the english term sake is normally called nihonshu. If you are traveling to Japan to try this traditional drink then look for the word Seishu, as that is what sake is labeled as in Japan. Sake is the national beverage of Japan and thus served at ceremonies like weddings. It is generally warmed and served in a porcelain bottle, you sip out of a small porcelain cup. You will find this same procedure done here in the U.S. at Japanese restaurants as well.
The history of sake is unclear because the alcohol making process in Asia predates the record keeping process. The first reference to alcohol in Japan is in 3rd century writing. So we at least know that sake is thousands of years old.
Sakes come in a variety of flavors often flavored with fruit, flowers, herbs and spices. You can learn about the different profiles or make ups of different sake’s by reading the label. There are 3 indictors that will help you determine the type of sake that it is. Look for the words Nihanshu-do, San-do and aminosan-do. Nihanshu-do will tell you the sugar and alcohol content of the sake. San-do gives you the concentration of acids, and aminosan-do will tell you the sake’s savoriness.
Want to try sake in it’s native land? Then it is time to give us a call her at Ambassador Travel 920.233.7777
Ok people, we all know this is the time of year when resolutions are strong and we truly believe that the next 365 days are going to bring a newness to our lives. Well we are here to make your resolutions happen for you! Today, as it is Thirsty Thursday, I am sharing a great article I found on, wait for it–The 15 Healthiest Cocktails. Who says you can’t enjoy some of your favorites and still shed the pounds for your big trip, not us! So if you are planning on heading to warmer climates with a trip you booked with us at Ambassador and want to continue sipping your favorite drinks, this list may help! So grab a limoncello champagne, hit the gym and prepare for your big trip to Italy! Good luck and remember, we never judge 😉
15 Of The Healthiest Cocktails: http://www.thethings.com/15-of-the-healthiest-cocktails-how-to-make-them/
Ambassador Travel Ltd. | 920.236.7777 | ambassadortravelltd.com
Hello all and welcome to this week’s installment of our Thirsty Thursday blog. I have been trying to feature drinks from all over the world lately and today we are traveling to Argentina. This week’s featured drink is Fernet and cola. So lets learn a little bit about this beverage and where you can sample it yourself.
Fernet is an Italian spirit. It is made from a variety of herbs and spices depending on the brand. It is often served in Europe as a digestiv, which we learned is an after dinner drink in previous blog posts. Fernet’s it typically 45% alcohol and is said to smell like black licorice flavored listerine. Which, you can assume then tastes a bit like minty black licorice. And although this spirit comes to us from Italy it is one of the most popular drinks in Argentina.
During the late 19th and early 20th century parts of South America saw a large number of Europeans moving to places like Argentina. With them, they brought of course their cooking and culture, but specifically Fernet. Argentina consumers over 35% of all the Fernet sold world wide. Over 3 million liters are drank in Argentina annual. The most popular brand of Fernet in Argentina is Fratelli Branca.
The spirit is commonly mixed with coke, which is then called a Fernadito or simply Fernet and cola. This drink ws invented in Cordoba, Argentina in the mid 80s and spread to Buenos Aires in the 90s. It has only continued to grow in popularity since then. If you want to try the drink state side, head over to San Franscico. The bay area actually consumers 25% of all Fernets sold in the United States.
Looking to travel to Argentina to try this drink out for yourself? Then it is time to call Ambassador Travel at 920.236.7777
Hello everyone and welcome to our Thirsty Thursday blog. Today we are taking you on a journey throughout central and easter Europe to learn about a plum brandy known as Slivovitz. Let’s get started!
Slivovitzs is a fruit brandy made from damson plums. It is produced throughout central and eastern Europe in Serbia, Slovenia, Croatia, Bosnia, Romania, the Czech Republic, Slovakia, Poland, Hungary and Bulgaria. The word Slivovitz comes from the Slavic word for plum, which is fitting becuase like I said above it is made using damson plums. It is produced both commercially and in homemade versions. And it’s origins are rooted in countries that were formally part of Yugoslavia.
Although you can find this drink widely throughout central and eastern Europe we are going to focus on it’s Serbian form today. Slivovitz or Slivovica, as it is known in Serbia, is the country’s national drink. And quite fittingly plums are the national fruit of Serbia so it makes sense. Production and consumption of Slivovitz is part of age old tradtions throughout the country. Meals in Serbia generally begin and end with a plum product. Slivovitz is an apertif so often times the drink will be served at the start of a meal. The plum brandy is also used at celebrations of rites of passages. You will defintely find it at births, baptisms, marriages and even funerals. Aside from it’s tradition in cultural events, Slivovitz can also be found in a variety of folk remedies dating back hundreds of years. Serbia is the largest experoter of Slivovitz in the world and the second largest exporter of plums. Slivovica is generally drank driectly from the leather wrapped bottle or served in a chilled shot glass.
Ready to try this fruit brandy in a traditional setting? Then it is time to call Ambassador Travel at 920.236.7777
It’s that time of year again, time to bring out the creamy frothy drink we all know and well some of us love–Eggnog. Nothing says holidays like adding a little bourbon to our cream am I right? Like other Thirsty Thursdays we are going to dive into how Eggnog came to be, learn a little bit about the history and what it takes to make this festive beverage. Let’s jump right in shall we?
Eggnog is typically associated with the United States and Canada and it is drank from around the American Thanksgiving to Christmas. It is also know as milk punch or egg milk punch. The nog typically symbolizes that there is alcohol in the drink, although it can be served non-alcoholic as well. Eggnog consists of milk or cream, sugar, whipped eggs and brandy, rum or bourbon. You can buy eggnog pre-made in both the alcoholic and non-alcoholic versions and many people make their eggnog from scratch. I will be attempting to do so this weekend at my holiday party, stay tuned as I have never sampled it before and will know one way or another if I am full of Christmas cheer or scrooging it up.
Moving on, let’s talk about the history of the beverage. Like many cases there is no real definite place in history where we can pinpoint eggnog surfacing in the U.S. or Canada. It has been found in writing in 1775 in Maryland by a Jonathan Boucher poem about the drink itself. He mentions the term eggnog and this is one of the earliest accounts of the drink in written history. The term “nog” itself is debated as either a strong beer from East Anglia or a Middle English term for a small wooden carved mug. The drink itself could have come from a beverage known as posset, which was a medieval European beverage that monks drank with hot milk. It was used as a cold and flu remedy and in the 13th century eggs were added to the drink making it strongly resemble today’s egg nog.
Although eggnog is associated most with North America other countries around the world drink versions of it as well. In Venezuela and Trinidad there is a drink known as Ponche Crema that is also drank around the Christmas season. In Germany they drink something known as biersuppe which is an eggnog made with beer. And in Britain there is a similar beverage that is made with milk, eggs and sherry. So although we enjoy this festive spirit this time of year we share it with much of the world in different variations.
Want to sample different forms of eggnog from around the world? Time to call Ambassador Travel to book your next getaway, where to next?
Ambassador Travel Ltd. | 920.236.7777 | ambassadortravelltd.com
Sometimes going into Thirsty Thursday I am here to debunk what are thought be cultural drinks, and are simply American made with fancy names. Today is just that day. On a regular (daily) basis I learn so much about what I am writing about. Today again is one of those days. I thought I would continue our Russian theme this week by featuring a White Russian. I was hoping to find out that this popular creamy beverage had a rich culture in the Motherland, but I was sadly mistaken.
White Russians consist of vodka, coffee liqueur (most popularly Kahlua), and cream or milk. This came out of the popular drink the Black Russian in 1949 in the United States. A White Russian is a Black Russian with creme. Neither have anything to do with the former soviet state, they are just named Russians because their primary ingredient is vodka.
Even though you won’t be pairing this drink with pickled herring it doesn’t mean you can’t indulge in its creamy deliciousness. Follow the recipe below:
1 ½ Ounces Vodka
¾ Ounces Kahlua
¾ Ounces Heavy Cream
Old Fashion Glass
Shake well with ice, strain into chilled Old Fashion glass, sip and enjoy.