Due to their taste, soft and alcoholic drinks have always been an integral part of lunch or dinner, a healthy breakfast or an attribute of rest and relaxation. Some of them are very simple and tasty, such as fruit or vegetable juices. Some drinks don't require much effort to prepare, such as coffee and tea. But there are also those that, due to the ingredients used in them, cause surprise, wariness, and even disgust.
Kopi Luwak is the most expensive elite coffee in the world. Its grains are processed standardly, but there is one difference. Coffee beans must first undergo a natural fermentation process in the stomach of the musang, a palm marten, which improves their quality. The processed grains are collected with animal excrement. The production of this type of coffee has reached industrial scale in Indonesia, East Timor and the Philippines.
Continuing the theme of unusual ingredients for making drinks, we offer beer made from coffee beans that have been in the stomach of an elephant. Japanese brewers decided to add this unusual ingredient to a new batch of beer dedicated to the celebration of April Fool's Day in 2013. As a result, the beer received a specific taste due to the destruction of proteins that give coffee bitterness. In 2012, there was an attempt to make coffee itself from beans fermented in a similar way.
The owner of Oregon's Rogue Ales brewery, John Mayer, decided to create a beer that was initially called "Beard Beer" to attract more customers. Rumor has it that instead of yeast, in 1978 he tried to use follicles from his beard. The manufacturer was surprised by their beneficial effect on beer fermentation. Although many still believe that he adds ordinary yeast.
The Chinese did not stop at the exotic and delicious soup made from swallows' nests and decided to make a carbonated drink from the birds' saliva, which they use to attach nests to the walls of caves. In Asia, they offer a cheap analogue of this drink simply with the taste of this ingredient, while the real one is prepared on the basis of soda and is very expensive. The color of the drink, similar to the greenish tint of horse urine, makes it even less attractive and pleasant.
James Gilpin, a graduate and researcher at Design Interactions in London, converted his brewery when he decided to export his family's whiskey. The preparation is based on the urine of elderly people who are diagnosed with diabetes. High-sugar urine from diabetics is treated like regular water, with the extracted sugar being sent to the production facility to fuel the whiskey fermentation process. The drink is mixed with pure alcohol and poured into bottles, on which the names of the volunteers who donated urine are indicated.
In this case, it cannot be said for sure that the drink does not contain the declared ingredients. They are actually infused with snakes and scorpions placed in a bottle with rice wine or other alcoholic grain drink for several months, the enzymes of which do their job, and the drinks acquire specific characteristics. This wine is believed to improve health and is therefore used as a medicine in traditional Chinese medicine. Such drinks can also be purchased in Vietnam, Southeast Asia and online.
Someone once said that less is better, but the Chinese and Vietnamese decided that three lizards would make the liquor much tastier. You can prepare this drink yourself. You just need to take a live lizard, preferably a gecko, or preferably three, and put them in a bottle of vodka or rice liquor of 75% strength. The result should be an incredibly healing drink that also protects against evil spirits.
The Chinese decided that it was difficult to get a gecko and decided to replace it with baby mice. Koreans also liked this idea. Small hairless mice are dropped alive into a bottle of rice vodka, where fermentation takes place for a year. The drink tastes like gasoline.
This drink is also considered medicinal. A man from Central Jakarta, who calls himself Cobra Man, practices unconventional healing methods based on snake blood and bile. Having cut off the cobra's head, he strains the blood from its body into a glass and adds bile. He uses this medicine to treat colds, skin diseases and diseases of the digestive system. Men can improve their potency.
Chicha is a beer made from corn kernels, but with saliva added for fermentation. This drink is popular in South and Central Africa. The corn kernels are simply chewed and fed into the production process as cakes. In the Amazon, local tribes prepare something similar by chewing cassava roots.
At first glance, it may seem that the drink looks like a mixture of milk and beer, but do not be deceived. The owners of the Green Man pub in New Zealand are so keen on the idea of using horse semen that they even organize festivals. The drink is especially popular among women; there were only isolated cases when men dared to try it. Although they still say that there is nothing so strange there, it’s just beer and milk.
It's a drink made from tequila and human sperm. The idea belongs to Paul Foti Fotenhaier, author of Semenology. What is his logic? If we eat chicken eggs and drink milk, why not try the sperm secreted by the body.
The placenta contains many nutrients and beneficial substances, and it is shaped like a pizza. Placentophages in Mexico and the USA eat the placenta left after the birth of a child, which has undergone heat treatment, thinking that this is a panacea for diseases. In its raw form, you can make a cocktail from it. This is a kind of “Bloody Mary”.
This alcoholic drink, popular in the Arctic Circle, can be prepared at home yourself. Since in that region there is not a lot of ingredients that promote fermentation, to make wine, you just need to use a dead seagull. We put the corpse in a bottle, fill it with water, put it in the sun and wait for the fermentation to take place.
"Rocky Mountain oysters" is a dish of fried ox testicles that is very popular in Colorado. Local brewers decided to prepare a batch of beer using the same ingredient for April Fool's Day, which received full approval among local residents. The fried eggs are crushed and added to seven other ingredients, including sea salt, malt, barley, and hops.
In addition to the listed drinks, you can also recall a tincture of three penises belonging to a deer, a seal and a Chinese dog, whiskey from a giant centipede, a tincture of moth larvae, etc. It is worth recognizing that if there are people who want to try something similar, then it is not surprising that they are also in demand.
In the search for the best taste, some individual representatives of humanity have gone, perhaps, too far. So far that most people break out in a cold sweat just at the mention of the delicacies they have invented. And if ordinary fast food only threatens with an upset stomach, this food is fraught with much greater troubles - even death.
Seagull wine
Who said that to make wine you need fruits, berries or, in extreme cases, vegetables? The Inuit - Eskimos originally from Canada - get along just fine without them. You just need to catch the seagull and drown it in a barrel of water. After a few days, during which the drink is infused in the sun, the seagull wine is ready for consumption. Those whose stomachs can cope with this disgusting-tasting and quickly intoxicating drink will be in for an unpleasant surprise in the morning: the hangover from it is simply terrible.
Fugu
They say the fish is terribly tasty. It is simply impossible to explain the popularity of a dangerous product in any other way. Fugu must be served raw. A cook who is allowed to prepare a risky dish must undergo certified courses. The training lasts at least a year. The insides of the fish contain the deadly poison tetrodotoxin - 1200 times more toxic than cyanide. A skilled cook must prepare fugu in such a way that the gourmet feels a slight tingling sensation on the tip of his tongue (remnants of poison) and, at the same time, does not have to worry about the possible failure of his nervous system.
Sannakchi
Actually, sannakji hwe is just the name of a Korean dish. It is recommended that only the most desperate European experimenters try it. The gourmet is served live octopus seasoned with sesame oil on a wide platter. Well, as if alive - just chopped into small pieces. Its muscles are still contracting, even in your mouth, and may well cause suffocation. The last such incident occurred relatively recently - in 2008.
Haukarl
Icelandic national dish, which is nothing more than rotten meat of the Greenlandic polar shark. Doesn't that sound cool? Yes, we're not sure either. The meat of this shark cannot be consumed fresh at all: it has no kidneys, so the entire carcass contains a high urea content. So the resourceful Vikings came up with the idea of chopping the carcass into pieces and burying it in the ground for eight weeks. During this time, urea goes into the ground, but what happens to the meat - you’d better not know. If the deadline is chosen incorrectly and the meat does not arrive (or, on the contrary, it is overripe in the ground), then at least resuscitation is provided to the eater.
Copalhem
One of the main delicacies of the already specific Chukotka cuisine. The average inhabitant of lower latitudes cannot help but look at this dish without disgust. The method of preparing it is no better: a deer that has been starving for a couple of days (this is necessary to cleanse its intestines) is taken into a swamp, strangled so as not to damage the skin, and drowned, completely immersing the carcass in the swamp slurry. After a couple of months, the delicacy is ready and ready to eat! Even if this hasn’t curbed your appetite, here’s another little secret of this dish: only the indigenous inhabitants of the north can eat it without being poisoned by the concentration of cadaveric poison contained in the half-decomposed carcass. For everyone else, this will most likely be the last meal of their lives. Kazu Marzu
Another extravagant dish from our list, whose homeland is not the Far North or even Asian countries not known for their exotic cuisine, but an island in the Mediterranean Sea - Sardinia. To properly prepare Kazu Marzu cheese, inventive Italians inoculate it with cheese fly larvae. Worms feed on cheese, which gives it a specific taste and smell. By the way, this cheese is served directly with larvae living in it, which can enter the stomach alive and develop vigorous activity there, causing vomiting and abdominal pain. So if you ever dare to try kazoo marzu, remember to chew it as thoroughly as possible.
We all know that wine is made from grapes; in extreme cases, we buy fruit and berry wines. But today we present to your attention a selection of the strangest wines from around the world. Some you will want to try, while others may disgust you. Let's say right away: “Lefkadia” recommends that it is better not to experiment and drink traditional, high-quality and proven wine.
Orange wine
Let's say right away: there are no oranges in orange wine. But there is a special and very interesting technology for its preparation. It's all about special “citrus” barrels. Each barrel intended to age this Spanish wine is evenly coated inside with a layer of fresh orange peels.
Actually, in these barrels, a wine called Orange from white Moscatel grapes is aged for 5 years, acquiring a citrus aroma and a pleasant orange color. True, you can only try it in Spain.
Wine with resin
Greek wine Retsina of Attica is still prepared today according to an ancient recipe - from grapes with the addition of a small amount of pine resin from Aleppo pines.
You won’t find any resin in the wine, but the rich taste is filled with pine and fruit tones. It is better to serve this wine with dishes with a lot of herbs and spices, although this interesting flavor combination can be complemented with any appetizers.
Seaweed wine
Seaweed wine with the logical name “Kelp” again logically fits seaweed-rich Japanese cuisine. It is not popular in Russia, but in Europe it is not difficult to find. So if you are, for example, in Sweden, appreciate this unusual taste.
Moreover, wine is considered beneficial for the immune system, because the algae extract contains vitamins, minerals, salts and proteins.
Mouse wine
In Korea, this drink is believed to have medicinal properties, help with coughs and is used in winter to prevent catching a cold on cold days. This wine is made from baby mice. Small newborn mice are soaked in rice wine for a year, and then the drink is bottled. And just so you don’t get confused, those same mice are laid out at the bottom of the bottle.
Seagull wine
We're not sure if it can exactly be called "wine", but the Inuit, the Canadian Eskimos, call it that way - "Seagull Wine". It is unlikely that you will cook this at home, but the recipe is as follows: a recently deceased seagull must be placed in a container of water and left for several days, in direct sunlight.
Quoting Europeans who tasted this wine, we can give you an idea of the taste: “You can imagine the taste of this terrible swill only by opening the Toyota carburetor and drinking the liquid remaining there.”
But Canadian Eskimos are proud of this drink, because it has an obvious advantage: it gets you drunk incredibly quickly. True, they say that the hangover from it is terrible.
About wine 04/11/2014
Lamb in wine with mint
If you want to cook tender, flavorful meat, then this recipe is perfect! It’s especially nice that during the cooking process you will also get an original sauce for the meat. A slightly perceptible mint flavor and aromatic wine notes will make this dish festive and surprisingly tasty. You will need: 750 g lamb 1 glass wine 100 g butter 12 mint leaves juice 1…
→About wine 01/05/2014
Jose Vuaimo: Russian grape varieties are unique
The official results of molecular analysis of three Don grape varieties have become known. Careful study has shown that the genetic profiles of Krasnostop Zolotovsky, Tsimlyansky Black and Sibirkovy do not match any other known varieties on the planet. As DrinkTime already reported, the microbiological study was carried out by José Vouillamoz, a leading specialist in…
5 most unusual winesHumanity has been creating since the very beginning of its appearance on Earth. He has the power to erect skyscrapers or create oases in the desert: everyone does what he knows how to do and what his soul is for. Some build airplanes, some write poetry, and some invent unusual wines. And the most unusual wines can be very useful! What is wine made from?
Smart girls
5. Orange wine
Spain is one of the main wine-producing countries in the world. Very tasty wines according to all traditions are created there. But Spanish winemakers also have the imagination to create unique wine.
Recently, an original wine appeared on sale, which was called orange. But despite the name Orange and its characteristic color, citrus fruits were not used for its production.
This wine from Bodegas Privilegio de Condado (Andalusia) is made in the traditional way and from ordinary white Moscatel grapes. The drink gets its citrus aroma and orange color by aging the wine in oak barrels, the inside of which is “lined” with orange peel.
The wine is stored in such barrels for 5 years - during this time the grape drink turns into “orange”, absorbing citrus tones and acquiring an orange color.
4. Seaweed wine
Marine biologist Inets Linke has created a wine from Baltic Sea algae that contains 16% alcohol.
The wine is called "Laminaria". The color of the drink is similar to cider and there are subtle notes of marzipan.
Wine is healthy because algae extract contains a lot of vitamins, minerals, salts and proteins, which have a positive effect on the immune system.
This original drink has already become a bestseller. It costs about $28 per bottle and is recommended for Japanese cuisine.
3. Wine with resin
Retsina of Attica wine is made according to the old traditions of the Attica wine region - the largest in Greece. It is created from excellent grape raw materials with a very interesting additive, a small amount of pine resin.
Typically, this wine is made from Savatiano grapes grown on the north-eastern slopes of Mount Parnes, and a very small amount of Aleppo pine resin is added to the must before fermentation.
The wine is golden yellow with an unusual but interesting bouquet with tones of pine resin. The wine is perfectly balanced and has a very pleasant aftertaste, in which the taste of resin gives way to fruity tones of fresh grapes. It will make a wonderful combination with dishes with a lot of herbs and spices, as well as with any snacks.
2. Poisonous wine
Recently, wine connoisseurs discovered the original wine, which was first created in Vietnam. This wine turned out to have a very interesting and scary filling.
Snake wine is an alcoholic drink with a real poisonous snake in the bottle. Today this drink has become widespread in other countries of Southeast Asia.
Snakes, as the main ingredient of this wine, are valued not for their meat, but for the snake venom dissolved in the alcohol. But at the same time, the snake’s venom is denatured with ethanol, and, of course, is safe for health.
Wine with poisonous spiders and monitor lizards has also appeared, which are also very tasty, but are still less popular.
1. “Wine from seagull”
You won't find a wine like this in any cafe or bar; seagull wine is an invention of the Inuit, who really needed something warming to drink during the cold Arctic nights.
How did they prepare this unusual wine? Quite simply: they put a dead seagull in parts or whole in a bottle of water, which was left in the open sun. Europeans who tried this wine said this about its taste: “If you opened the carburetor of a Toyota and drank the liquid remaining there, then If only you could imagine the taste of this terrible swill.”
But it also has one advantage: it intoxicates you very quickly. But the hangover from it is very terrible.
On the list of the strangest and most disgusting alcoholic drinks, this wine comes first.
So, for this wine you need a dead seagull (are you doing “ew” yet?), which is placed in a container of water and left, always in direct sunlight, for several days. After which this swill is filtered several times and cooked according to the local recipe. That's it - the drink is ready to drink!
The drink is very strange. No, it is clear that the Canadian Eskimos do not have a happy life: difficult living conditions, not the most cheerful landscape. But why a seagull? Here's a riddle.
One American traveler, Suzanne Donahue, who, apparently, was also a very brave woman, since she decided to try seagull wine, described its taste something like this: “If you opened the carburetor of a Toyota and drank the liquid remaining there, then it would you imagined the taste of this terrible swill.”
You won’t believe it, but this wine also has its advantages. More precisely, one: it makes you drunk very quickly. But at the same time (there is another catch here) the hangover after seagull wine is such that many people say “I wish I had died yesterday.” So the Canadian Eskimos have a lot of questions, the main one of which is: Why.
And yes, there is even an ideal gastronomic combination of this wine with a local dish - kiwiak. Kiwiak is seal stuffed with what you thought? The correct answer is seagulls!
Here's the recipe: take a headless seal, stuff dead, plucked seagulls into its belly. Send the whole thing to permafrost for seven months. All! But this dish, they say, looks like very spicy cheese. We personally wouldn't dare try it.
Loading...