Saying that beer is the standard in the World Cup, of course, no one will object. But in fact, holding the goblet, guarding the live broadcast field, and pastiming a long summer night are also the right way to open this season.
At the cr7 hotel in Lisbon, order a glass of the "Golden Globe Award" to pay tribute to Ronaldo, which is the exclusive viewing posture of the Portuguese fans; in the United Kingdom, no matter which square you are in, which bar, there will always be fans coming to you and encouraging you to have a cup of "Floating Immortal One". Maybe it's because the cocktails have a space for beer that beer doesn't have, and with them, watching the ball has become romantic and emotional.
Want to know what are the best "ball cocktails" in the eyes of fans from all over the world? Let's take a look at it now.
"Beer and Deer" is a mix of two representative German flavors: beer and "deer blood wine". The pictures in this article are all infographics
Germany / "Beer and deer"
It is said that seeing their favorite team lose, even the beer in the mouth is bitter. But seeing the Germans play the battle of life and death so much, supporters may hate the taste of German beer far from bitter enough – it's time to try the "beer and deer" cocktail world.
"Beer and Deer" is considered a drink that can completely change a person's drinking orientation, and it is a mixture of two representative German flavors: beer and "deer blood wine". The so-called "deer blood wine" refers to the jagermeister herbal wine originating from the German town of Wolfbatt, which was carried by hunters in ancient times, and its formula is extremely mysterious, and the basic ingredients contain more than 20 kinds of herbs such as fennel seeds, gentian, ginger, cloves, and licorice. It is said that the complete recipe involves a total of 56 species of herbs with a complex and deep flavor.
The "beer and deer" approach is very simple, even simpler than gin tonic, and a small amount of "deer blood wine" is mixed with a large proportion of German beer and can be drunk without stirring. Drinkers who like to eat "bitter" can consider mixing beer, which is said to make people think of the simple life of Benedictine monks in the northern mountains in the past.
Russia / "Moscow Mule"
What could be more Russian than a cold glass of vodka? The answer is: almost nothing. The fighting people don't look down on spirits other than vodka, let alone beer – before 2013, Russian law required alcoholic beverages with an alcohol content of less than 10% alcohol to be sold as soda, meaning beer was not considered "liquor" until 5 years ago. If you have friends from a fighting people around you, you may have heard of the russian standard of healthy drinking — frozen drinking is healthier, and it is healthier without sugar and without mixing.
If you want to drink vodka out of the box, you can try the "Moscow mule" (Moscow mule) blended with the famous Russian factory smileoff vodka as the base wine, a proper hardcore style, with caviar, the flavor is perfect, and you can even compete with the taste of iced vodka.
The brass cup with the "Moscow mule" and the Birsna glass with the "fluttering fairy" are both respectable traditions.
England / "Gone with the Wind"
In Britain, the World Cup is not exactly the same as football, and at least half of it should be soaked in wine. The open-air seats of the Square Bar are always the most popular places of the season, and in the squares of any town in the UK, there are always three things that are most common: beer, fluttering fairy, and flying fists of avid fans.
The best "ball cocktail" is undoubtedly the "pimm's cup", a fruity and spiced cocktail invented as a "digestive aid" in 1832, and became popular in 1971 when it was officially drunk by tennis players at the Wimbledon Championships, and is now one of the most popular drinks in the country.
"Drifting Fairy" and tennis, with football, with oysters, are classic combinations. It is worth mentioning that because this cocktail has a low alcohol content and is mixed with a large number of fruits and vegetables (usually oranges, lemons, apples, cucumbers, strawberries, mint, etc.), it is very suitable for drinking on summer nights, and fans do not have to worry about hangover headaches and other problems.
Iceland / "Black Death"
Geographically close to Iceland and Sweden, and perhaps Denmark, the drinking cultures of these countries all have a common characteristic: they like to drink hot. Whether it is eggnog with eggs or "glogg" boiled for red wine, it seems that any country can get the name of "national wine" on the head.
Sweden's most distinctive cocktail punsch, pronounced like punch, looks like punch, but it really isn't punch — in addition to fruit, cane sugar, palm sugar distilled distilled liquor array, the recipe also includes a neutral spirit brandnvin nicknamed "Black Death", which for a long time was made using potatoes, grains as the main ingredient, adding birch wood fibers extracted wood aroma.
The "Black Death" originated in Sweden and became popular in Iceland, and when cocktail enthusiasts think of it today, the first thing that comes to mind is the distillery foss distillery in the forest city of Mosfeldersbach on Iceland's west coast.
Foss Distillery has a range of spirits made from pure birch sap, the most famous of which are birkir and bjork, both of which have earthy and honey flavors, and of course, there are also incredibly strong, even taste-numbing tastes of wood, to put it nicely, the taste of the forest - well, after the first sip, you will feel like licking a piece of wood.
The most delicious Icelandic cocktail is the "Black Death" with blood orange juice, soda, syrup, rum and shaken until it bubbles. To accommodate the Swedes, bitter ginseng can also be added as appropriate (in the past, The Swedish use of bitter ginseng was also added during the "Black Death" distillation process). It doesn't have a decent name yet, but it's not long before the Icelandic team's popularity soars, and it's not long before it gets the favor of drinkers around the world.
Swedish national drink punsch; Icelandic birch-flavored cocktail with blood orange or blood orange juice added to the preparation.
Poland / "Apple Pie"
Szarlotka means "apple pie" in Polish, and it's probably a favorite of Poles besides vodka. The recipe is unremarkable, and the polish native vodka zubrowka is mixed with unfiltered apple juice, making the spicy taste of vodka more acceptable.
Iranian / Persian honeydew drink
Iranian law prohibits Muslims from drinking alcohol (there is no requirement for Armenian Christians, Jews, and Zoroastrians). The World Cup broadcast is scheduled early in the morning, so most local fans will drink coffee and juice to watch the game, drive away sleepiness and recharge their bodies. Persian honeydew special drink made with fresh melon with water, sugar and mint is a popular "ball" drink, and many people mix a little gin to make a refreshing cocktail suitable for summer drinking.
Morocco / Morocco Mojito
Morocco, where tourism is well developed, is often misunderstood as a Tolerant Muslim country with a tolerant attitude towards alcohol. In fact, the people who drink beer and watch the broadcast in the bars of Marrakech are really just tourists, and the locals hide in cafes in the morning to drink tea.
Mint tea is the most authentic Moroccan national drink, and Moroccan mojito, based on mint tea, is the most popular mocktail in the region.
The Cuban Mojito, admired by Ernest Hemingway, is made with rum, lyme juice, soda and a small mint branch added at the end. In the Moroccan version, Mojito's taste is much more complex, with black tea or mint tea with granulated sugar and black rum in cardamom, rose and caramel colors, mixed to form an inexplicable mysterious taste. The refreshing sensation of citrus and mint will make people feel refreshed and comfortable the moment they drink this wine. I have to say that Moroccans are almost obsessed with mint, and many times, we will find more than 10 bunches of mint branches in Mojitoli, Morocco, like a small potted plant.
Persian honeydew drink with Moroccan mojito
Nigeria / Chapman
Chapman is the most popular drink in Nigeria, with or without a ball game, suitable for bars, restaurants, family gatherings and other occasions, found on all street corners of the old capital Lagos, and is said to have been invented by a local bartender named Chapman from the ikoyi club.
As one of the few original cocktails on the African continent, chapman's interesting thing is that it is full of variety. The colors are sometimes pink, rose, and sometimes garnet and deep red, depending on what liqueur or syrup is added. Soda and lime juice are standard, but more often than not, the troublesome bartender will use Fanta or Sprite instead, and decorate the wine glass with bananas, pineapples, and cucumber flakes at the end.
Chapman's true taste is sweet and bitter. The few drops of angostura gentian extract that dripped before the cup was a stroke of genius, giving this mediocre drink an immediate intriguing depth. In addition to anguostura, alomo bitters can also be used as a substitute, which is generally available in street supermarkets in Nigeria.
Senegalese / Roselle Flower Tea
Senegal's "national wine", jus de bissap, has always been unclear whether it is wine, tea or juice, and it is certain that every busy street in Dakar, in the squares outside the train station, bus station and stadium gate, is full of mobile vendors selling this drink, just as Sangria is pervasive in Spain.
Jus de bissap has a charming deep red appearance, derived from the natural pigments left by the petals of The Hibiscus (i.e. hibiscus) after they are boiled in water. Its first preparation process is to make a tea soup, let it cool and mix it with soda, ginger, lemon juice or orange juice, and add sugar, vanilla extract and orange blossom water as needed to enhance the taste.
It is worth mentioning that in African countries outside Senegal, such as Mali, Guinea, Sudan, Egypt, Congo, and northern Nigeria, similar drinks can also be found, but the names are different, about l'oseille de guinee, guinea sorrel, karkaday, zobo or tsobo, all of which have the effect of clearing heat and refreshing the heat, which is suitable for drinking in hot weather.
Two mocktails that are popular in Nigeria and Senegal.