Basic Drinks

Tea
The leaves of a small tree or bush of which there are over 3000 varieties.
Native to India, China and Japan, now grown in many other countries. It was first introduced to Europe in the early 17th century and became popular in Britain in the mid 17th century.
Always use freshly drawn boiling water, allow one teaspoon per person plus one for the pot. Allow the tea to infuse, this depends on the variety and required strength. Add milk, lemon or sugar to taste. Can also be served chilled or iced.

Coffee
The berry of coffee plant, which are dried and roasted. The manner of the roasting can produce differing strengths and flavours.
First cultivated in Ethiopia around 600AD, though it did not become popular in Britain until the mid 17th century when coffee houses became fashionable.
There are many blends of coffee ranging from light roast to espresso, depending on the required strength and flavour.
There are a number of ways to brew coffee, percolators, plunger, filter and dedicated coffee makers. The simplest method is to add I tablespoon of freshly ground coffee and 200ml of boiling water per person in a jug and allow to infuse for 3-4 minutes. Alternatively use instant coffee.

Cocoa
Also known as: Hot Chocolate
A rich, dark brown powder made from cacao beans.
Native to Central America, it was introduced to Europe by the Spanish conquistadors in the early 16th century. John Cadbury produced a breakfast beverage called Cocoa Nibs in Bourneville, Birmingham (The Foody's home city).
Pour boiling milk or water over the chocolate powder, add sugar to taste and stir well.
Can also be used as a flavouring for many desserts, cakes, sauces and ice creams.

Mead
An alcoholic drink made with honey and fermented.
A form of which was mentioned by the ancient Greeks and known by the Romans, though mead is mostly associated with the Britons, it was also known as 'Methe'. It was made primarily of water, spices and honey which is then fermented to produce a sweet brown liquid. It has become decreasingly popular over the years but can still be found occasionally.

Whisky
Also known as: Whiskey (Ireland)
An amber alcoholic spirit with a vast number of styles and variations. Now produced in many countries throughout the world.
Scotch whisky is brewed from barley, water and yeast which is fermented and then twice distilled, whereas Irish whiskey is triple distilled, both are matured for varying lengths of time in wooden barrels.
There is some dispute about where this drink originated. The Celts produced a fiery distillation called uisge beathe (the water of life), its earliest documented record of production in Scotland dates back to 1494.
There are two main types of whiskey, blended - which are usually brands which have a particular taste or style and single malt - which is as the name implies a single spirit form a distiller.
Blended whiskey can be served in a number of ways, with ice, water as part of a cocktail, whereas single malt whisky should always be enjoyed neat with no additions.

Rum
A rich brown or clear alcoholic spirit made from fermented cane sugar.
It is thought that this drink was first produced in the West Indies in the 15th century by the Spanish, who introduced the distilling process to that region of the world. Today versions of this drink are made in many countries where sugar cane grows.
Rum may be served neat or as the basis for many cocktails. It can also be used as a flavouring for desserts and ice creams.

Cider
A pale alcoholic drink made from fermented apples and can be either still or sparkling.
There are many styles of cider ranging from those which are aromatic and low in alcohol to 'scrumpy' which is stronger with a more robust flavour.
One of the oldest known of alcoholic drinks, when the Romans first landed in Britain they found that it was already a prevalent drink. At that time it was made from wild apples, tradition has it that apples were a sacred fruit to the ancient Celts, who worshipped the god of apples.
It is made by pressing apples to extract their juices, filtered and matured in wooded barrels.
For many years it was produced on farms from the crops grown especially for the purpose.
It can by drank as is or added to a wide range of sweet and savoury dishes.

Beer
An fermented alcoholic drink that ranges so widely in style (from light lagers to cream stouts) that it is impossible to begin to list its variations.
Although now most commonly beers are made with hops and malted barley, it can be made from a wide assortment of base ingredients, including vegetables and fruits.
This is one of the earliest known of alcoholic drinks, it is most likely that it was discovered by accident when wet harvested grain naturally fermented. It was already well established in the time of the ancient Babylonians. It is now produced the world over both by professional manufacturers and by home brewers.
Serve cold or add to soups, sauces, batters, cheese and other savoury dishes.

Brandy
Also known as: Cognac
An amber alcoholic spirit made from distilled wine and matured in oak barrels.
It is thought that its production first began in the Netherlands, where its name derives from the Flemish word brandewijn (burnt wine), where alchemists were trying to produce the elixir of life.
As France is a major wine producer it soon became well established in that country, where various regional variations are produced, most notably Cognac, which although know a generic name is actually the variation produced in that region of France.
Varieties are also produced from base liquids other than wine such as apricot, cherry and calvados (apples/cider).
It can be drunk neat or mixed as a cocktail. (Though superior brandy should always be enjoyed neat with no additions). Can be added to many sweet or savoury dishes or used to flambé.

Clear Spirits
A variety of alcohol drinks using many bas ingredients and having diverse characters and flavours.
The foundation is a fermented base or mash that is then distilled, often it is matured but sometimes not. Most regions of the world have their own variations. They can drunk of added to a dishes, depending on their character.
Some of the most notable are;
Arack - a straw coloured spirit
Gin - a clear spirit with a distinctive flavour of juniper berries and spices.
Grappa - an Italian spirit made from the pulp left over from the wine making process.
Ouzo - a anise flavoured spirit made from wine or grain in Greece.
Poteen - an Irish spirit distilled from potatoes, often illegally.
Sake - a Japanese double fermented spirit made from rice wine, often drunk warmed.
Schnapps - a high alcohol spirit from central Europe, often flavoured with caraway.
Slivovitz - a potent fermented plum spirit from the Balkans.
Tequila - a Mexican spirit fermented from a succulent of the cactus family.
Vodka - made from grain, grape or potato in Russia and Poland, its name means 'little water'.

Wine
Fermented grape juice. Made in many areas of the world, in very many styles. Can be white, rosé or red in colour. Sweet to dry in taste, still or sparkling in character.
It is thought that the art of wine making was originally discovered when grape juice fermented naturally, though there are many myths and legends related to it.
It is made from grape juice which when fermented the natural sugars of the fruit turn to alcohol.
It can be drunk as is, added to punches and wine cups or added to a wide range of both sweet and savoury dishes.

Fortified Wines
Fermented grape juice but with the addition of an amount of spirit.
Made in the same manner as ordinary wines but spirit is added during the fermentation process to retain the sweetness and increase the alcohol content. Originally made in various regions of Europe. It was much appreciated in Britain in the Middle Ages as wines that were imported from Europe often were found to be spoiled by the time they reached the table. It was found that fortified wines travelled better and were more palatable.
Some of the most notable are Madeira from Portugal, Marsala from Italy, Port from the Douro Valley in Portugal, Sherry from Spain (its name being a corruption of its origin in Jerez) and Vermouth which is flavoured with a mixture of aromatics. Can be served as an after dinner drink or added to soups, sauces, sweet and savoury dishes.

The BasicsDrinks

Basic Drinks

The Basics
Drinks