2014年12月31日 星期三

INDIA pale ale (IPA)印度淡色艾爾

Fuller's IPA


















http://en.wikipedia.org/wiki/India_Pale_Ale




印度淡色艾爾India Pale AleIPA)是一種酒花氣味濃郁的淡色艾爾,最早於19世紀英格蘭釀造。已知「印度淡色艾爾」一詞最早出現在1829年的「雪梨公報」(Sydney Gazette)。這種啤酒也可以稱作「為印度釀製的淡色艾爾」、「印度艾爾」、「淡色印度艾爾」或「出口印度的淡色艾爾」。

歷史[編輯]

「淡色艾爾」原義是指由淡色麥芽釀製的艾爾啤酒。與後期不同,18世紀早期的淡色艾爾使用很少量的酒花。直到18世紀中期,大部分淡色艾爾使用焦炭烘烤過的麥芽,如此製造麥芽的過程大麥受煙熏和烘焙較少,因此可以產生顏色較淡的啤酒。十月啤酒便是其中之一,這種淡色啤酒使用一定量的酒花,並且需要窖藏兩年,在本土十分受歡迎。
最早出口啤酒到印度的酒商是米德塞克斯埃塞克斯交界處Bow Brewery的喬治·霍奇森(George Hodgson)。Bow Brewery的啤酒在18世紀晚期由於酒廠位置和霍奇森寬鬆的18個月信譽額度而在東印度公司商人中廣受好評。霍奇森的十月啤酒於在航運條件下獨享的風味,使其在運送至印度的啤酒中得到印度客戶的高度認可。酒廠在19世紀初交由霍奇森的兒子們進行管理,但他們的生意卻不得人心。同時期的伯頓酒廠由於啤酒新稅而失去了俄羅斯的歐洲出口市場,急切尋找新的出口市場。
為滿足東印度公司的需求,Samuel Allsopp & Sons酒廠開發出一種具有霍奇森印度啤酒風格的加重酒花淡色艾爾。其他伯頓酒廠,包含Bass Brewery和Salt's Brewery,同樣亟待替換他們喪失的俄國市場並快速跟隨Allsopp的引領。可能是釀造過程中伯頓水質帶來的優勢,使伯頓產印度淡色艾爾奪得酒商和印度客戶的青睞,但霍奇森十月啤酒對伯頓酒廠產印度淡色艾爾的影響十分顯著。
早期的IPA,如同伯頓酒廠和霍金森酒廠出品,也僅僅比同期啤酒酒精度略高而並不能視作高度艾爾。但這種酒有更多比例麥汁良好發酵使得殘糖更少,而且酒花使用量也更多。早期IPA相比同期啤酒更烈的普遍說法實際上只是傳奇。同期發往印度和加州波特啤酒也在航行後保存良好的風味,很多人所宣稱霍奇森啤酒配方超越其他啤酒而適應長途運輸的說法很可能是錯誤的。可以確信的是在1860年代,印度淡色艾爾在英格蘭的釀造已十分普及,而且他們相比波特和其他眾多艾爾具有更高發酵度(attenuation)和更重的酒花風味。
出口型淡色艾爾即所謂「印度淡色艾爾」的需求在1840年左右的英格蘭迅速發展,之後IPA在本土也十分流行。許多酒廠在19世紀晚期去掉了印度一詞,但記錄顯示這些「淡色艾爾」保持了早期IPA的特點。美國澳大利亞加拿大的酒廠在1900年之前也開始生產IPA,有關記錄指出這些啤酒和當時的英式IPA風格相同。

英國[編輯]

IPA在英國通常指低濃度啤酒,如格林王(Greene King)IPA和查爾斯·威爾斯(Charles Wells)的老鷹IPA。這些IPA的酒精度數通常為4%或更低,這是由於這些啤酒在第一次世界大戰時期開始釀造於不列顛,那時對於啤酒原料的稅費上漲,酒廠紛紛降低他們啤酒的烈度。




Happy New Year! Enjoying some India pale ale tonight? This is how the amber, hop-laden brew conquered the world:http://econ.st/1Gk6Hz7 ‪#‎econarchive‬
INDIA pale ale (IPA) had a good claim to be the first global beer, before lager took a grip on the world’s tipplers. Now IPA, an amber, hop-laden brew, high in...
ECON.ST

廣告:陀崙特酒廠(The Glenturret)Single barrel whiskey (or single cask whisky)

【廣編特輯】
威雀精神莊園所在地—陀崙特酒廠(The Glenturret),是蘇格蘭歷史最悠久的威士忌酒廠,一直以來提供威雀調和威士忌最優質的麥芽原酒,是威雀得以受到廣大歡迎最重要的原因。陀崙特酒廠所位於的Turret河谷,有著最優質的水源、溫和的天候、以及良好的地形,是一個非常好的遊憩地點。想要在絕美的湖光山色下參訪酒廠,再來上一杯美味的陀崙特單一純麥威士忌嗎?現在買威雀全系列產品就有機會一遊蘇格蘭∼
現今大多數蘇格蘭酒廠因為成本與產量的考量,已經捨棄了許多傳統釀造工法改用機器取代,唯有陀崙特酒廠至今依舊堅持,因為他們始終認為「品質」才是一切,在釀酒工藝上,機器永遠釀不出人手造就出的細緻風味。而造就陀崙特酒廠獨特風格四個重要環節就是「手工糖化」、「木製發酵槽」、「傳統罐式蒸餾器」及「只用最好的橡木桶」,也難怪這樣堅持手工的傳統釀造藝術,才能造就出威雀的好風味。威雀迷們一定不能錯過參訪陀崙特酒廠這千載難逢的機會唷!
威雀標誌著蘇格蘭老酒廠的堅持,連攪拌棒都選用特製木棒,遵循傳統方式萃取糖份。
創廠時就特別設計而沿用到今日的蒸餾器,能夠做出兼具厚實酒體與芬芳香氣的特殊原酒。
陀崙特現在每年所生產的原酒有五分之一以上使用上好的首次填充雪莉桶,使得品質能更上一層樓。

台灣獨賣! 值得珍藏!

而喜歡威雀的朋友們,也不能錯過這支僅會在台灣上市的陀崙特1988(The Glenturret 1988 Single Cask)。在2014年初,陀崙特酒廠清理酒窖時,意外發現這批差點被時光遺忘的意外珍藏,威雀的首席調酒師Gordon Motion在啟桶品嘗之後大為驚訝,讚許這是他接手酒廠以來最美味的威士忌。


Single barrel whiskey (or single cask whisky) is a premium class of whisky in which each bottle comes from an individual agingbarrel, instead of being created by blending together the contents of various barrels to provide uniformity of color and taste. Even whiskeys that are not blends may be combined from more than one batch, or even from differing years to achieve their consistency. The whiskey from each barrel is bottled separately, with each bottle bearing the barrel number and in most cases the dates for the beginning and end of aging. Each barrel is thought to contribute unique characteristics to the finished whiskey. Recently, however, there has been some controversy over whether single cask whiskies are indeed all from single casks. Whiskies sold by Scottish distilleries such as Ben Nevis and especially GlenDronach as "single casks" have been revealed to be vattings of multiple barrels, which may themselves have been of different kinds, with the "single cask" designation referring only to the final cask of maturation.[1]In the absence of specific regulation of this language it is not clear to what extent such practice is prevalent in the industry as a whole.
Single barrels may further be at cask strength or non-chill-filtered to further avoid adulterating the taste of a cask.

2014年12月30日 星期二

遺囑更新The Future, Revisited

 

The Future, Revisited

When last I wrote my will, I didn’t have a dog, a point that had begun to nag at me.
“When you’re dead, you’re dead,” I’d always told myself. “You’re childless, so what difference does it make who gets the money, if there’s any left, or the sentimental treasures?” By which I mean my mother’s “sterling” silver, which turned out to be plate, and my flea market discoveries.
But my 10-year-old standard poodle was another story. Unmentioned in the existing document, Henry would be left alone after I died: unfed, unwalked, unloved. Would he die, too, only to be discovered by a neighbor when he started to stink up the joint? I owed him better.
My elder care lawyer raised a skeptical eyebrow when I explained that the inspiration to update everything was my dog. I might as well review all the paperwork, I told him: the power of attorney, the health care proxy, the living will, a codicil here and there, the list of friends’ children who had always been my beneficiaries.
But a full year went by while I looked guiltily at the file folder on my desk marked “new will.” That took me by surprise, as I’m not a procrastinator. Remember the hated kid in high school who always had her papers done way in advance and went to the movies while everyone else was pulling an all-nighter? That was me.
But my lawyer, Gregg M. Weiss, was used to people starting the process and then disappearing. “That’s the No. 1 bane of my existence,” he said when I finally resurfaced, all papers ready to be signed.
“Whatever is on anyone’s to-do pile, this typically goes to the bottom. It’s avoidance, not facing the reality of death. The 80-year-olds we see are different. They don’t dillydally.”
My mother had needed no admonitions about such things and had her affairs in order before she was out of her 50s, most likely because my father’s sudden death had left her with a mess to clean up when one least needs to be cleaning up messes.
These days I tell other people how to do this, too smugly I suspect — a professional “angel of death,” my brother Michael says. But as often as I follow my own advice to readers here and elsewhere, just as often I balk when the tables are turned.
My new will splits the difference between being smart and being stubborn. Friends’ children remain the main beneficiaries, along with charities. My health care proxy remains a sensible, loving and brave friend who says that she has no problem pulling the plug under the right circumstances.
Another friend replaces the former No. 2 for reasons of geography: A health care proxy who lives 3,000 miles away is not very likely to be available when you need her. My brother is grateful, as he always has been, to be spared that task. He wants me to have the kind of death I choose, but not to be in charge of it.
Custody of Henry, my dog, goes to his walker, who loves him so much (and vice versa) that she has refused money to cover his care.
A line in my living will directing that I die at home has been removed. I may want to — who doesn’t? But I now know the many circumstances that would make that impossible or unwise.
“You’re realistic,” said a lawyer in Mr. Weiss’s office. “Most people aren’t.’’
My brother is my executor, with Mr. Weiss second in command, with the reverse lineup for power of attorney. Michael also inherits my real estate, gets all family memorabilia and is in charge of distributing other possessions. The executor and P.O.A. changes, Mr. Weiss tells me, require that I sign yet another piece of paper saying I wasn’t coerced.
“Why?’’ I ask.
“Lawyers get little old ladies in here and say, ‘Appoint me and my son will work with me,’ ” Mr. Weiss said, which means a double fee comes out of the estate. “No wonder people hate us.”
Caveat emptor. And update your will.

游常山: 台灣加速老年化,【趁你還記得】

趁你還記得 伊佳奇演講紀錄 20141230 四五九九協會周二講堂
【趁你還記得】,這是國內非醫療人員出身的【老人失智症】(Dementia)專家伊佳奇(他的學歷是台大政治系’ 南加大公共行政碩士)的新書,時報出版公司(還屬於舊的中國時報余家系統)剛剛熱騰騰出版。各大書店都買得到。
這是4599協會第三度邀請伊佳奇來講失智症。我們非常幸運,能親炙專家三次,特別的是本書乃尼采所說的「以血淚寫成的書」,是一本苦心孤詣的不凡巨作,佳奇將關掉自己的公司親自照顧父親十二年的經驗,還有他花了好多「學費」、近十年只專精這一個領域,投注無數心力的專心所學,全部灌注在這本書。
這本書的珍貴,是站在「使用者」觀點、而非「醫界主導」的傳統觀點來寫,伊佳奇大膽跨學門,打破醫界專業的傲慢,讓失智者家庭不再「僅」仰賴醫師和護理人員,是一本可以立即上手的居家護理手冊,在當前台灣的情境,老人國即將來臨的高齡化社會,可以說是家家必備的一本實用手冊。
隨著台灣加速老年化,【老人失智症】這個熱門議題,也吸引了三十六位聽眾來現場學習。台灣越來越老了,四年後的2018年,就會進入高齡社會,此後加速前進,再7年,2025年,老年人口占比將達20%,成為超高齡社會的一員。
負責台灣的總體發展調控的行政院國家發展委員會(簡稱「國發會」),2014掛牌不久就警告國人,後(2016)年起,台灣已經是世界第二老的國家了。推估2016年開始,台灣超過65歲的老年人口將超過14歲以下的幼年人口,真的是老人比小孩還多的「灰髮國度」了!這可說真是老化指數超過100%!如果不趕快補充新生兒人口,到2026年,老化指數將高達401.5%,老年人口約為幼年人口的四倍,年齡中位數是57.4歲,將是全球僅次於日本第二老的國家。
老人是小孩的四倍多哦!這可不是普通的多。台灣老化速度在全世界主要國家中是數一數二的快,如果以歷史座標來檢視,並不很久以前的1993年台灣才剛成為國際上普遍稱之的高齡化社會(65歲以上老年人口占總人口比率達7%)。
這本【趁你還記得】有很多專業的知識和實用的操作表格,深入淺出,涵蓋面很廣,讓讀者就可以上手,親自照顧家中失智長輩而不慌張。精彩內容請大家到書店或是博客來書店買這本書來仔細閱讀,必有大收穫。

2014年12月27日 星期六

酒花(hops):釀造啤酒的功臣,各地大不同

釀造啤酒的功臣,各地酒花大不同

啤酒好喝的原因泰半都來自於酒花。酒花能夠平衡啤酒的苦味,提供些微的花草、水果香氣,並且有助於保持啤酒泡沫,甚至能使啤酒比較不易腐壞。以下就來介紹幾種大為推薦的啤酒酒花。
 
德國與捷克
人稱「高貴的酒花(The noble hops)」,提供各種不同,從花草香到辛辣的香料香氣。不過建議到德國時如果想要品嘗帶有酒花香氣的啤酒,一定要喝酒吧的新鮮啤酒,因為酒花的香氣容易在運送中隨時間消失。
 
英國
不比產量比特色的啤酒酒花,雖只佔全球酒花市場的百分之一,但其中幾種風味可是只有英國產的,例如濃茶香,另外也有花香、草香、木香、檸檬香。
 
美國
廣大的傳播,風味大膽,但一點都不落俗套。擁有最多香氣種類的美國酒花中,最具代表性的就是柑橘香味的酒花了,另外還有松樹香氣的,以及最古怪的石頭氣味的酒花。
 
澳洲與紐西蘭
紐澳的酒花目前已經有許多透過投資機構被引進美國,這兩個地方出產的啤酒酒花在美國大受歡迎,尤其是具水果香氣的種類,例如荔枝、長相思、冬瓜、百香果。除此之外也有大地氣味的特殊香氣。
 
文章中還有許多對各地啤酒酒花品種的詳細介紹,以及不同酒花製成的各牌啤酒,如果想對此有所研究,不妨點進連結看看。
 
 
 
 
 
文字:于念平
新聞出處:來源
圖片:來源

  1. Hops - Wikipedia, the free encyclopedia

    en.wikipedia.org/wiki/Hops
    Hops are the female flowers (also called seed cones or strobiles) of the hop plant, Humulus lupulus. They are used primarily as a flavoring and stability agent in ...

Hangover remedies from around the world

Pickle juice, Russia

Not surprisingly, Russians have a lot of great hangover cures. One of the favourites is chugging a glassful of the brine out of a jar of pickled gherkins. Apparently, the fermentation process creates digestive probiotics and the salt helps replace lost electrolytes.
You can buy a big jar of Uncle Vanya-brand gherkins at Sedmoi Kontinentsupermarkets all over Russia for 80 roubles (about £1 and falling). Better still, take your own mug along to one of the babushkas selling pickled cucumbers from barrels in the farmers’ market. Pickling things is a passion in Russia and involves salt, peppercorns, garlic cloves, dill and a dacha-load of magic optional extras, such as horseradish and blackcurrant leaves.
Where to find it in the UK
There’s nothing to stop you glugging gherkin juice at home, but it’s worth noting that “picklebacks” (whisky followed by a shot of pickling brine) have become trendy in London bars. Pitt Cue Co in Soho, where a pickleback is £4.50, makes its own pickle juice with cider vinegar, demerara sugar and aromatics such as fennel and mustard. The addition of star anise can help clear the head and soothe the stomach.
Phoebe Taplin

Pancita (tripe stew), Mexico 

Pancita mondongo soup - a popular morning-after pick-me-up in Mexico.
 Pancita mondongo soup - a popular morning-after pick-me-up in Mexico. Photograph: Alamy
Let’s face it, beer and mezcal don’t mix well. After a heavy session of cantina hopping, Mexicans make a beeline for the nearest pancita stall. Pancita, also commonly known as menudo, is a rich, spicy soup made of beef tripe, slowly cooked in broth with tomatoes and chillies until buttery and tender. Famous as a remedy for la cruda – a hangover – it is served with optional onion, lime, chopped coriander and oregano sprinkled on top.
Where to find it in the UK
Mexican food has finally come into its own in the UK, with restaurants such as the Wahaca chain across London and in Cardiff, and stalls selling authentic street food rather than the stodgy, American-style Tex-Mex. Savina in Liverpool and La Choza in Brighton consistently receive good reviews, too. Pancita doesn’t feature on any of these menus, but a burrito stuffed with refried beans, rice, cheese and more is the sort of culinary ballast required after a big night out.
Nick Gilman, author of Good Food in Mexico City

Leche de tigre, Peru

A boy sells servings of ceviche at Agua Dulce beach in Lima.
 A boy sells servings of ceviche at Agua Dulce beach in Lima. Photograph: Enrique Castro-Mendivil/Reute
Leche de tigre (tiger’s milk), the citrus-based marinade used in ceviche, Peru’s national dish of raw fish, is said to cure all hangover ills. The name derives from its milky colour and energising properties. Containing lime juice, coriander, chillies, garlic, onion, salt and pepper, the Peruvian elixir can either be drunk as an invigorating aperitif, or poured over a hearty plate of ceviche. The piquant mix of spice and citrus juice is said to levantar muertos, “raise the dead”. With a high concentration of raw herbs and vitamin C, tiger’s milk is also said to be an aphrodisiac. A popular variation that is equally effective for a hangover is leche de pantera, panther’s milk, which uses black clams, lending the marinade a dark hue.
Where to find it in the UK
In London, Peruvian restaurants Andina (1 Redchurch Street, Shoreditch) andCeviche (17 Frith Street, Soho) don’t do the marinade as a drink but both have a selection of ceviches on the menu. Classic ceviche is made from sea bass but alternative versions include beetroot, salmon and scallop (from £5). To really chase away the effects of the night before, wash it down with a superfood smoothie from Andina – try the lucuma (a tropical fruit), kiwicha (a seed grain similar to quinoa), banana and hazelnut concoction called the Chaska.
Kiki Deere

Stick to fernet, Argentina 

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The polite way to describe fernet – a herbal Italian spirit – is as an acquired taste. But get beyond that bitter first sip and, some say, you’ll be spared a nasty hangover. In Argentina, where it’s hugely popular, that belief persists. (You might still suffer if you overdo it, the local lore goes, but you’ll still feel better than a night on any other spirit.) In Buenos Aires, it’s the party drink of choice, mixed with Coca-Cola and on the menu at any one ofthese top bars. In the country’s second city, Córdoba, it’s as common as water. (Try the Fernet Club, Jacinto Rios 126)
San Franciscans are also big fans. Fernet gained a footing in the city after masquerading as medicine to sneak through prohibition. A morning-after shot with a ginger-ale chaser is said to be a miracle cure.
Where to find it in the UK 
Fernet is cropping up on more and more cocktail menus, with chef Fergus Henderson singing its praises as an antidote to overindulgence. His Dr Henderson – mixed with an equal quantity of crème de menthe – could be the perfect hair-of-the-dog remedy for the season. Try it at his restaurant, St John in London’s Clerkenwell, or mix it yourself.
Vicky Baker

Haejang soup, South Korea 

Haejang Guk soup.
 Haejang Guk soup. Photograph: @shuvramondal/Instagram
Potent stews for sobering up have ancient roots in Asia, and haejang guk, “soup to chase away a hangover”, is the contemporary Korean cure for one too many sips of soju. Ingredients for the potent stew vary from region to region and kitchen to kitchen, but most are composed of a bone-based broth enriched with napa cabbage, vegetables and congealed ox blood. When pork or beef bones are used, they are simmered until any remaining meat falls off the bone. The piping hot, meaty stew can be accompanied by noodles, rice, or rice cakes. In Seoul, soya-bean paste is often added; other regional variations might use soya beans, radishes and fish.
Where to find it in the UK
New Malden in Surrey is home to the largest population of South Koreans in the UK, making it the place to find authentic Korean cuisine. Su La (79-81 Kingston Road, 020 8336 0121) is one of the best local restaurants, and does a non-meat version of haejang soup.
Katie Parla


Pork bones ‘tea’, Malaysia

The Malaysian stew of pork and herbal soup, spicy peppery soup known as bak kut teh.
 The Malaysian stew of pork and herbal soup known as bak kut teh. Photograph: Alamy
Translated into English, bak kut teh hardly sounds the most appetising cure. Literally “pork bones tea”, it has nothing to do with a good old cuppa, but is actually another delicious, health-restoring Asian broth. Pork ribs are slow-braised in a clay pot for hours with a blend of weird and wonderful Chinese herbs and spices, from star anise, cinnamon, whole bulbs of garlic and ginseng to the invigorating radix astragali, a medicinal dried root. A huge bowl of the rich dark soup is accompanied by deep-fried tofu puffs and a thick, black soy dipping sauce with lethal chopped red chillies. Watch the locals and you’ll see most order a side-dish of pork liver and tripe, too.
It may not have the nightlife profile of Bangkok or Hong Kong, but Kuala Lumpur is a serious party city. Bak kut teh is served late at night through till early morning, and while some prefer to head off a hangover by ordering a bowl before going to bed, others wait till morning and choose their favourite stall for a breakfast pick-me-up. The Sun Hong restaurant (35 Medan Imbi) serves it from 5am to midday.
Where to find it in the UK
In London’s Chinatown, it is served at the no-frills New Fook Lam Moon (10 Gerrard Street, 020 7734 7615). Good equivalents at one of the most popular restaurants in Manchester, Ning, are kari laksa or tom yam soup, both also soothing Asian comfort foods.
John Brunton

Ant tea, Australia 

Green tree ants: Australia's indigenous people know all about their properties as a hangover cure, and their nutritional benefits
 Green tree ants, Queensland - Australia’s indigenous people know all about their properties as a hangover cure, and their nutritional benefits. Photograph: Alamy
Indigenous Australians have used natural remedies for thousands of years, and green ants have been the traditional go-to insect for headaches and colds, usually taken ground up in a tea – a sort of grub Lemsip. Take a bush walk in Kakadu national park in Australia’s Northern Territory, and your guide may go a bit Crocodile Dundee, plucking a handful from a nest and simply chewing off the bottom half. A dip in the bone-cold Jim Jim Falls plunge pool, reached via a 2km walk through monsoon forest and over boulders, should work wonders, too. There’s also the frisson-inducing possibility of what lurks beneath the surface, though the dangerous “salties” are downstream of here.
Where to find it in the UK
This is a tricky one to recreate back home. “Ants are notoriously hard to rear because of the complex societies they live in, which is why most of the ants eaten in Asia and South America are hunted, not farmed,” says Shami Radia, co-founder of eatgrub.co.uk, which sells edible insects and hosts pop-up insect food “events”. In the absence of ants, go for nutritionally rich crickets (they taste like nutty shrimps) – 69% protein and high in iron and calcium. Alternatively, curl up on the sofa with a cup of tea and a packet of eatgrub’s cricket nut fudge. Mmm.
Lydia Bell

Vodka for breakfast, Mongolia 

A typical morning-after cure in the Gobi desert.
 A typical morning-after cure in the Gobi desert. Photograph: Alamy
Internet lore mystifyingly claims that Mongolians drink pickled sheep’s eyes in tomato juice as a morning-after treatment. They don’t. While Mongolia’s notoriously mutton-dominated cuisine breathes new life into the concept of nose-to-tail eating, your average patriarch would blanch at anything as plant-based as tomato juice, opting instead for, well, more vodka. Be it the traditional mare’s milk distillate the Chinese call “Mongolian liquor”, or Russian-style vodkas, like Chinggis or Altaï, when it comes to alcohol, the typical rural Mongolian makes Poles, Icelanders and Koreans look like models of sobriety – so whatever is left from the night before is consumed in the morning. A couple of tea bowls of vodka will undoubtedly take the edge off even the gnarliest hangover, albeit only by delaying it until the second day’s alcoholic glow gives way to the ultimate dark night of the soul.
Where to find it in the UK
If you have arrived at the conclusion that you have the constitution of a Mongolian herder, go to Vodka Wodka (Ashton Lane) in Glasgow, which stocks more than 100 brands from 15 countries; Siberia Vodka Bar (Belmont Street) in Aberdeen; or Baltic bar (Blackfriars Road) in Southwark, London (60 varieties including horseradish and basil). Black Cow is a West Dorset-made milk vodka said to be inspired by an old Siberian recipe. It is available across the UK.
Theodora Sutcliffe

Coffee with a goose egg, Bali 

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Hangovers are almost de rigueur for tourists in Bali’s Kuta party zone. Yet the women selling hangover cures very rarely attract a foreign customer. Their pick-me-up concoction of strong, sweet coffee, with a heavy dose of condensed milk, might be appealing enough ... but a raw goose egg dropped into it is, apparently, the ingredient that works the magic. There are no cafes selling kopi telur – just look out for the street vendors carrying oversized thermos flasks and a tray of equally oversized eggs.
Where to find it in the UK
Countless exotic treats have taken root in this country, but not kopi telur. For an alternative take on the Balinese hangover cure tuck into a plateful of Soto Ayam Besar, a spiced chicken broth topped with a boiled egg, at Krakatoa in Yorkkrakatoayork.com), then head home to make your own eggy coffee (a hen’s egg is an acceptable substitute). Find the recipe on saveur.com.
Mark Eveleigh

A meat feast, South Africa

A township braai near Cape Town.
 A township braai near Cape Town. Photograph: Alamy
When South Africans complain of a pounding head, chances are they’ll grab a painkiller with one hand and an Underberg, the German herbal tonic with a bitter, medicinal kick, with the other. After that, it’s out with the big guns – a full-fat meat feast, chargrilled over a braai, or barbecue.
For urbanites, the coolest spots to brunch on steak, boerewors sausage and cold beer are township shisa nyama (grilled meat) joints such as Mzoli’s in Gugulethu near Cape Town, Max’s Lifestyle(maxslifestyle.co.za) in Umlazi near Durban, andChaf Pozi (chafpozi.co.za) in Soweto, Johannesburg. Cheap, loud and smoky, they’re great levellers, attracting a mix of locals and “black diamonds”, members of South Africa’s affluent black middle class. You choose some meat at the butcher’s counter and wait for it to be delivered, sizzling, on a wooden board or enamel plate, with pap (maize porridge) and vitamin-rich chakalaka relish on the side.
Cafes in the ostrich-farming town of Oudtshoorn offer vegetarians a satisfying alternative – a huge, healthy, protein-packed ostrich-egg omelette. Just make sure you bring a dozen hungry friends to help polish it off.
Where to find it in the UK
If you want to take this kill-or-cure approach, try Shebeen in Edinburgh, which serves all the boerewors, lamb, steak, pork, oxtail and chicken you could possibly want, plus the South African fast-food favourite, bunny chow, a hollowed-out loaf filled with curry.
Emma Gregg


Russians swear by pickle juice. Mexicans put their trust in tripe stew. Mongolians, on the other hand, just go for the vodka at breakfast.

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