A national drink is a distinct beverage that is strongly associated with a particular country, and can be part of their national identity and self-image. National drinks fall into two categories: alcoholic and nonalcoholic. An alcoholic national drink is sometimes a liquor drunk straight/neat (e.g., whiskey in Ireland), but is most often a mixed drink (e.g., caipirinhas in Brazil) or beer or wine. A beverage can be considered a national drink for a variety of reasons:
- It is a common drink, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as mango lassi that uses dahi, a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from camel’s milk, and sometimes buffalo milk, or goat milk.[1]
- It contains a particular ‘exotic’ ingredient that is produced locally.
- It is served as a festive culinary tradition that forms part of a cultural heritage.
- It has been promoted as a national dish by the country itself.
1. Caesar
CANADA
The Caesar, also known as the Bloody Caesar, is considered Canada’s national cocktail. The key ingredients are vodka, clam juice, tomato juice, spices and Worcestershire sauce. It is typically served in a highball glass rimmed with celery salt and garnished with a celery stalk, olives and lime.
2.Pisco
PERU
Pisco is an important port city on the south coast of Peru, known for its production of grape brandy of the same name, Peru’s national drink. Pisco, meaning “bird” in Quechua, was home to one of the most highly developed pre-Inca civilizations from about 900 BC to 200 AD – the Paracas culture, which the nearby town of Paracas is named after.
3.Tequila
MEXICO
A popular “tequila worm” myth rumors that worms can be found in bottles of tequila. This belief stems from certain mezcals typically sold in Oaxaca “con gusano” or “with worm”[6] that actually contain a larval form of a moth that lives on the agave plant tequila is distilled from. In reality, finding one on a plant during production reflects an infestation and a lower-end product.
4. Schnapps
AUSTRIA
“Schnapps” is a German term for a strong alcoholic drink, flavored with fruit or herbs and spices, either through the distillation process or by mixing ingredients with a neutral spirit. Flavors such as peach, apple, peppermint and cinnamon are especially popular. Due to the wide variety of flavors, schnapps have great versatility in cocktails and desserts.
5. Sangria
SPAIN
Spanish sangria– it’s one of Spain’s most popular yet misunderstood drinks!
Tourists love it, locals barely drink it… here’s the scoop on traditional Spanish sangria and what I’d consider the best red sangria recipe I’ve tried
6. Kumis
MONGOLIA
Koumiss (kumiss, kumis, kymmyz, or kymis) is another fermented milk drink traditionally from Central Asia. It is made with horse milk or camel’s milk if in Mongolia and is similar to kefir in that it is a lightly carbonated, slightly sour (from the production of lactic acid), and light as opposed to some heavier fermented milk drinks.
7. Arak
JORDAN
The famous and most popular drink of Jordan is distilled 3 times from the finest Mediterranean aniseed and grape derived alcohol to create a complex beautiful arak.
Pairs brilliantly with mezza, appetizers and Mediterranean dishes of fish, barbecue or meat.
8. Grappa
ITALY
Grappa is an Italian pomace brandy, which means that it’s an alcoholic spirit produced from the leftover grapes used for making wine. Since 2008, grappa has been legally defined by the European Union and the alcoholic spirit must now fulfil specific criteria to use its name.
For instance, authentic grappa can only be produced in Italy, Italian-speaking parts of Switzerland, and the Republic of San Marino.
9. Ouzo
GREECE
Ouzo is the national drink of Greece. And deservedly so. If you’ve never tried it, it’s an aperitif, flavoured with anise or fennel seed, and is exclusively produced in Greece.
While there are other liquorice-scented drinks in the Mediterranean (that also change colour when you add water), ouzo stands out because of its production process. By European law, it is the only one that relates to distilled aniseed and must be produced in a still called an amvyka).
10. Gin
ENGLAND
Gin /ˈdʒɪn/ is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis).[1][2]
Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in southern Italy (Salerno), Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin became popular in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the 1688 Glorious Revolution led by William of Orange and subsequent import restrictions on French brandy. Gin subsequently emerged as the national alcoholic drink of England.
11. Rakshi
NEPAL
This clear, strong drink made from kodo millet or rice has a taste similar to Japanese sake. It typically doesn’t require time to age like many other spirits.
12. Vodka
RUSSIA
Vodka is often drunk neat but is used in a variety of cocktails such as the Screwdriver, vodka tonic, and Bloody Mary. It’s typically 80 proof and made from fermented grains or potatoes. Today vodka makes up 70% of all alcohol consumed in Russia.
13. Kilimanjaro Lager
TANZANIA
With a picture of Mount Kilimanjaro plastered on each label, Kilimanjaro Lager is a local favorite with its golden color and crisp, mild flavor.
14. Rum
JAMAICA
With a history as long and complex as the country itself, Jamaican rum stands out from rums produced in other Caribbean countries thanks to its unique fermentation process, wide product range and distinct “funk.”
15. Port wine
PORTUGAL
Port is a sweet red wine, typically used as a dessert wine. It’s made from grapes from the Douro Valley in northern Portugal.
16. Horilka
UKRAINE
This Ukrainian vodka is usually distilled from wheat. Although there are different flavors and derivations, most are homemade.
17. Akevitt
NORWAY
Referred to as “water of life,”[23] Akevitt is made from potatoes, along with various spices and herbs. Although caraway is the most popular herb used, anise, cardamom, cumin, dill, and fennel can also make an appearance. Akevitt’s color can range from light to dark brown depending on how long it has been aged in its oak case.
18. Vana Tllinn
ESTONIA
Vana Tallinn Liqueur is probably the most well-known brand to hail from the small country of Estonia. Vana Tallinn is a dark brown and robust rum-based liqueur. Its taste is completed by several natural additives including citrus oils, cinnamon, vanilla and rum itself, all giving the liqueur its distinctive, somewhat exotic and velvety. We recommend drinking Vana Tallinn neat, as a complement to coffee, or on its own with crushed ice. Nonetheless, it is also an outstanding cocktail component.
19. Mastica
MACEDONIA
Grozd Strumica Mastika is an aniseed flavoured Macedonian liqueur that is the national beverage of Macedonia. It is a 100% natural wine distillate, made exclusively from natural ingredients including honey, and anise essential oil plants and is enriched with aromatic and healing plants. A colourless grape brandy with a very distinct and sharp fragrance and aniseed flavor and is 43 % alcohol/volume. It can be consumed as an aperitif, straight or poured over ice.
20. Pastis
FRANCE
Pastis is an anise-flavored liqueur and aperitif. It’s very similar to raki and ouzo from Turkey and Greece, respectively.
21. Fernet
ARGENT|NA
Fernet (Italian pronunciation: [ferˈnɛt]) is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron,[1] with a base of distilled grape spirits.
