Alcoholic Drinks

In the West, alcoholic beverages are never far away from the arena at festive times, but do we aways know how to get the most from these costly luxuries? Too many people these days just think its a question of ‘getting as much down as possible in as little time as possible’. This is the wrong attitude.

After all, most people realize that a good meal does not consist of eating as many chips as possible in fifteen minutes, so why should that principle not apply to consuming a drink too? You will get far more pleasure from a bottle of wine, if you spend an extra dollar on it and drink it slowly with a friend and some appropriate food than if you swill down a cheap bottle of plonk on your own. It makes evident sense, but not everyone sees it.

So, with that idea in mind, I have put together a few tips on how to get more pleasure from your alcoholic drinks, if you are old enough and of that turn of mind.

Gin and Vodka – if these white spirits are your proffered tipple, always keep the bottle in the fridge, not the drinks cupboard. Keep the mixers in the fridge too. That way the ice will last longer and you will not be tempted to have to swig it down before the ice melts. If you are having friends around, go one step further and put the bottle in the freezer. It will not go solid. You can even cut the top off a plastic cola bottle, put the bottle of gin or vodka in that, fill it with water and then freeze it. Remove the plastic bottle and you have an attractive “collar of ice” around your bottle.

The Last Tot – five minutes or so after finishing a bottle of spirits, tip it out one more time and the bottle that you thought was drained will provide one more tot of contents. It is not a lot, but it is a pleasant free surprise. The same works for many alcohol based items including underarm roll-on and perfume.

White Wine – white wines taste best when they have been gently chilled over a prolonged length of time, but if you get caught out by surprise visitors, put the bottle of wine in a container of ice and cold water. Try not to have to place it in the deep freeze, it is too harsh, but if you have to, then ten minutes is all that it takes.

Port – it is always better to decant port and older, heavier red wines, because of the sediment that may be in the bottom of the bottle, which tastes horrible and because it aids the aeration of the wine. However, it is not always easy to see when the dregs are coming. The manuals say to use a candle, but they were written a hundred years ago. The concentrated beam from a torch is far better. Try using a Durabeam because its rotateable head allows it to be directed more accurately.

Decanters – sometimes the stopper becomes stuck fast. Tap it with another glass item and it should come free. If not, run the neck of the decanter under hot water for a few seconds and it will come out.

Labels – if you store your wine in a damp place where the labels are likely to rot or fall off, spray them with hair lacquer beforehand.

Owen Jones, the author of this piece, writes on many subjects, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

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