One of the most fascinating elements of traveling to a new place is learning, exploring, and tasting what is indigenous to a particular culture. As a passionate traveler, I have had the good fortune of tasting Prosecco in Italy, tequila in Mexico, sherry in Spain, cachaca in Brazil, slivovitz (plum brandy) in Romania, and locally-made rose wine in Morocco. Just to name a few.
So it was with great interest that I read Daisann McLane’s recent piece in National Geographic Traveler, “’Cheers!’ to Local Libations,” in which she describes the taste experience and how connections deepen when drinks–both alcoholic and not–are shared in certain cultures.
A few years ago, my husband and I were sitting in a small trattoria in Cortona, Italy, and the waiter served us—and every other table in the tiny restaurant—a green alcoholic drink that was fragrant and earthy at the same time. My husband, an avid gardener and son of a former liquor storeowner, racked his brain to come up with the main ingredient of the liquid served in the narrow, clear glass. After nearly a dozen guesses, the waiter/restaurant proprietor finally revealed that it was a basil liqueur—a secret, family recipe. A homebrew made with pride.
We still talk about that evening, and the homemade liqueur that we have since never seen. I’d be interested to know if any of you have come across interesting libations during any of your travels—either home or abroad…
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my personal favorite drink was Hierbas Ibicencas, when my husband and I spent part of our honeymoon in Ibiza, Spain. It was a drink you did in shots, and it tasted licoricey. After a meal of paella and hierbas to wash it down with, let’s just say we had a sleepy, delirious day on the beach. Heavenly.