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WHO SAYS DRY JANUARY HAS TO BE BORING? Across the globe, non-alcoholic drinks carry the essence of history, culture, and tradition in every sip. In this two-part series, we’re raising our glasses to the iconic beverages that transcend borders, celebrating their unique ingredients, sociocultural significance, and unforgettable flavours. Today, we’ll travel from the cosy warmth of Japan’s Amazake to the sweet indulgence of Lebanon’s Jallab. Ready to take the first leg of this journey? Let’s sip our way through!
AMAZAKE (JAPAN)
Essential Ingredients & Substitutes:
Amazake, meaning "sweet sake," is traditionally made from two primary ingredients: fermented rice (koji rice) and water. Some recipes use sake lees (the by-product of sake brewing), while modern adaptations may include soy milk or almond milk for a creamier texture. Sweeteners like honey or maple syrup can substitute the natural sugars from fermentation if a shortcut is used.
Sociocultural Relevance:
Amazake dates back to Japan’s Kofun period (3rd–6th century) and was enjoyed by all social classes. In Edo-era Japan, it became a staple street food, often sold by vendors in winter. Today, it’s a comforting drink served at New Year’s celebrations and festivals, particularly to combat cold weather. It also symbolises good health and vitality due to its nutrient-rich profile.
Texture, Taste, Flavours, Appearance & Aromas:
Amazake is velvety and slightly thick, with a creamy mouthfeel. Its taste is mildly sweet, with hints of umami from the rice fermentation process. The aroma is warm and nutty, often compared to the smell of freshly cooked porridge. Traditionally, it has an off-white or pale beige hue, with visible grains of rice giving it a rustic charm.
Typical Serving Styles & Occasions:
Amazake is typically served warm in winter months, often garnished with a sprinkle of grated ginger for a spicy kick. It can also be served chilled in summer as a refreshing alternative. Street vendors, shrines, and home kitchens all prepare their unique versions, making it a beloved seasonal drink. During Hinamatsuri (Doll’s Day), children are given non-alcoholic amazake as a celebratory treat.
Trivia:
- Amazake is often touted as a natural "beauty drink" due to its high enzyme and amino acid content, believed to promote glowing skin.
- It is sometimes referred to as "drinkable IV drip" because of its rich concentration of glucose, vitamins, and minerals — perfect for a quick energy boost.
- The ancient brewing process of amazake laid the foundation for modern sake production techniques in Japan.
AYRAN (TURKEY)
Essential Ingredients:
Ayran is a simple yet iconic blend of yoghurt, water, and salt. Its simplicity belies its cultural significance, with each region in Turkey often showcasing slight variations in thickness and saltiness. Traditionally, only natural, unstrained yoghurt is used to achieve its characteristic tanginess.
Sociocultural Relevance:
Ayran has been a staple in Turkey since the Göktürk era (6th century) and is deeply intertwined with nomadic pastoral culture. It was initially consumed as a practical way to preserve yoghurt and hydrate in arid climates. Today, it’s a symbol of Turkish culinary identity, served alongside meals to balance the richness of dishes like kebabs and pide. Ayran has even been called Turkey's "national drink," celebrated for its nourishing and refreshing qualities.
Texture, Taste, Flavours, Appearance & Aromas:
Ayran is light and frothy, with a texture that varies from slightly creamy to almost watery, depending on the region. Its taste is tangy and savoury, with a clean yoghurt profile that is both refreshing and palate-cleansing. The aroma is faintly sour, reminiscent of fresh dairy. Served in glass tumblers or traditional copper cups, its appearance is simple yet inviting, often capped with a layer of foam from whisking.
Typical Serving Styles & Occasions:
Ayran is ubiquitous in Turkish households, restaurants, and even fast-food chains. It is usually served chilled in tall glasses, sometimes with a sprig of mint for a touch of colour and freshness. In rural areas, ayran is still whisked by hand and poured into hand-crafted clay cups, preserving its rustic charm. It’s most commonly paired with heavy, meat-centric dishes to aid digestion and cut through the richness of the meal.
Trivia:
- In Turkish folk tales, ayran is often portrayed as a drink of hospitality, symbolising welcome and goodwill.
- Some regions of Turkey, like Erzurum, use a special ayran churn (yayık) to whisk it, giving it an incredibly light and airy texture.
- Ayran is believed to have restorative properties, often consumed as a remedy for dehydration or after heavy meals.
CRODINO SPRITZ (ITALY)
Essential Ingredients:
The Crodino Spritz is crafted from Crodino, a non-alcoholic aperitif with a bittersweet flavour, paired with soda water or tonic and garnished with an orange slice. The drink derives its complexity from a secret blend of herbs, spices, and botanicals, steeped for weeks before being bottled.
Sociocultural Relevance:
In Italy, aperitivo culture is a cornerstone of social life, with drinks like the Crodino Spritz playing a pivotal role. Known as the "non-alcoholic Negroni," it offers a sophisticated alternative for those skipping alcohol. Its bright, citrusy notes evoke the essence of summer evenings in Italy, where aperitivo hour is a cherished ritual.
Texture, Taste, Flavours, Appearance & Aromas:
Effervescent and slightly syrupy, the Crodino Spritz balances bitter and sweet notes, with hints of orange peel, clove, and gentian root. Its bright amber hue and fizzy bubbles make it visually inviting, while its herbal aroma is both invigorating and calming.
Typical Serving Styles & Occasions:
Typically served over ice in a wide tumbler or wine glass, the Crodino Spritz is garnished with a slice of orange or lemon for added zest. It's a staple during aperitivo hour, accompanying small plates of olives, nuts, and bruschetta.
Trivia:
- Crodino has been produced since 1964 and remains Italy’s favourite non-alcoholic aperitif.
- Its name comes from Crodo, a small town in Piedmont where the drink originated.
- Crodino is often nicknamed the "virgin Aperol," offering all the flair without the alcohol.
GUARANÁ SODA (BRAZIL)
Essential Ingredients:
This fizzy drink is made from the guaraná berry, native to the Amazon rainforest. Guaraná syrup is combined with carbonated water and sometimes sweetened further with sugar.
Sociocultural Relevance:
Guaraná soda is a beloved national drink in Brazil, first commercialised in the 1920s. It’s not only a popular beverage but also a source of pride, embodying Brazil's connection to the Amazon. Its energising properties, due to the caffeine-rich guaraná berry, make it a go-to pick-me-up.
Texture, Taste, Flavours, Appearance & Aromas:
The soda is light and bubbly, with a golden hue that shimmers in sunlight. Its taste is a unique blend of fruity and slightly spicy, often likened to apple and berry with a hint of ginger. The aroma is sweet and floral, reminiscent of the tropical rainforest.
Typical Serving Styles & Occasions:
Guaraná soda is best served chilled, often in tall glasses over ice. It’s a party staple, enjoyed during celebrations or as a refreshing accompaniment to churrasco (Brazilian barbecue).
Trivia:
- The guaraná berry contains twice the caffeine found in coffee beans, lending the soda its energising kick.
- Brazil consumes more guaraná soda than Coca-Cola, making it a national treasure.
- Legend says the guaraná plant sprouted from the eyes of a benevolent god, giving the berry its mythical allure.
HORCHATA (MEXICO)
Essential Ingredients:
Traditional horchata is made from soaked rice blended with water, cinnamon, and sugar, then strained for a smooth consistency. Some variations include milk or vanilla for added creaminess.
Sociocultural Relevance:
Horchata traces its roots to Spanish colonists, who brought it to Mexico. Over centuries, it evolved into a beloved drink synonymous with festive gatherings and street food culture. It's a symbol of comfort and celebration, served at holidays and alongside spicy dishes.
Texture, Taste, Flavours, Appearance & Aromas:
Horchata is creamy yet light, with a silky texture. Its flavour is a harmonious blend of sweet and spicy, dominated by cinnamon and vanilla. The aroma is warm and inviting, with hints of toasted rice. Its pale, milky appearance is often accentuated by a dusting of cinnamon on top.
Typical Serving Styles & Occasions:
Horchata is traditionally served chilled, in tall glasses or clay mugs. It's a must-have at taco stands, often paired with spicy dishes like al pastor tacos to cool the palate.
Trivia:
- Horchata’s origins date back to ancient Egypt, where a similar drink was made with tiger nuts.
- In Mexico, horchata is part of the "aguas frescas" family of refreshing drinks.
- Custom dictates that horchata must be stirred constantly to keep its flavours evenly distributed.
JALLAB (LEBANON)
Essential Ingredients:
Jallab is a sweet concoction of grape molasses, rose water, and water, served with ice and garnished with pine nuts and raisins.
Sociocultural Relevance:
This Middle Eastern delight is a staple during Ramadan, providing a refreshing break during Iftar. Jallab’s roots trace back to the Levant region, where it became a symbol of hospitality and indulgence.
Texture, Taste, Flavours, Appearance & Aromas:
Jallab is smooth and syrupy, with a rich sweetness balanced by floral notes from rose water. The drink’s dark amber colour is beautifully complemented by floating pine nuts and raisins. Its aroma is fragrant, with hints of grape and roses.
Typical Serving Styles & Occasions:
Jallab is poured over crushed ice in tall glasses and served as a cooling beverage during hot summers. It’s often enjoyed with desserts like baklava or ma’amoul.
Trivia:
- Jallab is often considered a "dessert drink," thanks to its decadent ingredients.
- Pine nuts and raisins aren’t just garnish — they add texture and bursts of flavour to every sip.
- Ancient Levantine traders first crafted Jallab using dates and carob as sweeteners.
