Vodka / Flavoured / Semi-/sweet / Ratafias
Vodka (Polish: wódka, Russian: водка) is a distilled liquor.
Vodka, one of the world's most popular liquors, is composed solely of water and ethyl alcohol with possible traces of impurities and flavorings. Vodka is made from any one of these fermented substances: grain, rye, wheat, potatoes, or sugar beet molasses.
Vodka’s alcoholic content usually ranges between 35 to 50 percent by volume; the standard Russian, Lithuanian, and Polish vodkas are 40 percent alcohol by volume (80 proof).
Historically, this alcoholic-proof standard derives from the Russian vodka quality standards established by Tsar Alexander III in 1894.
The Muscovite Vodka Museum reports that chemist Dmitri Mendeleev determined the ideal alcohol content as 38 percent; however, because in that time distilled spirits were taxed per their alcoholic strength, that percentage was rounded upwards to 40 percent for simplified taxation calculations.
For such a liquor to be denominated “vodka,” governments establish a minimal alcoholic proof; the European Union established 37.5 percent alcohol by volume as the minimal proof for European vodka.
Vodka is traditionally drunk neat in the vodka belt — Eastern Europe and Nordic countries — and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the bloody Mary, the screwdriver, the White Russian, the vodka tonic, and the vodka martini.
Source: http://en.wikipedia.org/wiki/Vodka
Vodka, one of the world's most popular liquors, is composed solely of water and ethyl alcohol with possible traces of impurities and flavorings. Vodka is made from any one of these fermented substances: grain, rye, wheat, potatoes, or sugar beet molasses.
Vodka’s alcoholic content usually ranges between 35 to 50 percent by volume; the standard Russian, Lithuanian, and Polish vodkas are 40 percent alcohol by volume (80 proof).
Historically, this alcoholic-proof standard derives from the Russian vodka quality standards established by Tsar Alexander III in 1894.
The Muscovite Vodka Museum reports that chemist Dmitri Mendeleev determined the ideal alcohol content as 38 percent; however, because in that time distilled spirits were taxed per their alcoholic strength, that percentage was rounded upwards to 40 percent for simplified taxation calculations.
For such a liquor to be denominated “vodka,” governments establish a minimal alcoholic proof; the European Union established 37.5 percent alcohol by volume as the minimal proof for European vodka.
Vodka is traditionally drunk neat in the vodka belt — Eastern Europe and Nordic countries — and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the bloody Mary, the screwdriver, the White Russian, the vodka tonic, and the vodka martini.
Source: http://en.wikipedia.org/wiki/Vodka
Flavoured vodkas includes all spirits, which besides spirit and water additions includes aromatic substances, called aromatic - flavor admixture, giving them taste and odor characteristic for their species concerned. In addition, they contain mostly sugar and sometimes food coloring. Their power ranges from 20 to 75%.
Semi-sweet and sweet vodkas contains sugar within the limits of 50-350g/l. They belong to one of the largest and most consumed group of spirits. Most of them is produced by spirits industry, also they are often made at home.
Ratafia is a liqueur or cordial flavoured with peach or cherry kernels, bitter almonds, or other fruits; many different varieties are made. The same name is given to a flavouring essence resembling bitter almonds, and also to a light biscuit. It is also a cordial made from a mix of marc brandy and the unfermented juice of the grape.
The flavorings can potentially make this liqueur toxic, as peach and cherry kernels contain high levels of hydrogen cyanide (about 1.7 mg per gram of kernel), as do bitter almonds (2.5 mg/g).
Other less toxic flavorings can also be used, such as in-season fruit, vegetables, and fresh herbs. A basic recipe includes a bottle of red or white wine, 1/4 cup vodka (to prevent fermentation), 1 cup cut-up fruits, vegetables, or herbs, 1/4 cup sugar. Combine all ingredients in a large jar and refrigerate 3 to 4 weeks; strain into a clean wine bottle and cork or cap tightly. Keep refrigerated.
The name 'ratafia' might be adapted from the French of the 17th century. Walter William Skeat (Etym. Dict., 1910) quotes as a possible origin a combination of Malay araq, and tafia (rum).
This liqueur is typical of the mediterranean areas of Spain, Italy and France.
Source: http://en.wikipedia.org/wiki/Ratafia
The flavorings can potentially make this liqueur toxic, as peach and cherry kernels contain high levels of hydrogen cyanide (about 1.7 mg per gram of kernel), as do bitter almonds (2.5 mg/g).
Other less toxic flavorings can also be used, such as in-season fruit, vegetables, and fresh herbs. A basic recipe includes a bottle of red or white wine, 1/4 cup vodka (to prevent fermentation), 1 cup cut-up fruits, vegetables, or herbs, 1/4 cup sugar. Combine all ingredients in a large jar and refrigerate 3 to 4 weeks; strain into a clean wine bottle and cork or cap tightly. Keep refrigerated.
The name 'ratafia' might be adapted from the French of the 17th century. Walter William Skeat (Etym. Dict., 1910) quotes as a possible origin a combination of Malay araq, and tafia (rum).
This liqueur is typical of the mediterranean areas of Spain, Italy and France.
Source: http://en.wikipedia.org/wiki/Ratafia
