During the existence of the “green friend”, more than one way to drink it has appeared. Every country and every tradition has left its mark on it.
Method 1. "Crystal".
This method came from the Czech Republic, it is considered both the simplest and the most classic. To do this, you will need a thick-walled glass made of heat-resistant glass. We need to splash our alcohol into it and light it. After waiting a little, they blow it out and drink it in one gulp. Drinking and eating in this case is not supposed to.
Method 2. "French".
To slightly brighten up the bitterness of the drink, the French came up with mixing absinthe and finely crushed ice. But later this method was improved. So, we need to prepare absinthe and very cold water in a ratio of 1 to 3 (3 parts of water), a special spoon (absinthe), and one piece of lump sugar. Pour alcohol into a volumetric glass, place a spoon on top, on it - a piece of cane refined sugar. Slowly pour water over sugar until it dissolves and mixes with alcohol.
Method 3. "Czech"
The first is that a spoonful of refined sugar is placed on the edge of an empty glass, and alcohol is slowly poured onto it. After that, the sugar is set on fire and waiting for the drops of caramel to fall into the alcohol. Cold water is poured into the resulting "potion". The proportion of absinthe and water in this recipe is similar to the previous one - 1:3.
The second variation involves heating the spoon itself. Sugar is placed on it and alcohol is poured on top. True, in this case it is most often not diluted with water. And yet - the drink turns out to be warm, which, so to speak, is not for everyone.
Method 4. "Russian"
The Russian people have always been distinguished by the ability not to make difficult what can be done simply. But with maximum pleasure. In this case, the sugar cube is dissolved separately in water and the syrup is poured into absinthe. The proportion is standard: absinthe 1 part, water - 3. After that, the mixture is set on fire in a glass and after a couple of moments it is covered with another glass. The fire stops burning. Now there is a manipulation with glasses: absinthe is poured from the 1st into the 2nd, drunk, and the 1st glass is covered with a piece of linen or a napkin and turning it over, through a straw slipped under the bottom, take a deep breath of alcoholic vapors. All these manipulations are carried out very quickly, and sometimes their order is changed: they inhale the vapors, then they drink the liquid.
Method 5. "Severe"
There are several severe ways of drinking, each country has its own. Let's start with the classics. Pour absinthe (4 parts) into a heat-resistant thick-walled glass. It should be downright icy. A spoon with a sugar cube is placed on top. Raising it above the glass, they set fire to the absinthe and begin to heat the spoon with fire. Sugar is melting, dripping to the bottom. When the 5th part of the glass is filled, the fire is extinguished, and the contents of the glass are drunk through a straw, while taking 2-3 large sips. It is worth saying that the total amount of the contents of the glass should not exceed 50 grams, but it all depends on your determination. Remember only the limit - no more than 300 ml at a time. A large dose can significantly harm health.
Method 6. "Parachute"
Very difficult, but quite interesting way. For him, you need to prepare in advance a glass of cognac and a glass of whiskey, a straw for “smoking” vapors, a saucer for sugar and a partner to help.
So, pour 40 grams of absinthe into the bottom of the glass, and juice or sprite (50 grams) into the bottom of the glass. We place the glass so that it rests on the edge of the juice container with one side, we light the alcohol and rotate it so that the glass does not crack. At the same time, we gradually pour the absinthe into the juice and, with its last drop, cover it with a glass. The flame goes out, releasing a lot of absinthe vapors that need to be "smoked" with a straw through a small gap between the containers. 
While one of the comrades is busy smoking, the second lights sugar. It is also prepared in advance: 2 pieces are placed on a saucer (one on top of the other) and doused with absinthe to form a small meadow around.
Having “smoked” the vapors, remove the glass and drink the drink in one gulp (if it contains juice) or before taking a sip, cover the glass and shake it sharply (if it contains a sprite), and after the “boom” - swallow.
After drinking the contents of the glass, cover the burning sugar with a glass and, slipping a straw, inhale the vapors again.
They say that after this one feels euphoria and some slowness.
Method 7. "Shilovsky"
This option is also called Ryazan severe. He is really harsh. Pour absinthe into a glass with a volume of 50 ml. Place a regular teaspoon with a cube of sugar on top. By dipping sugar in alcohol, it is set on fire. As soon as melting begins, the piece is stewed and chewed (without swallowing immediately). Drink the contents of the glass immediately.
Method 8. "Severe Czech"
This method is less severe than the previously described, but nevertheless considered as such. On the edge of a capacious glass we place an absinthe spoon with a cube of refined sugar on it. From a narrow glass, with a volume of 50 ml, we drop absinthe on sugar, light it. When the fire goes out, a little bit of alcohol pours in a thin stream from above, washing out the sugar. Then the process is repeated: we set it on fire, wash it out, until the sugar is completely dissolved in the drink. Drink this "potion" slowly, taking small sips.
Method 9. "Citrus"
You will need tongs and an orange slice, which should be left with the skin on but the membranes removed. Roll it in sugar and cinnamon. Pour 50 grams of alcohol into a heat-resistant thick-walled glass and light it. We take the orange with tongs and hold it over the burning drink, squeezing it slightly until the juice, sugar crystals and cinnamon, melting, fall into the glass. Having finished with this, we extinguish the fire and drink the resulting liquid. In this case, you can use a mixture of cinnamon and burnt sugar as a snack.
Method 10. "Tarragon"
In this version, we pour sugar into a glass of absinthe (50 ml), and, after burning the surface, stir it with a long spoon. If there is too much sugar, then at some point it will stop dissolving. Stew the drink and pour it into another glass, drink immediately. The liquid will taste like tarragon, it is easy to drink, but you should not drink more than 5 servings of this mixture.
Method 11. "Toad"
The method is tricky, but interesting. You will need to prepare mint liqueur (15 grams), champagne (100 grams), vodka (30 ml), absinthe (30 ml) and two containers: “rocks” (glass) and “snifter” (cognac glass). At the bottom of the first we will pour liquor, champagne and vodka, into the last - absinthe, which is lit and rotated in a glass as standard. 
When the fire burns out a little, absinthe is poured (without extinguishing it) into a glass with a mixture of alcohol and our glass is lowered from above into it so that it enters the drink slightly. This reaction will cause bubbles to form in the drink. When they stop puffing up, put the glass upside down on a napkin, and shake the glass with a sharp energetic movement (like a “boom”). You need to drink in one gulp and, raising the glass a little, inhale the vapors.
Method 12. "Cheerful milkman"
The recipe is quick and unexpected. We take equal parts of absinthe, whiskey and milk, mix and slowly sip, if possible - with pleasure.
Method 13. "Gentle"
A 50 ml glass is filled in layers. First a layer of ice water (1/3 capacity), then absinthe (2/3 capacity). In this case, alcohol should not mix with water. You need to drink in one gulp.
Method 14. "Colorful"
To make it as it should be, we prepare in advance a glass, a glass, champagne (250 ml), grenadine (5 gr.) And absinthe (45 gr.). The glass should contain champagne, in the glass - a mixture of grenadine and absinthe. We light the contents of the glass and carefully lower it (without overflowing) into the champagne. The liquid will first become bright cherry, then eggplant. After that, having stirred everything with a straw, drink the mixture through it.
Method 15. "Cheshire cat"
We put ice into a large glass (by ¼), pour absinthe on top (by another ¼), and when the ice begins to melt slightly - cold apple juice (by 2/4). You can start tasting.
It is worth saying that one should not be afraid in the recipes of the reaction of absinthe to water. It's normal for him to be pissed off. As another nuance, let's add about sugar, which often appears in recipes. It is best to use reed.
Of course, all the described ways of drinking absinthe are far from the limit of human imagination, but we have described the most interesting recipes for you. And if all this is too difficult for you, then you can simply cool 30 grams of absinthe very much and drink it in one gulp.
How to drink absinthe: video
What to eat absinthe
It is believed that if you do not drink this alcohol in its pure form, then you should not eat it at all. But not everyone agrees with this. Perhaps, due to tradition, we are used to snacking on strong alcohol. But the standard snacks "a la jelly" will be out of place here.
So, if you really can’t do without snacks, try the following options:
- blue cheese
- green olives
- chocolate
- lollipops
- green apple, pear or grape slices
The best in this sense is sugar with cinnamon, lime or lemon (to taste) and ice water, but remember: no juices and lemonades are allowed!
Rum is a traditional Caribbean alcoholic drink. Rum is one of the strongest alcoholic beverages with a unique taste. It, like many alcoholic drinks, has several types. Roma varieties differ in the amount of alcohol content. There are three main types of rum - black, white and gold. Any of these rums is good in its own way and can satisfy everyone.
An appetizer for rum should not change the taste effect of the alcoholic drink itself, it should only slightly complement its original taste. White (light) rum is served at the beginning of the meal, so snacks for it should be light. White rum is best eaten with a slice of lime or lemon. It is customary to drink black (dark) rum after meals to improve digestion, so the snack should be non-caloric. Black rum goes well with dark chocolate (it is not advised to try it with milk and white chocolate), light cheese, nuts and oranges. An expensive Cuban cigar can complement the taste of aged dark rum. Golden rum, due to its milder taste, does not need an appetizer.
If you have chosen rum as the main drink of your feast, then you should choose a more satisfying snack. Stuffed turkey is a great hearty snack for a Caribbean drink. It is best to stuff it with cheese and herbs (dill or parsley). Turkey pieces should be small. Each portion on a separate skewer. This design of this dish will not only decorate your table, but will also be a very convenient snack for your feast.
Rum goes well with fish, so you can put tuna sandwiches on the table as a cold snack. Tuna is better to choose canned. As an addition to sandwiches, pickled cucumbers and thin slices of lemon are perfect. You can serve any sliced \u200b\u200bfish (except herring), shrimp, squid and caviar.
All types of rum go well with low-fat meat dishes and sausages. So you can safely treat guests with sandwiches with sausage, cheese and herbs. Hot liquid dishes are not usually served with rum.
Olives are considered the easiest appetizer for rum. Better if they are stuffed with cheese. Cheese of the Gouda variety will perfectly emphasize the taste qualities of the consumed alcoholic beverage.
An interesting snack, at the end of the party, an orange is perfect for rum. Put orange slices on the dish, necessarily sprinkled with grated cinnamon. Cinnamon, if not overdone, will give a very pleasant aroma, and the taste of orange will neutralize unpleasant aftertaste notes and soften the taste of a strong alcoholic drink.
Carbonated soft drinks are also great with rum. Dark rum is best mixed with Coca-Cola, and white rum with Sprite. The most optimal proportions are one to two. During dessert, you can drink rum with coffee. Sometimes hot chocolate is added to rum. The drink is very sweet and strong, not many people like this taste.
Rum was historically considered the drink of pirates, but its popularity has increased over the years. Today this drink is transferred to the category of noble and is known in all corners of the world. It is drunk by both men and women. Hundreds of cocktails are created on its basis, and its delicate aroma and mild taste are rightfully appreciated by millions.
White rum is less popular than its dark counterpart, as the word "rum" is associated by many with a strong amber-colored alcoholic beverage with a rich taste. However, the little-known pirate silver drink does not mean that it is inferior to its dark counterpart in taste, aroma and intoxicating properties.
Why is rum white?
Unlike the usual dark varieties of rum, aged in oak barrels and therefore acquiring a golden or dark brown hue, white rum undergoes a short exposure (12-18 months) in light ash barrels. In addition, after aging, it is poured for ripening into steel containers, and then filtered, completely decolorizing. Sometimes, to make the color "noble", a little caramel is added to the drink.
Although white rum cannot boast of the bright, rich taste of spices and cane molasses that its dark counterpart has, it is distinguished by pleasant softness, unobtrusive sweetness and ease of use.
Silver rum is made in countries with a tropical climate - India, Australia, etc. However, its homeland is the Caribbean, where rum is drunk exclusively in its pure form, not recognizing cocktails.
Types of white rum
On the market, it is represented by hundreds of brands from different manufacturers, differing in degree of fame, quality of the drink, price. The most famous brands of white rum are Bacardi, Malibu, Havanaclub with the designations "Blanca" (colorless rum), "Silver" (silver), "White" (white), "Light" (light). At the same time, it is not so easy to determine which white rum is better.
Not all well-known brands offer the highest quality rum, while little-known companies can surprise you with the amazing taste of their offspring. Therefore, you should not pay attention primarily to the status and cost of the drink, you just need to focus on your taste, of course, if you are at least a little versed in your favorite "nectar" of sea robbers.
White rum: what do they drink with? Culture of consumption
Drinking silver rum in its pure form is much more pleasant than its dark counterpart. The latter strongly burns the throat and has a sharp taste. Drinking the first one in its pure form with ice is considered the custom of a subtle, aristocratic person. You will be able to enjoy refreshing plant notes, a slight hint of honey, a soft nutty palette and a bright aftertaste rich in vanilla and coffee nuances. The taste of silvery rum is also outstanding in cocktails - all its flavoring secrets are revealed here, striking with bright, delicious notes. This drink is the basis of many famous and iconic cocktails, such as Daiquiri, Mojito, Pina Colada, Attic.
It is impossible to give an unequivocal answer to the question of what white rum is drunk with, since it depends on the individual preferences of the person and the culture of drinking this drink in a particular country.
cocktails
White varieties of rum, as mentioned above, are drunk either in pure form or added to cocktails, creating new taste sensations at the exit. Consider the recipes for the most popular cocktails based on a noble silver drink.
"Mojito"
This well-known cocktail is associated with the name of E. Hemingway, as the writer was his ardent admirer. To create a classic Mojito, you will need: a tall highball glass, fresh mint, a spoonful of sugar, lemon, soda water and white rum (brand of your choice). Put softened mint and sugar in a glass, cut a lemon in half, squeeze the juice out of it and put one of the halves into a glass. Add 50 ml of rum to the cocktail, a handful of crushed ice and fill the glass to the top with soda. Garnish the Mojito with a mint stalk.
What can replace white rum in Mojito? High-quality vodka will be a great alternative to a pirate drink, and mint can be replaced with mint syrup.
"Pina colada"
The history of this cocktail has over 90 years, its homeland is Puerto Rico, and its name is translated as “squeezed pineapple”. During its existence, "Pina Colada" has constantly changed and modified. At the moment, there are several recipes for its preparation. The classic creation technology sounds like this: one part of white rum (usually Bacardi), one part of thick coconut cream, three parts of pineapple juice, crushed ice are mixed and whipped in a blender. The finished cocktail is served in a chilled Hurricane glass (a pear-shaped glass on a low thick leg), garnished with a pineapple slice.
Many are interested in the question of what can replace white rum in a Pina Colada cocktail. In such cases, they usually resort to the help of Amaretto almond liqueur. In this case, you can replace the cream with regular condensed milk.
"Daiquiri"
"Daiquiri" is not just another masterpiece invented by bartenders. These are white rum cocktails represented by numerous recipes. The official technology of its creation is recognized by the International Association of Bartenders.
According to the basic recipe, nine parts of rum, four parts of lemon juice, one part of sugar syrup are taken for a cocktail. All components are poured into a shaker, shaken and served in a martini glass (a cone-shaped glass with a high stem).
Banana and Strawberry Daiquiri
Two famous "frozen" cocktails made with crushed ice are the highlight of any summer party. Banana Daiquiri consists of four parts of white rum (mainly Bacardi), two parts of freshly squeezed lemon juice, one part of any orange liqueur, half a banana, a spoonful of sugar and a cup of ice. All ingredients are whipped in a blender at increasing speed until the cocktail foams. After which it is poured into a chilled "Hurricane". For the strawberry analogue of Daiquiri, the same proportions and ingredients are used, only four strawberries are placed instead of a banana. These are one of the most delicious alcoholic cocktails, rich in summer, fruity notes and flavored with a pleasant spiciness of rum. Therefore, if you have a question about how to drink Bacardi white rum, we recommend that you evaluate its taste range in the Daiquiri cocktail.
Daiquiri Hemingway
A drink from the famous writer is prepared according to the following scheme: eight parts of silver rum, four parts of lime juice, two parts of grapefruit juice, one part of Maraschino cherry liqueur, place a cup of crushed ice in a blender and beat until foam appears. You can serve the finished cocktail in a martini eye or hurricane glass.
White rums are much cheaper than dark rums. For example, a liter bottle of light Bacardi costs 1,000 rubles, and 0.5 - 500 rubles, while a dark one costs an order of magnitude higher: a liter costs 1,200 rubles, and 0.5 - 700 rubles.
White rum goes well with poultry and meat, barbecue and grill. Despite its widespread use and fame, the drink of pirates does not benefit the human body, except for a short-term rise in the emotional state and enjoyment of a rich taste. Therefore, do not abuse servings of rum and the number of cocktails. A small dose will be enough to feel the whole palette of its aftertaste and plunge into the abyss of hops!
Rum- a strong alcoholic drink. It got its name from the English word "rum". Since the exact meaning of this word remains unknown, scientists suggest that it comes from "rumbullion" - "big noise, din." Another version indicates that the sailors used the word "rummers" for drinking glasses, which in Danish were called "roemer". Another version claims that the name of rum may come from the French word arôme or from the abbreviated Latin "saccharum", which means "sugar".
Today, the name "rum" means a strong alcoholic drink made in a certain way from molasses or cane.
Spanish-speaking countries call rum "ron", French-speaking - Rhum. The forerunners of rum can be considered drinks that were invented in ancient India. So, the ancient analogue of rum can be considered "bram". Brahm was made by the Malays and was known as a good alcoholic drink.
Rum, as we know it now, was first obtained in the Caribbean, where it was made in the 17th century. One day, the slaves who worked on the plantations noticed that molasses fermented into alcohol. Distillation, on the other hand, made it possible to obtain a more concentrated alcoholic beverage, as well as to remove impurities. As a result of this processing, the first rum was obtained. According to some historical facts, rum was also first produced in Barbados, a state in the West Indies located in the eastern Caribbean. The drink, however, was not of very high quality, but, nevertheless, was popular.
After rum began to be produced in the Caribbean and Barbados, the popularity of this drink became more and more, so they learned about rum in America, where factories for its production began to open. The production of this drink has become a very profitable industry. Rum, which was produced in New England, was considered the best throughout the 18th century. Rum, produced in Rhode Island, was used for some time for calculations along with gold. Statistics show that each person accounted for about 13.5 liters of rum per year. This testifies to the great popularity of this drink.
Rum has always been considered the traditional drink of pirates. They did not know how to store drinking water and during their stay at sea they stocked rum and other alcoholic drinks on their ship. Pirates also often traded in rum. The sailors began to dilute the rum because Admiral Edward Vernon gave the appropriate order. This was done in order to combat drunkenness among sailors. Vernon wore a cloak of fai, (grogramcloak), so sailors began to call the mixture of rum and water "grog".
The value of rum is difficult to overestimate, it became one of the most sought-after goods of that time. A small amount of rum led a person into a state of intoxication, and he forgot about all the difficulties of colonial life. Until the 19th century, rum was heavy and dark. It was considered a drink of the poor population, workers. In order to “ennoble” rum, the Spanish Royal Chamber even promised a prize for improving the technology of its production. So over time it was possible to improve its quality. Rum remained one of the most popular drinks even after America gained independence.
Types of drink
Different types of rum are distinguished by strength, color, and also by its use. Each country has its own standards for the production of this drink.
Rum is also classified according to the region of production. So, on the Spanish-speaking islands they produce light rum, which is also called Cuban or Puerto Rican.
Rum Bacardi
One of the most famous rum companies is Bacardi. It was founded by Don Facundo Bacardi Massot in 1862. The modern company began its work in 1992. Bacardi conducted numerous experiments, he was engaged in carbon filtration of rum, cultivated yeast, kept the drink in barrels. As a result, it was possible to obtain a light rum, a softer drink than before.
The company's most famous drinks are:
- white rum company Bacardi, it has a mild taste. The drink is perfect both for self-use and for the preparation of various alcoholic cocktails. Bartenders still recommend trying Superior in cocktails, as it is practically not aged.
Reserva- amber rum, with a five-year exposure. Very often, this rum is used to make cocktails.
Gold- an alcoholic drink of golden color. Rum Gold is aged for at least 2 years, served before meals as an aperitif. It goes well with fruits, cola, and juices.
Black- premium dark rum, this drink has a mild taste. Often they drink it without eating. It is also served as a digestif, i.e. alcohol consumed after a meal. The dark rum is perfect for the Pinot Colada, Puerto Rico's official cocktail. For it you will need freshly squeezed pineapple juice, coconut syrup, 10% cream, dark rum, pineapple. All ingredients are whisked. The glass is decorated with pineapple .
Bacardi 151- rum for real men, the strength of this drink is 75.5%. In its pure form, it is practically not used.
Mojito- cocktail company Bacardi, it includes Superior and extracts of mint and lime. Bacardi also produces other cocktails, they are drunk through a straw, the fortress is 15%.
1873 Solera- the drink is aged for at least 3 years. Solera belongs to the noble varieties of rum.
How to drink?
Rum is one of the most legendary drinks. On the one hand, it is strong, masculine, and on the other, fragrant and feminine.
Rum is a drink not only for sea pirates, but also for all connoisseurs of high-quality alcohol.
There are no strict rules for its use, but there are still some recommendations that should be followed.
So, golden (amber 
) rum consumed in an independent form, always cold. It goes well with fruits.
white rum drink in cocktails. For example, as part of a punch and a Cuba Libre cocktail. This cocktail is truly legendary. There is a version that he was born from a toast for the liberation of Cuba in 1989. It is prepared by mixing 50 ml of white rum and 100 ml of Coca-Cola. Punch is a hot alcoholic drink made from rum combined with fruit and juice. Punch was invented in India, it was prepared from local alcohol, sugar, water, spices, lemon juice. English sailors brought the recipe for this drink to England. But over time, the punch recipe has changed somewhat, in England it was prepared from ale, wine, brandy or rum instead of water, and tea, juice and sugar were also added. Rum punch has become much more popular than rum itself, it is softer in taste.
black rum consumed neat or in cocktails. It pairs perfectly with cigars and coffee. Sometimes ice and lemon are added to black rum.
Application in cooking
In cooking, both dark and light rum are used. In the European culinary tradition, rum is often used to preserve fruits. Fruits are collected in a special container, then sprinkled with sugar and poured with rum. They are surprisingly tasty and healthy, and also protect the body from colds. Such fruits are often used as a filling, as well as for the preparation of ice cream and custard.
With rum, you can make a French dessert called Cannele. To prepare it, you will need milk, rum, cane sugar, flour, butter, yolk, vanillin. It is necessary to mix milk with about 70 g of sugar and vanilla, heat it up, and then add butter. The remaining sugar is mixed with flour and a pinch of salt. Separately connect the yolk and eggs so that as little air as possible gets into them. Next, pour in the flour, add the milk mixture, stir and pour in 1 tbsp. l. Roma. The dough should be liquid. It is placed in the refrigerator for 12 hours. Then they take it out of the refrigerator, distribute it in forms, put it in an oven preheated to 200 degrees and bake for 1 hour. Kannele are ruddy and very tasty, the color of the crust should be caramel.
How to do at home?
In order to make homemade rum, you will need very few ingredients: vodka, sugar, rum, as well as vanilla and pineapple essences, burnt sugar.
Water with sugar is heated, after it dissolves, burnt sugar is added. Essences are mixed with vodka in a container, this mixture is added to the cooled syrup and mixed. Rum is poured into glass bottles and insisted for a month, after which it is filtered.
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