Fun Facts - Beverages of the Commonwealth

Shandy is an extremely popular drink in Britain, Europe, Australia, New Zealand, South Africa, and Canada. It is said that the word “shandy” comes from an old British word “shandygaff” which is the name of a beer and ginger ale mixture. Nowadays a shandy (which can be traced back to 1853) is a mixture of beer and lemonade. 

It is important to point out that the ‘lemonade’ used is a lemon and lime soda and not the kind made with lemon juice, sugar, and water! The portions of the two ingredients are purely a personal choice but tend to be a 50/50 ratio. 

There are many dahi (yogurt) based drinks that originate in India. Each region has its favorite. One such drink is the lassi, a blended mixture of yogurt, water, and spices. The Namkeen is the most traditional form of lassi which could be considered a savory lassi as it is flavored with salt. The sweet versions can be flavored with sugar, fruit juices such as strawberry or lemon, or fruit pulp such as mango or rosewater. A richer lassi flavored with saffron can be found in the northern parts of India (Rajasthan) and both the east and western coastal areas (Sindh and Gujarat).

Cumin, coriander, ginger, or green chilies can be added for flavor. 

Whatever your tastes, Lassis are thought to offer many health benefits as well as aid digestion. Consider having a Lassi with your next curry or vindaloo!

By Louise C.

Image: courtesy of @cookwithsharmila

Dandelion and Burdock is a carbonated drink popular in Britain. Its origins date back to the Middle Ages when the drink was made from fermenting the roots of the dandelion and the burdock plants. It is similar to other drinks made with plant roots, such as sarsaparilla and root beer. 

Originally it would have been like a light mead, and promoted for its health benefits, just as its American counterparts were. Nowadays, it is mostly made with artificial flavorings with only a few brands made with “real plant extracts.” There are also many recipes available to make your own version. 

By Louise C

Images from Pinterest.com

The blackcurrant is to the British what the cranberry is to Americans. We love it as a jelly, a jello, a jam, in fruit cakes and in muffins. But best of all we love it as a cordial or a squash (and that’s not the pumpkin kind). Ribena being the national favorite.

Blackcurrant cordial was  invented by Vernon Charley, a scientist at the University of Bristol in 1933 while researching pure fruit syrups for milkshakes. The blackcurrant variety was found to contain high levels of vitamin C. The drink was launched in 1938 under the name Ribena (from the botanical name for the blackcurrant, Ribes nigrum). 

During WWII, with fruit like oranges virtually impossible to obtain, the British Government encouraged the growth of the blackcurrant bush, and a blackcurrant syrup/cordial was distributed to the nation’s children for free. 

The concentrate can be used in many ways, such as in ice-cream, smoothies and even waffles!

Images: courtesy of @RinbenaUK 

Pimm’s, like many drinks created in the 19th century, was first promoted as a digestive aid. An oyster bar in London served this gin-based liqueur in small tankards called #1 cup. It began to be sold commercially in 1859 and over the years and subsequent company owners, other “# cups” have been invented, each with different bases and flavors. It is often served as a cocktail with fresh fruits and herbs. 

• 200ml Pimm's No. 1
• 600ml lemonade
• mint sprigs, sliced cucumber, sliced orange, and strawberries, to serve

Fill a jug with ice and pour over the Pimm’s and lemonade. Give it a good stir then add the mint, cucumber, and fruit.

There are also recipes available for Pimm’s cake, Pimm’s Jelly and Pimm’s Iced Tea to name but a few!

Recipe and image: courtesy of @bbcGoodFood #summerdrinks #pimmsnumberone #pimms

Irn Bru: Scotland’s second most famous drink! The soft drink is known for its bright orange color and unique flavor. Often portrayed in advertisements as having strengthening properties, being the epitome of Scottishness and even magnetic- it is safe to say that its commercial presence is and has been, tongue-in-cheek and even controversial at times.

The soft drink “Iron Brew” can be traced to several sources all dating back to around the turn of the 20th Century. The company AG Barr & Co (Glasgow) and Robert Barr (Falkirk) claimed to have launched their own version of Iron Brew a few years previous than other companies and were already receiving large numbers in sales in 1899. 

Irn Bru's most famous slogan is “made in Scotland from girders”, hinting at (one can only assume) it’s 0.002% ammonium ferric citrate in the listed ingredients and its “rusty” color.

Irn Bru can be used as a mixer in Vodka and whiskey, and in some parts of Scotland you can find Irn Bru Sorbet. 

Images: courtesy of @irnbru

Lemon & Paeroa comes in a brown plastic bottle with a bright yellow label, reminiscent of the original glass bottles once used. Often referred to as L&P it is New Zealand’s most popular soft drink. It was created in 1907 and was made by combining Lemon juice with carbonated water- the water coming from the town of Paeroa, hence the name. It is often used as a mixer in New Zealand bars, especially with Southern Comfort. There are even recipes using it as a glaze for a roasted ham and there are L&P flavored ice-creams and chocolate bars. The brand is known for its comical advertisements (commercials ranging from zombies to Paeroa residents and landmarks) and its slogans. One of Paeroa’s landmarks is a giant L&P bottle- a tourist attraction, where people visiting have their photos taken. This drink is “world famous in New Zealand”.

By Louise C.

Images: courtesy of @LemonAndPaeroa

For some South Africans, when having a social event such as a birthday or Christmas gathering, making a round of Melkterties is far easier than making the traditional celebratory Melktert- after all, there is no pastry or baking involved!

Melkterties or Milk tart shooters are a modern South African shooter. It smells and tastes like melktert (South African milk tart) with a bit of kick from the Vodka!

There are a few variations, but the basic ingredients remain the same. To make approximately 860 ml: 

· One 375 ml bottle Vodka (you can reduce it to 300 ml if you prefer less alcohol)

· One 395 gram (300ml) tin of condensed milk (use up to two cans to make it thicker and sweeter)

· Half of a 375 ml tin evaporated milk

· Ground cinnamon to serve

1. Mix well, using a food processer or whisk, or simply pour the ingredients into a 1-litle bottle and shake well.

2. Pour into shooter or shot glasses.

3. Sprinkle each Melktertjie with ground cinnamon and serve chilled.

Images: courtesy of Pinterest.com

 Invented in 1969 by a restaurant manager of an Inn in Calgary, Alberta, Canada, the “Caesar” has become one of Canada’s most popular cocktails. Similar to the Bloody Mary, the Caesar is a vodka based drink, mixed with tomato juice and clam broth (known as Clamato juice), hot sauce, and Worcestershire sauce. It is traditionally served with ice in a tall glass with celery salt around the rim, and a stalk of celery and a wedge of lime as a garnish. 

Walter Chell, the drinks inventor said his inspiration for the drink came from his Italian heritage and spaghetti dishes made with tomato and clam sauces. However, he said that the name itself did not come from the Roman Emperor but from an Englishman who was a regular customer at the bar he managed. The story goes, one day after ordering the drink the customer proclaimed “Walter, that's a damn good bloody Caesar".

By Louise C.

Image: courtesy of Pinteret.com