Glass cooling: Halo-Halo and Butterfly Pea: summer drinks around the world

cooling in the glass
Halo-Halo and Butterfly Pea: Summer drinks around the world

Bartender Michael Tonderei from the Cause Effect cocktail bar in Cape Town presents “Table Mountain” drink, which is infused with aromas of endemic fynbos plants. Photo: Kristin Palitza / dpa

© dpa-infocom GmbH

Apple spritzer, Spezi, Berliner Weisse – these are some of the most popular thirst quenchers in Germany this summer. Different countries, different drinks: From Bangkok to Cape Town, a wide variety of trendy drinks are popular to spend hot days in a good mood.

When temperatures are hot, people all over the world yearn for cool means that quench their thirst to rejuvenate their sweaty body. Almost every country has a confidential piece of advice ready. Some drinks are a tradition, others just become a trend drink.

A summer trip around the world between herbs, teas, purple soda and resin paste:

  • Thailand: Cha Yen ice tea is very Thai in taste – quite sweet and still very refreshing in hot temperatures all year round. The famous cold drink is available on every corner from Bangkok to Phuket. The color is unquestionable: Thai Ice Tea shines in a sunny orange. Initially, a strong black tea is poured into the glass, which has been refined with spices such as star anise, cardamom, tamarind or water from orange blossoms. This gives the drink its unique touch. The tea is then mixed with a good portion of sugar and sweetened condensed milk and poured into a glass with crushed ice. With the perfect balance of creaminess, spicy aromas and sweetness, the refreshing blend inspires not only locals but also tourists.

And another drink comes in a striking color in Thailand: Butterfly Pea Soda. The trend drink shines in seductive purple-blue tones and is made from the flowers of the plant “Clitoria ternatea” (pea butterfly). Among other things, it is said to have a calming effect, but it is also said to have other health benefits. In Southeast Asia, it is commonly used in dishes and beverages. As a soda, Butterfly Pea is extremely refreshing with its herbal notes.

  • New Zealand: Lemon and Paeroa, or L&P for short, is “world famous in New Zealand”. This is the clever advertising slogan for the drink from the other side of the world, invented in 1907. It is made with lemon juice and sparkling mineral water from the small town of Paeroa on the north island. The water has its own taste, along with the citrus note there is a perfect balance between sweet and sour. Available in a yellow bottle with a yellow imprint, L&P is also used for mixed alcoholic beverages. In Paeroa, a seven-meter-high monument was dedicated to the cult mixture – in the form of a replica of the famous bottle. The slogan “World-famous in New Zealand” has meanwhile become a verb for things that are common everywhere in the small Pacific state – but mean nothing to the rest of the world.
  • South Africa: Cocktails infused with local herbs are fashionable this season in the tourist center of Cape Town. Classic is Table Mountain, a cocktail with sour brandy with a dose of local vermouth. There is also mint, cardamom, lime juice, orange bitters, rooibos syrup and a decoction of fynbos leaf tart, the shrubs typical of Cape Africa. The drink is served with a sparkling lid that symbolizes the clouds in Table Mountain and decorated with edible wildflowers. “The aromas of local plants are all in vogue, not just finbo, but also bacon trees, elderflowers and weeds,” says Michael Tonderai, bartender at Cause Effect cocktail bar, where you can admire Table Mountain enjoying a sunset.
  • Greece: When it comes to submarines (Greek: ypovríchio), food lovers from Athens to Alexandroupolis first think of viscous mastic that is immersed in ice water with a dessert spoon. For the chewing gum paste, sugar and vanilla are mixed with the resin of the mastic tree, which grows only on the island of Chios. The resin has a rather peculiar -simply resin- taste. Every Greek grandmother knows how to make her grandchildren happy with the mixture. The mastic mass dissolves slowly when mixed in cold water – but some confectioners lick the paste directly from the spoon and then drink the cold water to cool off in the heat of Greek summer.
  • Israel: On hot summer days, Israelis like to drink the sweet carbonated drink Gazoz. In Tel Aviv there is a very modern version of the traditional fruit lemonade: fermented fruits are mixed with fresh herbs, ice, mineral water and spices. At Benny Briga’s iconic Pavilion on the Levinsky Markt in the south of the city, every drink is a unique blend. The taste of the drink is somewhat reminiscent of fermented Kombucha tea drink. But what is special about Tel Aviv Gazoz is the beautiful compositions of flowers and fresh herbs that decorate it like a bouquet – as if it was made for impressive photos on social media.
  • Spain: The average German holidaymaker almost always orders a cold beer or sangria on hot summer days – either in Mallorca or Madrid. Tinto de Verano – or summer red wine – is at least as popular with the Spaniards themselves. The drink is said to have been invented about 100 years ago in Cordoba, Andalusia. The mixture is not only more refreshing, but also more heat tolerant than insoluble wine. The recipe? Very simple: half red wine and half sparkling lemonade. A few slices of lemon or orange, ice cubes – and you’re done! The difference with Sangría: It is usually made with fruit, juices and often other alcohol and is much sweeter.
  • Philippines: The most famous and colorful dessert of the island state is also a drink: halo-halo, in English something like mix-mix. For its preparation, sugary fruits such as bananas or coconut strips, candied mung beans or kidney and pieces of red and green jelly are covered with shaved ice. Drizzle with condensed milk and top with leche flan (the Filipino version of caramel cream) or purple ice cream with yam flavor and sprinkled with toasted baby rice. Then the glamor is destroyed and everything is mixed up (hence the name). The viscous liquid is drunk, spoonful of fruits and beans. Ingredients vary in different areas.
  • India: Cane juice is very popular in India, where the temperature is currently over 40 degrees. Many people in other Asian countries also appreciate green juice. You can find it everywhere on the roadside, where vendors prepare it on the spot. They press the cane through a diesel engine and then mix lemon, ginger, a little salt and ice. Ice is often not perfectly healthy, but it does make the drink even more refreshing. A glass costs about 10 to 40 cents in the capital, New Delhi, says salesman Salman Khan. Later he sells the rest of the cane to farms, where he eventually eats cows and other animals.
  • Tunisia: During the hot summer months, the sweet and slightly bitter traditional drink is available in every corner: citronada. Lemonade not only effectively quenches thirst, many fans also swear by its health benefits. Lemonade strengthens the immune system, lowers blood pressure and regulates digestion, say Tunisians. Some people swear that cloudy yellow drink is also a slimming product. However, the drink, which consists of mashed lemons, their peel and water, also contains sugar. In terms of production, there are two camps in the country: some first pre-cook the lemon mixture, others do not. Some mint leaves or almonds refine the filtered drink, which is consumed frozen.
  • Switzerland: When they are thirsty, the Swiss turn to Rivelas. Carbonated lemonade is considered the secret national drink. Citrus, with hints of nectarine, apricot and some nuts – this is how a connoisseur describes the aroma in an advertisement. The recipe is secret, the original drink has remained unchanged since the family business was founded 70 years ago. There are now variations with less sugar or fruity aromas. Only this is known: Rivella is made from whey. Cultural scientist Walter Leimgruber says of the secret of success: “Some people feel that the Swiss have milk in their veins and not blood.”


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