Skip to main content

Korean drinks

It is always great, to explore a ethnic supermarket. Here in the Middle East unfortunately, there are not a lot... [however you could find some exotic things in a standard hypermarket].

Today - I found the Korean supermarket AMART. And as expected, they have a couple of unique drinks [I only selected three of those].

1st: Sunny 10 Blast.
This was the purple can. Unfortunately everything was written in Korean, however it tasted very [artificial] grapey [what the color suggested]. I would say, that it is something like a slightly carbonated fruit cocktail or a fruit nectar.
Not very good [but also not terrible]. Not necessarily great for mixing [however it would do at home good for a simple highball].
You might buy, if you like thin, sweet nectars.




2nd: Milki.
This is very similar to Calpico/Calpis from Japan. However I would say a bit lighter in taste - the acid taste seems to be citric acid and not lactic acid.
On one hand I would not rate it as complex as the Japanese counterpart - on the other hand, it is easier to swallow - and less revolting for Western tastes. Nice...
Definitely buy, if you can get over a beverage which taste like sparkling thin yoghurt.













3rd: ana eve sparkling [passionfruit and lychee].
That seemed first of all to me like a soda. Second guess: sparkling juice [a fruit cocktail] - this is what the presentation suggest.
I know, I know - this seems a lady drink - but give me a break - I can do also review for ladies?!
Fact is, it is a malted beverage [alcohol free].
First of all it starts like a rather sweet soda, however the smell and the afterthought suggest, that it is similar to an [bad] alcohol free flavored beer]. Also it has a bit too much acidity.
Not sure, who did the r&d for the folks - but it seems obvious, that a light flavor like lychee doesn't work well with malty flavors... but the passionfruit is even worse.
Don't buy.
But: to the retrieval of the Koreans honor: it seems to be made in Saudi Arabia.
Not to buy.

Comments

  1. Hi Dominik,

    Couldn't find your email on the blog. I wanted to drop you a quick note to say hi and mention that we’re developing a new and pretty exciting "best of the web" section on Liquor.com that we’re calling DrinkWire. Our site is an expert guide to the world of cocktails and spirits, and this new addition will feature stories from top journalists, bloggers, bartenders and other knowledgeable folks across the world. I was curious if you would be interested in being one of our contributors?

    Being a contributor to DrinkWire is super simple and should provide lots of extra exposure, reach, SEO and traffic for your site and content. More or less, we're building DrinkWire to be Liquor.com’s very own community of expert cocktails-and-spirits contributors—aggregating the best content from top blogs, sites and experts across the web and promoting it to our entire audience. Our ultimate goal is to create a network of content from around the world, including cocktail recipes, bar reviews, spirits tasting notes and everything in between.

    Once you sign up and create your DrinkWire account, you can submit posts directly through the DrinkWire dashboard (either by manually composing/submitting them or dynamically by selecting recent stories pulled into your DrinkWire dashboard via your site’s RSS feed). Your dashboard will also keep track of stats like how many people are checking out your content and how many posts you’ve made.

    If you’re ready to sign up, please go here to create an account: http://drinkwire.liquor.com/dashboard/user/signup. Once you sign up and create your DrinkWire account, our system will begin crawling your site (optional) and you should see an archive of existing posts available for submission to us within a few hours.

    We won’t use posts from you unless you specifically submit them to us via your DrinkWire dashboard or if you tag them with either “DrinkWire” or “Liquor.com” on your end. However, from time to time our editors may ask for your permission and authorization to use a post we like that you didn’t submit. The goal is for us to get more great content on our site and for you to get more exposure and readers to your site. Please note that by signing up for the community, you’re giving us a license and permission to use your content.

    As you register your account, please make sure to take a moment to upload a photo and fill out your profile (all totally editable any time in the future): http://screencast.com/t/AUH66hTzSazi

    Please let me know if you have ANY questions. The entire signup process is very quick and easy, but if you have trouble, don’t hesitate to drop me a line or give me a call/text at 908-612-9223. Thanks!


    Best,

    Nick Rhodes

    --
    Nick Rhodes | Liquor.com | DrinkWire Content Community
    Email: rhodes@liquor.com | Mobile: 908-612-9223

    ReplyDelete

Post a Comment

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

Do not do that! - DO NOT POISON YOUR GUESTS!!!

Dear Bartenders,

Please do not make tobacco infusions! I am serious - don't do it - don't try it - do not think about it.
Tobacco contains nicotine. What is the big deal, you might ask? Nicotine is highly poisonous. There is not as much nicotine absorption when you are smoking tobacco - this would be rather save.  Chewing tobacco - has a higher absorption - but yet, isn't soluble in water (hence it is still "quite save").

On the other hand, nicotine is soluble in alcohol - that means there is a great absorption - and it becomes very very dangerous.

How dangerous, you might ask? 

Let me ask a counter question:

Would you make a strychnine infusion? Or a cyanide cocktail? Or an arsenic essence?

The lethal dose of strychnine (for a male healthy adult) would be ca. 100 mgThe lethal dose of cyanide (...) would be ca. 200 mgThe lethal dose of arsenic (...) would be more than 70 mg

While the lethal dose of nicotine (for a male healthy adult) would be ca. 60 mg or less!

This…