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How to Make Kuvana Rakija: Comforting Mulled Brandy From Serbia

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Winter in Serbia means wild nights in smokey kafanas (taverns) or staying cosy at home with delicious, endless sarma (meat rolled into pickled cabbage). Either way, you’re going to want some mulled brandy too. Here’s how the Serbs make it. If you’re confused and you need a primer on this classy beverage, we have other articles that explain what rakija …

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The caipirinha is a religion. We hold as articles of faith how the limes should be chopped, how the ice should be crushed, etc., and these beliefs are handed down from one believer to the next, from reveler to reveler, generation to generation. There are denominations and sub-denominations, lapsed believers and absolutists. What has been missing until now …

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How can you bring together Serbia and Spain in a single cocktail? Can/should espresso be combined with some of the most … challenging brandy on the planet? How can I film myself drinking such a manly thing and still come off rather effete?

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The World’s Sissiest Summer Cocktail of Course Comes from France

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TP is visiting Barcelona this week and just discovered the carajillo, Spain’s espresso/alcoholic shot mix. Oh, carajillo, where have you been all of my life? As with anything worth putting in your mouth, the carajillo is storied. The word supposedly derives from coraje (“courage”) and the tale goes that Spanish sailors in Cuba drank this …

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Certain impending life changes here at TP HQ threaten to make us a bit less American in the coming years, so we’re delighted to start looking at what we love about the fatherland. The new America posts will highlight the world’s brashest, most flamboyantly ignorant and also most creative culture by looking at how these cowgals …

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The expression tomar a cerveja na bundinha can be translated as “to drink the beer by its bottom” or, more literally, “to take the beer in the little ass”. It is a challenge for certain young Brazilians to say the expression without giggling; in fact, the drink is probably propagated mainly for the opportunity to ambiguously …

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Start chopping onions. For the fêtards (partiers) who make it until the wee hours, French tradition stipulates that you whip up a soupe à l’oignon (onion soup). Salty and very delicious after a long night of dancing and drinking, this is the quintessential end to a long soirée. For some reason,  foreigners think of this …

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