Excessive libations with a large variety of snacks often turn into morning hangover. Dry mouth, headache, loss of strength and other consequences can be completely avoided if you know how, when and with what to drink vodka.
Native Russian
Vodka is a strong colorless alcoholic beverage with a pronounced smell. GOST for vodka was adopted in 1936. Until that time, any infusion (herbs, berries, roots) based on strong alcohol was called vodka. It is believed that Dmitry Ivanovich Mendeleev came up with vodka. Allegedly, while working on his doctoral dissertation "On the Compound of Alcohol with Water, " he discovered that it was necessary to mix not volumetric, but weight parts of water and alcohol. He found that an unusual beneficial effect of a water-alcohol solution exerts on the body only at a 43 percent concentration of ethanol.
It was these two facts that allowed the chemist to develop the recipe for Moscow Special Vodka, which in 1894 the government patented as Russian national vodka. In fact, in his work Mendeleev did not write anything about the optimal strength of vodka. The scientist also did not study the biochemical properties of such solutions and their effect on the human body. The traditional fortress of 40 percent was not established by D.I. Mendeleev, and officials. They rounded the 38% half-bar (the drink fortress established at the beginning of the 19th century) to 40, so that it would be more convenient to calculate excise taxes. The 40 percent ratio of alcohol to water in vodka was fixed on December 6, 1886 in the Charter on drinking taxes.
Initially, vodka was an addition to a plentiful feast. As an independent drink it was not consumed. Hence the tradition of drinking vodka with food, and not before or after. "Belenkaya" helps the stomach to break down the food that has got into it. Now vodka is mainly eaten with various dishes, and before pancakes with butter or a fried pig with porridge were washed down with vodka to freshen the mouth and dull the feeling of fullness. However, few people know about this. For many decades, vodka has been snacks.
Feast preparation
Before sitting at the table, vodka needs to be cooled to 8-10 ° C. The easiest way to do this is by putting the bottle in the freezer. Cold snacks and main course are usually served on the table. Pickled (pickled) cucumbers, cabbage, garlic, wild garlic, mushrooms, that is, various barrel pickles, were considered to be excellent classic snacks for vodka in Russia. As a main course, some fatty meat was served with a side dish (usually porridge).
Before serving, the vodka was poured into a transparent chilled decanter. At the carafe table, the drink was poured into small (maximum 50 grams) glasses, also preferably chilled. In Russia it was said that the first glass of vodka will hit with a stake, the second with a falcon will fly, and the third person will turn into a bird.
