Category Archives: Ethnic drinks

Kratom Bomb

Kratom BombPWYou don’t light the fuse of this bomb. You suck the explosive contents through dual intake ports. Kratom leaves have a unique dual personality. If they are ingested in small quantities, they are a stimulant. If they are taken in large quantities they are a depressant. Different strains have various combinations of stimulation/sedation properties, making them useful in a wide range of applications from relieving anxiety and stress to reducing the pain of chronic infirmities such as arthritis.

Kratom is the fresh or dried leaves of a tree in the coffee family (Mitragyna speciosa) that grows all over Southeast Asia, most notably in Thailand where it is illegal despite being widespread in the wild. Kratom use is also prohibited in Malaysia. Kratom is legal to possess in almost every other area of the world. The leaves are typically eaten fresh where the plant grows wild. They can also be dried and brewed into tea by simmering them in boiling water. Leaf powder can be consumed in capsule form, or washed down with fruit juice.

Kratom Bomb uses stimulating Maeng Da leaves from Thailand, mixed in equal proportion with the more mellow Kratom from Indonesia. The syrup base for Kratom Bomb starts with coconut water sweetened with coconut and raw cane sugars. Spiciness is provided by adding fresh grated galangal and turmeric roots. Makrut lime leaf adds subtle aroma. Goji berries contribute a fruity background, and lime zest and juice provide a tangy finish. The drink is notably stimulating, and imbibers should indulge cautiously until they have established its specific effects for themselves.

Lotus Infused Makgeolli

MakgeolliWp

Until recently the Korean rice beverage makgeolli has been thought of as the working man’s mildly alcoholic lunch drink. It has long had its refined versions of course, but mostly it’s been “farmer’s wine.” Recently though, makgeolli has become trendy and sought after among young consumers in Asia for its refreshing and smooth tang.
Nurukw

The secret ingredient for makgeolli Korean rice wine is a blend of Aspergillus mold-inoculated wheat, barley and rice. Called nuruk, it can be purchased on line or in the bagged-ingredient section of a well-stocked Korean grocery store. One brand is shown here. The large characters in the middle of the package window say nuruk in Korean. The package also says “Enzyme” in English.

Historically, makgeolli has been little more than nuruk, yeast, rice, and water. The rice is carefully prepared as it is for all fermented rice beverages, by steaming to keep the grains intact. Nuruk and yeast starter are kneaded into the steamed rice. Water is added and the mixture is allowed to ferment.

But now, boutique-made versions have appeared that feature infusions of herbs which provide further aromatic depth. Makgeolli is suddenly hip. This recipe reflects the new makgeolli trend, using lotus petals to add flavor and a bit of mellowness. Drink it warm in the winter and cold in the summer. It is nicely effervescent, creamy smooth, tangy without being sour, and provides a real kick to accompany your Bulgogi beef barbecue.