At the start of every month, Travel Wonders highlights a special drink from my travels around the world. Visiting the French Alps in winter, I recall drinking a spicy warm red wine that the French call vin chaud. Since then I learned that it is similar to glühwein in the Germanic nations and called mulled wine in English.

It is easy to make at home which I have done several times. Simply take a bottle of cheap (or corked) red wine and add a few cinnamon sticks, several cloves, two thinly sliced oranges (or lemons) and a quarter of a cup of honey. Heat slowly, letting the wine mixture simmer but not boil. Serve nicely warmed and enjoy the relaxing and spicy drink. The aromas are simply superb.

Vin chaud originally revived wine that had gone off - a far more regular occurrence in times past with poorer wine corks and storage.

A favourite in the winter snowfields, vin chaud is an excellent end to a day of skiing or hiking in the mountains. Salut to all!

Photo Credit: Image

Previous Drinks Around the World include Bloody Caesar from Canada, a Pisco Sour from South America, Singapore Sling, Belgium's Chimay Beer, Scotland's smoky Talisker Scotch Whisky and the Czech Republic's Becherovka.

Every month I write about a special drink that I've had somewhere in my travels. This month's offering takes us on a tour of the Talisker Scotch Whisky Factory on the wild, wind-swept and mountainous Scottish Isle of Skye.

After a guided tour through the distillery with its five gleaming copper stills and aged oak barrels, a sample of the smoky, fiery brew is offered. The first sip almost explodes in your mouth, spicy but with a slight sweetness. The water, drawn from a stream on the island purified from running through boggy marshes contributes to the smoky aroma and spicy taste.

Talisker suggest a small drop of pure water to release the flavours but to never add ice or any other mixer to the drink. A favourite story on the tour is that the whisky sits in the barrels for a minimum of ten years with some sitting there for periods of well over 20 and 30 years. Each year around two percent of the whisky is lost soaking into the barrel known delightfully as the angel's share.

So a hearty cheers for this famed Scottish drink at this month's drinks party.

Scotland Vacations

Each month a group of travel bloggers (including Lifecruiser and Travel Expert(a)) conduct a virtual cocktail party where writers highlight a notable drink from their travels or experiences. With a recent visit to scenic Lake Louise deep in the Rockies, this month's drinks takes us to chilly Canada.

The Bloody Caesar is a Canadian adaption to the internationally renown Bloody Mary. It is made by adding a measure of vodka to a salt-rimmed glass. Add a few drops of worcestershire sauce and tabasco, a little lime juice and a shake of pepper. Top with Clamato, a tinned mixture of tomato juice and clam broth that I have only seen for sale in North America.

Bloody Caesars are tasty, slightly spicy, refreshing drinks that I' ve only ever seen served in Canada. I've only tasted a few and they were a real favourite.

So a hearty cheers for this seafood flavoured cocktail at this month's party.

Other Drinks of the Month
Pisco Sour
Singapore Sling
Chimay Beer
Becherovka

For the last few months, bloggers such as Lifecruiser conduct an international cocktail party where writers highlight a notable drink from their travels or experiences. With a recent visit to Singapore Zoo, this month's drinks takes to the steamy climes of south-east Asia.

The Singapore Sling was famously introduced at the luxurious Raffles Hotel in the early 1900s and where it is still available today for an eye-watering price over US$20). Many other bars around also offer the almost sickly sweet cocktail at a lower price but without the colonial ambiance.

It is made with two measures of gin and a measure of cherry brandy, mixed with a measure of lime juice, half measures of Benedictine and Cointreau and a generous half measure of Grenadine. Add a dash of bitters, fill with pineapple juice and garnish with the traditional pineapple and cherry.

So a hearty cheers to all at this month's cocktail party.

Other Drinks of the Month
Pisco Sour
Chimay Beer
Becherovka

A group of travel bloggers are in their third month of celebrating a drink of the month.

With a recent focus on the Czech Republic with a tour of Prague and a guide to seven of the best Czech castles, this months offering comes from this popular central European country.

Becherovka is a drink based on a bewildering array of secret herbs and spices including cinnamon and aniseed. It has an intense fragrant flavour that is slightly bitter. Many enjoy it with tonic or soda water though I preferred it neat. Though previously difficult to find, it has started to appear on occasional shelves in Sydney and undoubtedly other countries around the world.

To add mystery to the product, only two people are rumoured to know the secret recipe handed down through the last two hundred years.

So here is a na zdraví to all those international drinkers at our mid-year cocktail party.

Other Drinks Around the World
Chimay Beer (Belgium)
Pisco Sour (Peru and Chile)

Last month, Lifecruiser initiated an international cocktail party run at the start of each month where writers highlight a notable drink from their travels or experiences.

For Travel Wonders last month was Pisco Sour from Peru and Chile, while this month's comes from the hallowed walls of a Belgian monastery.

Chimay beer, served in a specially designed and appropriate chalice glass (top photo is Chimay Red) is one of the world's few Trappist beers. Brewed by Trappist monks (who conduct their lives in near silence) within their abbey walls, with all money raised going back to the monastery or selected charities, their creamy beers are all strong on alcohol and very refreshing. My favourite of their three offerings is Chimay Blue, a dark, bitter beer (with a potent 9% alcohol). Unlike most beers, claims are that it improves with age in its bottle.

Also produced within the monastery as a perfect accompaniment is Chimay cheese, one variety of which is soaked in beer as part of its production.

So here is santé to all those international drinkers at our mid-year cocktail party.

With a recent South American theme exploring the travel wonders of Nazca, Riobamba and colourful Caminito in Buenos Aires and a diet of Peruvian guinea pigs, this week's photo is the favourite South American cocktail of Pisco Sour. I have joined Lifecruiser and many others in celebrating an international cocktail party.

The Pisco Sour is the national drink of Chile and Peru. It is made with pisco, sugar syrup, lime juice, egg whites and bitters and is a refreshing afternoon drink.

So here is salut to all those international drinkers at our first cocktail party.