Karsk is a Norwegian cocktail from the TrÃÆ'¸ndelag region that contains coffee along with moonshine or vodka, and sometimes a sugar spoon (fans often consider the exclusive moonshine to be appropriate as additional components, because it does not have an inherent taste like other alcoholic beverages). More broadly, it can also be found in other parts of Scandinavia.
Video Karsk
Etimologi
The word Karsk is derived from the Old Norse karskr , which means healthy, strong or nimble.
Maps Karsk
Origin
The exact origins of Karsk are unknown, but it appears to have been a popular drink in the earlier BohuslÃÆ'¤n district of Norway in the early 1800s. In the second half of this century its popularity spread throughout Norway. It is and is still very popular in rural areas, although the city-folk also enjoy it. It is firmly entrenched as part of the culture in TrÃÆ'¸ndelag, and according to former Norwegian Minister of Culture Trond Giske "Everyone who has grown up in TrÃÆ'¸ndelag, has had Karsk at some point".
Variations
In English-speaking countries, variants with vodka instead of moonshine are sometimes called Russian coffees , although Russian coffee may also refer to variants served with whipped cream. In Norway, the term karsk is mostly used in the mid-country region (TrÃÆ'¸ndelag, roughly the same as the TrÃÆ'¸ndelag county), while it may be referred to in other terms in other parts of the country. For example, this can also be referred to as kaffedoktor ("Coffee doctor") or knot (Hedmark dial for knekt (jack/knave)); both of these are popular titles in Hedmark and Oppland districts. In Northern Norway it can also be referred to as rotar , although some people will use this term ( kaffedoktor and rotar ) exclusively about the variation where sugar is added to coffee. In Sweden it is called kask , kaffekask ("strong coffee") or kaffegÃÆ'¶k and mostly drunk in the center and north. Even the Southeastern dialect in Finnish has expression for beverages, some are called kaffeplÃÆ'¶rÃÆ'¶ or kaffeblÃÆ'¶rÃÆ'¶ .
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The mixing ratio varies according to the power of the chosen spirit and personal taste preferences. If you use moonshine "96%", you usually tend to be more generous on coffee than liquor. With the normal "polsprit" 60% (legally purchased spirit of Vinmonopolet) his habit of mixing up to half and half.
Traditional "recipes" are putting coins in the bottom of the cup, pouring coffee until it is no longer visible, and mixing it with alcohol until it reappears. The recipe is often claimed to be a hoax, because the coin will not reappear in a cylindrical coffee cup. This phenomenon is explained by Beer-Lambert's law stating that the absorption of light is proportional to concentration. Thus order for a recipe to work one would require a cup with a wider top than a significant that would allow for the concentration to decline faster than the increased fluid column.
The coffee used in karsk is often weaker than regular coffee, and at rural celebrations in the TrÃÆ'¸ndelag region, it is common to present half a cup with "thin coffee", as it is expected that most people bring a thermos moonshine with them, to add to the cup.
If Karsk becomes too strong, it is possible to reduce the alcohol content, inflame the surface of alcohol-fume with matches or matches. The hotter the coffee, the easier it will burn. Cold karsk will not burn until the concentration exceeds 60-70%. The Karsk will also feel stronger subjectively. It is advisable to taste the desired concentration by increasing the amount of ethanol gradually, because the burned alcohol will be lost.
Famous karsk enthusiasts
- Trond Giske, Norwegian politician
- Petter Northug, the Norwegian cross-country skier
- Bjarne BrÃÆ'¸ndbo, Norwegian musician
References
Source of the article : Wikipedia
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