flipSbiten with honey and spices — the hot drink for vocal cords
Sbiten with honey and spices — the hot drink for vocal cords
Why this dish? Netrebko hydrates abundantly, avoids alcohol which dries the vocal cords, and fears cold before singing: sbiten, an old Russian hot drink made with honey and spices, alcohol-free, is the ideal comfort for a soprano's throat.
A Russian drink hotter than tea: honey melted in water, long infused with cinnamon, ginger, cloves, and mint. Sweet, spicy, enveloping — a liquid hug for the voice.
Alcohol? Never before going on stage, it dries everything out, and a soprano without moisture in her throat is just a violin without strings. Instead, I make myself a sbiten, that drink our great-grandmothers drank long before tea: honey, ginger, a cinnamon stick, and the house already smells of happy winter. I sip it burning hot, never cold. Believe me, my dear throat thanks me every opening night.
- •Honey — several spoonfuls (sweetener base)
- •Spring water — a large pitcher (liquid)
- •Ginger — a piece (warming spice)
- •Cinnamon — one stick (spice)
- •Clove — a few (spice)
- •Mint and aromatic leaves (St. John's wort, sage) — a handful (infusion)
Sbiten with honey and spices — the hot drink for vocal cords
A Russian drink hotter than tea: honey melted in water, long infused with cinnamon, ginger, cloves, and mint. Sweet, spicy, enveloping — a liquid hug for the voice.
Why this dish? Netrebko hydrates abundantly, avoids alcohol which dries the vocal cords, and fears cold before singing: sbiten, an old Russian hot drink made with honey and spices, alcohol-free, is the ideal comfort for a soprano's throat.
Alcohol? Never before going on stage, it dries everything out, and a soprano without moisture in her throat is just a violin without strings. Instead, I make myself a sbiten, that drink our great-grandmothers drank long before tea: honey, ginger, a cinnamon stick, and the house already smells of happy winter. I sip it burning hot, never cold. Believe me, my dear throat thanks me every opening night.
Ingredients (period version)
- Honey — several spoonfuls (sweetener base)
- Spring water — a large pitcher (liquid)
- Ginger — a piece (warming spice)
- Cinnamon — one stick (spice)
- Clove — a few (spice)
- Mint and aromatic leaves (St. John's wort, sage) — a handful (infusion)
Ingredients
- Liquid honey — 4 tbsp (sweetener base)
- Water — 1 liter (liquid)
- Fresh ginger — 3 slices (warming spice)
- Cinnamon stick — 1 (spice)
- Cloves — 3 (spice)
- Fresh mint leaves — 1 small handful (infusion)
Method
- Bring the water to a simmer with the ginger, cinnamon, and cloves; let infuse for 10 minutes at a low boil.
- Remove from heat, add the mint, and let steep for 5 minutes covered.
- Strain the drink.
- Let it cool until warm but drinkable, then only stir in the honey (honey heated too strongly loses its aroma).
- Serve boiling hot in cups, sipped slowly.
How it was made : Sbiten was the national hot drink in Russia before samovar tea took over in the 19th century. It was sold on the streets in winter, poured from a copper vessel carried on the back (the sbitennik), to warm passersby. Some versions were fermented and alcoholic, but the honey-and-spice variant was drunk by everyone, including children.
The contemporary twist : Poured into a glass teapot with floating mint, it is an alcohol-free hot toddy very Instagrammable for concert evenings.
Anna Netrebko · Charactorium
