Goa, is a destination loved by all, for its rich heritage and vibrant culture. From the golden sand beaches to bustling streets, there is no stop to the adventures. As every sip tells us a story, to keep you refreshed and hydrated while emerging yourself deep into exploring nature, Goa has some amazing summer drinks that can jingle your taste buds. To learn more about these drinks, come join us as we take a journey to learn more about Goa’s Beverage culture.
Palm Toddy
The Palm toddy is a famous local summer drinks available in most of the local Goan bars, this drink is loved by all the Goans as well as tourists. Apart from Goa, There are some other parts of India that also famously sell palm toddy and drink it, especially with major meals. So, back in the days in Goa, you could commonly see the toddy tappers climbing the coconut trees to collect the sap. They climb the tree real quick within the blink of an eye.
From what I remember as a child or with a few things my grandmother told me, the toddy tappers who are also called render in the local language would wear a loincloth and carry a tool along with them. The toddy comes from the sap of the palm flower. The palm flower is cut and the sap is collected into a container. In the start, the sap is sweet and also alcohol-free and is called Neera. A few people like to consume it that way, but it has a very acquired taste. The sap, then starts to ferment, which later turns into alcohol. After two hours of self-fermenting, the toddy is ready to consume, it is best served chilled.
Feni
The feni is a popular Goan alcoholics beverage, which is either made from coconut or cashew apples. The feni is home-produced and is not made in big factories, the feni is all-natural. In Goa, there are more than 4000 people who make feni. 70% of it is used for home purposes and the rest of it is sold in the market. You will find some bars and restaurants that sell feni. People in Goa have been enjoying feni for over 400 years.
It is believed that feni-making started in a place called Sattari, where some villagers made it from coconut. The Portuguese introduced the feni made from cashew apples, some people believe that the coconut feni was made in Goa much before the Portuguese came. Today Feni is made all over Goa, But each area has its own way of making it. This summer drinks best to drink with a lemonade mixture and a dash of soda.
Cashew apple Juice
The cashew apple juice, which is also called Niro in the local language, is also a very famous summer drink in Goa. But it is very hard to find. This summer drinks only available from April to May. This juice is very sweet and delicious. First, the cashews are plucked from the trees as well as collected from the ground. They are then taken to a place called Kallam, where they are deseeded. The fruit is later crushed to extract the juice and collected. The first juice extract is strong and is used to make feni. The rest of the Juice is collected in a container for other uses. And then finally the final batch of juice, which is ready to drink is called the Niro.
Kokum Sharbat
The Kokum sharbat is a popular drink in every Goan home and also on street juice stalls. The kokum sharbat is known for its cooling effects during the hot summers. You can find kokum sharbat syrup in all the stores in Goa, and they are perfect to refresh your body. The kokum comes from trees from the western Ghats of India and the Andaman and Nicobar Islands. The fruit is small in size and has a nice vibrant red, it looks like a plum.
After the fruit dries up it turns blackish and tastes more sour. In Goan cuisine, it is used to add a little sourness to the curries or any Goan dish. To make the kokum drink, you first have to blend the kokum pulp with sugar and let it chill. Kokum has a lot of health benefits, like cooling the body, aiding digestion and reducing anxiety. It’s also good for the skin and also the heart. It also helps to soothe the rash.
Urrak
Urrak is a special drink in Goa made from Cashew apples, it is the product of the first distillation process. The urrak is produced from mid- February to early June. This drink has a very mild alcohol content of 10-15 % and is best enjoyed when it is fresh because it doesn’t have a long shelf life. The Urrak has a very fruity aroma and taste. The Urrak is best drunk with Limca, a pinch of salt and stirred with a slit green Chilli. This mixture will give a unique taste.
