Pour Sports Trivia Quiz

Answer: Cheese

Finns and Swedes have long drunk a concoction called kaffeost, (a cup of hot coffee with a cheese cube floating in it), while Colombians add to hot chocolate a salty, white cheese to make a beverage known as chocolate santafereņo. The Taiwanese version of iced tea topped with a mix of cream cheese, whipping cream and salt originated with the street vendors, but has spread to other Asian countries.

Kev finishes the tea and smiles politely at the vendor. As he walks away, he unconsciously fingers the sick bag folded carefully in his pocket. He might yet need it.

Cheese is the only thing among the choices likely to be grated.

Answer: Rompope

Kev chats to the nuns at the Santa Clara convent in Puebla City, Mexico and discovers that this was the place where the rompope was first made, adapted from a Spanish drink called "ponche de huevo" (egg punch). He sips the drink that really did remind him of eggnog, with its rich mixture of milk, egg yolk, spices, sugar, and of course, rum. Kev also learns that the nun who was credited with first making the drink, Sister Eduviges, added an extra-special something to the drink, but just what that is wasn't divulged.

The picture is of a Pope's mitre.

Answer: Bath

Kev wanders around the town of Bath, finding it picturesque (if somewhat overrun by tourists). The waters of its natural hot springs are rather unpleasant to drink, but the history of the place interests Kev. The discovery of the waters, deliciously warm at 46 deg C, was all the impetus needed for the Romans to establish baths there. The waters gained a reputation for being healthful and indeed, contain 43 minerals. Kev polishes off his spa water cure and heads to the pub for a chaser.

Answer: Panther

Kev actually finds 'leche de pantera rosa' quite palatable, but a bit too sweet for his liking. That's probably due to the sweetened condensed milk that is its base. Legend has it that it was developed in the 1920s for an elite military unit of Spain, who mixed gin with condensed milk, and water or ice. It became a favourite of Spanish college kids in the 1970s and the alternate pink version was developed; this version was slightly more palatable with a combination of gin and brandy, and a sprinkle of cinnamon on top.

Kev declines a second serve and gets out the sick bag just in case. He's feeling a bit woozy and decides to call it a night.

The panther gives its name to the drink; the pink diamond alluded to refers to the movie "The Pink Panther", a diamond that is stolen and must be retrieved.

Answer: Seaweed

Dulse seaweed, Kev discovers, is reddish in colour and is harvested on the eastern coastline of Canada. Kev finds the drink has herby, juniper overtones, and it is a little salty. The barman suggested a dozen oysters natural to accompany the drink. "Sold!" said Kev. I think I'll join him!

Sushi rolls are made with seaweed sheet on the outside.

Answer: Samuel Morse

Kev finds the cider is hard rather than sweet, and tastes vaguely of eucalyptus (strange, for an apple tree!). In common with most ciders, the apples used to create the Cemetery Cider are tart. The cider is called 'Malus Immortalis'; Kev is disappointed to find that he can't purchase any to take home with him. The makers are generous in their tasting samples, though, and Kev leaves there a little - well- happy.

The picture is the enigma machine, used to crack codes sued by the Germans in World War 2. Did you guess the hint for Morse Code?

Answer: Thailand

I ask Kev how he has enjoyed the drink and he just looks at me. Apparently he's not a fan of sweet-and-savoury concoctions. He has managed find out though, that the beans used in Thai desserts are usually red adzuki, a kind of mung bean, and are high in nutritional value. Created in Chicago, the drink is reminiscent of the South American drink atol de elote in its silky, rich texture, but it is elevated by rum, vanilla, coconut, and Ramazzotti. Kev walks a little unsteadily towards the door.

The tie is a homophone for Thai, and hopefully gave you a clue to the correct answer!

Answer: Eucalyptus

Macerated leaves of the Eucalyptus are used to make this drink, which Kev thinks is a bit like drinking a cough drop. He discovers that the Tre Fontane Abbey was established in around the 6th century AD, and the monks founded a brewery on the site in 1873. They used the leaves of the eucalyptus trees, grown in the surrounding area to rid the swamp of mosquitoes, to create the prized liqueur.

The diet of koalas consist only of eucalyptus leaves, and only a specific sort at that.

Answer: Tree trunk

The tree trunk is cut from a poplar tree, and the araga (or araka, or apara, its alternate names in the region) is made from fermented sour milk, which drips through the tree trunk. Kev wishes he'd known it was sour milk before he drank it. He thanks his generous hosts, who make the araga themselves in their yurt, for their hospitality in allowing him to try the local brew, and walks as steadily as he can from their dwelling to head home. Good thing he wasn't driving!

Did the elephant trunk give you a hint to the correct answer?

Answer: Indigo

An interesting reaction occurs when the locally grown tea meets the locally sourced volcanic water, Kev discovers. Using ordinary tap water produces an ordinary greeny brew. Kev observes that the resulting concoction has a somewhat earthy, clay-y flavour. The place is special, reckons Kev, as he describes the meal he has to accompany his tea, which is cooked in the Furnas hot springs. No sick bag needed!