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National Drinks? Tequila is to Mexico as ... is to Other Countries

h
hungry_fox Nov 13, 2008 04:19 PM

Tequila is to Mexico as what is to the other countries of the world? I'm hoping to slowly develop a collection of my favorite international spirits. Unfortunately being a college student means it's rare that I get to experience different types of good alcohol so I don't even know what to look for. Please realize, I may be in college, but I like to at least think I have good taste; when i say tequila I'm talking 100% agave sipping tequila, I'd gladly take a nice Rioja over a warm Budweiser any day and the idea of a "sake bomb" makes be want to hurl. Please tell me your personal favorite international spirit that is available in the US.

  1. c
    Chefpaulo May 21, 2009 08:50 AM

    Hungary: Unterberg and Barac Palinka
    Austria: Stroh 160

    1. eatzalot Mar 21, 2009 05:26 PM

      Didn't spot the following drinks (or details) yet :

      Shochu is not originally Japanese (though the origin is slightly fuzzy) and in the US it is historically associated with Korean restaurants (called "soju" there). 10-12 years ago a California region with many Korean restaurants experienced a scandal when many of them sold soju without proper alcohol license, while those that had one sent spies to the others and informed on them. The fight was resolved by introducing a special license for soju, milder than most spirits, approaching sherry in alcohol strength.

      Enzian in Switzerland (distilled from gentian, which is used in many bitters preparations).

      For Germany I'd argue Schnapps, a large category (aquavit is an example of a Schnapps).

      Slivovitz (plum brandy) was practically the official national drink of Yugoslavia, not surprising as parts of the region are overrun with plum trees.

      Rakia (or rakja or rakya) is an international, Balkan-peninsula term for brandy, found from Turkey to Slavic countries.

      France has long consumed brandies in various forms but the first really popular, mainstream, spirit beverage there was absinthe, in the 1800s. In fact, a major reason why absinthe became notorious was rapid production growth in a country with a limited liquor industry, and consequent issues of unsafe distillation, adulterants, etc. When absinthe was banned there, its close relatives remained popular; the whole family is termed "pastis."

      1. e
        everrock Mar 21, 2009 01:22 AM

        I would really love to see this list compiled, i love it.
        Additions:
        Argentina - Frenet (resembles jager)
        South Korea - Soju
        Thailand - Sang Thaing

        4 Replies
        1. re: everrock
          thew Mar 21, 2009 06:34 AM

          thailand - me khong
          goa - cashew fenni
          morocco - mint tea (moroccan whiskey)

          1. re: everrock
            c
            craigasaurus Mar 24, 2009 08:33 PM

            everock, it's spelled "Fernet" and it comes from Italy, although it is very popular in Argentina (mixed with coke) and San Francisco (neat, with a ginger ale chaser). It's like Jager in the sense that it's bitter and herbal, although it's technically a type of Amaro (Italian for "bitter") meant to be drunk as a digestif. In Italy there are hundreds of different Amari (plural) but only a handful are imported into the U.S. Fernet Branca is probably one of the most well-known here.

            1. re: everrock
              eatzalot Mar 25, 2009 04:08 AM

              everrock and craigasaurus, rworange also mentioned Fernet Branca. You are touching on the specialized world of digestive bitters (Amari, Kräuterlikör), with very long history and popularity in central Europe. (Others with related flavors include Underberg in Germany, further brands in Austria.) I started collecting these from their home countries many years ago and didn't realize Fernet Branca is now fashionable in San Francisco. That does seem to parallel Jägermeister (a classic Schnapps that some years ago became a surprise hit in US campuses and bars -- a dream of every liquor marketing manager).

              On their home soil, broadly speaking the digestive bitters are traditionally medicinal or semi-medicinal. Some Germans might be astounded for example that people now mix Underberg in drinks in the US, it was marketed traditionally as a digestive tonic. Gretel Beer in her classic, flippant English-language "Austrian Cooking" (1954) quipped that Fernet Branca "cures most ills." These products are a window into earlier eras when many liqueurs sold were medicines. (Absinthe also began that way, and also is sometimes classed a "bitters.") Herbal medicine is a deep tradition in central Europe, from Pagan times or earlier, with echoes still visible. The digestive bitters I've mentioned are all based I believe on gentian root (which actually is a digestive stimulant) and the carminative herbs (anise, peppermint), all of which were also used medically in the US until a few decades ago. The well-known US gentian bitters, again with related flavor and the closest US product I know to all of these, is Angostura. I see these all as niche products though, rather than the representative spirits of their home countries.

              1. re: eatzalot
                c
                craigasaurus Mar 26, 2009 12:48 PM

                eatzalot, I'd agree that gentian-derived bitters are more niche products than representatives spirits. Also, as much as I enjoy this very erudite conversation, I don't think it's doing much to answer the original question! That said, Fernet Branca is pretty widely available in the United States, so hungry fox should be able to track some down if he so desires.

            2. h
              hungry_fox Feb 15, 2009 01:11 PM

              Ok you've all given me some amazing suggestions, now short of actually going to these countries, what is the best way to buy them in the US?

              2 Replies
              1. re: hungry_fox
                c
                craigasaurus Feb 25, 2009 07:09 AM

                I hear that they have these things now called liquor stores... you can go to them, and they sell all kinds of stuff. Seriously though, availability is probably going to be determined by where you live. If you're in Chicago or L.A. or San Francisco or New York, you stand a better chance of finding a broader selection than in a small area. A lot of the things people have listed here are pretty obscure, and probably hard to find anywhere unless you go to a place with a large concentration of immigrants from a particular part of the world. For example, I live in an area with a large Armenian population, and even the corner stores carry a pretty big selection of Armenian brandy (never bought any btw.).

                I think your best bet would be to seek out a local store that carries a decent selection, and maybe ask a salesperson. You said you're on a student budget, so you want to avoid top shelf or heavily marked-up, over-hyped brands. I would suggest trying to get a decent Scotch (too many options to really discuss in this context but ask around), Irish whiskey (Bushmills and Jameson should be easy to find and not terribly pricey, and there are some interesting single malt expression that maybe available), London style dry gin (Broker's in on the money for that style and not too expensive), a Russian or Polish vodka (no need to go too fancy - all vodka is pretty much the same and you're mostly paying for the fancy bottle and ad campaign - Stoli is affordable and competes against the high end stuff in many taste tests), maybe a VS-grade Cognac (to keep with your Analogies theme, VS Cognac is to blended Scotch as XO Cognac is to single malt Scotch - roughly). Almost every Caribbean country has its style of rum, so you have a lot of options there, but a good sipping rum to try is Appleton Extra from Jamaica. Other than that, you can maybe try a Brazilian cachaca (not really a rum, more like a sugarcane brandy) or Chilean or Peruvian pisco (clear grape brandy). These maybe hard to come by, and most stores that carry them only have one or two brands, so that takes a lot of the guesswork out. Italian grappa (grape pomace brandy) is another category that's too big to discuss here, and one which I know absolutely nothing about).

                If you still have time/money, you can start thinking about cordials, bitters, aperitifs, digestifs, etc. But that's another story for another day...

                1. re: hungry_fox
                  a
                  Antithesisofpop Mar 8, 2009 06:29 PM

                  If you don't see what you want at a liquor store, ask the salesperson if they can order stuff for you. If you're a repeat customer, they'll be more likely to hook you up. Research online to find a particular brand name for some of the things that are a little more uncommon, such as pisco, cachaca, and some of the asian liquors mentioned here. Take time to get to know "the best" liquor stores in your area (I live in a smaller town, so there is only one really good liquor store). Every time I go in, I spend at least half an hour. I don't go that often, but when I do, I try to get a general idea of what they have on their shelves so that I can quickly see if they have anything new, and can remember where things are in case I decide I want a bottle of X. I don't go often, maybe once a month, but when I do I normally drop about $100, and I always buy something I've never had before - a new beer, a different varietal of wine, a different infused vodka...

                2. njchowgal Dec 30, 2008 08:03 AM

                  isreal = kosher wine

                  1. Condimentality Dec 22, 2008 02:05 PM

                    Baijiu - China

                    1. c
                      Cachetes Dec 16, 2008 06:25 PM

                      Germany - kirschwasser

                      1 Reply
                      1. re: Cachetes
                        b
                        barndog Dec 22, 2008 01:48 PM

                        Czech Republic = Becherovka
                        Ireland = potin (pronounced potcheen)
                        Colombia = aguardiente

                      2. justanotherpenguin Dec 15, 2008 09:00 AM

                        in addition to "ouzo" from greece, i would also add "metaxa brandy" - my favorite is the 7 star, i even prefer it to the 12 star!

                        also, plum brandy, sometimes called "slivo" (s is pronounced sh) or "slivovitzch" from the mess known as yugoslavia, serbia, croatia, montenegro, etc. - take your pick.

                        2 Replies
                        1. re: justanotherpenguin
                          alkapal Dec 16, 2008 06:20 PM

                          i had a romanian client who brought me plum brandy. it was unopened in my car, but by the end of the evening, my car smelled like a plum brandy distillery! wow that was some potent stuff!

                          1. re: alkapal
                            v
                            vencogirl Apr 17, 2009 11:01 AM

                            We were drinking plum brandy one night that my (now ex) husband had brought home from Hungary. Some dripped on the table. It didn't just leave a spot on the finish--it ATE through the finish all the way to the wood!

                        2. sku Nov 14, 2008 01:42 PM

                          Don't forget these...

                          Scotland: Scotch Malt Whisky
                          Ireland: Irish Whiskey
                          Canada: Canadian Whisky
                          France: Brandy (Cognac, Armagnac, Calvados, etc.)
                          Spain: Sherry
                          Portugal: Port
                          Southern Mexico: Mezcal
                          The Caribbean: Rum

                          17 Replies
                          1. re: sku
                            Athena Nov 21, 2008 01:53 AM

                            Bermuda: Gosling's Black Rum

                            1. re: Athena
                              s
                              sbgirl Dec 6, 2008 09:31 PM

                              OMG, we love that stuff. Dark & Stormys are a favorite drink we found in Bermuda, and you have to use Gosling's Black Rum.

                              1. re: sbgirl
                                p
                                phantomdoc Dec 23, 2008 09:38 AM

                                On a cruise to Bermuda I went shopping at Goslings. I wanted to buy a bottle or regular 80 proof, and a bottle of 151proof. The man behind the counter asked if I have ever had their 151 before. I told him that I hadn't and he then refused to sell it to me. I told him I am 48 years old, what do I need, a note from my mother? How am I supposed to learn? The Goslings has a wonderful rum flavor, reminiscent of Italian Rum cake of my youth.

                                College is not a country but, beer is the drink.

                                Puerto Rico: Rum

                                1. re: phantomdoc
                                  Alcachofa Mar 3, 2009 09:37 AM

                                  Uh, no.
                                  Cuba: Rum
                                  Puerto Rico: imitation of whatever Cuba's got goin' on.

                                  Also:
                                  Dominican Republic: Mamajuana

                                  EDIT: Oops, not available in the US. Sorry.

                                  1. re: Alcachofa
                                    thew Mar 4, 2009 04:24 AM

                                    uh, no

                                    rum came from any and all of the islands where sugar plantations were, with a liklihood that barbados was the 1st producer

                                    1. re: Alcachofa
                                      a
                                      Antithesisofpop Mar 8, 2009 06:22 PM

                                      Dominican Republic: Massive quantities of Brugal...preferrably "Brugal Anejo" (which IS available in the US).

                              2. re: sku
                                Eat_Nopal May 20, 2009 01:19 PM

                                In addition to Tequila & Mezcal... also add Rum to the Mexican list (although not widely known the high altitude rums of Veracruz are among the very best in the world and have been around centuries before the well regarded Tequila Distilleries ever opened).

                                The 15 & 20 year aged Ron Mocambo are a good way to begin exploring the rums of Veracruz.

                                1. re: Eat_Nopal
                                  Eat_Nopal May 20, 2009 01:22 PM

                                  Picture

                                   
                                  1. re: Eat_Nopal
                                    Eat_Nopal May 20, 2009 02:47 PM

                                    Continuing... while Tequila is the Global Face of Mexican spirits... it certainly is not the most widely consumed spirit in every region:

                                    Mezcal dominates Western Mexico south of Jalisco
                                    Tequila dominates Western & Central Mexico Jalisco & north, as well as the largest cities
                                    Rum dominates Veracruz
                                    Xtabentun & Balche dominate the Yucatan
                                    Damiana dominates Baja California Sur
                                    Isthmus of Tehuantepec is dominated by no single spirit collectively by artisinal Fruit & Nut liquors (there are several dozen popular flavors)

                                    1. re: Eat_Nopal
                                      alkapal May 20, 2009 04:28 PM

                                      i'm intrigued by nut liquors -- never even heard of them. <does amaretto count, though?>

                                      1. re: alkapal
                                        Eat_Nopal May 20, 2009 06:01 PM

                                        Maybe there is a good quality Amaretto on the market that isn't made from extract... in Southern Mexico (particularly the Isthmus region)... liqueurs are made from Almond, Pecan & Pumpkin Seed.

                                        The basic recipe is to crush the nuts with a meat pounder then macerate with spices, herbs in a higher quality grain or sugar cane alcohol... vacuum seal... put them out in the Sun... shaking from time to time for about 40 days... strain but reserve the solids.... then you take the liquid & make into a syrup... return back to the bottle with the solids... macerate another 2 weeks... strain with a cloth and bottle in asceptic glass... age at least 3 months... voila.

                                        1. re: Eat_Nopal
                                          Caitlin McGrath May 20, 2009 07:08 PM

                                          Amaretto isn't flavored with almonds, but with apricot kernels, which I think might be what alkapal was getting at when she asked if it counts.

                                          Those Mexican nut liqueurs do sound good.

                                          1. re: Caitlin McGrath
                                            Eat_Nopal May 20, 2009 07:36 PM

                                            Ha, ha... my bad. This whole time I am thinking it was suppossed to be an Almond flavor liqueur.

                                            There are so many different liquers & spirits in Mexico its not even funny... I highly recommend anybody traveling there to search out the Tianguis & Mercados where most of the artisinal stuff can be found. And of course there are also lots of stuff put out by more formal distillers that we all forget about.

                                            Here is the Mexico City wannabe, camcording version of Zimmern trying Mezcal Cream based flavored liquers from a street vendor: I believe the light tan version is the Pecan.

                                            http://www.youtube.com/watch?v=eb0iMySs2mQ

                                            Edit: For those that have never had Mezcal Cream (Crema de Mezcal) its uncut Mezcal (100 to 120 proof) that is blended with Agave syrup.... so its sweeter, less intense than regular Mezcal but still a very potent, dessert spirit.

                                            http://www.mezcal.com/for_women_only....

                                            1. re: Eat_Nopal
                                              Caitlin McGrath May 20, 2009 08:27 PM

                                              Apricot kernels and bitter almonds have shared volatile compounds, so amaretto has an almond flavor without being made from almonds.

                                              1. re: Caitlin McGrath
                                                Sam Fujisaka May 21, 2009 08:38 AM

                                                We bought and ate dried apricot pits (the inner part?) and at first thought they were almonds - in Tajikistan.

                                                1. re: Sam Fujisaka
                                                  Caitlin McGrath May 21, 2009 01:35 PM

                                                  Yes, it's the inner part - crack open the pit, and there's a kernel inside that's soft enough to eat. Both apricot kernels and bitter almonds contain amygdalin (cyanide glucoside), incidentally.

                                        2. re: alkapal
                                          c
                                          Cachetes May 21, 2009 08:54 AM

                                          Can I put a plug in for Acorn liqueur (liquor de bellota?), which is popular in Extremadura Spain. I haven't had it in years, but I distinctly remember what a revelatory moment it was when I had it. Delicious.

                                  2. Sam Fujisaka Nov 14, 2008 04:52 AM

                                    Bolivia - singani
                                    Peru - pisco
                                    Mexico - mezcal
                                    Colombia - aguardiente
                                    Philippines - lambanog
                                    Laos - clear distilled rice liquor made in the countryside (version of arrak)
                                    Brazil - cachaca
                                    Bhutan - countryside distilled barley or millet liquor (another arrak)
                                    Ex-Soviet countries - vodka
                                    Laos, Cambodia, Thailand, Vietnam - different national versions of of the cheap, cane-based rum colored hangover inducing "Mekong"

                                    1. alkapal Nov 14, 2008 04:41 AM

                                      plum brandies = hungary, romania
                                      http://en.wikipedia.org/wiki/Palincă

                                      bull's blood red wine = hungary
                                      http://en.wikipedia.org/wiki/Egri_Bikavér

                                      tokaji wine = hungary
                                      http://en.wikipedia.org/wiki/Tokaji

                                      1. q
                                        qbdave Nov 14, 2008 04:31 AM

                                        PERU - PISCO SOUR

                                        2 Replies
                                        1. re: qbdave
                                          x
                                          Xaga Nov 21, 2008 12:44 AM

                                          Chile is also very much big on Pisco.

                                          1. re: qbdave
                                            Caitlin McGrath Feb 15, 2009 04:52 PM

                                            A pisco sour is a cocktail made with pisco, the spirit (it's a brandy, i.e., a grape spirit).

                                          2. Gio Nov 14, 2008 04:07 AM

                                            Italy = Grappa.

                                            Made by distilling the grape residue left over after pressing grapes to make wine. It is usually served after dinner as a digestive (digestivo). It's also added to espresso to create "caffe corretto" and in this form is drunk any time of the day.

                                            1. JMF Nov 14, 2008 03:06 AM

                                              The USA- Bourbon and Rye Whiskey, also the cocktail.

                                              England- Hard Cider, Ale, dry Gin.

                                              Holland- Genever (The predecessor to gin.) Drunk as cold shots with dinner.

                                              1 Reply
                                              1. re: JMF
                                                ellaystingray Dec 20, 2008 07:31 PM

                                                As an amusing aside, when RTD's first came out about 15 years ago, they were such a hit in the UK that there were periods where ACNeilsen scan data showed greater sales of certain RTD's than milk.

                                                RTD's = Ready to Drink i.e. Smirnoff Ice however I think it was Hooper's Hooch that was the big one at that time in the UK.

                                                I can't vouch 100% for the veracity of the statement as I never actually saw the Neilsen data but I do know they were absolutly HUGE in the mid-90's and still are an important part of the UK drinks business.

                                                And if true, it is awesome. "Brits like booze more than milk!"

                                              2. JMF Nov 14, 2008 03:05 AM

                                                Greece- Ouzo

                                                Mediterranean and middle East countries like Syria, Lebanon, Israel, Iraq, Jordan and Palestine - Arak sometimes spelled Arrack.

                                                South Asia and South East Asia- Arrack or Alak

                                                1. JMF Nov 14, 2008 03:01 AM

                                                  Korea- Soju, similar to japanese shochu, but usually not as fine a spirit. Some are good and some are not.

                                                  1. JMF Nov 14, 2008 03:00 AM

                                                    Japan- Shochu. Until 2003 beer has been the alcoholic beverage of choice in Japan for many, many decades. Sake was a very distant runner-up. Since 2003 Shochu has been the big drink in Japan.

                                                    Shochu took over from beer a few years ago as the most drunk libation in Japan. The term mainly means spirits. It is lower in proof than most, at around 25-35% abv. It's usually drunk on the rocks, watered down 50%, or in winter, watered down 50% with hot water. It's always drunk with food, not sushi, but sashimi and cooked and marinated items. Shochu cocktails are just starting to become popular, but not overwhelmingly so.

                                                    It can be made from any of apx. 30 ingredients, although usually no more than 2 or rarely 3 are blended in any one shochu. The main ingredients are: Rice, barley, sweet potato, buckwheat (soba), brown sugar, etc. sometimes including chestnut, sesame, shiso, or even milk. My favorite are the sweet potato ones. Just about any Japanese shochu I have tasted is excellent. Come to think of it I haven't had anyone that were less than very good. Awamori is a type of shochu made on the Japanese island of Okinawa.

                                                    1 Reply
                                                    1. re: JMF
                                                      Silverjay Nov 14, 2008 04:55 AM

                                                      Great stuff. Though, I would say that the figures on the consumption of shochu reflect the consumption of the "korui" type that is mixed in "cocktails". I would call shochu cocktails overwhelmingly popular in Japan and the real driver of things. But they aren't the highfalutin, mixology type of cocktails we think of. Mostly just mixing with tea or fruit juice. But as you well know, the otsurui shochu thing is what is really booming and what we really would call a fine spirit........Also, I believe the shiso variant is flavored, not actually made from shiso. But maybe you have other info...

                                                    2. thew Nov 13, 2008 04:23 PM

                                                      cachaca - brazil
                                                      vodka - russia
                                                      aquavit - sweden (?)
                                                      beer - germany
                                                      fenni - goa
                                                      mint tea - morocco

                                                      7 Replies
                                                      1. re: thew
                                                        h
                                                        hungry_fox Nov 13, 2008 04:25 PM

                                                        Can you recommend particular producers or is it all amazing?

                                                        1. re: hungry_fox
                                                          rworange Nov 14, 2008 02:21 PM

                                                          I recently had a good vodka from of all places France ... Sirius.

                                                          Are you planning to buy bottles? I think on a budge the best to do is to find restaurants or bars where you can limit the damage financially to a single serving.

                                                          Chartreuse - France
                                                          This is one I recommend only trying at a bar. Despite the 120 herbs in it, both the yellow and green were very cloying to me and took a long, long ... long time to finish off.
                                                          http://www.chartreuse.fr/pa_sommaire_uk.htm

                                                          Fernet-Branca - Milan, Italy ... you either love it or hate it
                                                          http://www.fernetbranca.com/

                                                          As to cachaca, it can be good, but is often rot gut. The best is to try to find a place that offers flights.

                                                          This was a pretty good roundup that includes wines and beers. The latter I won't list and will try not to repeat stuff mentined as of this post
                                                          http://toolkit.bootsnall.com/food-and...

                                                          Canada - Newfoundland Screech: A dark rum

                                                          Central/South America: - Aguardiente:

                                                          China - Maotai: A clear 55% alcohol

                                                          Croatia: Rakija

                                                          Czech Republic - Becherovka

                                                          Fiji Kava

                                                          Honduras: Garifuna

                                                          Ibiza Hierbas:

                                                          Indonesia - Arak

                                                          Romania: Tuica Palinca:

                                                          Well, it goes on ..

                                                        2. re: thew
                                                          sparkalina Nov 14, 2008 11:45 AM

                                                          Akvavit - Denmark.

                                                          1. re: sparkalina
                                                            alkapal Dec 4, 2008 04:02 AM

                                                            one time my brother and law and i drank a little much of the akvavit, and he then called it "aardvark." now it is a joke, to talk about drinking aardvark. ;-).

                                                            (then it makes me think of john byner's characters in "the ant and the aardvark"
                                                            http://www.youtube.com/watch?v=6zZlbjN_hXg&feature=related
                                                            http://www.youtube.com/watch?v=cPuLiL... ).

                                                            1. re: alkapal
                                                              kattyeyes Mar 26, 2009 08:15 PM

                                                              I LOVE "The Ant and The Aardvark"--are you sure we weren't separated at birth or something? ;)

                                                              And while we're going around the world, how about Vandermint from Holland?
                                                              http://www.labodegawine.com/r/product...

                                                              I used to be a BIG on the stuff--think adult Girl Scout cookie! ;)

                                                              1. re: kattyeyes
                                                                alkapal May 19, 2009 05:23 AM

                                                                "hey ant!!" ;-).

                                                                maybe we *were* separated at birth, kattyeyes. (ps, love your kitty pic).
                                                                vandermint? oh yeah, i've done the vandermint. i see the bottle is still done in a delft-motif: http://www.drinkswap.com/ingredients/ingredient.asp?ingredient_id=73984

                                                                i'd like to make some cookies using that vandermint, maybe with some added chunks of dark chocolate. have you tried this thin mint liqueur? http://www.drinkswap.com/ingredients/...

                                                                btw, at christmastime, look at trader joe's for the white chocolate peppermint bark candy*bar* near the checkout counters. intense gs mint cookie flavor -- with REAL chocolate.

                                                                1. re: alkapal
                                                                  kattyeyes May 19, 2009 06:04 AM

                                                                  Oooh! I recognize the Just Desserts label, but didn't try the Thin Mint. We had Creme Brulee. Checky checky:
                                                                  http://www.creamygood.com/brulee.html

                                                                  Note both drink AND dessert recipes on the site! I love their URL--they ARE creamygood! If you do make cookies, please post on Home Cooking to share. Vandermint (or now the Just Desserts version) is on my list of items to buy to pour over ice cream. I have to wait for our mint to grow back. It was one of the best ice creams I ever had and would be taken to a whole new level with a pour one of these liqueurs! New meaning to "Dutch treat!"

                                                                  And thanks for the TJ tip (as if I need to seek more calories at Christmastime, HA HA)!

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