![]() To put it casually, it is the Japanese oyuwari service, supplemented with a touch of coffee for color and a little sugar. Schnapps like Zwätschge, Träsch or Bätzi are often associated with "Kafi Luz" - or as the hot drink is called in Lucerne: "Kafi". However, since signature cocktails have displaced the classics from the bar menu in many places, fruit brandies currently have the chance to land in the mixing glasses and shakers of today's active bartenders. And in the Neue Zürcher Zeitung of March 20, 1938, four Kirsch drinks are listed among the seven cocktails from Zurich bars.Įven though fruit spirits, especially Kirsch, have been mixed in the past, no Kirsch creation has made it to classic status. In "der Bund" of May 31, 1937, the "Blaue Band" cocktail of "Vollkommene Liebe" (Parfait Amour liqueur, related to Crème de Violette), Kirsch and Gin is presented. For example, the "Journal et feuille d'avis du Valais" of August 30, 1930, printed the Rubis Cocktail with equal parts of Grenadine liqueur, Vermouth and Kirsch. In "1000 Misture" Elvezio Grassi, working in Switzerland (sympathizing with the fascists), named for example the Acacias cocktail with ¾ Dry Gin, ¼ Benedictine and a "Spruzzo" (Dash) Kirsch or the Brillat-Savarin cocktail made with equal parts Kirsch and Dry Vermouth, complemented with a Spruzzo Angostura.įrom the 1930s onward, numerous media reports also appeared in Swiss newspapers presenting cocktail recipes with fruit spirits. Later cocktail book authors also included Kirsch cocktails in their canon, such as Jean Lupoiu (Rose Cocktail N☂ with a coffee spoon of raspberry syrup, 2/3 Dry Vermouth and 1/3 Kirsch). Jerry Thomas already mentioned Kirsch as an ingredient (admittedly primarily as a punch or as a pousse café). Now, drinks mixed with fruit spirits are by no means a novelty behind the bar. Without wanting to step on anyone's toes - because the classic deserves respect - one might note that in a creation of Vermouth (wine + spirit + botanicals + sugar), Campari (spirit + botanicals + sugar) and Gin (spirit + botanicals) the latter may be replaced by something else from time to time. These go well with sherry or aperitifs and distillates with herbs.Įspecially with Negroni, where twists with mezcal, bourbon or rye have long been common in the bar world, the raison d'être of gin is rightly doubted from time to time. For example, with distillates from stone fruit, it is also important to consider the marzipan notes. Replacing the brandy in the Vieux Carré with a plum brandy, for example, or the gin in the Negroni with a Kirsch, does not turn the entire drink upside down, but merely gives it a fruity touch.īut not only. Should a fruit brandy actually cost more than a cocktail bitter extrapolated to the standard bottle, this can be explained solely by the fact that you have already reached the floor with the rarities on the bottle shelf.īut it can also be a little more. And with these quantities, you don't significantly drive up the cost of a cocktail. #Vintage abricotine cocktail glasses fullWhen used more as an accent than as a base, these fruit bombs unfold their full potential.Įven just a spray bottle or pipette filled with the distillate from pome or stone fruit can be a powerful tool behind the bar. Cocktails with Kirsch, Williams, Damassine, Abricotine and Co. But watch out! It is not enough to simply replace the base spirit such as whiskey, gin, vodka or rum with a high-quality fruit distillate in cocktail classics.įruit distillates are at the same time far too delicate as well as too aromatic to be able to unfold perfectly in the usual highballs or variations modified from sours. There is no more elegant way to integrate the flavors of fruit into a cocktail than with eaux-de-vie. ![]()
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