"one of the most popular soft drinks in Germany. In Austria Apfelschorle is called ""Apfelsaft g'spritzt"". ""... g'spritzt"" can be combined with every juice, e.g. Orangensaft g'spritzt or Pago/Cappy g'spritzt (producers of juices). Spritzer A spritzer is a tall, chilled drink, usually made with white wine and carbonated water or sparkling mineral water. ""Spritzer"" is derived from the variant of the German language spoken in Austria, where the drink is very popular. It is used alongside the equally common form ""Gespritzter"" (mostly pronounced ""G'spritzter"", a noun derived from the past participle of ""spritzen"", i.e. squirt), a term also found in"
"often used as a derogatory term for a person in Eastern Austria. In Switzerland, a ""Gespritzter"" is white wine mixed with either mineral water (a ""Sauergespritzter"", or sour spritzer) or with lemonade (a ""Süßgespritzter"", or sweet spritzer). The various mixtures of (generally dry) wine and sparkling mineral water also have a long tradition and are very popular in Hungary. They are generally called ""fröccs"" (""spritzers"") but the numerous variations (with wine and water in differing ratios) have various imaginative names in Hungarian. Derived from Austrian ""Gespritzten"", ""Spritz"" (or ""Spriz"", ""Spriss"" or ""Sprisseto"") is also drunk in Italy. In the former"
"and Austria 'Gespritzter' basically refers to the same drink. According to §3 of the German ""Weinbezeichnungsverordnung"", which is a decree for the labelling of wine, a ""G'spritzter"" (also Gespritzter, Spritzer) is a drink mixed with at least 50% wine and 50% soda or mineral water at the most. The drink itself has to contain at least 4,5 % per vol. of alcohol. The name ""Schorle"" is unusual in Austria. Colloquially the expression ""Sommerspritzer"" or ""Sommergespritzter"" is used for a mixture with less wine and ""Winterspritzer"" for a mixture with more wine. There are red as well as white ""Gespritzter"", though"
"Spritz Veneziano A (, ""splash"" / ""sparkling""), also called just or just , is an Italian wine-based cocktail, commonly served as an aperitif in Northeast Italy. The drink originated in Venice while it was part of the Austrian Empire (see Kingdom of Lombardy–Venetia), and is based on the Austrian Spritzer, a combination of equal parts white wine and soda water; another idea is that the name of the drink would be linked to that of a typical Austrian wine in the region of the Wachau. Spritz was born during the period of the Habsburg domination in Veneto (Italy) in the"
"on rare occasions a Gespritzter is also called “Sprüher” or “Sprühwein”. In some areas of Lower Austria it is also called “Siphon”. In Styria it is called “Mischung” (mixture). In the state of Vorarlberg the names “white-sweet”, “white-sour”, ""red-sour” and ""red-sweet” are common. These are Gespritze served in 0.25 litre stemware or glasses with a handle. The mixing ratio is about 50% white or red wine with 50% sparkling water (sour) or Lemonade (sweet). The name Gespritzter is universally understood but rarely used. The Styrian name “Mischung” is largely unknown here. A “Gespritzter” or “die Gespritzte” (for females) is also"
"red wine diluted with fresh water. The first evolution of Spritz arrived in the early 1900s, when siphons for carbonated water became widely available and made it possible to make a sparkling Spritz using still wine. This development introduced the Spritz to new types of customers, such as Austrian noblewomen, who, with the drink's touch of glamour, could now afford to be seen drinking a soft drink. Over the years the drink has ""grown up"" with the infinite variety of possible additions such as a sort of liquor (Aperol, Campari, Select, Jardesca California Aperitiva) or a bitter as the China"
"and indeed the entire preparation, meaning that the alcohol content is highly variable. However, a common denominator between the variants found is the presence of Prosecco and sparkling water (seltzer), which by quantity must be at least 40% and 30% respectively, with the remaining 30% being made up from a great variety of alcoholic drinks, sometimes mixed, but with an unwritten rule to preserve the red color of the cocktail. Finally a slice of lemon, orange or an olive and a few ice cubes are added. Spritz Veneziano A (, ""splash"" / ""sparkling""), also called just or just , is"
"Aperol Spritz An Aperol Spritz is an aperitif cocktail consisting of prosecco, Aperol and soda water. Aperol Spritz is traditionally served in a wine glass with several cubes of ice and a slice of orange. The drink is mixed by pouring 75ml of Prosecco (3 x shots), into the glass, with 50ml Aperol (2 x shots) added in a circular motion. Finally, a dash of soda water (1 x shot) is added – a combination which has become known as the ‘3-2-1 recipe’. Garnish with a slice of orange. Perhaps not surprisingly, the ""official"" Spritz recipe on the Aperol website"
"high glass and half juice or wine. In the Palatinate, in Germany, a wine schorle may consist of considerably less than 1/2 water if it is ordered 'fett' (German for 'fat'). There is no specific word for Schorle in the English language. However, Spritzer is very similar with the slight difference of Schorle typically being a freshly mixed drink and not usually sold in cans or bottles as spritzers sometimes are. Schorle, Spritzer and Gespritzter are all expressions for similar variations of Schorle: Schorle (usually with the female German article “die”, but in Baden-Württemberg typically with the neutral German article"
"until the 1980s only mixtures with white wine were served in rural areas. Normally no special grape variety is specified, in practice only tablewines are used. Most often Grüner Veltliner (white grape variety) or Zweigelt (red grape variety) is used. Costumarily, Gespritzer is served in 0.25-litre-stemware or mug-like glass. If a large Gespritzer is ordered, one gets 0.4 or 0.5 litre mostly in a beer mug. Sweet Gespritzer is made with herbal lemonade (for example Almdudler), other terms are ""Almweiß"", ""Liftler"" oder ""Tiroler"". A ""Kaiserspritzer"" or ""Kaisergespritzter"" (emperor spritz) respectively is Gespritzer with a shot of elderflower syrup. In Vienna,"
"mineral water and lemonade. In the Palatinate, the ratio of wine is often much larger; depending on the waiting staff, the glass is filled almost completely with wine and diluted with only a spritzer of water, especially in wine bars and at wine festivals. In the Palatinate, schorle is traditionally served in a special glass that holds 0.5 liters, a Palatinate pint glass. A regional term for this glass is “Dubbeglas”. Similarly to schorle, wine is sometimes mixed with cola: red cola and white cola, meaning cola mixed with red or white wine respectively. Schorle is also called Gespritzter in"
"some areas of Germany but this doesn’t always mean the same thing: In Hesse ‘Gespritzer’ stands for a 2:1, sometimes even a 3:1 mixture of apple wine and sparkling water. At traditional apple wine pubs, this mixture is only served in corrugated apple wine glasses. Today it is also known as Sauergespritzter , so that it can be differentiated from ‘Süßgespritzten’, which is made with Lemonade. In Rheinhessen a ‘Gespritzter’ or ‘sauer Gespritzter’ is a mixture made out of white wine or red wine together with sparkling water. In addition, there are also mixtures with cola or Lemonade. In Bavaria"
"and comparatively simple. Most commonly Prosecco is served unmixed, but it also appears in several mixed drinks. It was the original main ingredient in the Bellini cocktail and in the Spritz cocktail, and it can also replace Champagne in other cocktails such as the Mimosa. With vodka and lemon sorbet, Prosecco is also an ingredient of the Italian mixed drink ""Sgroppino"". Prosecco Prosecco (, ) is an Italian white wine. Prosecco controlled designation of origin can be ""spumante"" (""sparkling wine""), ""frizzante"" (""semi-sparkling wine""), or ""tranquillo"" (""still wine""). It is made from Glera grapes, formerly known also as Prosecco, but other"
"enjoy the drink at home with minimal effort, simply adding ice and a slice of orange. On 29 June 2012, Aperol Spritz attempted the Guinness World Record for the ‘Largest Aperol Spritz Toast’. More than 2,600 people descended onto Piazza San Marco in Venice and successfully secured the title. Aperol Spritz An Aperol Spritz is an aperitif cocktail consisting of prosecco, Aperol and soda water. Aperol Spritz is traditionally served in a wine glass with several cubes of ice and a slice of orange. The drink is mixed by pouring 75ml of Prosecco (3 x shots), into the glass, with"
"1800s. The soldiers, but also the various merchants, diplomats and employees of the Habsburg Empire in Veneto became quickly accustomed to drinking local drinking wine in the taverns, but they were not familiar with the wide variety of wines from the Veneto, and the alcohol content, higher than that of the wines to which they were accustomed, was also a novelty. The newcomers started to ask the local hosts to spray a bit of water into the wine (, in German) to make the wines lighter; the real original Spritz was, in fact, strictly composed of sparkling white wine or"
"exclude water altogether and have 30% alcohol by volume (ABV) or more. Punch is an apéritif. Punch is a mix between white wine and different kind of fruits, like diced canned peaches. Punch (""Punsch"" in German) refers to a mixture of several fruit juices and spices, often with wine or liquor added. Punch is popular in Germany and with many Germans who emigrated to America. It often includes a ""Feuerzangenbowle"" (""Burnt Punch"" or, literally, ""Fire Tongs Bowl""). This is a punch made of red wine and flaming rum, poured over a ""Zuckerhut"" (sugarloaf), a large conical sugar cube placed in"
"Mulled wine Mulled wine is a beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of mulled wine. It is a traditional drink during winter, especially around Christmas. Wine was first recorded as spiced and heated in Rome during the 2nd century. The Romans travelled across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border, along with their recipes. The"
"Martini or Cynar with a lemon peel inside. The drink is prepared with prosecco (or champagne) wine, a dash of some bitter liqueur such as Aperol, Campari, Cynar, or, especially in Venice, with ""Select"". The glass is then topped off with sparkling mineral water. It is usually served over ice in a lowball glass (or sometimes a martini glass or wine glass) and garnished with a slice of orange, or sometimes an olive, depending on the liqueur. There is no single composition for a spritz because it differs in every city or small town where bartenders freely interpret the doses"
"Sparkling wine production Sparkling wine is a wine (usually white) that becomes carbonated, either through fermentation or by addition of carbon dioxide. The oldest known production of sparkling wine took place in 1531 with the ""ancestral method"". Champagne is the most well-known variant, but there are other variations such as Italian Prosecco and Spumante, Spanish Cava, French Crémant and German Sekt. Overall, more or less dry white wines are most common among the sparkling wines, but sparkling rosé and red wines are also produced, as well as wines of varying sweetness. In popular parlance and also in the title of"
"Hippocras Hippocras (), sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the sweetened wine for a day, the spices are strained out through a conical cloth filter bag called a ""manicum hippocraticum"" or Hippocratic sleeve (originally devised by the 5th century BC Greek physician Hippocrates to filter water). This is the origin of the name hippocras. Spiced wine was popular in the Roman Empire, as seen in the writings of Pliny the Elder and Apicius. In the 12th century, a spiced"
"served in small Viennese pubs known as Heuriger, which are especially numerous in the wine growing areas of Döbling (Grinzing, Neustift am Walde, Nußdorf, Salmannsdorf, Sievering), Floridsdorf (Stammersdorf, Strebersdorf), Liesing (Mauer) and Favoriten (Oberlaa). The wine is often drunk as a Spritzer (""G'spritzter"") with sparkling water. The Grüner Veltliner, a dry white wine, is the most widely cultivated wine in Austria. Beer is next in importance to wine. Vienna has a single large brewery, Ottakringer, and more than ten microbreweries. A ""Beisl"" is a typical small Austrian pub, of which Vienna has many. Also, local soft drinks such as Almdudler"
"de menthe. The mixture was originally stirred, although modern recipes call for it to be shaken with cracked ice. Early recipes required that the Stinger be served straight, but since the end of Prohibition in the United States it became more common for it to be served over crushed ice. Cognac, a type of brandy, was the identified as the basis for the Stinger as early as William ""Cocktail"" Boothby's 1905 supplement to his 1900 book, ""American Bar-Tender"". In the 21st century, cognac was the most commonly used brandy cited by recipes for the Stinger's base liquor. Cocktail guides recommend"
"mixed drinks"") are popular in Germany. Sometimes, non-alcoholic beer is used, so the drink has no significant alcohol content. A common ingredient of these drinks is German-style carbonated lemonade. Since a 1993 change in German tax law, ' are also sold premixed in bottles. In Berlin and eastern Germany, the ""Potsdamer"", a 50%/50% mixture of light-coloured beer and flavoured soda, is a popular drink. The soda used in a ""Potsdamer"" is flavoured with a shot of raspberry syrup, giving it a red colour. The Whizz Peach, made by the private Wilhelm Rummel Brewery in Darmstadt, is made with 50% ""Kristallweizen"""
"used in the blend. In Austria, Styria is known for a particular type of rosé called ""Schilcher"" that is made from the indigenous Blauer Wildbacher grape that is rarely grown outside of western Styria. The wine is noted for it fruity flavor and high levels of acidity. In the eastern regions of Switzerland, near the German and Austria borders, a special style of rosé known as Süssdruck is produced using only the free-run juice of Pinot noir. In Spain, rosés are known as ""rosado"" and are produced throughout the country with the Navarra DO, north of Rioja being the most"
"mixer. switchel recipe, Maine Forest and Logging Museum at Leonard’s Mills Switchel Switchel, also switzel, swizzle, ginger-water, haymaker's punch or switchy, is a drink made of water mixed with vinegar, and often seasoned with ginger. Honey, sugar, brown sugar, or maple syrup were sometimes used to sweeten the drink instead of molasses. In the U.S. state of Vermont, oatmeal and lemon juice were sometimes added to the beverage. Switchel debatably originated in the Caribbean, but New England also holds credit as the source of switchel, and it became a popular summer drink in the American Colonies in the late 17th"
"Sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. Commonly called champagne, EU countries legally reserve that term for products exclusively produced in the Champagne region of France. Usually sparkling wine is white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, Australian sparkling Shiraz, and Azerbaijani ""Pearl of Azerbaijan"" made from Madrasa grapes. The sweetness of sparkling wine can range from very dry ""brut"" styles to sweeter ""doux"" varieties (French for 'raw' and 'sweet', respectively). The sparkling quality of these wines"
"of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Spiced wines were usually made by mixing an ordinary (red) wine with an assortment of spices such as ginger, cardamom, pepper, grains of paradise, nutmeg, cloves and sugar. These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and ""claré"". By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case"
"cloves, star aniseed, citrus, sugar and at times vanilla pods. It is sometimes drunk ""mit Schuss"" (with a shot), which means that rum or some other liquor has been added. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in some parts of Germany. There is also a variation of ""Glühwein"" which is made with white wine. However, white ""Glühwein"" is less popular than its red counterpart. For children, the non-alcoholic ""Kinderpunsch"" is offered on Christmas markets, which is a punch with similar spices. Another popular variant of ""Glühwein"" in Germany is the"
"Stinger (cocktail) A Stinger is a duo cocktail made by adding crème de menthe to brandy (although recipes vary). The cocktail's origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class, and has had a somewhat wide cultural impact. The Stinger originated about 1890. The cocktail may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book ""The Flowing Bowl"". It was immediately popular"
"variation of the drink is achieved by adding a dash of blackberry liqueur. Similar concoctions using red wine include ""pitilingorri"" or ""caliguay"" (50% white wine and 50% lemon-flavored soft drink), (see spritzer); ""pitilin gorri"" (50% red wine and 50% orange soda). ""Tinto de verano"", more common outside of the Basque country, is half red wine and half ""Casera"", a mildly sweet sparkling water. In another variation, one may add to the 50/50 cola and red wine drink a dash of the Greek apertif Ouzo to create a drink called a ""Pallas."" It is not clear where the name comes from."
"several days before cooking. Generally, the marinade's base is either red wine, vinegar or a combination of both. While Germany largely produces white wines such as Riesling and Gewürztraminer, regions of Germany that are closer to France often use red wine as the base for the marinade. Wine vinegar, apple cider vinegar and other varieties can be used as a base. Recipes from eastern regions of Germany closer to Poland and the Czech Republic tend to use vinegar as the base more frequently. In many regions, wine and vinegar are used together. Sauerbraten can be made with many different kinds"
"has been generally spelled ""hippocras"" or ""hipocras"" in English and ""hypocras"" in French. Original recipes for hippocras were made until the 19th century, when it fell out of favor. This wine is made with sugar and spices. Sugar then was considered to be medicine and the spices varied according to the recipes. The main spices are: cinnamon, ginger, clove, grains of paradise and long pepper. An English text specifies that sugar was uniquely for the lords and honey was for the people. Since the 17th century, spiced wines, in France, have been generally prepared with fruits (apples, oranges, almonds) and"
"Sparkling wines, which are mostly white, are wines where the carbon dioxide from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened. White wines are often used as an ""apéritif"" before a meal, with dessert, or as a refreshing drink between meals. White wines are often considered more refreshing, and lighter in both style and taste than the majority of their red wine counterparts. In addition, due to their acidity, aroma, and ability to soften meat and deglaze cooking juices, white wines are often used in cooking. The first trace of wine that"