From which fruit is the drink Kirsch made?
"barrels or in earthenware vessels.' In France and in English-speaking countries, clear fruit brandies are known as ""eaux de vie"". The European Union sets a minimum of 37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle of kirschwasser. Kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee. It is used in traditional German ""Schwarzwälder Kirschtorte"" (Black"
"that he and his companion will go to San Francisco and ""drink Kirschwasser from a shell"". In 1943's ""The Life and Death of Colonel Blimp,"" English officer Clive Candy (Roger Livesey) and his former dueling opponent Theo Kretschmar-Schuldorff of the German army (Anton Walbrok) bond over glasses of kirshwasser while recuperating from their respective injuries. In Agatha Christie's Hercule Poirot novel ""Elephants Can Remember"" it is observed that the recurring character Ariadne Oliver prefers to drink Kirsch. Kirsch A kirschwasser (, ; , German for ""cherry water"") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation"
"grain-based. The main kinds of fruit used for German schnapps are apples, pears, plums, cherries, and apricots. Fruits other than these five are rarely used. Apples are used along with pears to make ""Obstwasser"" (fruit water); pears are used to produce Poire Williams (""Williamsbirne"", William's pear); several types of plums make """" (plum water); cherries make ""Kirschwasser"" (cherry water); and apricots are used to make Austrian ""Marillenschnaps"" (apricot brandy). A raspberry-flavored spirit called ""Himbeergeist"" (raspberry spirit) is also referred to as ""schnapps"", although it is not an ""Obstler"". Instead, it is an infusion of macerated fresh berries in neutral spirits,"
"and is taken as an apéritif. However, people in the German-speaking region where kirschwasser originated usually serve it after dinner, as a digestif. Kirschwasser is used in some cocktails, such as the Ladyfinger, and the Florida, and the Rose. High-quality kirschwasser may be served at room temperature, warmed by the hands as with brandy. Because morellos were originally grown in the Black Forest regions of Germany, kirschwasser is believed to have originated there. Kirschwasser is colourless because it is either not aged in wood or is aged in barrels made of ash. It may have been aged in paraffin-lined wood"
"sometimes used, such as rum, which is common in Austrian recipes. In India, Black Forest gateau is generally prepared without alcohol. German law mandates that kirschwasser must be present in the cake for it to be labelled a ""Schwarzwälder Kirschtorte"". The dessert is not directly named after the Black Forest mountain range in south-western Germany but from the speciality liquor of that region, known as ""Schwarzwälder Kirsch(wasser)"" and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavour and alcoholic content, that gives the dessert its flavour. Cherries, cream, and Kirschwasser were first combined in the"
"Forest cake) and in other cakes—for example in Gugelhupf cake. Kirsch can also be used in the filling of chocolates. A typical kirsch chocolate consists of no more than one milliliter of kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between the two parts. The hard sugar acts as an impermeable casing for the liquid content and also compensates for the lack of sweetness that is typical of kirsch. Swiss chocolatiers Lindt & Sprüngli and Camille Bloch, among others, manufacture these kirsch chocolates. In the Steely Dan song ""Babylon Sisters"", the narrator suggests"
"Mousse, Dark Milk Mousse, White Milk Mousse, Chocolate Mousse, Orange Mousse, Pistachio and Cherry/Chili. Bâtons Kirsch are Lindt Kirsch liqueur-filled, chocolate-enclosed tubes dusted in cocoa powder. In Australia, Lindt manufactures ice cream in various flavours: In September 2017, an investigation conducted by NGO Mighty Earth found that a large amount of the cocoa used in chocolate produced by Lindt and other major chocolate companies was grown illegally in national parks and other protected areas in Ivory Coast and Ghana, the world’s two largest cocoa producers. The report documents how, in several national parks and other protected areas, 90% or more"
"form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany. Some sources claim that the name of the cake is inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut. The confectioner (1887–1981) claimed to have invented ""Schwarzwälder Kirschtorte"" in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km north of the"
"named after their region of origin and base ingredients. For example: ""Schwarzwälder Kirschwasser"" (cherry spirit of the Black Forest), ""Framboise d'Alsace"" (raspberry of Alsace), ""Aprikot dell'Alto Adige"" (apricot of South Tyrol), etc. They are often regulated more strictly than generic fruit spirits; other than limiting their region of origin, restrictions may include fruit variants, mashing and fermenting technology, distilling apparatus, barrel aging, etc. Among the better known fruit brandies are: Fruit brandy Fruit brandy or fruit spirit is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced"
"of origin, and are labeled with their respective protected names instead of ""fruit spirit"" (""apricot spirit"", etc.). Cider spirit and perry spirit (fruit brandy distilled from cider or perry) form a separate legal category. Some fruit spirits may be labeled with alternative names such as ""kirsch"" (cherry spirit) or ""slivovitz"" (plum spirit) regardless their country of origin. In British usage, ""fruit brandy"" may also refer to liqueurs obtained by maceration of whole fruits, juice or flavoring in a distilled beverage, and such liqueurs are legally labeled as ""cherry brandy"", ""apricot brandy"" etc. all across the European Union. Such beverages are"
"Zuger Kirschtorte Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with cherry brandy kirschwasser. Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Conditorei Treichler has continued manufacturing and shipping the cakes up to the present day. The name is,"
"Kissel Kissel or kisel (, , , , , , , , , , ""kisél""') is a viscous fruit dish, popular as a dessert and as a drink. It consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch or arrowroot; sometimes red wine or fresh or dried fruits are added. It is similar to the Danish ""rødgrød"" and German ""Rote Grütze"". Swedish ""blåbärssoppa"" is a similarly prepared bilberry dessert. Kissel can be served either hot or cold, also together with sweetened quark or semolina pudding. Kissel can also be served on pancakes"
"Korn (liquor) Korn (from German, ""grain"", ""Brit."" ""corn"") also known as Kornbrand or Kornbranntwein (English: ""grain brandy"" or ""grain spirit""), is a German colorless distilled beverage produced from fermented cereal grain seed. In the production of ""Korn"" only the cereal grain types rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process. The addition of food color, flavorings, or sweeteners is not permitted. Korn differs from vodka in that it is distilled to"
"recipe can also be made with red wine, however do not add 250 ml strong tea to the mixture, this will also affect the number of servings too. Eierpunsch Eierpunsch (literally ""egg punch"") is the German name given to a warm, sweetened alcoholic, egg-based drink similar to egg nog . It is commonly a winter drink and can be found served in the popular Christmas markets of Germany and Austria. Eierpunsch is made with egg yolks, sugar, white wine and vanilla. Sometimes cream or custard can be added. A typical recipe of ""Eierpunsch"" with white wine to serve 3-4 persons"
"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"
"Eierpunsch Eierpunsch (literally ""egg punch"") is the German name given to a warm, sweetened alcoholic, egg-based drink similar to egg nog . It is commonly a winter drink and can be found served in the popular Christmas markets of Germany and Austria. Eierpunsch is made with egg yolks, sugar, white wine and vanilla. Sometimes cream or custard can be added. A typical recipe of ""Eierpunsch"" with white wine to serve 3-4 persons would be: Prepare the 250 ml. of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little"
"Vitamin K, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid. Kraut juice may be drunk alone or used as a component in mixed drinks. Kraut juice Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Serbia, and in the parts of the U.S. Northeast and Midwest where"
"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"
"process. Often the sweetness is also due to dried fruit such as plums or raisins which are not only used as a stuffing for poultry but can also be served as a side dish to grilled meats or fish or being featured in chicken or beef broth. Apart from the common drinks the cuisine of Schleswig-Holstein features many liqueurs such as Korn are popular to be drunk together with beer. This combination is also called ‘Lütt un Lütt’ which literally means ‘small and small’. The most famous beer brands have their origin in the federal state of Schleswig-Holstein and are"
"with fresh fruit. Apples, plums, strawberries, and cherries are used regularly in cakes. Cheesecake is also very popular, often made with quark. ""Schwarzwälder Kirschtorte"" (Black Forest cake, made with cherries) is probably the most well-known example of a wide variety of typically German tortes filled with whipped or butter cream. German doughnuts (which have no hole) are usually balls of yeast dough with jam or other fillings, and are known as ""Berliner"", ""Pfannkuchen"" (in Berlin and Eastern Germany), ""Kreppel"" or ""Krapfen"", depending on the region. ""Eierkuchen"" or ""Pfannkuchen"" are large (usually around 20–24 cm in diameter), and relatively thin (~5mm)"
"the areas along the upper and middle Rhine and its tributaries. Riesling and Silvaner are among the best-known varieties of white wine, while Spätburgunder and Dornfelder are important German red wines. The sweet German wines sold in English-speaking countries seem mostly to cater to the foreign market, as they are rare in Germany. ""Korn"", a German spirit made from malt (wheat, rye or barley), is consumed predominantly in the middle and northern parts of Germany. ""Obstler"", on the other hand, distilled from apples and pears (""Obstler""), plums, cherries (""Kirschwasser""), or mirabelle plums, is preferred in the southern parts. The term"
"Underberg Underberg is a digestif bitter produced at Rheinberg in Germany by Underberg AG, made from aromatic herbs from 43 countries, which undergo inspections and are based on a secret Underberg family recipe whose members are personally responsible for the production of the drink. Underberg is one of the most widespread kräuterlikörs on the market. Underberg contains 1.3 percent herbal extract by weight, which include aromatic, digestion-stimulating, relaxing and calming active substances, and naturally occurring vitamin B1. The drink matures in Slovenian Oak (wine) barrels for several months to enhance the flavour. Underberg is classified under ""food and drinks: oils,"
"Kirschenmichel Kirschenmichel (other names include ""Kirschenplotzer"", ""Kerschemischel"", ""Kirschpfanne"" and ""Kirschenmännla"") is a traditional dessert of the German Cuisine, especially popular in the regions Palatinate, Baden-Württemberg, South Bavaria, Franconia and the southern part of Hesse. It is kind of a pudding and similar to Bread pudding and Bread and butter pudding. The dessert consists of bread that is a few days old which is kneaded into a dough with butter, milk, egg and sugar. Sour cherries or sweet cherries are folded into the dough and the mixture is baked in a casserole dish. Prior to serving the dessert is topped with"
"is a candidate for the classification as a specialty on the list of world-famous drinks. ""Kraški brinjevec"" is made of juniper berries from the species ""Juniperus communis"". ""Juniperus communis"" is a barbed evergreen shrub or low tree that grows in a dry karst terrain. It is a monosex plant and only female plants grow berries. Juniper berries ripen only every two or even three years, so the same bush often carries mature and immature berries. Mature berries are fleshy, dark blue, refreshing fruity smell with a bit sweet and bitter taste. Berries are gathered in October and November with a"
"15th century recipe for pear compote. Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan. Compote Compote is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold. Compote conformed to the medieval belief"
"compotes, including plum, lingonberry, strawberry, or apple. Kaiserschmarren is eaten like a dessert, or it can also be eaten for lunch at tourist places like mountainside restaurants and taverns in the Austrian Alps, as a quite filling meal. Traditionally, Kaiserschmarren is accompanied with ""Zwetschgenröster"", a fruit compote made out of plums. Like the closely related dish Sterz the ""Schmarrn"" derived from the simple but hearty cuisine of the alpine regions, there are different versions like Erdäpfelschmarrn (with potatoes), Äpfelschmarrn (with apples) or Kirschschmarren (with cherries),usually prepared on an open fireplace of a so-called ""Rauchkuchl"". The Kaiserschmarrn is simply a more"
"Carolina released Son of a Peach Wheat Ale in 2009 which is made with peaches added during the fermentation process. Früli is a Belgian fruit beer made from 70% wheat beer and 30% fruit juice. Anheuser-Busch brews ""Tequiza"", a beer flavoured with tequila from blue agave nectar. Desperados is a tequila-flavoured beer popular among German and French youth. Pumpkin-flavoured beers are brewed seasonally in the autumn in North America. An example, Pumking, is produced by Southern Tier Brewing Company. Chile pepper is used to flavour pale lagers. One of the most popular American chile beers is produced by ""Eske's"" (aka"
"vanilla, cinnamon, almonds and clove and is then served hot with vanilla sauce. Although traditionally a dessert, it can also be found as main dish after an appetizer soup. A similar dish popular in the south of Germany is ""Ofenschlupfer"" which consists of layers of aged bread and apple slices (instead of cherries) which are then soaked in a mixture of butter, sugar and egg. Some also add raisins and serve it with hot vanilla sauce. Kirschenmichel Kirschenmichel (other names include ""Kirschenplotzer"", ""Kerschemischel"", ""Kirschpfanne"" and ""Kirschenmännla"") is a traditional dessert of the German Cuisine, especially popular in the regions Palatinate,"
"Kir (cocktail) Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. It was originally made with Bourgogne Aligoté, a white wine of Burgundy. Now, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis. It used to be called blanc-cassis, but it is now named after Félix Kir (1876–1968), mayor of Dijon in Burgundy. Kir was a pioneer"
"brewing and distilling experience between them. They chose Palisade, located at 4,700 feet elevation with its cool nights during the growing season, yet desert conditions and intense sunlight, for their liquor-making hub. Such a setting allows the fruit they grow to ripen with a high concentration of sugars. The distillery uses a custom-made German copper pot to create their vodka, the Goat, with sweet corn from Olathe, Colorado, a neighboring town. Head distiller Davy Lindig makes bourbon from Olathe sweet corn, fruit brandies from area pears, plums and peaches; and grappas in partnership with Debeque Canyon Winery, from Gewürztraminer and"
"of the total market share for the drink. It distributes the drink in 0.33-liter bottles for the Berliner Kindl Brauerei. Another popular brand is the ""Berliner Fassbrause"", distributed by Spreequell. Since August 2012 a caffeinated Fassbrause drink has also been distributed under the name ""Kreuzbär"". Fassbrause Fassbrause , literally ""keg soda"", is a non-alcoholic or alcoholic (depending on the brand) German drink made from fruit and spices and malt extract, traditionally stored in a keg. ""Fassbrause"" is a speciality of Berlin, where it is sometimes called ""Sportmolle"". (""Molle"" used to be a term for ""beer"" in the Berlin dialect.) ""Fassbrause"""
"even though they are not specifically mentioned. Generally cut French beans (""Brechbohnen"") are used. In Hamburg on the markets occasionally Turkish peas may be found, a Vierlande bean variety that used to be frequently used for this dish. During preparation several sprigs of savory are added to the beans. The pears used for this dish are cooking pears which would otherwise be inedible eaten as fruit in their own right. They are small, green, rock-hard and do not have the sweetness and juiciness of the popular eating varieties. These pears are mainly found at markets and in small vegetable shops."
"spirals and stuffing it with salt. The pickle is usually consumed with yoghurt rice called ""thayir sadam"". The fresh fruit is also used frequently in ""pachadis"". The Belgian ""Witbier"" (white beer) is made from wheat beer spiced with the peel of the bitter orange. The Finnish and Swedish use bitter orange peel in gingerbread (""pepparkakor""), some Christmas bread and in ""mämmi"". It is also used in the Nordic ""glögi"". In Greece and Cyprus, the ""nerántzi"" or ""kitrómilon"", respectively, is one of the most prized fruits used for spoon sweets, and the ""C. aurantium"" tree (""nerantziá"" or ""kitromiliá"") is a popular"