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Kirschwasser, produced in Germany and bottled at 40% ABV. Kirschwasser (/ ˈ k ɪər ʃ v ɑː s ər /, UK also /-v æ s ər /, German: [ˈkɪɐʃvasɐ] ⓘ; German for 'cherry water'), or just Kirsch (German: ⓘ; the term used in Switzerland and France, less so in Germany), is a clear, colourless brandy from Germany, Switzerland, and France, traditionally made from double distillation of ...
Developed in 1934 by Wilhelm and Curt Mast, [2] [3] it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof). The recipe has not changed since its creation, [4] and the drink continues to be sold in a green glass bottle. [5] It is the flagship product of Mast-Jägermeister SE headquartered in Wolfenbüttel, Germany.
A Geist [8] (meaning "spirit" in German) is a type of schnapps, similar to fruit brandy, that is created by infusing macerated fresh berries in neutral spirits [9] [10] and steeping for some time before distillation. Neutral alcohol is necessary because many berries have a sugar content that is too low to economically ferment and distill ...
German distilled drinks (3 C, 19 P) W. German wine (5 C, 38 P) Pages in category "German alcoholic drinks" The following 7 pages are in this category, out of 7 total ...
Feuerzangenbowle (listen ⓘ) is a traditional German alcoholic drink for which a rum-soaked sugarloaf is set on fire and drips into mulled wine. It is often part of a Christmas or New Year's Eve tradition. The name translates literally as fire-tongs punch, "Bowle" meaning "punch" being borrowed from English.
Underberg had its recipe guarded by the Underberg family since the company was founded by Hubert Underberg-Albrecht in 1846. [5] Production ceased in 1939 due to lack of raw materials and was restarted in December 1949. The drink is usually associated with its portion-sized 20 ml bottle, designed in 1949 by Emil Underberg, grandson of the ...
Keeping slivovice cold helps to reduce the effects of high proof or not ideal taste; however, the drink is not to be served on the rocks. The only accurate way to drink slivovice is a shot glass. To enjoy the aroma and taste of the original fruit it is better and more common to drink slivovice served at room temperature.
The Hugo is an alcoholic aperitif, originating in South Tyrol, but widespread in Triveneto, Austria, Switzerland and Germany, [1] [2] based on prosecco, elderflower syrup (or lemon balm syrup), seltzer (or sparkling water) and mint leaves.
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