Rum Numb Davey
Tiki Socialite
Joined: Jul 17, 2005
Posts: 204
From: Phoenix, AZ
|  Posted: 2005-08-13 03:50 am Permalink
There seems to be confusion among some TCers about what fruit flavor is in European liqeuer products. I hope to clarify and simplify what fruits are utilized in the many unsweetened fruit brandies across Europe. Hope this helps.
If you want Apple in your cocktail try:
Calvados or Apfelwasser
If you want Pear in your cocktail try:
Poire Williams
Williamine
Eau de Vie de Poire
Williamsbirnenbrand
If you want Plum try:
Slivovitz
Tuika
Zwetschegenwasser
Quetsch
Pflumliwasser
Mirabelle
If you want Cherry:
Schwarzwalder Kirschwasser
Basler Kirschwasser
Kirsch d’ Alsace
For Peach:
Osze Barack
Apricot:
Barak Palinka
Raspberry:
Framboise or Himbeergeist
Rowan:
Vogelbeerbrand
Jarzebinka
Sorbes
Bilberry:
Myrtille
Holly-Berry:
Baie de Houx
This by no means is an exhaustive list, but I belive it gives a broad overview. Be creative and enlighten your mind beyond established bases.
The quality to cost ratio is awesome, as European traditions and purity standards are fanatical. Now, before some bellows about these not being suitable floats for tropical cocktails all I can tell you is try some floats first with some cocktails. It will give balance, alcohol, and aromas that sirops will never yield. Be creative and think out side the box.
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Just finished a bottle of Havana Club Anejo 3 Anos, which was excellantly suited for many rum cocktails!
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