Cookbook:Kirsch

Kirsch

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Kirsch or kirschwasser is a type of eau-de-vie brandy made from cherries. It originates from Germany and German-speaking regions of Switzerland. It should not be confused with other types of cherry brandy.

Characteristics

Kirsch is a clear, colorless liqueur. It is dry (as opposed to sweet), with a cherry fragrance and notes of almond flavor from the cherry pits. It has a high alcohol content, ranging from 90–100 proof.

Production

First, whole sour or sweet cherries are mashed into a pulp, crushing some of the pits in the process. This entire mixture is then left to ferment before transfer to a pot still, where it is distilled twice. The distillate is either unaged or aged in wax-coated barrels, which produces a clear colorless liqueur.

Use

Kirsch can be serve neat and on its own. It can also be incorporated into cocktails and mixed drinks, such as the Lady Finger or Florida Cocktail. It is also used often as a flavoring in cooking and baking, such as in black forest cake, whipped cream, and a variety of chocolate desserts. It can be substituted by plum or pear eau-de-vie.

Recipes

• Schwarzwälder Kirschtorte (Black Forest Cake)

External links

• https://www.olivemagazine.com/glossary/what-is-kirsch/
• https://www.britannica.com/topic/kirsch
• https://www.delightedcooking.com/what-is-kirsch.htm
• https://www.bbcgoodfood.com/glossary/kirsch-glossary
• https://www.davidlebovitz.com/kirsch/
• https://www.chefspencil.com/best-19-kirsch-substitutes/