Café Kirsch Cocktail
The White of 1 Egg
1 Liqueur Glass Kirsch (1 oz Trimbach Kirsch)
1/2 Tablespoon of Sugar (1 teaspoon Caster Sugar)
1 Small Glass of Cold Coffee (1 oz Peet’s Kenyan AA, Melitta Drip)
Shake well and strain into cocktail glass.
Weird. I expected to like the last cocktail and expected to dislike this one.
Wrong on both accounts.
This is tasty and pretty! I’ll take this over a Red Bull and Vodka any day.
Of course I’m going to regret drinking it, when I can’t sleep tonight at midnight.
Couple Additional Notes:
If you don’t have decent strong drip coffee for it, use espresso.
In the US a number of the larger liqueur companies market something they call Kirschwasser. If you look at the ingredients on the back, you will discover that it is typically artificially flavored and sweetened neutral spirits. I’ve tried a couple (they’re cheap) and they are truly vile. Think, cherry cough drops dissolved in kerosene.
Kirsch or Cherry Eau de Vie is almost always sold in 375ml bottles and is relatively expensive. It is distilled from a “wine” made from fermented cherry juice and is (usually) an unaged clear spirit. In the US, Clear Creek, St. George Spirits, Peak Spirits, and others make acceptable versions.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.