144 Dishes

Drink

Advocaat

Advocaat or advocatenborrel is a traditional dutch alcoholic beverage made from eggs, sugar, and brandy. the rich and creamy drink has a smooth, custard-like consistency. the typical alcohol content is generally between 14% and 20% abv. its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream (or condensed milk). notable makers of advocaat include bols, darna ovo liker, dekuyper (in two varieties), and verpoorten.

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Akvavit

Akvavit or aquavit (; also akevitt in norwegian; aquavit in english) is a distilled spirit that is principally produced in scandinavia, where it has been produced since the 15th century. akvavit is distilled from grain or potatoes, and is flavoured with a variety of herbs. it is also popular in northern germany.akvavit gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the european union) come from a distillate of caraway and/or dill seed. it typically contains 40% alcohol by volume or 80 proof (u.s.) the eu has established a minimum of 37.5% abv for akvavit to be named as such.

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Apfelschorle

Apfelschorle (pronounced [ˈapfəlʃɔɐ̯lə] (listen)) (apple spritzer), also apfelsaftschorle (apple juice spritzer) or apfelsaft gespritzt (splashed apple juice) in german, is a popular soft drink in switzerland, germany and austria. it consists of carbonated mineral water and apple juice. the broader category fruchtschorle consists of any fruit juice mixed with carbonated water, but apfelschorle is by far the most common. spritzer (that is, wine mixed with carbonated water) is called weinschorle.

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Bärenfang

Honey flavored liqueur

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Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

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Eggnog

Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. it is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). distilled spirits such as brandy, rum, whisky or bourbon are often a key ingredient. throughout canada, the united states and some european countries, eggnog is traditionally consumed over the christmas season, from late october until the end of the holiday season. a variety called ponche crema has been made and consumed in venezuela and trinidad since the 1900s, also as part of the christmas season. during that time, commercially prepared eggnog is sold in grocery stores in these countries. eggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. while eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). eggnog or eggnog flavoring may also be used in other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings.

Drink

Holunderblütensirup

Elderflower cordial is a soft drink made largely from a refined sugar and water solution and uses the flowers of the european elder (sambucus nigra l.). historically, the cordial was popular in northwestern europe where it has a victorian heritage. however, versions of an elderflower cordial recipe can be traced to roman times. in the 21st century, it is consumed in many countries of europe where people still make it in the traditional way. in some countries, the drink can be found as an aromatic syrup, sold as a concentrated squash that is mixed with still or sparkling water. elderflower pressé is a premixed form of this.

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Federweisser

Federweisser (also federweißer , from german feder, "feather", and weiß, "white"; from the appearance of the suspended yeast, also known as sturm, from german sturm, storm in austria), is an alcoholic beverage, typically 9% alcohol by volume, although versions of up to 13.5% alcohol by volume are not uncommon. (in contrast to all other alcoholic beverages, the alcohol content stated on a bottle of federweisser is inconclusive, and presents an uppermost limit, not the actual content at any given time.) it is the product of fermented freshly pressed grape juice, known as must. the term in principle includes all stages of fermentation from must to finished wine. across continental europe, it is known as suser, sauser, neuer süßer (new sweet), or junger wein (young wine) in southwest germany, switzerland and south tyrol, fiederwäissen in luxembourg, sturm (storm, from the cloudy appearance) in austria, federweißer in bavaria, neuer wein (new wine) in the palatinate, federweiser in franconia, burčiak in slovakia, burčák in czech republic, vin bourru or vernache in france, murci or karcos in hungary, "მაჭარი" (machari) in georgia, "մաճառ" (machar) in armenia. (note that, in switzerland, this same term has a completely different meaning. there, federweisser refers to a white wine made from red grapes, typically pinot noir.)

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Goldwasser

Danziger goldwasser ([["gold water from danzig"), with goldwasser as the registered tradename, is a strong (40% abv) root and herbal liqueur which was produced from 1598 to 2009 in danzig (gdańsk). production now again takes place in germany.the most prominent characteristic of the drink is small flakes of 23 karat gold suspended in it. the beverage also includes herbs and spices such as cardamom, cloves, cinnamon, lavender, thyme, coriander and juniper, and has a syrupy texture.alcoholic solutions were used by artists for gilding, which is believed to be the inspiration for the drink. alchemy, which was at its high point in the late 16th century when goldwasser appeared, held gold to have many desirable medical properties; while modern medicine disputes this, native gold is known to be non-toxic to humans and to pass through the digestive tract unchanged, unlike most other heavy metals. since the flakes are extremely small and thin, the price is not prohibitive. when used as a food additive, gold is labelled as e175; see list of food additives, codex alimentarius. the drink was invented by a dutchman from de lier, ambrosius vermeulen who became a citizen of danzig on 6 july 1598. in 1704 ambrosius' grandson salomon vermöllen and his brother-in-law isaac wed-ling moved production to new premises located in the breitgasse. at that time it was common for houses to use animal symbols instead of numbers, and the new factory featured a salmon (german: lachs) on the façade; hence the naming of the brand "der lachs zu danzig". during his trip to western europe — the so-called grand embassy — russian tsar peter i the great visited the city of danzig. he founded the official russian consulate in danzig and became a great lover of danziger goldwasser. he ordered permanent delivery of goldwasser to russia for himself.as the free city of danzig was separated from germany after world war i by the polish corridor, the der lachs company opened in 1922 an additional factory in berlin to supply the main part of germany and international markets with their products danziger goldwasser and krambambuli from there. after 1945, when the city became part of poland, only the berlin factory continued to produce genuine danziger goldwasser. in 1971 der lachs was taken over by the hardenberg-wilthen distillery and production was moved to the town of nörten-hardenberg in west germany. it is possible to buy the original brand of danziger goldwasser in the old town of gdansk; however, it is not produced there but rather imported from nörten-hardenberg. the original goldwasser distillery building, though not operational, has been rebuilt as it was before the war, and is now home to the exclusive restaurant "pod łososiem" (the salmon). various polish brands from gdańsk sell similar drinks called gdańska złotówka (gdańsk gold) or złota woda (gold water). legend has it that when king sigismund ii augustus visited gdańsk in 1549 after his coronation, part of the city's homage to the monarch was a gift of goldwasser, and he is said to have sung the praises of the golden drink often along the rest of his tour. another brand of goldwasser, schwabacher goldwasser, and other sorts of food embellished with gold, are produced in the city of schwabach near nuremberg. goldschläger is a swiss cinnamon schnapps which also contains small flakes of 22 karat gold. goldwasser is used to flavour a traditional soufflé rothschild.

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Grog

Grog is a term used for a variety of alcoholic beverages. the word originally referred to rum diluted with water (and later on long sea voyages, also added the juice of limes or lemons), which british vice-admiral edward vernon introduced into the naval squadron he commanded in the west indies on 21 august 1740. vernon wore a coat of grogram cloth and was nicknamed old grogram or old grog. the merriam–webster collegiate dictionary, which agrees with this story of the word's origin, states that the word grog was first used in this sense in 1770, though other sources cite 1749. in modern times, the term grog has had a variety of meanings in a number of different cultures, but is most commonly used in australia and new zealand where it is a slang word for alcohol.

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Himbeergeist

Fruit schnapps

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Hot toddy

A hot toddy, also known as hot whiskey in ireland, is typically a mixed drink made of liquor and water with honey (or, in some recipes, sugar), herbs (such as tea) and spices, and served hot. hot toddy recipes vary and are traditionally drunk before retiring for the night, in wet or cold weather or to relieve the symptoms of the cold and flu. in how to drink, victoria moore describes the drink as "the vitamin c for health, the honey to soothe, the alcohol to numb."

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Jägermeister

Jägermeister ( yay-gər-my-stər, german: [ˈjɛːɡɐˌmaɪstɐ] (listen); stylized jägermeiſter) is a german digestif made with 60 herbs and spices. developed in 1934 by wilhelm and curt mast, it has an alcohol by volume of 35% (61 degrees proof, or us 70 proof). the recipe has not changed since its creation and continues to be served in its signature green glass bottle. it is the flagship product of mast-jägermeister se headquartered in wolfenbüttel, germany.

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Kefir

Kefir (also spelled as kephir or kefier, russian: кефир; adyghe: къундэпс; karachay-balkar: гыпы) ( kə-feer) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. the drink originated in the north caucasus, in particular the elbrus region along the upper mountainous sections of circassia, karachay and balkaria from where it came to russia, and from there it spread to europe and the united states, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.the principal human benefit of consuming kefir, rather than the milk that it is produced from, is that adults often lose the ability to digest lactose and therefore may have difficulty or digestive problems absorbing the nutrients and minerals usually present in animal milk; kefir converts milk into a low-lactose beverage that still retains all of milk's nutritional benefits. the dense concentration of certain bacteria and yeast in kefir is also believed to aid digestion in much the same way that yoghurt does.the world's largest kefir producer is russia, followed by poland. kefir is a breakfast, lunch, and dinner drink popular across belarus, estonia, hungary, latvia, lithuania, poland, romania, russia, and ukraine - where it is known as an affordable health drink. it is also known in norway, sweden, and finland, where fermented milk drinks are common, such as surmjølk/surmjölk. kefir is common particularly among russian and estonian minorities) . in south slavic countries kefir is consumed at any time of the day, especially with zelnik/zeljanica, burek and banitsa/gibanica, as well as in cold soups served in the summer.

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Kirsch

Liqueur

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Kirschwasser

Cherry spirit

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Kompott

Compote or compôte (french for mixture) 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.

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Korn

Korn (from german, "grain", english "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, oats and buckwheat are permissible. most of the production is based on rye or wheat; barley is mainly used to obtain the required malt for the brewing process, while oats and buckwheat are rarely used. the addition of food colorings, flavorings, or sweeteners is not permitted. korn differs from vodka in that it is distilled to lower alcoholic proofs and less rigorously filtered, which leaves more of the cereal grain flavor in the finished spirit. korn must contain a minimum of 32% abv (64 proof). above 37.5% abv (75 proof) it may be named kornbrand, and the name doppelkorn, with 38% abv (76 proof), has been used in the market. korn is usually consumed neat in shot glasses, but is also popular with a soft drink mixer. in some places, a beer is often ordered together with a kurzer ("short"), i.e., a shot glass of korn. this combination is called in german a "herrengedeck" (literally "gentlemen's place-setting"; english: "boilermaker") in most parts of germany. fruit-flavored products made with korn are available from some korn manufacturers, though they are sold as liqueurs since korn itself cannot be flavored. very strong korn (80% abv / 160 proof) is known as "ansatzkorn" and is typically used to produce home made liqueurs from fruits and herbs, such as zirbenschnaps (liqueur flavoured with stone pine cones) - a practice that is particularly common in alpine regions. such liqueurs are usually diluted to drinking strength before bottling. like other neutral strong spirits, ansatzkorn can also be used as a disinfectant for domestic use.

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Kräuterlikör

Herb liqueur

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Lassi

Lassi (pronounced [ləsːi]) is a regional name for buttermilk, the traditional dahi (yogurt)-based drink in the indian subcontinent. lassi is a blend of yogurt, water, spices and sometimes fruit. salty lassi is similar to doogh, while modern sweet lassi is like milkshakes. lassi may be infused with cannabis in the form of bhang.

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Marillenschnaps

Marillenschnaps, also called marillenbrand, is a fruit brandy made from apricots. it is mostly produced in the wachau region of austria, but similar apricot brandies are produced elsewhere. many small orchards produce excellent home-made varieties of marillenschnaps. marillen is an austrian german and bavarian term for apricots, which are known as aprikosen in other german-speaking regions.

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Masala chai

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

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Milo

Milo ( my-loh; stylised as milo) is a chocolate-flavoured malted powder product produced by nestlé, typically mixed with milk, hot water, or both, to produce a beverage. it was originally developed in australia by thomas mayne in 1934. most commonly sold as a powder in a green can, often depicting various sporting activities, milo is available as a premixed beverage in some countries and has been subsequently developed into a snack bar, breakfast cereal and protein granola. its composition and taste differ from country to country. milo maintains significant popularity in a diverse range of countries throughout the world, particularly in australasia, asia, and africa.

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Mineralwasser

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure", at places such as spas, baths, or wells. the term spa was used for a place where the water was consumed and bathed in; bath where the water was used primarily for bathing, therapeutics, or recreation; and well where the water was to be consumed. today, it is far more common for mineral water to be bottled at the source for distributed consumption. travelling to the mineral water site for direct access to the water is now uncommon, and in many cases not possible because of exclusive commercial ownership rights. there are more than 4,000 brands of mineral water commercially available worldwide.in many places the term "mineral water" is colloquially used to mean any bottled carbonated water or soda water, as opposed to tap water.

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Obstler

Fruit spirit (or fruit brandy) is a distilled beverage produced from mash, juice, wine or residues of edible fruits. the term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). apples, pears, apricots, plums and cherries are the most commonly used fruits.

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Quetsch

Plum liqueur

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Radler

Beer mixed 50:50 with lemon flavored soda

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Ratzeputz

Ratzeputz is a schnaps, a type of spirit popular in germany, which contains extracts and distillates of root ginger. the fresh ginger it contains is said to be beneficial to the stomach. ratzeputz today (2006) only contains 58% alcohol; whereas higher proportions of alcohol used to be common. the ingredients, which are found by most consumers to be sharp, are intended to leave a long aftertaste in the mouth and throat. ratzeputz was first created in 1877 by peter weidmann, a distiller in celle. in that town, the lüneburg heath region and its surrounding area, ratzeputz is a well-known, high-alcohol spirit-based speciality. its strong but delicate ginger flavour has helped it gain considerable international attention as well. originally bottled by c.w. baland & langebartels in celle, it is now made under licence by schwarze and schlichte in oelde.until several years ago ratzeputz was distilled in the centre of celle. the reason why the strong smell in the town at weekends has gone is due to the transfer of its production to an industrial estate in westercelle. the sales outlet immediately next to the distillery (between neuer straße and zöllnerstraße) in the town centre has also been closed and the number of different bottle sizes has been reduced. the original products are still easy to obtain, however, at least in celle. a mix of ratzeputz with the herb-based spirit heidegeist under the name 108er is especially common in the lüneburg heath, its name being derived by adding their alcohol contents of 58% and 50% together.there are several bars in germany which specialize in serving ratzeputz, the most notable of which is 'ratzeputz bar' on weserstrasse, neukölln, berlin.

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Sauerkrautsaft

The leftover juice or brine after curing sauerkraut

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Schnapps

Schnapps ( or ) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits. the english loanword "schnapps" is derived from the colloquial german word schnaps [ʃnaps] (listen) (plural: schnäpse), which is used in reference to spirit drinks. the word schnaps stems from low german and is related to the german term "schnappen", meaning "snap", which refers to the spirit usually being consumed in a quick slug from a small glass (i.e., a shot glass).

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Steinhäger

Steinhäger is a type of german gin, a spirit flavoured with juniper berries. the name is derived from the westphalian municipality of steinhagen, the only place where it is permitted to be produced.for centuries, local distilleries sold schnaps made up of grain and fermented must of the numerous juniper shrubs growing on the slopes of the teutoburg forest. by edict of 1688, the "great elector" frederick william of brandenburg, in his capacity as count of ravensberg, granted the inhabitants of steinhagen the exclusive privilege to distil liquor. during the 19th century, about 20 companies were founded in the village; today, only two manufacturers (h. w. schlichte established in 1766 and zum fürstenhof, a subsidiary of kisker distilleries in halle since 1955) still produce gin. steinhäger is typically sold in long brown earthenware (steingut) bottles and in glass bottles made to look like earthenware. since 1989, the steinhäger geographical indication is protected by a european economic community directive. the alcohol content is usually 38% abv but sometimes higher. the european union has set a minimum of 37.5% abv for it.

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Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

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Tee

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

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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 includes aromatic, digestion-stimulating, relaxing and calming active substances, and naturally occurring vitamin b1. the drink matures in slovenian oak barrels for several months to enhance the taste. underberg is classified under "food and drinks: oils, herbs and spices" in the united states and can be sold without any sort of liquor license.

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Hessischer Apfelwein

Tart fermented apple cider made in hesse, germany

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Augustiner-Bräu Dunkel

Dunkel style beer

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Augustiner-Bräu Lagerbier-Hell

Pilsner style beer

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Ayinger Oktober Fest-Märzen

Märzen style beer

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Bayerischer Banhof Berliner Weisse

Berliner weisse style beer

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Bayerischer Banhof Gose

Gose style beer

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Berliner weisse

Berliner weisse (german: berliner weiße, pronounced [bɛʁˌliːnɐ ˈvaɪ̯sə] (listen)) is a cloudy, sour beer of around 5% alcohol by volume. it is a regional variation of the wheat beer style from northern germany, dating back to at least the 16th century. it can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures or even air-dried to minimise colour formation. the fermentation takes place with a mixture of yeast (saccharomyces cerevisiae and brettanomyces) and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of berliner weisse.by the late 19th century, berliner weisse was the most popular alcoholic drink in berlin, with up to fifty breweries producing it. by the late 20th century, there were only two breweries left in berlin producing the beer.

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Bock

Bock is a strong beer in germany, usually a dark lager. several substyles exist, including: maibock (may bock), a paler, more hopped version generally made for consumption at spring festivals. due to its lighter color, it is also referred to as heller bock; from german hell, bright, light in color; doppelbock (double bock), a stronger and maltier version; weizenbock (wheat bock), a version using 40–60% wheat eisbock (ice bock), a much stronger version made by partially freezing the beer and removing the ice that forms.

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Doppelbock

Doppelbock or double bock is a stronger version of traditional bock that was first brewed in munich by the paulaner friars, a franciscan order founded by st. francis of paula

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Dortmunder Export

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Dunkel

Dunkel, or dunkles, is a word used for several types of dark german lager. dunkel is the german word meaning dark, and dunkel beers typically range in color from amber to dark reddish brown. they are characterized by their smooth malty flavor. in informal terms, such as when ordering at a bar, "dunkel" is likely to mean whatever dark beer the bar has on tap, or sells most of; in much of north and western germany, especially near düsseldorf, this may be altbier. in bavaria, dunkel, along with helles, is a traditional style brewed in munich and popular throughout bavaria. with alcohol concentrations of 4.5% to 6% by volume, dunkels are weaker than doppelbocks, another traditional dark bavarian beer. dunkels are produced using munich malts which give the dunkel its color. other malts or flavors may also be added. many dunkels have a distinctive malty flavor that comes from a special brewing technique called decoction mashing. most commonly, dunkel beers are dark lagers, but the term is also used to refer to dark wheat beers such as franziskaner hefe-weisse dunkel. dunkel weizen is another term used to refer to dark wheat beers, which are fruity and sweet with more dark, roasted malts than their lighter counterpart, the hefeweizen.