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|  | | You might feel that Asbach Uralt, "The Great Brandy from the Rhine," is too distinctive a brandy to be enjoyed any other way than in a snifter. But when you have tried Asbach Uralt in a coctail you will agree with famous bartenders that it is a unique and versatile drink indeed.
In Europe, for generations, Asbach Uralt Brandy has been savored and appreciated by connoisseurs of fine brandies.
May we Suggest:
Asbach Uralt Alexander
2 parts Asbach Uralt, 1 part creme de cacao and 1 part cream. Shake well with ice. Strain into a coctail glass.
Asbach Uralt Sour
1 part Asbach Uralt, 1 part fresh lemmon juice, 1/2 part fresh orange juice and 1/2 part sugar syrup. (To make sugar syrup, dissolve one part sugar in one part hot water.) Shake well with ice, pour into a cocktail glass, garnish with a slice of orange and cocktail cherry.
Asbach Uralt Soda
1 part Asbach Uralt and 3 parts soda over ice in a high ball glass. Add a twist of lemon.
Ruedesheimer Coffee
Place 3 cubes of sugar in a warm Asbach Coffee cup. Add 1 to 2 parts Asbach Uralt Brandy, set aflame. Stir, and allow to burn 1 minute. Fill up with hot coffee to within an inch of top of cup. Stir well. Cover with layer of whipped cream, spiced with vanilla, and sprinkle with grated chocolate.
| | |  | | | | |  | | Black Forest
Kammer
Kirschwasser
is distilled from 20 pounds of
carefully selected cherries picked
in Germany's Black Forest. It has
been praised by connoisseurs the
world over for its exquisite taste
and delicate cherry flavor.
Black Forest Kirschwasser
makes a “clear” alternative to cognac and other
premium after dinner drinks and is best enjoyed
in a snifter. It can also greatly enhance coffee
or espresso. In addition, Kirschwasser lends
itself for many culinary uses including the
traditional Black Forest cake.
KAMMER
Sophisticated Fruit Brandies
.....your “Clear” Alternative
For centuries fruit has been distilled in fruit growing areas of the
Alsace, Switzerland and also in Germany's Black Forest Region.
Only the best carefully selected small wild cherries grown in
Germany's world famous Black Forest region are fermented and
then carefully distilled by skilled craftsmen. The finest distillates
are then chosen to create Black Forest Kirschwasser. It takes a
surprising 20 pounds of fruit to produce one bottle of this
exquisite drink.
Best enjoyed from a snifter Black Forest Kirschwasser is the
ultimate after dinner drink.
Delightful Suggestions from our Chef
Roquefort Cheese Cream - Crush a thick slice
of Roquefort cheese with a fork, mix the cheese
with butter and a little Paprika and add enough
Kammer Kirschwasser to make a cream of nice
consistency. Spread on Pumpernickel bread.
Ice Cream Sauce - Ice cream sauce is made by
crushing fresh berries adding sugar and one
fourth the amount of the berries of Kammer
Kirschwasser. If frozen berries are used simply
defrost and add 1/2 cup Kammer Kirschwasser.
Swiss Cheese Fondue - 1/2 pound Swiss cheese
finely cut, dredge in 1 1/2 tablespoons flour, rub
casserole with garlic. Add one glass of Rhine
wine to cheese mixture and set over very low fire
in chafing dish. Heat and keep stirring. Mixture
should never boil and cheese should be comple-
tely dissolved. Add salt and pepper and three
tbsp. Kammer Kirschwasser. Remove the fondue
from the fire and serve with French bread which
is dipped into the fondue.
| | |  | | For centuries fruit has been distilled in fruit growing areas of the
Alsace, Switzerland and also in Germany's Black Forest Region.
Only the best carefully selected small wild cherries grown in
Germany's world famous Black Forest region are fermented and
then carefully distilled by skilled craftsmen. The finest distillates
are then chosen to create Black Forest Kirschwasser. It takes a
surprising 20 pounds of fruit to produce one bottle of this
exquisite drink.
Best enjoyed from a snifter Black Forest Kirschwasser is the
ultimate after dinner drink.
| | |  | |
DISCOVER A GREAT EUROPEAN TRADITION
Fruit grown in bottles and preserved in selected quality fruit brandies have intrigued people around the world for centuries.
Black Forest Krammer Williams
"PEAR IN THE BOTTLE"
A pear originally grown in a bottle
Harvested in the fall and covered with the finest Williams Pear Brandy
A truly unique specialty
For long term storage keep pear covered with Williams Pear Brandy
Use Kammers regular Williams Pear Brandy for refill.
| | |  | | Since 1844 fruits, gathered in the fertile pleasant uplands of the Black Forest, have been distilled to fine fruit spirits. Today the knowledge and experience gained by several generations of distillers are combined with the application of modern technology to produce our highly qualified fruit spirits. Up to present the traditional art of distilling has been carried out in hand-wrought (made, fashioned, designed - formed with care) copper stills. All over the world one comes across the typical "SCHLADERER bottle". SCHLADERER has gained international appreciation for the fruit spirits coming from the Black Forest.
| | |  | | raspberry
Finest local quality. SCHLADERER fruit-spirit liqueurs are genuine classics, by contrast to the many fashionable, low-proof liqueurs on offer today with their frequently strange taste combinations. As with all other products from our company, only the best raw materials are used, being processed with the utmost care. High-grade fruit juices, pure crystal sugar and the distillate from the individual fruit - these ingredients and the elaborate way in which they are combined guarantee a unique, fine quality. With their particularly agreeable consistency, these splendid liqueurs are not over-sweet, and develop their intensive and natural fruit-like flavour at 28 percent by volume. You have the choice of: raspberry, cherry, pear, blackcurrant, apricot and quince.
| | |  | | Fruit spirits divide up into two categories. The most well-known "Wässer" include Kirschwasser (cherry), Zwetschgenwasser (plum), Mirabell (small yellow plums) and Williams Birne (pear). The most popular "Geist" is the fragrant and intensely-flavoured Himbeergeist (raspberry).
Obstwasser forms a category of its own. This is produced from a mash of apples and pears.
| | |  | | Wasser": Genuine Black Forest Kirschwasser (cherries)
| | |  | | Williams Piore (pears)
How to Serve Fruit Spirits
We recommend serving fruit spirits cool (5 - 12°C). They may then vary in temperature according to individual taste. To develop their full genuine aroma, fruit spirits should neither be kept nor served deep-frozen.
| | |  | | Schloss Rüdesheim VSOP is a unique full bodied brandy of superb quality and firm taste. It is distilled by one of the oldest producers in Germany established in 1868.
| | |  | | German word OBST (fruit) was the base for the word Obstler. Only fermented pears & apples are used.
| | |  | | Kirschlikor (Cherry Liqueur 20% alc/vol). Combinations of pure Black Forest cherry juices with a blend of various select cherries and the addition of Black Forest kirschwasser. Tasty and full natural aromas best when lightly chilled.
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