This may seem strange, as the clichés are somewhat tenacious: the liquid gastronomy, in any case, owes much to Germany. Hop lovers will think of the purity of the famous beer decree, which we are preparing to celebrate its 600th anniversary. In our case let’s remember that many of the first American bartenders were German immigrants (or sons of Germans): Harry Johnson, Henry Ramos and William Schmidt are just the three best known. Interestingly, they used few products from their homeland, when we know that Germany has been offering brandy of exceptional quality for many centuries.
Kirsch, Vermouth & Brandy
Although Johnson mentions schnapps, kirsch, goldwasser and some minor distillates in his book of must-have products, he only uses these ancient spirits in three recipes. The kirsch, by far the most famous son of the German stills. It only prevails when the cocktail expanded in Europe in the early 20th century. In fact, and this is very revealing, Johnny Mitta invented the best known kirsch-based aperitif, at the Chatham Hotel, one of the first Parisian cocktail temples. Le Rose, that’s his name. It is a mixture of kirsch with dried vermouth. Also, cherry brandy, and became one of the most popular drinks of the 1920s.
But, with the exception of this recipe, German brandies and liqueurs seemed to be eternally linked, geographically, to the German-speaking and neighbouring regions (from Alsace to Austria) and, gastronomically, to an almost fixed moment: the digestive. This old-fashioned image must be forgotten. German spirits are produced from top-quality fruit by leading distillers, often inheriting centuries of family knowledge. Without sugar or extracts, they offer a first-class taste experience, very different from French liqueurs and creams. In addition, these traditional houses are becoming more and more open to experimentation and are collaborating on new products that benefit from all their know-how. So there’s a lot to discover.
New Creations & Trends
Little by little, today’s German bartenders, unlike their ancestors, succumb to seduction. For example, Oliver Ebert, a leading mixologist. He runs Lost in Grub Street in Berlin. A punch bar but also a cocktail bar made from often national, signature spirits. For example, we were able to taste a mixture of Riesling, apple brandy and 100% Teutonic coffee and tarragon liqueurs.
This new trend made a clear apparition during Bar Convent Berlin 2015. With several dozen products, from the most traditional to the most innovative. We bring you this small selection that demonstrates the versatility of German distillers. We hope your products will inspire enlightened drinkers far beyond its borders.
Don’t drink and drive. Enjoy responsibly.