Need ENWorlds worldy liquor knowledge

[grimwell]

You have their phone number... CALL THEM!

Dude, if you find one person there who can speak English you are going to have a subject matter expert. The most important thing about spirits of any sort is knowing what they go with. Taking a straight pull from the bottle will give you an idea, but you might find out that this is meant to go with a specific food and that proper pallette treatment results in an amazing experience. Maybe you are supposed to pour it over ice cream? You never know.

I'm a foodie, so I would find the cost of an international call worth it. Heck... use Skype and you don't even have to make a long and expensive call.

 

[Wycen]

I'm definitely just not going to try it. I'm at work still! Let me get home, then I'll let you know.

 

[Kastil]

I'm definitely just not going to try it. I'm at work still! Let me get home, then I'll let you know.

Breath mints, dude, breath mints

 

[Wycen]

Having tried it I can say it has something of a cinnamon aroma, possibly with a fruit I can't identify, and tastes like Amaretto, though sweeter and darker.

 

[Pbartender]

Having tried it I can say it has something of a cinnamon aroma, possibly with a fruit I can't identify, and tastes like Amaretto, though sweeter and darker.

Could be an almond liqeuer or perhaps a cherry liqeuer... The flavors can be quite similar.

 

[Aurora]

Having tried it I can say it has something of a cinnamon aroma, possibly with a fruit I can't identify, and tastes like Amaretto, though sweeter and darker.

Sounds like it would be good mixed with cream over a fruit dessert.

 

[Pbartender]

Sounds like it would be good mixed with cream over a fruit dessert.

...or added to coffee.

 

[werk]

I'd probably use that to make a singapore sling.

[sblock]Ingredients:
1/2 oz Cherry brandy
1/2 oz Grenadine
1 oz Gin
2 oz Sweet and sour
Carbonated water
1 Cherry

Mixing instructions:
Pour grenadine, gin, and sweet and sour into a collins glass over ice cubes and stir well. Fill with carbonated water and top with cherry brandy. Add the cherry on top and serve.
[/sblock]There is a bar here in Madison (Natt Spill) that infuses the brandy with cherries, letting them soak for a while...makes the brandy (or liquour in your case) tastier, and the cherries cheerier.

 

[LcKedovan]

It is a Nut liquor also known as Nußschnaps. Just don't feed it to anyone with nut allergies

It looks like the stuff you were given is homemade/small batch stuff rather than commercial.

If someone wanted to make something similar a recipie (this one is with walnuts) is:

Nußgeist

Incredients:
20 green walnuts
1 cinnamon stick
2 cloves
1 small piece of vanilla
1 Liter Kornbranntwein (This is a corn liqour similar to vodka)
500g Sugar
1/4 Liter Water

Before Johannistag (24.6) quarter about 20 green walnuts (use gloves, the brown comes off) and place into a large bottle with a wide neck. Add cinnamon stick, cloves and vanilla. Pour the Kornbranntwein in until two finger widths of the alcohol covers the ingredients. Close the bottle tightly and place in the sun for 14 days to 4 weeks. Strain and keep the Nußgeist. Boil 1/4 Liter water with the 500g sugar until dissolved and combine with the Nußgeist when it is cooled.


mix with cream in a drink, or drink straight. Would probably work good over icecream as well.

-Will
"Resident alcoholic and booze and cigar aficionado"

 

[kenobi65]

There is a bar here in Madison (Natt Spill) that infuses the brandy with cherries, letting them soak for a while...makes the brandy (or liquour in your case) tastier, and the cherries cheerier.

Because Wisconsin is all about the brandy. Did you know that Wisconsin has a higher per-capita consumption of brandy than any other place in the world?

Brandy old fashioneds, brandy alexanders...