Come summertime, cherries, luscious and deep dark garnet, beckon seductively among other fruits in the produce aisle. Chocolate cake, flecked with kirsch-soaked cherries and topped with whipped cream and chocolate is one more way to enjoy them.
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Any easy adaptation of the classic German dessert that marries chocolate cake with cherries.
Ah, the Alps: that idyllic countryside, full of birdsong and blooming edelweiss and the sound of music. The mere mention of the Alps evokes images of hot chocolate and flaxen-haired milkmaids, but why? Perhaps instead it should make us think of this delightful brunch drink, a drunken coffee enhanced with a little kirsch and Frangelico.
The mere mention of the Alps evokes images of hot chocolate and flaxen-haired milkmaids, but why? But perhaps instead it should make us think of this delightful brunch drink, a drunken coffee enhanced with a little kirsch and Frangelico.
Distilled from fermented cherries, pits and all, kirsch is part of the larger category of eau de vie—fruit brandies, typically unaged, that are dry in flavor and intensely aromatic.
Rescued from a vintage bar menu by cocktail historian David Wondrich, the Rose enjoyed a brief flash of popularity at the Chatham Hotel in Paris in the 1920s. Good luck finding it since then, which is a shame; soft, floral, lightly sweet and with a titillating aroma from the cherry eau de vie, the Rose is an exercise in delicate decadence, a drink that, like the Widow's Kiss, can put the imbiber in a mindset from a completely different era.