酸果蔓澳鸡尾酒

I discovered this drink in The Auberge of the Flowering Hearth, a book I seem to reread every couple of years. Written by Roy Andries de Groot, it’s an ode to a charming艾伯格(inn), nestled in the French alps, where two women created magical meals for their guests. Like most meals in France, their menus began with an开胃酒。书中的一个是一杯Dubonnet，等量柯希，，，，topped off with a dash of soda water.

It was quite a drink, which I refashioned since after all that kirsch, I didn’t know how anyone could have made it through one of their multi-course dinners. At the艾伯格，，，，each course had its own wine pairing (at lunch和晚餐），例如在书中开始这片apéritif的一顿饭，其中包括猪肉肝陶器，番茄汤的奶油，一个Tourte(enclosed pastry tart) of wild boaràlaCrème，然后是三种不同种类的奶酪，然后 -哇- 一种甜的奶油新鲜奶酪，可作为甜点。我不认识你，但我只读了它。难怪我读了这本书很多次。这让我同时饿了，充满了。

如果您想重温过去的美好时光，可以将Kirsch的数量增加一倍，但是如果您想在晚餐中做到这一点，我会坚持在这里的比例。柯希（Kirsch）是樱桃的清晰蒸馏，这很有效，但广泛可用。但是，您可以使用另一个eau-de-vie。我在上面的收藏中显示了其他一些瓶子，或者您可以找到另一种含有apéritif葡萄酒的味道的瓶子，然后使用它。

The apéritif that I used here isByrrh。它有一个有趣的名字，紫罗兰兄弟于1873年以药用滋补品发展。他们紧迫，他们迅速提出了这个名字。作为织物商人，他们在商店的盒子里看到了随机的字母，将它们放在一起，然后拿出Byrrh。它的名声蔓延，在鼎盛时期，它是世界上最受欢迎的法国Apéritif。

一种lthough the name is pronounced likebière（啤酒），它是基于葡萄酒的，注入了橙子，肉桂和奎宁等植物，并具有类似樱桃的音符，与浓郁的蔓越莓配对。其他可以使用的法国红apéritifs是Dubonnet，，，，Cap Corserouge, or even sweet vermouth. Each has its own flavor profile, but availability can vary based on where you live. So feel free to swap out one for another.

说到名字，法语中的蔓越莓一词是Canneberge，听起来像艾伯格。一种lthough the fresh berries are in short supply (however they usually appear around the holidays, forLesAméricians), the juice is available. I thought there would be a good mash-up name for this apéritif that combined the two words, and cultures, but ‘Canberge’, didn’t quite sound right, nor did Auberge, which was a little too on-the-nose. So I called it Cranberry Auberge, and then we drank up.