Well, that is a made up name. Recently, I saw this bottle in a liquor shop and I did what I would normally do if I did not recognize a bottle – I bought it! I had never heard of this liqueur – or for that matter any other liqueur from Switzerland, save the kirsch.

After some research, I found that this is a relatively new liqueur. Started in 2015 by two brothers who moved back to Switzerland from America, the inspiration of the liqueur is kirsch. The base is fermented cherries. But then it is distilled in copper pots with various berries native to Switzerland. And then proofed down to 20% with water. (The distillery claims Swiss Alps pristine lake water). Mount Riga in central Switzerland is surrounded by three beautiful Alpine lakes.

The drink closest to this is gin, as I could reckon. So, I had the first one with tonic water.

The nose is very floral and soft. Reminded my of elderflower and lichee. The palate alternated between the sweet of the liqueur and the bitter from the tonic water. The length was moderate.

I will give it a thumbs up. Nice to sip thru the evening. Plus you can have more since it is only half ABV that of gin!

(I made up the name – do not try to Google it)

This certainly will remind you of the beach. If the rum does not, the orange, lime and sugar surely will.

One part Triple Sec, 2 parts Dark Rum, 1 part Lime Juice and a pinch of Powdered Sugar.

Another drink that I could not locate the origin of the name of. I was looking in Sharmila’s fridge to see what fruits we have. Apparently, “only grapes” was the answer. Did some research and decided to try this drink. I cannot recollect ever before having to squeeze grapes into any cocktail. I would not recommend this to anybody. Just did not have any character in the nose, palate or length.

In any case, this is vodka, club soda and squeezed grapes.

I have not been able to find the origin of the name. If any of you ever find out, could you write to me? This haas apricot Brandy, Butterscotch Schnapps, Raspberry Liqueur (Dekuyper Razzmatazz) and Sour Mix. Fairly yummy drink.

Gin, Dry vermouth and orange bitters…

Gin with both varieties of vermouths and bitters…

Needed to finish off the Lillet Blanc. Looked up the cocktail list and this looked interesting. Apart from the Lillet Blanc, this cocktail has Gin, Cointreau and bitters.

Gin, Lillet Blanc and Apricot Brandy.

Created by Vincenzo Errico from the New York City bar Milk and Honey, this is sort of a cross between a Negroni and a Gin Sour.

You muddle green grapes, pour ice, put in gin, campari, fresh lemon juice and sugar syrup. Shake well and pour in a old fashioned glass with ice in it. Garnish with red grapes.

Fairly unique name. Found out that the name originates from the Russian word for crabs. The literature is rather vague on why crabs though.

This is Apricot Brandy, Vodka (with a Russian name, you have to have vodka, right? 🙂 ) and Angostura bitters.