Eau De Vie Cocktail Recipes

Cheese Fondue 600 g. (21 oz.) shredded cheese (1/2 Gruyere, 1/2 Emmentaler) 1 garlic clove 1 1/4 c. dry white wine 3 tsp. cornstarch 3 small glasses Chateau Chantal Cherry Eau de Vie ground pepper nutmeg

Rub a heavy saucepan or heat proof clay fondue pot with the split garlic clove. Dissolve the cornstarch in the Eau de Vie. Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly. When the cheese is completely melted, add the kirsch and cornstarch mixture, stirring vigorously. Continue to cook. Season with pepper and nutmeg to taste. Serve over an alcohol lamp. The cooking should continue on low heat. Stir constantly with small pieces of bread speared on a fondue fork.

In Switzerland, fondue is usually eaten with bite-sized pieces of crusty bread speared onto a fondue fork; however, one can also use small potatoes or potato pieces. Fondue aficionados dunk their bread in Eau de Vie before dipping into the cheese. And don't forget: whoever loses his bread in the pan must pay for a round of beer or a bottle of wine. If it happens to a lady, she must kiss the man sitting next to her. On the whole, however, the former is more popular.

Another tidbit: fondue is traditionally stirred in a figure eight style to keep all ingredients well mixed.

Brandy Sour Hummer Pink Pussycat Singapore Sling Scale ingredients to 2 oz. Chateau 1 tsp. Chateau 1 1/2 ounce gin servings Chantal Cherry Chantal Cherry Eau 1/2 ounce Chateau 2 oz Chateau Eau de Vie de Vie Chantal Cherry Eau Chantal Cherry 1 scoop lemon ice 2 oz Gin de Vie Eau de Vie cream 4 oz Pineapple Juice 1/4 ounce Cointreau Juice of 1-2 Lemons 1 scoop orange 1/4 ounce 1/2 tsp Powdered sherbet Glass to Use : Old Benedictine Sugar Fashioned glass 4 ounces pineapple 1/2 slice Lemon Yields 2 servings. Mixing Instructions juice 1 Cherry Soften the ice cream Stir everything except 1/2 ounce lime juice a little before adding the brandy in the glass 1/3 ounce grenadine Shake brandy, juice to other ingredients. with ice. Drop the dash bitters of lemon, and Blend until creamy cherry brandy into powdered sugar and enjoy. middle of the drink Shake with ice. Strain with ice and strain into an ice filled into a whiskey sour collins glass. Garnish glass. Decorate with with cherry and slice the lemon slice, top of pineapple. with the cherry, and serve.