Eierlikör
A nog-adjacent, custardy drink where the booze is already included in the bottle.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged boozy
A nog-adjacent, custardy drink where the booze is already included in the bottle.
As my intrepid husband Sam knows, there’s no business like sloe business.
I’m delighted to introduce my friend Friedrich Studer, who wrote this guest post on how to make a perfect Schwarze, boozy coffee from the Entlebuch.
A Valais version of the classic French dessert. The custard is infused with saffron (did you know they grow it in Valais?) and Distillery Morand’s delicious mousse replaces the fussy meringues.
That’s right, you don’t have to poach meringues AND you get a hit of booze. You’re welcome.
After a hard day of breaking flax, there’s no better reward than this traditional caramel schnapps.
Coupe Romanoff isn't originally Swiss, but it’s one of the country’s favourite ice cream sundaes (after Coupe Dänemark, of course).
A cookie made with Nocino, a bittersweet liqueur made from green walnuts and particularly enjoyed in Ticino.
Hugo was the invention of a beardy, south Tirolean barkeep vagabond who mixed together Zitronenmelissensirup (lemon balm syrup), Prosecco, mint, and a spritz of soda water, thought up a name off the top of his head, and served it to regulars at his bar in Naturns in 2005.
These boozy balls are ones you'll actually want to eat.
You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.
Nothing says festive like a shot of booze.
This version of the classic cake uses fresh cherries, and swaps out the whipped cream centre for a chocolate based filling.
The white wine version of traditional red Glühwein, heavy on the citrus.
Sii is a little like bread pudding, only with wine instead of milk. You soak the bread and dried fruit in wine overnight, then mix it together and warm it in some butter. I made two versions: one with Walliser white wine and apricots, and the traditional with red wine and raisins.
In Swiss German the Aaschnitt, or end of the bread, is called something different in practically every region of the country. Regardless of what you call it, it makes great bread pudding.
The market stalls in Bern are filled with late autumn fruit and the plums are holding court. If Zwetschgen is King, then his Queen is the tiny golden Mirabelle.
I've set my mirabelles to soak, using gin as my boozy base, and in a few weeks' time, there'll be boozy fruit for spooning over ice cream, as well as mirabelle infused gin, perfect for cocktails.
One of the most beloved and versatile baked goods in Switzerland, this time with plums.
Apparently you can make anything out of cervelat, Switzerland's national sausage. Although I think its most perfect form is grilled, with mustard, I am not adverse to using it as often as possible in all manner of dishes.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast.
