The most prominent characteristic of this alcoholic beverage is small flakes of 22 or 23 karat gold suspended in it. Alcoholic solutions were used by artists for Gilding, which is believed to be the inspiration for the drink. Alchemy, which was at its high point in the late 16th century when Goldwasser appeared, held gold to have many desirable medical properties; while modern medicine disputes this, native gold is known to be non-toxic to humans and to pass through the digestive tract unchanged, unlike most other heavy metals. Since the flakes are extremely small and thin, the price is not prohibitive. When used as a food additive, Gold is labelled as E175; see List of food additives, Codex Alimentarius.

The drink was invented by a Dutchman from De Lier, Ambrosius Vermöllen, who became a citizen of Danzig on 6 July 1598. In 1704 Ambrosius’ grandson Salomon Vermöllen and his brother-in-law Isaac Wed-Ling moved production to new premises located in the Breitgasse. At that time it was common for houses to use animal symbols instead of numbers, and the new factory featured a salmon (German: Lachs) on the façade; hence the naming of the brand “Der Lachs zu Danzig”.

Some reliable sources indicate that Russian Tsar Peter I the Great during his trip to Western Europe-the so called Grand Embassy-visited the city of Gdańsk (Danzig). He founded the official Russian consulate in Danzig (Gdańsk) and became a great lover of Danziger Goldwasser. He ordered permanent delivery of Goldwasser to Russia for himself.

As the Free City of Danzig and East Prussia were separated from Germany after World War I by the Polish corridor, the Der Lachs company opened in 1922 an additional factory in Berlin to supply the main part of Germany and international markets with their products Danziger Goldwasser and Krambambuli from there. After 1945, when the city became part of Poland, only the Berlin factory continued to produce genuine Danziger Goldwasser. In 1971 Der Lachs was taken over by the Hardenberg-Wilthen distillery and production was moved to the town of Nörten-Hardenberg in West Germany.
Original “Danziger Goldwasser Liqueur” by “Der Lachs Co.” containing beatgold

It is possible to buy the original brand of Danziger Goldwasser in the old town of Gdansk, however it is not produced there but rather imported from Nörten-Hardenberg. The original Goldwasser distillery building, though not operational, remains intact and is now home to the exclusive restaurant “Pod Łososiem” (The Salmon).

Various Polish brands from Gdańsk sell similar drinks called Gdańska Złotówka (Gdańsk gold) or Złota Woda (Gold water).

Legend has it that when King Sigismund II Augustus visited Gdańsk in 1549 after his coronation, part of the city’s homage to the monarch was a gift of Goldwasser, and he is said to have sung the praises of the golden drink often along the rest of his tour.

Another brand of Goldwasser, Schwabacher Goldwasser, and other sorts of food embellished with gold, are produced in the city of Schwabach near Nuremberg. Goldschläger is an Italian cinnamon schnapps which also contains small flakes of 22 karat gold.

Goldwasser is used to flavour a traditional Soufflé Rothschild.

Cynar was launched on the market in 1952, and its history is closely tied to its successful television advertisements interpreted in the 1960s by Ernesto Calindri. In 1995 Cynar became part of Gruppo Campari that has grown the brand into a “digestif apertif” and a market leader in the “after dinner bitter” category.

Cynar is distributed internationally, its main markets are: Brazil, Italy & Switzerland

The currant fruit has been grown and enjoyed for generations in Europe. The Europeans treasure the currant for its full-bodied flavor and rich concentration of vitamins and antioxidants. Because of its wealth of nutrients and taste, the currant is used in the preparation of many European snacks and beverages. In America, the cultivation of currants and the appreciation of currant juice for its flavor and health benefits is growing rapidly.

Currant is fresh tiny berry related to the gooseberry. Currents are black, red, or white. The black ones are used for preserves, syrups and liqueurs; while the red and white berries are for eating out of hand.

Blackcurrant, Ribes nigrum, (Phalsa or Falsa) is a species of Ribes berry native to central and northern Europe and northern Asia, and is a perennial.

The redcurrant (or red currant), Ribes rubrum, is a member of the genus Ribes in the gooseberry family Grossulariaceae, native to parts of western Europe.

The white currant (whitecurrant), sometimes called the pink or yellow currant, is a member of the genus Ribes. White currant berries are a bit smaller and sweeter than red currants. They are sometimes used to make “pink” jams and jellies (a mixture of white and red). The white currant is actually an albino cultivar of the red currant but is marketed as a different fruit.

Health Benefits of Black Currant Juice

During World War II, black currants were part of a team of British war heroes that saved the day in the form of vitamin-C. The sweet, deep-purple berry was also administered as syrup to English children as a scurvy preventative. Since this time, the benefits of black currants have expanded to include protection against immunity deficiencies, cancer and heart disease. To reap the many benefits of this fruit, blend 1 cup black currants with 8 oz. of water for a sweet and nutritious juice.

Iron
According to the Office of Dietary Supplements, iron is a main component of many proteins and enzymes that promote positive health in human physiology. One of the main tasks of iron is to protect against fatigue and immunity deficiencies by transporting oxygen to cells. Iron absorption is significantly higher in meat than plant sources or iron-enriched foods such as cereals or oatmeal. According to Nutrition Data, 1 cup of natural black currant juice will offer 10 percent of the daily value for iron.

Vitamin-C
Cell damage and regeneration is the main task on the to-do list of Vitamin-C. According to the National Institutes of Health, without this antioxidant “skin, scar tissue, tendons, ligaments and blood vessels” could not be made. Vitamin-C blocks a majority of the free radicals found in toxic chemicals and pollutants associated with aging, cancer, heart disease and inflammation. 1 cup of natural black currant juice offers 338 percent of the suggested daily value for vitamin-C.

Potassium
This essential mineral conducts the electricity in skeletal and muscle contractions that affect the heart, skeletal and digestive systems. Potassium aids in the functionality of all cells, tissues and organs in the body, according to the University of Maryland Medical Center. While certain diseases and anti-inflammatory and heart medications have been found to cause potassium imbalances, a diet rich in fruits and vegetables and low salt accommodates most. One cup of natural black currant juice offers 10 percent of the suggested daily value for potassium.

Four hundred years ago, the Dutch were some of the world’s greatest traders and, not coincidentally, great distillers. They’d preserve the spices, herbs, and fruit brought home on ships in flavored liqueurs and other spirits. Curacao was one of those liqueurs, flavored with bitter orange peels from the island of the same name. At the time, the liqueur would have had a heavy, pot-distilled brandy as its base.

Then the French came along (a couple hundred years later) and invented triple sec. The “sec” meaning “dry,” or less sweetened than the Dutch liqueur. The origin of the “triple” is still up for debate, but the two leading schools of thought are “triple distillation” versus “three times as orangey”. Triple sec was also clear, whereas curacaos were dark in color.

Today, triple secs are usually still clear (made from a base of neutral spirits), whereas curacaos may start that way and be colored orange, blue, and even red. Cointreau is probably the most recognized brand of orange liqueur in the triple sec style, and Grand Marnier, despite being French, is more in line with the Dutch curacao style as it has an aged brandy base.

Clear orange liqueurs (and the brightly colored ones also) tend to work with light spirits like vodka, gin, and white rum, whereas brandy-based liqueurs work better with aged spirits like dark rum, cognac, and whisky. In a pinch you can substitute one for the other, but it doesn’t always work.

There are many low-priced brands of orange liqueur available that may be labeled as triple sec or curacao, or neither. The really cheap ones will ruin your cocktail, and since most drinks only call for a fraction of an ounce of the stuff, I think it’s best to upgrade the orange.

Triple sec was invented in 1834 by Jean-Baptiste Combier. A Combier brand of triple sec is still made today, using oranges from Haiti that are distilled in 100-year-old copper stills. Nineteenth-century bar guides sometimes called it “white curaçao” (see below for more on curaçao liqueur).

All brands of triple sec are distilled from the dried peel of Caribbean oranges. The higher-priced brands use brandy or cognac as a base. Many brands are colorless, but some of the ones you will find have an orange color.

Today triple sec tends to be 60 proof (30% alcohol by volume). The brands that you will find in your local liquor mart tend to be Bols, DeKuyper, and Hiram Walker. Bols has a higher alcohol content, 42%, and sometimes is drunk straight up or on the rocks.

Triple sec has a decidedly OJ-like smell when you sniff it, and it tastes a bit like an orange gumdrop: very sweet and orangey, although not overpowering. The sweetness makes a big contribution to sweet drinks such as cosmos and margaritas. If you are making a sweet dessert orange sauce, consider using triple sec to give your dessert a little unexpected kick.

Curacao Orange is often sold under the label “Red Orange”.

Curaçao is a liqueur flavored with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. A non-native plant similar to an orange, the laraha developed from the sweet Valencia orange transplanted by Spanish explorers. The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small bitter fruit on the trees. But the aromatic peel maintained much of the essence of the Valencia varietal, and the trees were eventually bred into the current laraha cultivar, whose fruits remain inedibly bitter.

The drink was first developed and marketed by the Senior family (an old Caribbean family of Spanish Jewish descent) in the 19th century. To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added.

The liqueur has an orange-like flavor with varying degrees of bitterness. It is naturally colorless, but is often given artificial coloring, most commonly blue or orange, which confers an exotic appearance to cocktails and other mixed drinks. Blue color is achieved by adding of food colorant most often E133 Brilliant Blue. High-end Curaçaos, like Grand Marnier, are based on cognac (or other aged spirits), giving the Curaçao a natural rust-orange colour.

Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin.

In tropical drinks, crushed ice is used more often then ice cubes.

Ice cubes are small, roughly cube-shaped pieces of ice, conventionally used to cool beverages. Ice cubes are sometimes preferred over crushed ice because they melt more slowly; they are standard in mixed drinks that call for ice, in which case the drink is said to be “on the rocks.”

Ice cubes that are crushed or sheared into irregularly-shaped flakes may add an interesting aesthetic effect to some cocktails. Crushed ice is also used when faster cooling is desired, since the rate of cooling is governed by the number and average radius of the ice particles.

Melting ice cubes sometimes precipitate white flakes, commonly known as “floaties”. This is calcium carbonate which is present in many water supplies and is completely harmless.

Blackcurrants are sour and aromatic berries that can be used in the preparation of sorbet, jams, syrups and liqueur. In various forms, it was recommended as an antidote for a lot of ailments. It is rich in vitamin C ( seven times that found in oranges), citric acid (which gives it sourness), potassium, and calcium. In France, they are especially grown in Burgundy. Had it not been for Canon Fix Kir, it would probably have disappeared.

Creme de Cassis dates back to the 16th century, first produced by monks in France as a cure for snakebites, jaundice, and wretchedness. The modern version of the beverage first appeared in 1841, when it displaced “ratafia de cassis,” which had been produced in prior centuries.

It is made from blackcurrants that are crushed and soaked in ethanol, with sugar subsequently added. While crème de cassis is a specialty of Burgundy, it is also made in Anjou, Luxembourg and Quebec.

The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled “Crème de Cassis de Dijon,” one is guaranteed berries from the commune of Dijon. Since 1997, a syndicate has tried to obtain an “Appellation d’Origine Contrôlée” for “Crème de Cassis de Bourgogne,” which would guarantee the origin and variety of berries and the quantity of berries used in its production.

Nearly 16 million litres of crème de cassis are produced annually. It is consumed mostly in France but is also exported.

France has a long tradition of socializing in a “cafe” while having a drink. A popular drink was what is called a “blanc-cassis” (literally a white-blackurrant), which was a mixture of white wine (do we need to remind you that Burgundy is a major wine producing region) and “creme78 de cassi” (black currant liqueur). During the Second World War and the German occupation, the “Cafe” were deserted much to the despair of the “creme de cassis” producers. The priest Fix Kir was elected mayor of Dijon. he decided that the “blanc-cassis” would be the only drink to be served during official receptions. He did so well that it was decided to give his name to the “blanc-cassis” and call it “kir”.

Blackcurrants must be processed within 24 hours of harvesting. Due to its high concentration of vitamin C, the fruits oxidize very quickly. In order to keep their properties, the berries are submitted to what is called “flash- freezing”. They are taken to a low temperature of -22oF (-30oC). They are then taken to a temperature of 23oF (-5oC) and sprayed with alcohol. The berries are then macerated in water and alcohol mixture for five weeks. Sugar is added to balance the natural acidity of the fruit.

Once opened, a bottle should be used within three months and kept in the fridge.

Creme de Cacao exists in two different variations: Dark crème de cacao is dark brown, while White crème de cacao is a clear, colorless form of the same liqueur.

There are so many different drinks that you can make with white crème de cacao. This one liqueur is known for its sweet flavor that has been flavored with both the vanilla bean and cacao bean. Typically, when you see this liqueur it is light colored syrup but it can be seen as dark caramel colored syrup from time to time.

Since the flavor of white crème de cacao is so delicious, it is a great choice for a wide variety of drinks. Many of the drinks that are mixed with this liqueur are flavored coffee beverages that have a delicious flavor while still pumping you up. In addition, they work great as an after dinner drink.

You can choose from the All White Frappe, the Almond Chocolate Coffee, and the Boston Iced Coffee to name a few. The liqueur is also used in a variety of shots including the Abortion and Angel Kiss. In addition, you can find a variety of recipes that utilize white crème de cacao.

Since the liqueur is so sweet you will notice that is often served as part of an after dinner drink or is added to desserts. In addition, you will find that white crème de cacao is a great liqueur to add to smoothies or other frozen treats as well. Therefore, you will really have many choices when it comes to these drinks and how you will use the liqueur.

The use of white crème de cacao has been gaining popularity. This could be in part because the liqueur is used in many of the most popular drinks as well as in specialty drinks that are signature drinks for some of the best restaurants and hotels around the world. The best part is that these drinks although a luxury comes at an affordable price and is something that everyone can enjoy from time to time.

Creme de Cacao exists in two different variations: Dark crème de cacao is dark brown, while White crème de cacao is a clear, colorless form of the same liqueur.

Creme de Cacao Brown is a sweet alcoholic liquer that is flavored by cocoa bean and vanilla bean. It is available in dark caramel color syrup. It is a sweet brownish liquer that has chocolate flavor.

The popular recipes or ingredients of dark crème de Cacao liquer are sherry, port, chocolate and sugar. You can make this recipe from home using these recipes; chocolate extract, vanilla extract, vodka and simple syrup. Glycerin is used to make the liquer thick and have the suspension of crème.

It can be used after dinner, in mixed drinks and in desserts such as sauces, cakes, and truffles. The content of alcohol in this liquer varies in 20% to 25%. It can be used on top of ice creams since it is sweet and has thick consistency. It can be used when making recipes such as caramel nut recipe, chocolate cloud recipe, angel’s tip recipe and banana cream recipe among others as an added ingredient.

Creme de Cacao Brown is available in brands from different manufactures made from cacao beans from different parts of the world. It is found in brandy and cream. It has rich, smooth and fine with chocolate flavor. The crème is made from broken open and percolated cacao seeds. There are others that have herbs added to the ingredients to enhance special flavor and brown color.

The benefits of taking this liquer are the ability to lose weight through chocolate content. It can be used in making a chocolate weight loss diet which is healthy and safe weight loss. It is natural and enables you to live a healthy life. There is known benefits of cacao beans that can be found in form of chocolate. They are known to relieve stress through magnesium. It relaxes the muscles and builds stronger bones. It is also effective in reducing heart disease, reduce blood pressure and diabetic cases. It has high antioxidant levels.