All in Drink like the Swiss
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.
Swiss Love Potions
The Swiss have some potent elixirs for when they want to make a match. Two of the best are the cherry-flavoured liqueur Röteli, from canton Graubünden, and Brächere Brönnts, a golden caramel schnapps.
My grandmother, like many Swiss, made Milchkaffee (strong, milky coffee) for every breakfast and dinner.
This isn’t your typical, overly sweet Christmas market Glühwein—it’s a generously spiced, serve at an intimate dinner party kind of Glühwein. It’s how to be a festive wine mom.
Throw some ice cream into a kalti Ovo, blend, and you’ve got a malty milkshake. Or double up your malt intake by adding a dark beer to the mix with a malt on malt float.
After a hard day of breaking flax, there’s no better reward than this traditional caramel schnapps.
Adventures in making Sloe Gin, a guest post by my husband, Sam, in which he reveals our household motto: as long as it’s plummy, it’s bound to be yummy.
La Torpille Ice Cream
Switzerland has some seriously great craft beer and the highest brewery to citizen ratio in the world.
The grandfather of craft beer in Switzerland is Brasserie de Franches Montagnes, or BFM, who make a lovely brown ale, La Torpille, perfect for flavouring ice cream.
Kirsch Sour & Cherry Syrup
Of course the best kirsch should be drunk alone, however there are a wealth of drinks, like this Kirsch Sour, that could be made with less exclusive varieties (I know everyone who has ever made cheese fondue has a bottle in their liquor cabinet).
Absinthe Crème Caramel
"I climbed out of the window, right past the police officer at my door, and I went to warn my friends."
So said the woman on the video, as the camera zoomed in on her knee high leather boots.
"I came in through the front door—boy was the cop surprised to see me. I invited him in and made him a coffee, but I had to promise not to tell anyone that I'd gotten out."
Green walnuts from the verdant valleys of Ticino meet the original green fairy in this cocktail that tastes like a bag of liquorice allsorts.
I bought a bottle of Nocino (a spirit made with green walnuts) from a Nonna named Rosa at a market in Ticino.
My grandmother was also named Rosa so I took that as a sign to purchase the bottle, (or was it the fact that Nonna Rosa poured me a very generous tasting glass...).
The Caesar was invented in my hometown of Calgary in 1969, the same year that my mum moved from Switzerland to Canada.
And she was in good company. Immigration from Switzerland to Canada really began in the late 1800s, when the Canadian Pacific Railway hired three dozen Swiss guides to help set up mountaineering tourism in the Rockies.
The milky green Suissesse is creamy and refreshing and makes an excellent brunch drink (or hair of the dog).
Swap out Campari for Appenzeller Alpenbitter for a twist on this classic cocktail.
Oeil de Perdrix Bellini
It was Oeil de Perdrix that led to the most profound and polemic wine revolution in the United States...
This cocktail uses two quintessentially Swiss drinks: Rivella, Switzerland's milk based soda pop, and Graübunden's favourite spirit, Röteli.
High on a Walliser mountain is the tiny community of Mund, who harvest no more than five kilos per year. Saffron grows from crocus flowers, each bloom yielding only three thin scarlet threads. It takes over a hundred flowers to make a single gram, which can cost upwards of 30 francs.
The saying goes that you should be able to read a newspaper (or see a coin) through the liquid, otherwise the coffee is too strong, or not enough booze has been added.
It's the fountain of youth in monkey form!
The name of this 1920s cocktail refers to the practice of grafting monkey testicles onto human testicles. For rejuvenation!