Bordelaise

Dry cherry eau-de-vie is sweetened with raspberry syrup and lengthened with sparkling water. Shaking the still ingredients before adding soda combines the syrup, while fresh ice and lemon peel finish the tall drink.

pale pink Bordelaise in a Collins glass over ice with lemon twist.

Active preparation: 3 minutes

Ingredients

  • 30 ml Etter Kirsch Eau-de-Vie
  • 15 ml Raspberry syrup, non-alcoholic
  • 120 ml Chilled soda water
  • 1 piece Lemon peel, for garnish

Instructions

  1. Measure dry kirsch and raspberry syrup into a shaker and add cubed ice.
  2. Seal the shaker and shake briskly until thoroughly cold, about 10–12 seconds.
  3. Fine-strain into a chilled Collins glass over fresh ice.
  4. Pour in the chilled soda water slowly and mix with one gentle lift of a spoon.
  5. Express the lemon peel over the surface and add it.