Baitz Cherry Brandy 500ml

$26. 99 Bottle
$323.88 Dozen
ABV: 23%

The origins of the cherry can be traced back to Armenia and Persia. The liqueur, cherry brandy, is generally produced by blending the juices and extracts of various types of cherries with brandy and other spirits. (Strictly speaking, the word ‘brandy’ in relation to these products is a misnomer.) A distinction exists with the spirit cherry brandy which is produced by distilling the alcohol from fermented cherry juice

The main cherries used in the production of Baitz Cherry Brandy Liqueur are the Morella, Dalmation and Guignolet. The resulting product is deep cherry-red in colour with an intense cherry fruit flavour. The flavour is further emphasised by the presence of flavour components derived from cracked cherry stones. The sugar and fruit-acid balance together beautifully.

Baitz liqueurs have won more awards than any other maker in Australia. Their commitment to excellence and quality is un-equalled. The judges in the 19th International Wine & Spirits Show in the United Kingdom recognised this with Baitz Cherry Brandy awarded the 1988 Quest International Trophy for the Best Liqueur (Category Worldwide). Baitz Cherry Brandy also received a Gold Award and Baitz Creme de Menthe and Baitz Creme de Cacao both received Silver Awards. The highly acclaimed 'Lillie Trophy' in Melbourne, Australia, which was first awarded in 1951, has been won by Baitz almost every year.

Recipe: Cherry Liqueur Strudel


250g (8oz) commercial puff pastry
425g (1lb) can dark cherries
2 tablespoons melted butter 
1 cup soft white breadcrumbs 
1 cup finely chopped walnuts 
1 tablespoon grated lemon rind
1 teaspoon ground cinnamon
2 tablespoons Cherry Brandy or Maraschino Liqueur
extra melted butter
Icing sugar

Preparation: Stone and halve cherries; drain. Roll out pastry on a well floured clean tea towel or plastic pastry sheet to measure 35cm x 50cm (14" x 20"). Work with longest edge of pastry to you. Brush pastry with melted butter to within 5cm (2") of edge. Combine melted butter and breadcrumbs and sprinkle over pastry. Mix walnuts, lemon rind, cinnamon and liqueur and place over buttered crumbs together with cherries. Brush edges with melted butter. Roll strudel carefully and place on greased baking tray. Brush over with melted butter. Bake in a hot oven 230'C (450'F) 10 minutes, then reduce to moderately hot 190'C (375'F) for a further 30 minutes or until golden brown. Brush with melted butter every 10 minutes.

To Serve: Dust with icing sugar. May be served hot with fruit sauce or cold with whipped cream.

Fruit Sauce: Add 1 tablespoon Cherry Brandy Liqueur to syrup from canned cherries. Heat and thicken %.kith a little blended Arrowroot. Serve separately.

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