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A peach shrub. In terms of mixed drinks, shrub is the name of two different, but related, acidulated beverages.One type of shrub is a fruit liqueur that was popular in 17th and 18th century England, typically made with rum or brandy and mixed with sugar and the juice or rinds of citrus fruit.
A fruit brandy in a traditional nosing glass. According to a legal definition in the United States, a "fruit brandy" is distilled "solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of ...
Brandy is a liquor produced by distilling wine.Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif.
Poire Williams is the name for eau de vie (colorless, unsweetened fruit brandy) made from the Williams pear (also known as Williams' bon chrétien and as the Bartlett pear in the United States, Canada and Australia) in France and Switzerland. [1] It is generally served chilled as an after-dinner drink.
Apfelwein is made from pressed apples. The juice or must is fermented with yeast to produce an alcoholic beverage usually around 6% ABV.It can be made with the addition of the unprocessed juice from the fruit of a small, indigenous tree known as Speierling (Sorbus domestica) or Speyerling, an endangered species that is easily confused with the wild apple.
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Ágyas ('bedded') is a pálinka aged for at least three months together with fruit. The fruit can be of the same sort used to obtain the distillate or of another sort. To 100 liters of pálinka at least 10 kg of ripe or 5 kg of dried fruit must be added. Törköly (Pomace pálinka, also Törkölypálinka) is a pálinka made from grape pomace.