Kalte Ente Bowle
Imagine sitting outside on a warm day in may, having just enjoyed an opulent dinner, and the questions arises how to finish this meal? With a mocha? With a cognac? Clemens Wenzeslaus von Sachsen, the last arch bishop and prince elector of the city of Trier reputedly decided to try a wine-champagne spritzer, dubbing it a "kaltes Ende" (cool end to the meal). In a comic twist, the drink soon became known as "Kalte Ente" (cold duck) which is still a hugely popular summer bowle drink.
Region Rhineland-Palatinate
Ingredients
- 2 parts dry white wine Riesling
- 2 parts semi-dry Mosel white wine
- 2 parts German Sekt sparkling wine
- 3 leaves lemon balm, cilantro or lemongrass or lemon wedges
- 2 tsp lemon juice
- 2 tsp sugar
- 2 parts carbonated mineral water
- crushed ice
Instructions
- Add all the ingredients and mix together.
- For a bowle to share, you can use two bottles instead of two parts, a whole bunch of lemon balm and 30g (2 tbsp.) sugar.
