Kirsch Swiss

The origins of kirsch, a colourless fruit brandy, are a little hazy, but production utilises a “double-distillation of morello cherries … including their stones”, and “about 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle of Kirsch” .  Perhaps the most well-known use of kirsch is as an essential ingredient in traditional Swiss cheese fondue recipes, but is also used in cocktails such as the Lady Finger .