Violetta

4 cl Cognac aux Oeufs (Swiss spiced eggnog with cognac)
2 cl De Kuyper Crème de Cassis
2 cl Cream

Mixing Technique: Cocktail shaker
Glass: Cocktail
Method:
Fill up a cocktail shaker with large ice cubes. Pour and combine all ingredients in ice filled shaker. Shake thoroughly for 15-18 seconds until the mixture is sufficiently chilled and strain into a pre-chilled cocktail glass.

2018-10-24T16:12:03+01:00By Harry Schraemli|Categories: After Dinner Cocktails, De Kuyper Cocktails, Signature Cocktails|

Historical Perspective

Harry Schraemli was notorious for his love for the bar culture, and he was a frenzied cocktail enthusiast. In Das Grosse Lehrbuch der Bar Harry Schraemli included an impressive collection of Signature Cocktails, which were created by Schraemli. His oeuvre comprises: Alice, Amanda, Aunt Mary Flip, Beau Rivage, Bol de Mai, Copacabana Dream, Eve's Breath, First Love, Frou Frou, Général Guisan, Helvetia, La Golondrina, Love's Joy, Mona Lisa, Nuits de Mai, Peyton Place, Poste Restante, Radio Suisse, Schwarzwaldschnee, Springflower, Swan, Sweet Memories, Swiss Coffee, Swiss Dream, Violetta and Windsor Serenade. Schraemli's cocktail creations are comparative for the cocktail culture of the 50s: basal recipes, often composed of three to four ingredients, with the primary focus on cream as a modifier and sugar rims for decoration.

Harry Schraemli

Gastronome

Trier, 1904

Germany

Heinrich Chira Schraemli was born in Trier in 1904. Harry Schraemli was a noted Swiss hotelier, culinary author, restaurateur and book collector but mostly remembered today for being the founder (and curator) of the Swiss Gastronomy Museum in Thun. This small museum opened in 1988 and is located in a section of the impressive mid-19th century Schloss Schadau Thun (Schadau Castle). The main feature of the Swiss Gastronomy Museum is its library — a collection of around 12,000 books about gastronomy that spans over the last 600 years. The focus of the collection is its unique gastronomic library with over 6,000 titles. The collection is multilingual and includes many rare original editions of contemporary literature dating back to the 16th century. The museum’s copy of Neues Kochbuch für die Krancken from 1545 is an absolute rarity from the early days of the printing press. The Harry Schraemli cabinet is the replica of a small office containing original items from the estate of the founders. Contents include the world’s most miniature cookbook, menu cards from essential events, and table and kitchen utensils from earlier eras. Many of these books were once part of the private collection of Harry Schraemli who had a long career in the hotel and restaurant industry and was mainly known for his bartending skills. Schraemli also started a journal in Switzerland called Schweizer Gastronom, and served as the editor of this publication until 1981. Some of Schraemli's best-known books are Das Grosse Lehrbuch der Bar (1943), From Lucullus to Escoffier (1949) and Historia de la Gastronomia (1983) Schraemli died in 1995 in Hergiswil, Lucerne, aged 91.