Guignolet
The guignolet is a liquor containing Cerise S sournesses originating in Anjou. It owes its name with the guigne, one of the cherry species which it uses in its preparation (the morello cherry and the black cherry also enter the receipt of manufacture).
In June, it is the time of cherries and the company of liquor angevine Giffard, installed with Avrillé. Most of the 25 tons of morello cherries will be used to carry out the fruits with brandy and the remainder to manufacture the guignolets of Angers and the guignolet kirsch.
The guignolet has a volume of oscillating alcohol between 16 and 18°, and is useful without aperitif ice floes.
It can also be used as ingredient in Cocktail S, in particular the guignolo , which includes champagne and cherry nectar.
| Random links: | Sergeant chief | Léocadie Doze | Saka era | Shen | Riđica | Tasse_de_1959_Africains_de_nations |