How to Make the Drinks Berliner Weiss Mit Schuss and Big Apple and the History Behind Them

In several years of studying drinks, I have come across some of the most amazing tastes the world has to offer. Two such drinks are Berliner Weiss mit Schuss and the Big Apple.

Berliner Weiss mit Schuss is a lager with a dash of raspberry juice originating from Germany. "If you are down or have problems in love, hold a stein of beer to your heart." There was no proverb more eagerly followed than this one by the Berlin people at the beginning of the 20^th century. In the year 1905, according to statistics, each inhabitant of Berlin consumed 215 litres of beer. Berlin's top fermented Weissbier (light beer), also known as "Berliner Blonde," was mentioned for the first time in the mill regulations of 1680. This beer brewed with wheat and barley malt is low in alcohol, high in carbon dioxide and has a slightly acid taste. Heinrich Clausing, a brewer of Weissbier from Berlin, has been attributed as the inventor of this strange mixture "Weiss mit Schuss." After this popular discovery, he did the worst thing a Berlin brewer can do; he moved to Bavaria. However, as there is not yet a "Munchner mit Schuss" at least he did not become a complete traitor. For this drink you need:

1-2cl (1-2 tablespoons) raspberry juice

¼ liter (9 fl oz / 1 cup) lager

You'll want to pour the raspberry juice into a beer glass and top up with well chilled beer. Traditionally, goblets were used, but nowadays tall glasses are very often used.

So what about drinks from our native country? Big Apple is a fancy drink from the USA. The Big Apple; that is the way Americans see New York. This city, glittering in every facet, gave this drink its name. It was originally served in Greenwich Village, the Bohemian quarter, in McDougal Street where so many ideas originated. Today, no one is quite sure who served a Big Apple first, but it is almost certain that this was the product of a beautiful, mild summer night. So what do you need?

1 large apple

6cl (4 tablespoons / ¼ cup) Calvados

6cl (4 tablespoons / ¼ cup) orange juice

3cl (2 tablespoons) lemon juice

1 pinch cinnamon

Scrape out the inside of the apple leaving walls of approximately ½ cm (1/4 inch), cover with aluminum foil and put into the freezer compartment of the fridge for 10 minutes. Take the remaining flesh of the apple, remove the core and puree in your mixer. Add Calvados, orange and lemon juice and mix well. Take the chilled apple out of the aluminum foil, sprinkle the inside with a little cinnamon, pour the drink into it and serve with a straw.