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Cold duck

Cold Duck (GB)

Designation for a punch containing alcohol, which essentially consists of wine and sparkling wine. The drink was served after the meal as an alternative to hot mocha and was therefore called "cold end". Through malapropism, the BName "Cold Duck" was created from this. According to legend, Clemens Wenzeslaus (1739-1812), the last Elector of Trier, was the inventor of this special punch. On the terrace of the Koblenz castle, he had a bottle of Moselle wine, Rhine wine and champagne poured together and seasoned with lemon and lemon balm. According to today's recipe, wine is mixed with at least 25% sparkling wine or sparkling wine and lemon juice, lemon balm, vanilla and some sugar are added. The cold duck is cooled with ice cubes and served cold, just like its name suggests. It is also marketed ready-packed in bottles. Harold Borgman, the owner of Pontchartrain Wine Cellars in Detroit(Michigan), brought the cold duck to the USA in 1937 under the Cold Duck name. He replaced the white wine with Californian red wine. A special wine vessel is also called "Cold Duck"; see under carafe. See also other beverages under wine-based drinks, mixed wine drinks and special wines.

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