The stuff, served as a digestif accompanying the coffee has been very popular in pre-war EuroFuckyLand. The best brand was from Riga, reputable brands were made in Wrocław or Gdańsk, whilst the most popular in Poland was Franciszek Blattan from Skoczów (Label from Tits' private collection).

As such the main flavour was caraway and so far I have come across three recipes calling for 3-4 ingredients, whereas the current CO's are based just on 2 and what is more seem to be colourless oil mixes when the Allasch of the heyday was yellow and traditionally-made without cutting corners. Łańcut was producing a green Allasch (30%) till 2000 or so; seems to be discontinued. Its strength was in the range 38-45% and it was believed to contain a generous amount of sugar syrup (35-45%). Has anyone tried it at all? I mean the real deal™? and is it worth trying at all?

In the meantime I have composed a 6-ingredient recipe I would like to try, though still deciding how much sugar syrup to add and what level leave it at (There might be actually two versions: sweeter at 43% (very common strength in the heyday) and drier at 51.3%).

Update-I have added cumin as the 7th ingredient and hopefully will make both versions as planned. I have also found a recipe for Polish Benedyktynka from 1885 and I believe I will give it a try as well. I have found several other recipes, including those pre 1885. As an interesting fact here is a label from Berliner Allasch, which clearly indicates that upon cold the product will get cloudy, so the omission of sugar syrup might not be that bad idea...

Update: Lucas Bols is believed to have produced the first Allasch in the 1570's using caraway and cumin. In Poland karolkowa-caraway and cumin-flavoured nalewka was known at the similar time, so someone might have influenced someone else. However, karolkowa was drunk only during Easter. Allasch from Riga on the other hand seems to have been in business from 1823 on. Hunt continues…

Caraway, Cumin, Kümmel.
Here's something: http://www.de-ooievaar.nl/likeurenamsterdams.php?id=39 And here's a translated version in Polish: http://209.85.171.104/translate_c?hl=nl&am...pzswgZEBMI2pZJg

Thanks Kettle. I have found today a recipe for that strength, so it must be sumthin' similar, calls for caraway, cumin, badiane, nutmeg, coriander and cinnamon and that is compliant with other recipes, though the alcohol content is kinda low.

Yuze guis speek
the same lingo.

There is no aa in kummel, ya stoopid cunt.

Just gotta sneak that A.a. in
where ever you can, dontcha?

Yaa reaally aaskin' fer me editin' yer posts same waay everywhere?

Sneak in some tansy here and there, see what that does to ya

Doesn't really do
much at all
for me.

I'll leave you two alone
to experiment together.

Just be careful
what you stick
in where.

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