Allasch owes its name to its place of origin, a Livonian estate near Riga in Latvia. In 1830, traders probably brought the recipe for Allasch from its place of origin via Mecklenburg to Saxony. Here, Allasch enjoys great popularity and has been produced in Leipzig’s oldest brandy and liqueur factory, the Wilhelm Horn company, founded in 1923, since 1926. It bears the name „Echter Leipziger Allasch“.
Allasch is a caraway liqueur made using caraway distillate and is characterised by a high alcohol content (about 38% vol.), a strong caraway aroma and plenty of added sugar.
The liqueur is served ice-cold and is popular for digestion after meals. Many also consume it together with the Leipzig beer speciality Gose, known as „Gose Regenschirm“.
Leipziger Lerche (Pastry)
A special treat is the Leipzig lark, which made the leap onto international menus in the 18th/19th century. As the name suggests, skylarks originally migrated to the pan. An estimated 1.5 million of these songbirds were caught annually in the meadows of Leipzig, baked with herbs and eggs and served by the „Lerchenfrauen“ in the Salzgässchen with sauerkraut or wrapped in bacon.
In August 1860 there was a terrible hailstorm. Thousands of dead songbirds lay in Leipzig’s streets. Citizen protests followed so that the Saxon King banned lark hunting in 1876. Resourceful master bakers immediately found a substitute by creating a delicacy from oven-fresh shortcrust pastry, almonds, nuts and strawberry jam or marzipan.
The shortbread tartlet is reminiscent of a bird’s bellows. The two strips of shortcrust pastry laid crosswise symbolise the original thread used to hold the stuffed animal together. To this day, the Leipziger Lerche is made by hand in seven different steps and are more popular than ever.
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