Silva-Verjus Drink
Farm shops / producer
Description
A glass of summer freshness
The history of Verjus - the juice made from unripe grapes - begins in the 11th century. Monks from Gloggnitz Abbey tried their hand at viticulture with moderate success. As the grapes were not ripe enough due to the weather conditions, they made verjus and mixed the sour grape juice with sugar, alcohol and water.
In 2016, Johannes Ribeiro da Silva from Reichenau found a recipe in a handwritten cookbook from 1906 in the Riegelhof in Prein an der Rax. The cookbook belonged to a Bohemian cook from the famous Austrian writer Heimito von Doderer.
With SILVA, a drink made from verjus, lime, alcohol and sparkling spring water, da Silva brings back a drink that was already popular at summer resorts around 1900. SILVA is suitable on its own as an aperitif, but can also be used to mix with other spirits, such as gin. If you would like to try it for yourself, you can find more recipe ideas and information here.
If you would like to find out more about the culinary delights of the Semmering-Rax region, you can find further highlights here.
