Almdudler
“Austria's beloved national soft drink: a golden, lightly sweet carbonated beverage flavored with a blend of Alpine herbs, tasting somewhere between ginger ale and elderflower. Created in 1957, it is so iconic it is often called the national drink of Austria.”
Where it comes from
Invented in 1957 by Erwin Klein in Vienna, the name comes from an Alpine-dialect phrase meaning to yodel on the mountain pastures; an Austrian icon.
On the plate
Bright golden bubbles deliver a gentle herbal sweetness — a little like ginger ale crossed with elderflower and meadow herbs. It is refreshing and grown-up, not cloying, with a clean Alpine-herb finish that begs for a sunny terrace.
How it works
A concentrated infusion of Alpine herbs is gently simmered to extract their flavor, then sweetened and carbonated, so dissolved CO2 lifts the volatile herbal aromatics to the nose with every sip. Serving it very cold over ice keeps the carbonation tight and the sweetness restrained.
Variations
Mixed with white wine as a spritzer, with beer as a 'Radler'-style drink, sugar-free version, splashed into cocktails
On the Palate
Ingredients
Serves 2How it's made
8 steps · Show ↓5 min active
How it's made
8 steps · Show ↓- 160 min
Chill the Almdudler bottle thoroughly in the refrigerator.
- 21 min
Fill two tall glasses with ice cubes.
- 31 min
Slowly pour the Almdudler down the side of each glass to keep the fizz.
- 41 min
Add a slice of lemon to each glass if desired.
- 51 min
For a 'g'spritzt' version, top with a splash of sparkling water.
- 61 min
Stir very gently once to combine.
- 71 min
Garnish with a sprig of mint or a lemon twist.
- 81 min
Serve immediately while ice-cold and lively.
