Ask the Barkeeper!

[Isabelle Prondzynski]

We have quite a number of ex-QE2 crew members in this Forum, and thought it might be a good idea to let them host an open session of questions and answers. All kinds of questions are welcome!

The first crew member who has volunteered as the target for such questions, is Louis, whose "QE2 My Home" is the most read thread of the whole of this Forum.

Louis will introduce himself, tell us what he did on board, and from when to when, and he will invite our questions.

If other ex-QE2 barkeepers wish to contribute in answering the questions, you too are very welcome.

And now, thank you Louis, and over to you   .

[Louis De Sousa]

Hello all QE2 fans my name is Louis i joined the ship in 1990 at the age of 19 and stayed on until 1998
I worked during this time only in the Bar Deparment, first job was Deck Steward i used to work on Heli Deck and Boat Deck the other team worked One Deck Aft by the pool and the Sports Area.

When i returned for my second contract i moved inside to Public Rooms here we are known as Public Room Steward or PRS for short.I never worked in the Queens Grill Lounge or Casino and of the rooms that i worked the best was the old Yacht Club and Midships Bar sadly both removed during the 1994 refit.The worse was the Grand Lounge and Queens Room.

In 1993 i got promoted as a Barkeeper apart from only a couple of Months that i worked in the Pavillion Bar i never worked in any of the Public Rooms as a Barkeeper.I was a so called Restaurant Barkeeper and i got to work in all Restaurants Dispense Bars.

Louis

[Lynda Bradford]

Hello Louis,

Thank-you for giving this opportunity to ask you some questions about your career onboard QE2.  I have a few questions which I would like to ask:

Did you feel that working in the Public Rooms was a promotion to working as a Deck Steward? 
Would you have liked to worked in the Queens Grill Bar?
What was your favourite area of the ship that you worked in?

[Louis De Sousa]

Did you feel that working in the Public Rooms was a promotion to working as a Deck Steward?  

Yes of course no doubt money wise and getting to know passengers better the Public Rooms are a better place to work.

Would you have liked to worked in the Queens Grill Bar?

If i was asked too do it i would have to do it, but i am glad it never came to that.So my answer is no.

What was your favourite area of the ship that you worked in?

The Midships Bar with no doubt a nice relaxing bar to work and with plenty regulars, no piano then also so it was a very quiet room.

[Isabelle Prondzynski]

Hello Louis,

Thank you for your introduction and the chance to ask you some questions that come to mind.

I remember seeing (probably on pictures!) notices asking QE2 crew to speak only English to each other when in passenger areas.

Did this rule already exist when you were working on QE2?
Was it difficult to comply with it?

What language was used in crew areas? I suppose I can guess    !

[Louis De Sousa]

I remember seeing (probably on pictures!) notices asking QE2 crew to speak only English to each other when in passenger areas.

Did this rule already exist when you were working on QE2?
Was it difficult to comply with it?

Thank Isabelle, no during my time there was no notices but the crew in Public Rooms and in near of passengers must speak only English.When you come across other speaking passengers like Germans, French etc English still has to be spoken if other passengers are close by.Its not that difficult to comply.

What language was used in crew areas? I suppose I can guess

Which every you want no rules here

[Andrew Collier]

Hi Louis,

Couple of questions from me:

You say in the post above that you had to speak English in front of the passengers, which makes sense as a general rules, but what about if a passenger comes to your bar and speaks another language to you, knowing that you are of the same nationality as they are, would you then be allowed to speak to them in their tounge rather than you both have to speak in a language, English which isn't your first?

Did you notice very different trends in the types of drinks served in each of the different bars? Each has its own charector for sure, and each attracted those who suited it, but about the drinks themselves I need inside info!

Thanks 

[cunardqueen]

Louis, It would be great to hear how you actually prepare for the various cocktail parties. l know where l work if we are catering for a wedding party of say around 100 the preparation starts long before the start, even pouring out the welcome drinks takes a while, when you multiply that figure for a Captains Reception it must be a fine tuned operation onboard so that everything fits into place by the time the passengers start to arrive.
When your aware of what goes on behind the scenes its makes you appreciate even more what the staff do out front.

What job did you least enjoy and perhaps why..

[Louis De Sousa]

You say in the post above that you had to speak English in front of the passengers, which makes sense as a general rules, but what about if a passenger comes to your bar and speaks another language to you, knowing that you are of the same nationality as they are, would you then be allowed to speak to them in their tounge rather than you both have to speak in a language, English which isn't your first?

Andrew the situation is always tricky, some passengers dont speak English at all and some do but dont want to speak in English (the Germans are very good in that).If the dont speak English at all then another language has to be used.If you have German and you know he speaks English but he speaks in German if no passengers are around ill speak German to him if passengers are near by ill answer him back in English.

[Louis De Sousa]

Did you notice very different trends in the types of drinks served in each of the different bars? Each has its own charector for sure, and each attracted those who suited it, but about the drinks themselves I need inside info!

Andrew each Barkeeper makes the same cocktail different, and each bar is different a Pinacolda for example will taste better drank in the Golden Lion than in the Crystal Bar you know what i mean.

[Louis De Sousa]

Just a reminder to all who ask questions, my answers will just be from my time onboard and how it was then.I can not answer for how things were done before and after.

[Louis De Sousa]

Louis, It would be great to hear how you actually prepare for the various cocktail parties. l know where l work if we are catering for a wedding party of say around 100 the preparation starts long before the start, even pouring out the welcome drinks takes a while, when you multiply that figure for a Captains Reception it must be a fine tuned operation onboard so that everything fits into place by the time the passengers start to arrive.
When your aware of what goes on behind the scenes its makes you appreciate even more what the staff do out front.

Myles, every evening a list is put up in the Public Room Managers Office for all the functions for the next day and who is working n them.Who all those that work on these functions get 10 dollars on their pay check.

Regarding a preparation for those big functions like Captains Reception etc is easier than it looks.The bar in charge of the function is the Chartroom the Barkeeper here is in charge of ordering the champange and during the function this bar plus the Lido Bar hand those cocktails drinks out that passengers order.Another team is in charge of the tables, table cloths, the snacks and glasses.The set up of the function is done by the Public Room Stewards.The champange glasses are set up in the Lido pantry and poured by the Deck Stewards.

[Jeff Taylor]

OK Louis, what's your recipe for a Manhattan cocktail.  Personally, I make a "perfect" Manhattan with blended (rye) whisky, and a combination of sweet and dry vermouth while I believe a regular Manhattan uses just sweet vermouth.   Many bartenders seem to confuse it with an Old Fashioned and use bitters.  Anyhow, what's the official QE2 recipe?

[Louis De Sousa]

What job did you least enjoy and perhaps why..

I hated been on Cleaning Gang nothing worse like the ship been in New York and you have to clean around.

[Andrew Collier]

Interesting responses Louis, many thanks 

[cunardqueen]

The Midnight buffet, was it only the wine waiters who covered this shift? or was it on a rota system?

In your position as Bar keeper did you ever want to try another position onboard ?.

[Louis De Sousa]

OK Louis, what's your recipe for a Manhattan cocktail.  Personally, I make a "perfect" Manhattan with blended (rye) whisky, and a combination of sweet and dry vermouth while I believe a regular Manhattan uses just sweet vermouth.   Many bartenders seem to confuse it with an Old Fashioned and use bitters.  Anyhow, what's the official QE2 recipe?

Jeff in the official recipe of a Manhattan bitters is used, though on the QE2 i never added the bitters to the cocktail.

[Louis De Sousa]

The Midnight buffet, was it only the wine waiters who covered this shift? or was it on a rota system?

Yes Myles only the winestewards covered the shift

[Lynda Bradford]

Was there ever a QE2 cocktail created in honour of the QE2?

If not and you were asked to create a cocktail in celebration of this famous ship what would it be?

[Louis De Sousa]

In your position as Bar keeper did you ever want to try another position onboard ?.

No Myles my place is behind the bar

[Louis De Sousa]

Was there ever a QE2 cocktail created in honour of the QE2?

If not and you were asked to create a cocktail in celebration of this famous ship what would it be?

Lynda i dont think any cocktail was created to the honour the ship.

I have my own creation to honour her its is a cocktail called "The Grand Lady"

1 oz Coconut
1/2 oz Creme De Bananes
1 oz Dark Rum
4 oz Pineapple Juice
1 one dash of Orange Curacao

On your trip o the QM2 you should order this.

[Lynda Bradford]

Thank-you Louis. 

I will order this cocktail when onboard the QM2 and toast the QE2.  It will remind me of the Caribbean or a warmer climate as we sail round the top of Scotland.

[cunardqueen]

Was there ever a QE2 cocktail created in honour of the QE2?

 

I do recall seeing on the bar lists a drink The QE2 cocktail away back in 1986.

[Louis De Sousa]

I do recall seeing on the bar lists a drink The QE2 cocktail away back in 1986.

Yes true the cocktail was still on the bar list when i left in 1998.But here we were refering to a cocktail created to honour her after her service life.

[Louis De Sousa]

Anyone else with more questions?

PS - Isabelle maybe we should starting looking for the next crew member for this question session.

[Lynda Bradford]

Anyone else with more questions?

PS - Isabelle maybe we should starting looking for the next crew member for this question session.

Louis, thank-you very much for hosting the crew member questions and answers sessions for the month of September.  Looking forward to the next one! 

[Louis De Sousa]

Isabelle, have we no more crew in line for the next question session?

[Louis De Sousa]

Replying to Isabelles post on the other topic.The Hotel Crew live on the Forward section 4,5 and 6 Deck, along 6 Deck and Aft 3,4 and 5 Deck, all been accomadate into departments section and of course there is the sections for the female cabins.

Only a hand full of theses cabins have private facilities.The crew have no cabin stewards though there is a phillipino crew that go around daily hovering the corridors and cleaning the toilets.If you willing to pay the phillipino crew to clean your cabin thats ok otherwise you have to do it.

The crew eat in the crew mess no food from here is allowed to be taken to crew cabins.

As for the laundry both 2 services are available you can bring it away to wash and pay for it or you do it your self, self laundry areas are available.

The bedlinen and towels can be changed ever morning when the ship is at sea.You have to bring the dirty stuff to the laundry room.

[Isabelle Prondzynski]

Thank you, Louis -- it is fascinating to see how the crew lived, and how best they organised themselves.

I suppose when you write that you could do your own washing, that was in washing machines -- probably hand washing would have been more difficult?

And how about uniforms? Did you have your own personal uniform? How many sets? And was it washed for you every day or did you have to do that yourself?

[Louis De Sousa]

I suppose when you write that you could do your own washing, that was in washing machines -- probably hand washing would have been more difficult?

The washing rooms have washing machines and ironing equipament, sinks are in place if you want to do it by hand

[Louis De Sousa]

And how about uniforms? Did you have your own personal uniform? How many sets? And was it washed for you every day or did you have to do that yourself?

Our uniforms were handed in to be washed this could be done ever day at no cost.As a Restaurant Barkeeper on my last years all i had as uniform was my 3 waist coats.The 3 black trousers, 10+white shirts and dozen socks were my own.I payed to have them washed.

[Louis De Sousa]

Thought of bringing this topic back up :)Feel free for questions.

[Lynda Bradford]

Good to have this topic brought to our attention again.  I love having a cocktail before dinner and I am inclined to try different ones, although I usually go back to my favourites - Cosmopolitan or Manhattan.

I have noticed in recent years that when asking for the same cocktail there is a big difference in the taste in various cocktail bars on the ship.  This was particularly noticeable on the Queen Elizabeth last year, where I ended up going to the cocktail bar that made the best cocktails rather than the one with the best view that I would have preferred to go to. 

My question is:

Were you given an instruction book with the recipe for cocktails or was it a learn on the job experience?

[Louis De Sousa]

 

My question is:

Were you given an instruction book with the recipe for cocktails or was it a learn on the job experience?

Lynda there is about 50-70 cocktails that are know Worldwide and these a Barkeeper should know of by hard.Then as you move on working in different places more cocktails will be learned.I always had my own cocktail book wherever I went.

[Isabelle Prondzynski]

My favourites are Kamikaze and Singapore Sling.

How come they can taste so vastly different, depending on place and barkeeper?  Can each barkeeper vary them as he/she prefers? How much can they be varied before they need to be given a different name? 

[June Ingram]

Frozen Mudslide is awesome.  Drinks were better on Westerdam than on Divina.  Wines were good on both, obviously, but other drinks were not very potent on Divina.  They were potent on Westerdam !! - 

[Louis De Sousa]

My favourites are Kamikaze and Singapore Sling.

How come they can taste so vastly different, depending on place and barkeeper?  Can each barkeeper vary them as he/she prefers? How much can they be varied before they need to be given a different name? 

 Cocktail will taste different as each barkeeper gives a twist to the original (that will always remain our secret)
A cocktail will change name as soon a new spirit is added.

[Louis De Sousa]

Frozen Mudslide is awesome.  Drinks were better on Westerdam than on Divina.  Wines were good on both, obviously, but other drinks were not very potent on Divina.  They were potent on Westerdam !! - 

June I for one always made my cocktails depending on the passenger/guest for you as an example I would make the Frozen Mudslide with a touch more of bailyes for a younger person I would add more on the vodka

[Lynda Bradford]

Louis, next year the forum will be celebrating the 50th anniversary of the launch of QE2.

If you were asked to make a cocktail for her special year what ingredients would you use so as to reflect the celebration, QE2's vintage and her Scottish heritage and what would be your reason for your choice?

[Louis De Sousa]

Louis, next year the forum will be celebrating the 50th anniversary of the launch of QE2.

If you were asked to make a cocktail for her special year what ingredients would you use so as to reflect the celebration, QE2's vintage and her Scottish heritage and what would be your reason for your choice?

Never thought about that but I could create something,what should we call it QE2 50?

[cunardqueen]

Surely it should be Whisky based..if nothing else... Not that l would open this just yet....and yet...

[Lynda Bradford]

Surely it should be Whisky based..if nothing else... Not that l would open this just yet....and yet...

Sounds like we have the beginnings of a special cocktail!

[Lynda Bradford]

Never thought about that but I could create something,what should we call it QE2 50?

It would be wonderful if we could sit in the Crystal Bar and order a "QE2 50" 

Any other suggestions for the name of this special cocktail to celebrate QE2's 50 years also appreciated.

[June Ingram]

QE2 50 sounds awesome !! 

[Isabelle Prondzynski]

QE2 50 is great! We just need to know how to pronounce it :

QEtwo-fifty?
QEtwo-five-oh?

Presumably not QEtwo-five-zero?

The idea of QEtwo-five-oh kind of amuses me, it could be like a little code, as no one other than ourselves would know what is meant  ...

[Louis De Sousa]

QE2 50 is great! We just need to know how to pronounce it :

QEtwo-fifty?
QEtwo-five-oh?

Presumably not QEtwo-five-zero?

The idea of QEtwo-five-oh kind of amuses me, it could be like a little code, as no one other than ourselves would know what is meant  ...

QE2 50 (fifty)

[Louis De Sousa]

I have a creation in my head already,just need to do it and taste it then see if it needs a adjustment.

[Pete Hamill]

I bet it gets quite a few "adjustments"

[Twynkle]

QE2 50 is great! We just need to know how to pronounce it :

QEtwo-fifty?
QEtwo-five-oh?

Presumably not QEtwo-five-zero?

The idea of QEtwo-five-oh kind of amuses me, it could be like a little code, as no one other than ourselves would know what is meant  ...

736 at The Big Five-O
QE25'O'
(QE2's Golden Anniversary)

[Louis De Sousa]

736 at The Big Five-O
QE25'O'
(QE2's Golden Anniversary)

QE2 was known mostly as QE2 so that should be the name

[Peter Mugridge]

Indeed - but we should mark the 50th with it somehow.

So what about "Golden QE2" as the name?  It even sounds like a cocktail like that...

[Alan Snelson]

How about 'QE2 Gold' short and sweet.

[Peter Mugridge]

Yes, that's a good one.

[Lynda Bradford]

How about 'QE2 Gold' short and sweet.

"QE2 Gold" reflects QE2 celebrating her Golden Anniversary (50 years)

[Louis De Sousa]

The following will be in the cocktail

Grand Marnier Cordon Jaune
Southern Comfort
Orange Curacao

Not sure now if it will be a long drink or a short drink
Orange or Pineapple juice will be added too
But I will do a few with different combinations to see which turns better

[Lynda Bradford]

The following will be in the cocktail

Grand Marnier Cordon Jaune
Southern Comfort
Orange Curacao

Not sure now if it will be a long drink or a short drink
Orange or Pineapple juice will be added too
But I will do a few with different combinations to see which turns better

Sounds "Golden"

I like Grand Marnier but had to look up Grand Marnier Gordon Jaune :
The only Grand Marnier not made with Cognac, Cordon Jaune is based on neutral spirit and should not be drunk neat, being better for cocktails or Crepe Suzettes.

[Louis De Sousa]

Grand Marnier Gordon Jaune blends in well with cocktails

[Louis De Sousa]

QE2 Glory?

[Louis De Sousa]

Anyone with more names?

[Isabelle Prondzynski]

I like QE2 50, but here is another one in case anyone likes it : QE2 Jubilee.

[Louis De Sousa]

I like QE2 50, but here is another one in case anyone likes it : QE2 Jubilee.

QE2 Jubilee is a nice name too

[Peter Mugridge]

We have several good names, so why not a series of polls with the lowest scoring name on each round eliminated...?

[Lynda Bradford]

I like QE2 50, but here is another one in case anyone likes it : QE2 Jubilee.

I like that suggestion
Jubilee - a special anniversary of an event, especially one celebrating twenty-five or fifty years of a reign or activity.

Suggested QE2 cocktail named so far are:
QE2 50
Golden QE2
QE2 Gold
QE2 Glory
QE2 Jubilee

I like the idea of having a poll to choose the name.  We could accept suggested names until the end of August then have a poll. 

[Louis De Sousa]

Lynda is a poll been set up?

[Lynda Bradford]

Lynda is a poll been set up?

I will give people until midnight tonight to make any other suggestions, then I can set up a poll.  How long should we let the poll run for. 

Two weeks, one month?

[Louis De Sousa]

I will give people until midnight tonight to make any other suggestions, then I can set up a poll.  How long should we let the poll run for. 

Two weeks, one month?

One Month?

[Isabelle Prondzynski]

Maybe give people two votes?

[Peter Mugridge]

I'd still favour a system where we have a series of polls with lowest scoring name dropping out each round until we are left with two names to battle it out in the final.

[Isabelle Prondzynski]

Happy to back that. Particularly as you are getting very close to the Single Transferable Vote, which is the excellent system used for elections in Ireland.

[Lynda Bradford]

Okay, so before we set up the poll we need to agree on the rules based on the suggestions:

Timescale: one month
Number of votes: two per person
Series of polls using single transferrable vote, so that two names will battle it out for the final choice.

Based on this we set up a poll to run for an agreed timescale e.g. eliminate the name with the lowest number of votes each week.  As we have only five suggestions this could influence the timescale.  At the end of this initial voting period the count is carried to the next poll.

What do we do if we have several with the same amount of votes or zero votes?

I'd still favour a system where we have a series of polls with lowest scoring name dropping out each round until we are left with two names to battle it out in the final.

Single Transferrable Vote:
 

"an electoral system of proportional representation in which a person's vote can be transferred to a second or further competing candidate (according to the voter's stated order of preference) if the candidate of first choice is eliminated during a succession of counts or has more votes than are needed for election."

[Louis De Sousa]

I would suggest just a normal vote and the one with more vote wins it (2 votes per person)

[Isabelle Prondzynski]

I would suggest just a normal vote and the one with more vote wins it (2 votes per person)

We could have a first round of voting doing exactly this. If we than find that there is a close finish, we could have a second round of voting among just the top two (one vote per person for the second round).

[Peter Mugridge]

I suggested the one at a time elimination because I think it will build up the anticipation and excitement more as we get closer to the final two and the ultimate winner... 

We do have the luxury of having the time to do so in this case.

[Louis De Sousa]

Just a note this is the Topic of Month for September so open for any questions

[Lynda Bradford]

The poll to name the QE2 50 year cocktail is now open and ready for your votes;

https://www.theqe2story.com/forum/index.php/topic,7378.msg80951.html#msg80951

[Lynda Bradford]

Just a note this is the Topic of Month for September so open for any questions

I occasionally like a Manhattan cocktail. 

When I order this when cruising with Cunard, the waiter gives a list of American "Whisky"such as Jack Daniels and asks which one I would like used for the cocktail.  They never offer Scots Whisky, so I do not know which one is the best.  I usually ask what is the most popular and choose that one. 

What would be the best choice for a good Manhattan cocktail?

[Louis De Sousa]

I occasionally like a Manhattan cocktail. 

When I order this when cruising with Cunard, the waiter gives a list of American "Whisky"such as Jack Daniels and asks which one I would like used for the cocktail.  They never offer Scots Whisky, so I do not know which one is the best.  I usually ask what is the most popular and choose that one. 

What would be the best choice for a good Manhattan cocktail?

Canadian Rye or Bourbon is the best choice

[Isabelle Prondzynski]

Another question, Louis.

Have you ever come across a cocktail called Yukiguni (??, meaning Snow Country)? I saw this on a Japanese menu the other day, which added that it was "Vodka based". I wondered whether I might try it if ever I get the chance...

[Isabelle Prondzynski]

Another question, Louis.

Have you ever come across a cocktail called Yukiguni (??, meaning Snow Country)? I saw this on a Japanese menu the other day, which added that it was "Vodka based". I wondered whether I might try it if ever I get the chance...

I have meanwhile tried it and liked it. It resembles Kamikaze, my favourite cocktail, but on this occasion at least was more bitter than I remember Kamikaze to be (the last time I had it was on QE2...).

http://iwamoto-hiroyoshi.com/cocktail/131018/

It was presented very nicely. The frosted glass with the sugared rim, into which the green cherry was popped, and then the drink was slowly poured in, all the way to the top.

Oh! And the drink was definitely standing up! No idea why the photo upload has made it lie down...

[June Ingram]

If the drink tasted as good as it appears welcoming to look at, it must have been very good ! 

[Louis De Sousa]

Thought id bring this back up for new members

[Isabelle Prondzynski]

Good thing you brought this back up, Louis!

A question for you. I have developed a liking for Port (for reasons that are irrelevant to this Forum), but know very little about it. Let me narrow it down to red Port.

When buying it, what should I be watching out for? What makes for a good Port, particularly if one wants a good Port that is not too expensive? Are the vintages important? What other characteristics are useful to know about?

Thank you in advance for your advice .

[Lynda Bradford]

Louis last year you created the QE2 50 cocktail that many of us enjoyed in Glasgow last year. 

Have you created other cocktails? ... and are there competitions for Barkeepers' to compete creating new cocktail recipes?

[Louis De Sousa]

Good thing you brought this back up, Louis!

A question for you. I have developed a liking for Port (for reasons that are irrelevant to this Forum), but know very little about it. Let me narrow it down to red Port.

When buying it, what should I be watching out for? What makes for a good Port, particularly if one wants a good Port that is not too expensive? Are the vintages important? What other characteristics are useful to know about?

Thank you in advance for your advice .

The best port for a normal household is the Tawny Port go for at least the 20 year old
Late Bottle Vintage are good but very expensive

[Louis De Sousa]

Louis last year you created the QE2 50 cocktail that many of us enjoyed in Glasgow last year. 

Have you created other cocktails? ... and are there competitions for Barkeepers' to compete creating new cocktail recipes?

Yes


Competitions are very famous check this link for example https://www.britishbartendersassociation.com/competitions

On QE2 on early years competitions were done too amogst the Barkeepers

[Isabelle Prondzynski]

The best port for a normal household is the Tawny Port go for at least the 20 year old
Late Bottle Vintage are good but very expensive

Thank you very much, Louis! I shall keep this in mind.

Are there any particular names that are better than others?

As for the QE2 50 cocktail, if I knew a place that served it, I would definitely go for it again. One of the pleasures of last year's Conference .

[Louis De Sousa]

Thank you very much, Louis! I shall keep this in mind.

Are there any particular names that are better than others?

As for the QE2 50 cocktail, if I knew a place that served it, I would definitely go for it again. One of the pleasures of last year's Conference .

Take the recipe with you next time you go to a bar or hotel and ask them if they can do it

[Isabelle Prondzynski]

Take the recipe with you next time you go to a bar or hotel and ask them if they can do it

Good idea! I'll try it and report back -- but it might take some months until I get the chance.

[Louis De Sousa]

Good idea! I'll try it and report back -- but it might take some months until I get the chance.

Any good Bartender will be happy to do it

[June Ingram]

Very good idea !  I will do that !   

[Isabelle Prondzynski]

Louis, I am tidying up and have come across a bottle of "Rosenmarille", a clear Austrian Schnaps that is supposedly distilled from cherries. It has a highly alcoholic taste, too alcoholic for me really.

What can I do to use up the contents of the bottle in a more palatable manner?

[Louis De Sousa]

Louis, I am tidying up and have come across a bottle of "Rosenmarille", a clear Austrian Schnaps that is supposedly distilled from cherries. It has a highly alcoholic taste, too alcoholic for me really.

What can I do to use up the contents of the bottle in a more palatable manner?

If you like to bake cherry cake you can add a bit in it