Cold Duck is a sparkling wine punch originating from Germany. It is made by mixing white and sparkling wine with lemon, herbs like lemon balm or vanilla, and sometimes sugar.
History
Cold Duck was reportedly created by Clemens Wenceslaus, the last Archbishop and Elector of Trier. According to legend, he requested a 'cold end' (kaltes Ende) after a dinner, leading to a mixture of Moselle, Rhine, and champagne wines with lemon and lemon balm. The name evolved from 'cold end' to 'cold duck'. Another version attributes its origin to Chancellor Bismarck. The drink gained popularity in the US in 1935 through Harold Borgmann, who initially mixed champagne and Burgundy wine.
How it is made
Cold Duck is prepared by mixing white and sparkling wine with lemon (peeled or juice), lemon balm, vanilla or vanillin, and sometimes sugar. It is served cold with ice cubes. Non-alcoholic versions exist with ingredients like melon, honey, ginger, and mineral water.
How it is served
Cold Duck is traditionally served chilled in a crystal carafe with a silver lid and an internal compartment for ice. In the US at its peak popularity in the early 1970s, it became a semi-sweet aperitif made from American champagne and American sparkling Burgundy.
Adapted from the Russian Wikipedia article Кальте энте, available under CC BY-SA 4.0.