Maitrank

Ingredients

Infusion

• 10to 15 sprigs woodruff, picked before flowering
• 1 bottledry white Moselle wine
• 150 gsugar
• 1orange, sliced

To finish

• 50 mlcognac or brandy
• 1 bottlesparkling wine, chilled

To serve

• orange slices
• a strawberry

Directions

1. Pick the woodruff before it flowers, in April or early May.
2. Use the small amount specified, infuse briefly, and do not treat it as a herb to be generous with. Never use woodruff that has gone mouldy or slimy.
3. Tie the wilted sprigs into a bundle with the cut ends together. Bind them so the cut ends are gathered rather than loose in the wine, which keeps the infusion clean and easy to lift out.
4. Take it out on time. Lift out the woodruff and the orange, and stir in the cognac.
5. Chill the base thoroughly, and it will keep a few days in the fridge at this stage.
6. Add the sparkling wine at the moment of serving, not into the jug, so it is still lively in the glass.
7. Garnish with an orange slice and a strawberry.

Technique

• Woodruff, Galium odoratum, grows in beech woods and is easy to identify by its whorls of narrow leaves.
• Germany sets legal limits on coumarin in food and drink, which is worth knowing before scaling the recipe up.
• The Arlon version specifies a dry Moselle wine and the local producers are strict about it.

Substitutions

• Any dry, light, high-acid white wine.
• Woodruff syrup, which is sold commercially and is far weaker.

Variations

• Maibowle, the German version, often with strawberries in the bowl.
• Made non-alcoholic with apple juice and sparkling water.
• With more cognac, as a stronger punch.

History

An Arlon speciality in Belgian Luxembourg with its own May festival; the woodruff is picked before it flowers.

Frequently asked questions

What is Maitrank?

Maitrank is a cocktail from Belgium: moselle wine infused with woodruff, sugar and orange, drunk in May. An Arlon speciality in Belgian Luxembourg with its own May festival; the woodruff is picked before it flowers.

How long does Maitrank take to make?

Maitrank takes 20 min plus 30 min infusing of preparation and no cooking at all. The recipe makes 1.5 litres. It is rated easy to make.

What can I substitute in Maitrank?

Yes, within limits. Any dry, light, high-acid white wine. Woodruff syrup, which is sold commercially and is far weaker.

What is the most important thing to get right in Maitrank?

Use the small amount specified, infuse briefly, and do not treat it as a herb to be generous with. Never use woodruff that has gone mouldy or slimy.