Serving
Kirschwasser is usually drunk neat. It is traditionally served cold in a very small glass and is taken as an apéritif. However, people in the German-speaking region where Kirschwasser originated usually serve it after dinner, as a digestif.
Kirschwasser is used in some cocktails, such as the Ladyfinger and the Florida.
High-quality Kirschwasser may be served at room temperature, warmed by the hands as with brandy.
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