Slivovitz

Slivovitz (countable and uncountable, plural Slivovitzes)

1. Alternative letter-case form of slivovitz.
   • 1820, W A Cadell, chapter I, in A Journey in Carniola, Italy, and France, in the Years 1817, 1818, In Two Volumes, volume I, Edinburgh: Printed for Archibald Constable and Co.; London: Hurst, Robinson, and Co. Cheapside, →OCLC, page 18:

     The spirit called Sirmischer Slivovitz is met with at Trieste. It is distilled from fermented plums, and is made in Sirmia near Belgrade. This kind of spirit is also in use at Vienna and Prague.

   • 1850, “Route 282. The Danube (F).—Presburg to Pest.”, in A Hand-book for Travellers in Southern Germany; , 5th corrected and enlarged edition, London: John Murray, ; Paris: A & W Galignani & Co.; Stassin and Xavier; Leipzig: Longman, →OCLC, section XV (Hungary), page 420, column 1:

     Four fairs are held at Pest annually; and while they last, it is calculated that 20,000 strangers and 14,000 waggons pass the outer lines. 8000 large barges unload at the quay in the course of the year: the principal trade lies in wines, raw hides, honey, wax, and a vile spirit, called Slivovitz, made from plums.

   • 1986, Buck Clayton, assisted by Nancy Miller Elliott, “Humphrey Lyttelton and My English Tours”, in Buck Clayton’s Jazz World, Basingstoke, Hampshire, London: The Macmillan Press, →ISBN, page 176:

     We went in the hotel bar, sat down and proceeded to order some Slivovitz. When I first tasted it I thought that it was nice, but it tasted so much like apple cider that I said to myself, "This stuff ain't so bad," and, before long, I had ordered many of these bad drinks.