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Happy Schnappsing - Issue No. 008
May 11, 2004
May 11, 2004 - Issue No. 008

In this issue:

  • Garlic Schnapps
  • Maple Schnapps
  • Oak Schnapps
  • Rosemary Schnapps
  • Sweet Cicely Schnapps
  • Tarragon Schnapps
  • Willow Schnapps


Greetings from Denmark.

For a couple of days in April there were some technical problems with my web site - all the recipe pages didn't show up.

But it's all been solved now, and the site is running normally again. I apologize for any inconvenience.

Since my last newsletter I have added some new schnapps recipes to my site...


Garlic Schnapps

Garlic schnapps is mostly used in cooking and in many herbal schnapps blends.

It has a light yellow colour and the characteristic taste and flavours of garlic.

There are people - including myself - who really enjoy this schnapps, but most people don't.

I guess you have to be a true garlic lover to enjoy it.

Garlic schnapps works very well in soups, sauces, stews, breads, salad dressings, herb butters, dips - and in dishes, where you would normally use garlic.


Maple Schnapps

Maple schnapps is a very elegant, almost wine-like schnapps, with rich, round taste and flavours.

Very good as aperitif or after-dinner drink.

Normally a flavoured schnapps should be enjoyed at room temperature, but with maple schnapps you can enjoy it lightly chilled, 8-10°C (46-50°F).

Serve with light foods, desserts, cakes, cheese and cheesecakes.

Or - try to add one or two drops to a glass of neutral white wine or dry sparkling wine.

Wonderful on a warm summer day or before a meal.

Also, if you want to make a very enjoyable Maple Liqueur, you can just add a sugar syrup to your schnapps - click here to learn about liqueur making.


Oak Schnapps

Oak schnapps is a wonderful schnapps with a delightful whiskey-like taste and rich flavours.

It has a beautiful dark reddish brown colour.

Enjoy the schnapps on its own as an aperitif before a meal, or an after-dinner drink.

Or serve with smoked salmon, roast pork, strong cheese, poultry, soup, fish, lamb, seafood, red meat, spicy dishes, chocolate and chocolate desserts.

Can also be added to soups, sauces, stews, and dishes, where you would normally use a little sherry or whiskey.


Rosemary Schnapps

Rosemary schnapps is strong, spicy, and very aromatic. But to most people it's a little too overwhelming to be enjoyed on its own.

However, rosemary schnapps works excellent in many schnapps blends. And that's why this schnapps is one of my favourites.

Try for instance to blend it with Peppermint Schnapps, Thyme Schnapps, or Basil Schnapps - or try to make various combinations of all four schnappses.

You can also add a little melted honey, if you like. It makes a fine schnapps.

Also, rosemary schnapps is a wonderful taste and flavour enhancer.

Use it in sauces, soups, stews, stuffings, salad dressings, dips, teas, and in dishes with lamb, veal, fish, chicken, venison meat, and duck.

Or in any other dish, where you would normally use rosemary.

Or - use it to flambé various meat and fish dishes. It's just heavenly.


Sweet Cicely Schnapps

Sweet Cicely schnapps is spicy and highly aromatic with refreshing taste and aromas of something between anise and liquorice.

Tastes almost like the wonderful Greek Ouzo.

It's green in colour, changing to warm golden after some storage.

Enjoy on its own as appetizer or after-dinner drink.

Or serve with chicken, veal, lamb, fish, shellfish, soups, vegetables, Greek Salads, cheese and cheese cakes.

Or use the schnapps in soups, sauces, stews, salad dressings, herb butters, dips ...

... or in dishes, where you would normally use sweet cicely, chervil, or parsley.

Blends very well with many other herbal schnappses, such as Basil Schnapps, Thyme Schnapps, or Rosemary Schnapps.

Try to experiment with different combinations.


Tarragon Schnapps

Tarragon schnapps is sweet, spicy, and highly aromatic with fine notes of liquorice. It has a beautiful golden colour.

Very good as appetizer.

Serve with chicken, veal, lamb, fish, shellfish, beef, tomato, egg, and rice dishes.

Or use the schnapps in soups, sauces, salad dressings, herb butters, dips, pickles, or mustards ...

... or any other dish, where you would normally use tarragon.

Or - use it to flambé various meat and fish dishes.

Blends very well with many other herbal schnappses, such as Basil Schnapps, Lemon Balm Schnapps, or Lemon Thyme Schnapps.


Willow Schnapps

Willow schnapps is a very charming and enjoyable schnapps with nutty taste and flavours, and notes of honey, camphor, and cardamom. The colour is deep brown.

Enjoy on its own or after a good meal.

Or serve with curries, duck, chicken, fish, sausages, rice, cheese, cheese cakes, and heavy meat dishes.

Blends very well with other schnappses.

Happy Schnappsing

All the best,
Vivi Labo
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