Basil schnapps

Basil schnapps - based on fresh basil leaves - is very delicious and highly aromatic. It has a fine green colour.

Serve with Italian food, lamb, veal, fish, chicken, vegetable and egg dishes, salads, pizza, pasta, rice, cheese - and dishes with onions, garlics, tomatoes and olives.

Or add a little schnapps to your soups, stews, meaty pasta sauces, tomato sauces, barbecue sauces - or any other dish, sauce, herb butter, salad dressing or dip, where you would normally use basil.

Excellent as after-dinner drink.

Basil schnapps blends very well with...
apple schnapps · sweet cicely schnapps · rosemary schnapps · tarragon schnapps · chili schnapps.

Also, see how you can easily...
turn your basil schnapps into a liqueur.

Basil

Basil is also known as sweet basil. It's a very aromatic and popular herb belonging to the mint family.

It's a small, bushy annual or short-term perennial with square stems and dark green leaves.

The leaves are very tasty with a strong and warm clove-like flavour and fragrance.

The small, white flowers are arranged in whorls.

Basil is native to India and Asia.

The plant is commonly known and used for culinary purposes.

Especially in Italy, France and other Mediterranean countries.

There are more than sixty different varieties of basil, differing in size, shape and colour of the leaves.

Each has its own distinct flavour with hints of jasmine, clove, thyme, lemon, cinnamon or anise.

Basil is one of the ingredients in the French liqueur Chartreuse, and a very important ingredient in the popular Provençal Soupe au Pistou.

Basil is also used in medicine, herbal remedies and dietary supplements - and to flavour oils, soaps and perfumes.

More information about the basil plant

Recipe

For best result, use only fresh basil leaves. Pick them in the morning after the dew has disappeared. That's when they are most aromatic.

If you buy fresh basil make sure the plant is really fresh. Organic if possible. And free from spots and insect damage.

Handle the plant with care - fresh herbs bruise easily - and use the leaves as soon as possible to get most flavour and aroma into your schnapps.

Don't use dried leaves. Basil does not retain its flavour well when dried. You can use frozen leaves. Just remember to defrost them in the vodka.

Direction:

• Clean the leaves carefully, but only if necessary.
• If wet - leave them to dry for a short period in the shadow on a piece of paper towel.
• Put 1 deciliter leaves in a clean glass jar with tight-fitting lid.
• Add 20 centiliter clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 24 hours in a dark place at room temperature, 18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your basil schnapps after it has settled for a couple of days in a dark place at room temperature. But some storage (aging) will make it even better. Taste it from time to time to find out.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your basil schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.