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