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Coriander Schnapps

Coriander schnapps - based on whole, dried coriander seeds - is spicy and aromatic with flavours of citrus and pepper. The colour is very light golden.

It's mainly used to blend with other schnappses, or used in marinades, pickles, soups, curries, ratatouille, fish and meat dishes, stews, and barbecue sauces.

Very enjoyable on its own or served with hot chili dishes.

Coriander schnapps blends very well with...
caraway schnapps · dill schnapps · chili schnapps · pepper schnapps · star anise schnapps.

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


Recipe

Whole, dried coriander seedsCoriander - Coriandrum sativum

For best result, use whole, dried coriander seeds of good quality.

Direction:

  • Put 20-25 whole, dried coriander seeds in a clean glass jar with tight-fitting lid.
  • Add 25 centiliter clear, unflavoured vodka - 40% alcohol content (80 proof).
  • Let steep for 2-8 days 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.
  • Store (age) for a month or so in a dark place at room temperature before serving.

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 coriander 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.