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Garlic Schnapps

Garlic schnapps - based on fresh, whole garlic cloves - 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.

But, as mentioned above, the schnapps works very well in herbal schnapps blends, soups, barbecue sauces, stews, breads, salad dressings, herb butter, dips - and dishes, where you would normally use garlic.

You can also turn your schnapps into a liqueur.

Garlic schnapps blends very well with lime schnapps.

Recipe

Garlic - Allium sativum - (syn. Allium controversum)

For best result, use fresh, firm and solid garlic cloves.

Direction:

  • Put 75 gram unpeeled cloves into boiling water and boil for 30 seconds.

  • Strain and dry with a piece of paper towel.

  • Make several holes in the cloves - use a needle.

  • Put the cloves in a clean glass jar with tight-fitting lid.

  • Add 55 centiliter clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Let steep for 2-3 months 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) it 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 garlic 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.