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.

Garlic schnapps blends very well with lime schnapps.

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

Garlic

The garlic plant is one of about 700 species of the Allium (onion) genus.

It's a perennial with a single stem and green, long, narrow and flat leaves.

The flowers are green-white to pink, arranged in an umbel at the top of the stem.

The bulb is encased in a papery white or pink skin.

It's composed of 10-12 bulblets, also known as cloves.

All parts of the garlic plant have a very strong and distinctive taste.

Garlic is widely used for medicinal and culinary purposes all over the world. It enhances the flavours of most meats, seefoods, and vegetables.

It mixes well with most kitchen herbs, and is an essential ingredient in many vinegar recipes.

Garlic contains iron and vitamins, and is mildly antibiotic. Used in acne treatments and in various dietary supplements and herbal remedies.

More information about the garlic plant

Recipe

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.