Depending on what kind of flavouring you have used - and depending on the concentration of the constituents you have extracted - your schnapps or vodka infusion will most likely fall into one of the following categories:
If you are experimenting with infusions or schnapps or liqueur blends...
... you might sometimes end up with a schnapps you are not satisfied with.
Don't throw it away - you might be able to save it.
If your infusion tastes good as it is there is no need to do anything more. Just remember to keep your bottle tightly closed and in a dark place at room temperature before and between servings.
Or at least away from heat and direct sunlight as this can cause considerable and unwanted changes in both colour and aroma profile.
From time to time you may need to filter your flavoured schnapps or liqueur to remove any sediments.
If your infusion is too strong-flavoured and overwhelming you can just dilute it with the same kind of spirit you used as base.
Allow to settle for a couple of days or more before serving. Taste it to find out.
If your infusion is too weak-flavoured you can enhance the flavours by adding a little, little bit of sugar.
True Danish flavoured schnapps should not contain more than 10-15 grams sugar per liter. But of course, you can add as much as you want to suit your own taste.
You can add the sugar directly, but because sugar is more soluble in water than in alcohol, it's usually better to make a simple sugar syrup...
...and add it to your infusion little by little.
Allow to settle for a couple of days. Taste it again, it might need some more.
Never use artificial sweeteners - NEVER! You will ruin the taste.
You can use a little honey instead of sugar to enhance flavours. But only if the honey flavours suit the flavours of your infusion.
Use approx. one table spoon honey per liter infusion.
Melt the honey in a small saucepan and add it to your infusion little by little until the taste suits you. Shake it - don't use whisk or blender. Leave it for a couple of days to settle. Add more honey if needed.
If your are not satisfied with your infusion - or your schnapps or liqueur blend - it might help if you store (age) it a little longer, 2-3 months for instance.
Star anise schnapps works best in bitter-blends and blends based on aromatic herbs.
Orange schnapps works excellent in both bitter, aromatic and sweet infusions.
Allow to settle for a couple of days.
You can also try to add a little sherry. Either the dry Fino with almond flavours - or the softer Amontillado with hazelnut flavours.
Sherry helps to round off the flavours in almost any bitter and aromatic infusion. The Amontillado works best in most cases.
If you are still not satisfied with your schnapps or liqueur, don't throw it away. Tastes differ - so there is always a possibility that someone else likes it.