To make flavoured schnapps you must first make one or more infusions of the flavours from herbs, fruits, berries, spices, etc.
This is done by steeping your plant material in Danish schnapps, neutral vodka, diluted pure grain alcohol or any other base spirit.
Put your plant material into a clean glass jar with tight-fitting lid.
Used jam jars are fine, as long as they are clean and free of any residual flavours or smells.
Cover the plant material with your chosen base spirit - 40% (80 proof). Allow some air space at the top of your jar.
Leave the jar in a dark place at room temperature, 18-20°C (64-68°F), until you have extracted all the wanted flavours from the plant material.
Keeping your infusion in a dark place at room temperature is very, very important.
Because, if you expose your infusion to heat or light it can cause considerable and unwanted changes in both colour and aroma profile.
Don't put many different plants or plant parts in the same jar - not unless you are an experienced schnapps maker.
Steeping periods might be different, and you may not get the kind of schnapps you expected.
It's much better to steep each plant part separately, and then blend the infusions to create the schnapps you want.
The flavour variations and combinations are endless.
It's the alcohol percentage that determines not only the amounts but also the types of plant constituents extracted.
The volatile, aromatic constituents are best extracted in spirits with an alcohol content between 35% and 40% (70 or 80 proof), though in some cases you can use spirits with lower alcohol content.
Using spirits with greater alcohol content than 40% you will still extract the volatile, aromatic constituents - but at the same time also a number of bitter constituents that might not suit your taste.
Most frequently used is 40% (80 proof).