Rosemary schnapps

Rosemary schnapps - based on young, fresh rosemary leaves - is strong, spicy, and very aromatic.

But to most people it's a little too overwhelming to be enjoyed on its own.

However, rosemary schnapps works excellent in many herbal schnapps blends.

And that's why this schnapps is one of my favourites.

Try for instance to blend it with peppermint schnapps · thyme schnapps · basil schnapps · sweet cicely schnapps · stinging nettle schnapps.

Or try to make various combinations of some or all five schnappses.

You can also add a little melted honey, if you like. It makes a fine schnapps.

Rosemary schnapps is a wonderful taste and flavour enhancer.

So use it in barbecue sauces, soups, stews, stuffings, salad dressings, herb butters, dips, teas, and dishes with lamb, veal, fish, chicken, venison meat, and duck. Or in any other dish, where you would normally use rosemary.

Or - use it to flambé various meat and fish dishes. It's just heavenly.

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

Rosemary

Rosemary is also known as the Ginseng of the Mediterranean.

It's a perennial, evergreen shrub with upright branches.

It grows up to two meters, and there are many varieties and hybrids.

The narrow, needle-like leaves are dark green above and paler below.

They are tough, leathery, resinous, and highly aromatic.

When crushed they give off a wonderful resinous and spicy fragrance.

The small, two-lipped flowers are light blue, and they attract many bees due to their high content of pollen.

The rosemary plant is native to the Mediterranean region.

It's a very useful and decorative herb, and therefore common in many kitchen gardens.

The leaves are very popular for flavouring many dishes, and the flowers can be added to salads.

Fresh sprigs are used to flavour wine, vinegar, and olive oil.

The essential oils from stems and leaves are used in herbal remedies, dietary supplements, lotions, shampoos, soaps, and other bath products.

More information about the rosemary plant

Recipe

Use young, fresh rosemary leaves.

Pick the leaves in the morning after the dew has disappeared. That's when they are most aromatic.

If you buy fresh rosemary, do make sure the plant is really fresh - organic if possible - and free from spots and insect damage.

Handle the plant with care - fresh herbs bruise easily - and use the leaves as soon as possible to get the most flavour and aroma into your schnapps.

You can use dried or frozen leaves - but you get a much better result if you use fresh leaves.

Direction:

• Clean the rosemary leaves carefully - but only if necessary.
• If wet - leave them to dry for a short period in the shadow - on paper towel.
• Put 1 deciliter leaves in a clean glass jar with tight-fitting lid.
• Cover with 5 deciliter clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 48 hours 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 couple of months in a dark place at room temperature before use.

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.