Tarragon schnapps - based on French tarragon leaves - is sweet, spicy, and highly aromatic with fine notes of liquorice. It has a beautiful golden colour. Very good as appetizer.
Serve with chicken, veal, lamb, fish, shellfish, pork, beef, tomatoes, eggs, mushrooms and rice dishes.
Or use the schnapps in soups, barbecue sauces, stews, salad dressings, herb butters, dips, pickles, or mustards - or any other dish, where you would normally use tarragon.
Or - use it to flambé various meat and fish dishes.
Let steep for 2-4 days 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 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 tarragon 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.