Home > Tarragon Schnapps
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.
Also, see how you can easily...
turn your tarragon schnapps into a liqueur.
Use young French tarragon leaves.
Pick the leaves in the morning after the dew has disappeared. That's when they are most aromatic.
If you buy fresh tarragon, 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.
Don't use dried tarragon. Tarragon looses its aromatic volatile oil - and thereby its characteristic taste and flavours - as it dries.
You can use frozen leaves - but you get a much better result if you use fresh leaves.
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.