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Ginger Schnapps

Ginger schnapps - based on fresh ginger roots - is a spicy, slightly sweet and very tasty and warming schnapps. Soothing and enjoyable on a cold winter day. The colour is light golden.

Serve with oriental foods, sushi, soups, poultry, vegetables, seafoods, desserts, ice cream, fruit salads and cheese.

Or add it to marmalades, barbecue sauces, dips, dressings and stews.

You can also turn your schnapps into a liqueur.

Blends very well with thyme schnapps and tormentil schnapps.

Suggestion: Combine equal parts thyme schnapps and ginger schnapps and half tormentil schnapps. Leave it for a couple of days to settle and allow the flavours to fully blend.

Or try to combine ginger schnapps with...


Use a couple of fresh, firm ginger roots. Peel them if you want - very thinly - or the richest part of the volatile, essential oil is lost.

Fresh ginger root on a bamboo cutting board.


  • Break the ginger roots up in smaller pieces.

  • Put them in a clean glass jar with tight-fitting lid.

  • Cover the roots with clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Let steep for a month 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.

  • Leave it a couple of days to settle. Storage (aging) is not necessary.

The schnapps is very strong in flavours - needs to be diluted rather much with the same type of vodka you used as base. Leave it a couple of days to settle.

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 ginger 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.