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Hawthorn Schnapps

Hawthorn schnapps is a very delicious schnapps. Soft, round and aromatic. It's based on the hawthorn berries, also known as haws or thorn apples.

Serve the schnapps with smoked venison, salmon, trout, wild duck, pork, paté, terrine, desserts, cheese and cheesecakes.

Or add it to jellies, chutneys, fruit sauces, desserts, marmalades or jams -hedgerow jam, for instance.

Excellent as appetizer - - or turned into a liqueur.

Hawthorn schnapps blends very well with crabapple schnapps.


For best result, use freshly picked and fully ripe berries.

You can use almost any species or variety - so start with your favourite one, then try some others.

However, the singleseed hawthorn (Crataegus monogyna) and also the English hawthorn (Crataegus laevigata) are two species that are highly recommended.

Red hawthorn berries on stems.


  • Rinse the hawthorn berries and leave them to dry in the shadow - on paper towel.

  • Fill 2/3 of a clean glass jar with berries.

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

  • Close the jar with a tight-fitting lid.

  • Let the berries steep for 5-6 weeks - 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) it 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 hawthorn 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.