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Horseradish Schnapps

Horseradish schnapps - based on fresh horseradish roots - is strong in flavours and highly aromatic. A very enjoyable and warming schnapps. The colour is light golden.

Serve with oriental food, sushi, soup, poultry, beef, pork, vegetables, fish, and cheese.

Or add a little schnapps to your stews, barbecue sauces, dressings, and dishes where you would normally use fresh horseradish.

Excellent on its own as appetizer - or turned into a liqueur.

Steeping time for horseradish schnapps is short, only 1-2 days. And storage (aging) is not necessary. 


For best result, use only really fresh horseradish roots.


  • Wash, peel and slice a small piece of horseradish root.

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

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

  • Let steep for 1-2 days in a dark place at room temperature,
    18-20°C (64-68°F).

  • Shake lightly and taste from time to time. Must not get bitter.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your horseradish schnapps after it has settled for a couple of days. Storage (aging) is not necessary.

Horseradish schnapps is very strong in flavours and needs to be diluted rather much.

So, dilute the schnapps to suit your taste 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 horseradish 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.