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Juniper Schnapps

Juniper schnapps - based on fresh, black juniper cones - has a beautiful bright yellow colour and a sweet, spicy and very enjoyable taste.

Serve with smoked ham, venison meat, pork and poultry. Or add a little schnapps to barbecue sauces and stews.

Excellent as drink before and after dinner - or added to tonic water. 

You can also turn your schnapps into a liqueur.


For best result, use only fresh, black and fully ripe juniper cones.

The green ones taste awful (like turpentine) and the blue ones don't taste good either.

But the black ones have a bitter-sweet taste and they are great for making a very delicious schnapps.

It's difficult to pick the cones because of the needle-like leaves. Instead, shake the branches over a groundsheet.

You can use dried juniper cones - just crush them a little before steeping.

Common Juniper tree with both ripe and unripe cones.


  • Carefully rinse the fresh juniper cones.

  • Leave them to dry in the shadow - on paper towel.

  • Put 50-75 whole cones into a clean glass jar with tight-fitting lid.

  • Add 70 centiliter clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Steep for 4-14 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 at least one month in a dark place at room temperature before serving.

After some time you will notice essential oil globules on the surface of your schnapps. That´s quite normal and the way it should be - just shake the bottle before use.

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 juniper 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.