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Orange Schnapps

Orange schnapps - based on fresh, oven-dried orange peels (zests) - is mostly used to blend with other schnappses.

With its bitter-sweet-acid taste, you can use it to ...

  • enhance flavours of other schnappses

  • create new and interesting schnapps combinations

  • save a schnapps you are not satisfied with

But certainly, you can also enjoy it on its own as appetizer - or use it in desserts, marmalades, ice creams, or where you would normally use orange juice or peels.

Also very good in mulled wine such as the Danish Christmas Glogg.

Or turned into a liqueur.

Orange schnapps blends very well with...



  • Peels from two organic oranges

  • 1 bottle (70 cl) of clear, neutral schnapps or vodka -  40% alcohol content (80 proof)
Orange fruits on an Orange tree


  • Wash 2 oranges well to remove dirt or any chemical residue and wax.

  • Dry and peel thinly with a potato peeler or zester.

    When peeling it's very important that you avoid the white, spongy inner rind that will otherwise ruin your schnapps because of its unpleasant bitterness.

  • Dry the peels in the oven at 60-75°C  (140-167°F) for one hour.

  • Put the peels into a clean glass jar with tight-fitting lid.

  • Add the clear, neutral schnapps or vodka and close the jar tightly.

  • Let steep for 4-5 days or maybe more in a dark place at room temperature, 18-20°C  (64-68°F).

  • Shake lightly and taste it from time to time. It must not get bitter.

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

  • Store (age) for at least 1 month in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your schnapps, there are ways to adjust both taste and flavours - click here to see how.

Serve your orange schnapps or liqueur at room temperature in suitable glasses.

And remember to keep your bottle or decanter tightly closed and in a dark place before and between servings.