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Black Pepper Schnapps

Black pepper schnapps - based on whole, black peppercorns - is hot, spicy and warming. It tastes very good, especially after some storage.

Sip a little when you are down with flu or cold. It does not cure, but it certainly helps you feel better.

Or use it to enhance the flavours of schnappses you are not quite satisfied with. Just add it little by little till the flavours suit your taste.

Black pepper schnapps can be served with many dishes, if you dilute it so it suits the particular meal.

Excellent in stews and barbecue sauces and other dishes where you would normally use much black pepper.

You can also turn your schnapps into a liqueur.

Blends very well with...


Whole black peppercorns on a kitchen table.

Use whole, black peppercorns. You can crush them a little before steeping to shorten the steeping period.

You can also - with good result - use the white corns. They are hotter than the black ones and mildly fermented. However, most schnapps makers prefer the black ones.


  • Put 50 gram whole, black peppercorns in a clean glass jar with tight-fitting lid.

  • Add 35 centiliter clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Let steep for 2-8 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.

You can serve your black pepper schnapps after it has settled for a couple of days. But it gets even better after some storage (aging) in a dark place at room temperature. Taste it from time to time to find out.

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 black pepper 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.