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Southernwood Schnapps

Southernwood schnapps - based on fresh, young southernwood leaves - is highly popular here in Denmark and rest of Scandinavia. It has a mild, very aromatic and slightly bitter taste and a wonderful flavour.

The colour is pale green changing to pale brown after some storage.

The schnapps goes extremely well with caviar, crayfish, gravlax, salmon, herring, cured and smoked fish, lamb, poultry and cheese.

Excellent as after-dinner drink - or turned into a liqueur.

Southernwood schnapps blends very well with...

Or try this:

  • Put half a lemon (well washed) in a glass jar

  • Add 70 centiliter southernwood schnapps

  • Let steep for 24 hours

  • Allow to settle for a couple of days

Very enjoyable!


Southernwood Herb - Artemisia abrotanum

Use fresh, young southernwood leaves. Pick them during the summer. You can freeze the leaves for later use. Just remember to defrost them in the vodka.


  • Rinse the leaves carefully.

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

  • Put 1/2 deciliter leaves into a clean glass jar with tight-fitting lid.

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

  • Steep for 1-7 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.

You can serve your southernwood schnapps after it has settled for a couple of days.

But it gets even better if you store (age) it for a couple of weeks or months - in a dark place at room temperature. Taste it 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 southernwood 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.