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Try To Experiment
With Other Types Of Spirits

When you make flavoured schnapps and liqueurs, you will normally use spirits like Danish schnapps/aquavit, vodka or diluted pure grain alcohol as base.

But sometimes it can also be fun and very rewarding to experiment with other alcohol bases like absinthe, brandy or rum.

So, below I have listed some other spirits that might tempt your taste buds and inspire you to make some unique beverages.

Each of these spirits has its own distinct taste and flavours that will blend very well with the flavours from various fruits, berries, spices, herbs, etc.

The possibilities are endless. So, try to experiment. It's great fun!

Generic name for very strong, clear or pale green spirits. Produced in accordance with a great number of recipes and usually based on wormwood, fennel, hyssop, and green anise. Usually served as an aperitif in special absinthe glasses, and mixed with sugar and ice-cold water.

Armagnac - (Grape brandy)
Generic name for very fine grape brandies and the oldest type of brandy in France. The first known production was in 1411. Armagnac is distilled from fermented grape juice and aged in oak barrels. Produced in the Armagnac region in the ancient province of Gascogne (Gascony).

Calvados - (Fruit brandy)
Generic name for classic, French apple brandies. Distilled from apple cider and aged in oak barrels. Calvados is produced in the Calvados region in Normandy, a historic area on the northwestern coast of France. Served as aperitif or digestive and used a lot in cooking, especially in Normandy.

Eau-de-vie - (Fruit brandy)
French generic term for clear, colourless fruit brandies distilled from fermented fruits other than grapes. Usually high in alcohol and rarely aged in wood. Main eau-de-vie producing areas in Europe are the fruit-growing regions in Switzerland, Germany and France.

Generic term for strong, anise-based and absinthe-like spirits made in Greece. Turns whitish and opaque when water is added to it - also known as the louche. Ouzo is not produced in any other part of the world, except Greece. The finest ouzo is said to come from the island of Lesvos.

Generic term for very strong absinthe-like spirits produced in France. Developed in Marseille in the Provence region of Southern France as a substitute for absinthe. Pastis is one of the most popular aperitifs throughout France, and a highly integral part of French culture.

Generic term for alcoholic beverages distilled from fermented sugar cane molasses and aged. Traditionally produced in the islands of the Caribbean Sea. The history of rum goes back to the 17th century, when European settlers started cultivating sugar cane plantations in the West Indies.

Slivovits - (Fruit brandy)
Generic term for strong plum brandies, extensively produced throughout Eastern Europe and the Balkans. Distilled from fermented plum juice or pulp and aged for years in oak barrels. The history of plum brandy production in Eastern Europe and the Balkans goes back 400 years or more.

Weinbrand - (Grape brandy)
German generic term for high quality brandies distilled from grape wines and aged in oak barrels for at least six months. The term was patented by the successful distiller Hugo Asbach in 1907. Weinbrand is the equivalent to the French cognac, only sweeter, milder and softer. 


Liqueur making based on the schnapps recipes here on my site is easy. Just add a simple sugar syrup to your schnapps and store it for a while.
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You can create your very own and unique schnapps and liqueur blends by blending different alcohol infusions.
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If for some reason you are not satisfied with your schnapps, there are ways to adjust both taste and flavours. 
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