Home > Walnut Schnapps
Walnut schnapps - based on green, unripe walnuts - is very special and commonly regarded as the most superior of all flavoured schnappses.
It has a beautiful dark brown mahogany colour and a wonderful taste and flavour - almost like Cognac.
Enjoy on its own or after a good meal- or turn it into a liqueur.
Walnut schnapps should be stored for 5 years or even more before serving - it only gets better and better.
True schnapps makers do that - but I have never had the patience to wait that long.
Usually I store my walnut schnapps for 7-8 months, sometimes even a year. By that time it's absolutely very enjoyable.
Use fresh, big, green and unripe walnuts.
Pick them when they have reached their actual size. Or when you can easily put a needle right through.
Remember to wear gloves - walnut tannin stains are very difficult to wash off.
During steeping your walnut infusion will change colour from pale green to dark green.
Also - the infusion might look very unappetizing, and very often you will see essential oil globules on the surface.
But that's just the way it should be at this stage.
After filtration your infusion becomes black, sometimes within a couple of hours, due to the oxydation.
After some months' storage the colour will change again - this time into a beautiful dark mahogany brown.
Walnut schnapps is very strong-flavoured, so you need to dilute it rather much with the same kind of vodka you used as base - often 1:10 or 1:15.
But taste it first - then dilute to suit your taste.
Important - after dilution you should leave the schnapps for at least 14 days to settle.
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 walnut 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.