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Willow Schnapps

Willow schnapps - based on the male flowers (catkins) of the Pussy Willows - is a very charming and enjoyable drink with nutty taste and flavours, and notes of honey, camphor, and cardamom. The colour is deep brown.

Enjoy on its own or after a good meal.

Or serve with curries, duck, chicken, fish, sausages, rice, cheese, cheese cakes, and heavy meat dishes.

The willow schnapps blends very well with other schnappses. 


Willow - Salix sp.

Use the yellow, silky soft male flowers (catkins) from the Pussy Willow trees, also known as Goat Willows (Salix caprea).

They are best for schnapps making.

But you get fine schnappses indeed using the male catkins from other species.

Try to experiment, or try to blend two or three different willow schnappses.

There are many possibilities.

Pick the catkins right after bloom in the early spring.


  • Put 1 deciliter catkins in a clean glass jar with tight-fitting lid.

  • Add 3 deciliter clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Let steep for 2-3 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.

  • Store (age) for 2-3 months in a dark place at room temperature before serving. Taste it from time to time.

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 willow 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.