Apples - Ginger Roots – Gooseberries – Wild Cherries – Coriander Seeds – Rose Flowers – Cardamom Pods – Plums - Orange Peels - Peaches…
...are just some of the 88 natural flavouring ingredients in this recipe e-book.
All the recipes are Danish, and many of them are very old, enjoyed from generation to generation.
You will also find new interesting recipes, and recipes that you may never have heard of.
Arranged in alphabetical order and very easy to follow.
In each recipe, I use…
... 70 cl neutral schnapps or vodka as alcohol base – 40% (80 proof).
... 1 flavouring ingredient.
I've bolded the name of the flavouring ingredients and also the periods for steeping and storage. That way the recipe is easy to scan, once you get used to the process.
Because several plants have different common names in different localities, and many different plants have the same common name, which can be very confusing, I've added the botanical (scientific Latin) name next to the title of each recipe.
Then it's easy for you to find the right info about a certain plant in a plant encyclopedia, local field guide or other botany books.
In addition to the recipes, I have included the following 3 chapters...
... Useful info and guidelines.
... How to adjust taste and flavours of your schnapps/liqueurs.
... How to make your own liqueurs.
Remember - making flavoured schnapps and liqueurs is not an exact science with precise measures and methods.
It's a lot more about experimenting and what best suits your taste.