It is an alcoholic drink that is made by steeping in barrels and distilling the mash obtained from fruits, vegetables, and herbs. Some types of brandy and rum also belong to the category of schnapps. The technology for producing the drink differs at individual distilleries, but the main stages of making alcohol remain unchanged: from specially selected wild berries, potatoes or cereals, an alcohol base is obtained by fermentation and distillation. It contains additives that give the product a unique taste and aroma.

Schnapps - what is it

Schnapps is called a special type of moonshine, which is widespread in the Scandinavian countries, Germany, Austria. One of the key features of the drink is the refusal to use sugar in its production. All the necessary sweetness and nutrients consumed by the yeast during fermentation are obtained from the raw materials that serve as the basis for the mash. Hence the special bitter taste.

Often, in order to improve the taste of alcohol and give it medicinal properties, raw materials are infused with herbs collected on the slopes of the Alps, fruits of wild pears, berries. It is not customary to withstand German and Austrian schnapps, but in some cases, before bottling, the drink can be stored in thick-walled ash barrels for up to six months. The medicinal properties of the drink are also noted. The use of this alcohol in small quantities helps to improve the functioning of the gastrointestinal tract, rejuvenate cells, and stabilize the circulatory system.

How many degrees are in schnapps

The traditional recipe, according to which this alcohol is still produced at the distilleries of Eastern Europe and Scandinavia, provides for the production of the final product with a mass fraction of ethyl alcohol of 40%. Departing from tradition to create a less robust product has yet to generate significant profits for companies. The exception is the so-called. American schnapps is a drink that is more of a liqueur. Its key feature is the addition of ordinary beet or cane sugar to the recipe and reducing the strength to 25-27%.

The history of the emergence of German vodka

The approximate date of the appearance of the first distilleries is the middle of the 15th century. The tincture began to be produced in the territory of modern Germany, where it gained a reputation as a remedy for all diseases and an anti-aging agent. By the beginning of the 17th century, the use of schnapps became commonplace, its medicinal purpose was forgotten. Distilleries began to open everywhere, production acquired an industrial scale. The history of production can be found in the museums of Hanover and Hamburg.

What is schnapps made of?

There are several varieties of the drink, which are a modification of the original recipe. The most expensive tinctures are necessarily produced with the participation of specially trained employees who are involved in tasting the product along the entire route of its preparation. The most popular are the following types of alcohol:

• Peach schnapps. For its preparation, the fruits of wild or specially grown small peaches are used together with a stone. When bottled, whole fruits are often added. Differs in reduced strength - only 30%. The tincture is considered a cocktail tincture: it is used in 98 recipes.
• Rumple Minze mint schnapps. The percentage of alcohol is 50%. During fermentation, a large amount of mint leaves or its essence is added.
• From wild plum Zwetschke. For production, only specially selected fruits of wild-growing plum with a stone are used.
• Cherry schnapps Kirschwasser. A special recipe for an alcoholic drink, obtained by double or triple distillation of cherry mash. The most popular variety of German liqueurs.
• Schnapps based on a mixture of apple and pear alcohols Obstler. Traditional tincture made in Tyrol. For its preparation, special wild varieties of fruits are used that are not intended for human consumption.
• Adilitzbeere mountain ash schnapps. A very expensive drink made from hand-picked fruits. It is customary to infuse it additionally in barrels before bottling.

Production technology

The traditional recipe of German vodka is very close to the technology for making a standard moonshine. The main ingredient is potatoes, from which the alcoholic component of the drink will be obtained. Production consists of the following stages:

1. Frozen potatoes are peeled and boiled before the fruits begin to fall apart on their own. The vegetable is crushed, filled with its own broth.
2. The mass is boiled for 1-2 hours until a homogeneous consistency is obtained without starch lumps.
3. Malt is added. The mass is infused during the day.
4. Pure distilled water is added, then live yeast, a water seal is placed.
5. Braga is cooked for 10-12 days.
6. The resulting raw material contains a lot of fusel oils, methyl alcohol and requires distillation in two stages.
7. The first distillation is carried out without purification. The resulting product is diluted to 20% with pure water.
8. The second distillation is carried out with complete purification.
9. The obtained moonshine is filtered using charcoal.
10. The final product is already considered a ready-to-eat schnapps.

How to drink schnapps

It is customary to drink German vodka from standard cognac glasses in portions of 20-30 ml, into which fruit slices, lemon, cherries, and ice cubes are added before drinking alcohol. Moonshine varieties that do not have a pronounced aroma (from cereals) are consumed chilled, eating sausages, fatty pork sausages. The aromatic varieties of the drink (aniseed, pear schnapps) are drunk after slowly inhaling alcohol vapors in order to smell the raw material. Alcohol is served, cooled to a temperature of 16-20 degrees.

How to make schnapps at home

Making homemade alcohol is a simple but time-consuming task. Most of the time is taken by the process of fermentation of raw materials under a water seal, when the alcohol base of the future drink is formed. All tincture recipes are very variable: you can experiment with them by adding aromatic herbs, additional fruits, increasing or decreasing the mass fraction of ethyl alcohol. Remember that the mass obtained after fermentation requires distillation or thorough filtration. Consuming an intermediate can have serious health consequences.

Apricot

• Time: 1-2 months.
• Calorie content of the dish: 206 kcal.
• Cuisine: German, Austrian.
• Difficulty: easy.

Traditional German vodka based on apricots has a pleasant bitter taste without sweetness, which will appeal to lovers of aromatic dry alcohol like whiskey, brandy, gin, vermouth. To make the tincture tasty, pay proper attention to distillation and do not interfere with the fermentation process. These two steps are the most important when making homemade spirits.

Ingredients:

• apricots - 9-10 kg;
• water - 9 liters.

Cooking method:

1. Mash unwashed apricots thoroughly by hand, remove the seeds.
2. Boil a separate large fermentation container, pour the fruit mass there, pour 3 liters of water.
3. Firmly wrap the neck of the container with three-fold gauze, put it in a warm, dark place for 2-3 days.
4. Determine the end of the fermentation process by the absence of a sweetish taste in the mash.
5. Distill the intermediate product using a moonshine still until the mass fraction of alcohol in the stream is reduced to 30-35%.

• Time: 1 month.
• Servings Per Container: 100+ Persons.
• Calorie content of the dish: 190 kcal.
• Purpose: strong alcohol.
• Cuisine: German, Austrian.
• Difficulty: easy.

Classic schnapps, made from two different varieties of apples, stands out for its dry, pronounced apple aroma and tart, bitter taste. Properly prepared moonshine based on these fruits is best left to infuse for 1-2 weeks before use to strengthen the smell. Remember that the fruit used must not be washed as it will their skins contain wild yeast, which will start the fermentation process without outside interference.

Ingredients:

• sour green apples - 4 kg;
• sweet apples - 6 kg;
• distilled water - 10 liters.

Cooking method:

1. Cut the unwashed apples of both varieties, remove the seeds, the seed box, mash the pulp to a puree consistency, without peeling off the peel.
2. Boil a large fermentation vessel, add applesauce and 3 liters of water.
3. Tie the neck of the container with three-fold gauze, put it in a warm, dark place for 2-3 days.
4. After the start of fermentation, stir the mass, dilute with the remaining water, install a water seal, leave to ferment for a month.
5. Distill the intermediate product using a moonshine still until the mass fraction of alcohol in the stream is reduced to 30%.
6. Dilute the resulting alcohol to a strength of 20%, distill again, removing the first 10% of the total yield.
7. Dilute the distillate to an acceptable mass fraction of alcohol, bottle, let it brew.

Mint german vodka

• Time: 1 month.
• Servings Per Container: Persons.
• Calorie content: 230 kcal.
• Purpose: medicinal tincture.
• Cuisine: Austrian.
• Difficulty: easy.

The presented recipe is not a full-fledged schnapps, but a fragrant herbal tincture. This method of preparation is typical for varieties of German vodka, the primary raw material of which is not prone to natural fermentation. The resulting tincture, similar to the famous Jägermeister liqueur, should be consumed after having cooled the drink to -18 degrees in the freezer. After that, the taste of alcohol ceases to be felt, the aroma of spices increases. Moonshine is poured into small shots, consumed without a snack.

Ingredients:

• peppermint - 20 g;
• cloves - 10 pcs;
• star anise - 2 seed boxes;
• anise - 6 g;
• oregano - 5 g;
• dried wormwood - 40 g;
• ethyl alcohol 96% - 500 ml;
• distilled water - 2 liters.

Cooking method:

1. Mash the mint leaves by hand so that the juice appears.
2. Put all herbs and spices on the bottom of the container, fill with undiluted ethyl alcohol.
3. Let the product sit for 1 month. Shake the bottle after 3-5 days.
4. Strain the tincture with cheesecloth 2-3 times.
5. Dilute with distilled water to reduce the mass fraction of alcohol to 20%.
6. Distill the tincture twice through the moonshine still. Stop the process when the strength of the jet approaches 45%.
7. Pour the finished product into bottles, let it brew for a week.

Schnapps cocktails - recipes

Like all flavored liqueurs, German moonshine is part of a variety of cocktail recipes. When mixed, liqueurs, whiskey, cognac, dry wines, gin, fruit and berry juices are added to schnapps. To prepare famous cocktails, stock up on a set of skewers, a good shaker with a set of special tubes for pouring alcohol, special glasses, glasses and shots.

Brandy with schnapps and peach juice

Ingredients:

• brandy - 10 ml;
• schnapps - 10 ml;
• peach juice - 10 ml;
• whipped cream for garnish;
• cocktail cherry for decoration.

Cooking method:

1. In a liqueur glass, gently pour in layers: brandy, schnapps, juice.
2. Garnish with a cap of whipped cream, a cherry.

Fruit cocktail with orange juice and amaretto

Ingredients:

• amaretto - 30 ml;
• vermouth - 20 ml;
• schnapps - 20 ml;
• orange juice - 20 ml;
• slice of lemon;
• slice of apple.

Cooking method:

1. Whisk vermouth, schnapps, juice with ice in a shaker.
2. Pour amaretto into a cocktail glass.
3. Strain the shaker mixture into it.
4. Add lemon and apple slices as a decoration.

Video

Schnapps is a strong alcoholic beverage, most often a pure distillate obtained by distillation from potatoes, apples, grapes, grains, herbs, etc. It tastes like moonshine or vodka with a fruity or other flavor. Schnapps is especially popular in Germany, Austria and Scandinavian countries. Some types of brandy also belong to schnapps.

How schnapps is made

Classic real schnapps are made without added sugar, colorings or flavors. For its preparation, the fruits are usually harvested and processed by hand. Then they are left to ferment for several months, and the resulting mash is distilled twice in special cubes. Schnapps are rarely aged in barrels and, if they want to ripen the drink, they do it in bottles. However, it should be noted that they rarely withstand it. The best schnapps is considered to be German, and in Germany there is even the Bavarian Schnapps Museum.
Real schnapps should not be confused with American schnapps, which has the same name, but a completely different composition and is rather a liqueur with the addition of schnapps.

What is schnapps

There are several dozen varieties of schnapps, and the most popular are:
- peach schnapps;
- mint schnapps "Rumple Minze";
- "Zwetschke" wild plum schnapps;
- cherry schnapps "Kirschwasser";
- schnapps based on a mixture of apple and pear alcohols "Obstler";
- "Adilitzbeere" mountain ash schnapps.
Schnapps infused with fruits or berries have a sweetish taste, and with herbs (St. John's wort, wormwood, etc.) - bitter.

How to serve schnapps

Schnapps is served in small rounded wine glasses (cognac), pouring 20 g into them and adding a piece of fruit, depending on what the drink is made on (usually a slice of apricot or a small pear). A fork is served to the glass. Traditionally, you first need to take out the fruit with a fork, smell it, then drink the schnapps and eat the fruit. This strong drink is always drunk in small portions. It can be served both as an aperitif, and as an accompanying alcohol dish, as well as as a digestif that promotes the digestion of fatty foods.
Bitter herbal schnapps are drunk neat, diluted with spring water, or used to make cocktails.

DIY schnapps

If you wish and have the opportunity, you can try to cook schnapps yourself.
Hanover Bitter Schnapps:
- 500 ml of vodka;
- 2 handfuls of wormwood;
- 1 handful of yarrow herb;
- 1 handful of shamrock herb;
- 1 handful of oregano;
- 1 handful of mint;
- 13 g of violet root;
- 13 g of gentian root;
- 12 carnation buds;
- 6 g of anise seeds;
- 6 g of dill seeds.
Grind all the ingredient well, pound and make a vodka tincture out of them.

Schnapps cocktail recipes

Despite the fact that in Germany schnapps is not recommended to be mixed with anything other than fruit juice, cocktails are sometimes still prepared on the basis of this drink.
Brandy with schnapps:
- 10 ml brandy;
- 10 ml peach schnapps;
- 10 ml of apple juice;
- whipped cream for garnish;
- cherry for decoration.
Take a liqueur glass and pour in layers: brandy, schnapps and juice. Decorate the finished cocktail with whipped cream and a cherry.
Cocktail "Fruit Blast":
- 30 ml amaretto;
- 20 ml vermouth;
- 20 ml schnapps;
- 20 cl orange juice;
- ice for a shaker;
- a slice of lemon for decoration;
- a piece of apple for decoration.
Whisk vermouth, schnapps and orange juice in a shaker with ice. Pour the amaretto into a cocktail glass and strain the shaker mixture into it. Garnish the finished drink with slices of lemon and apple.

Cocktail "Drunk watermelon":
- fruit schnapps;
- watermelon pulp;
- ice cubes.
Cut the flesh of the watermelon into cubes and place them in a glass, alternating with ice cubes. Then pour the schnapps over the ice-watermelon mixture. Serve with a straw and fork or skewer.
Cocktail "Fruit Hans":
- 30 ml bitter schnapps;
- 30 ml of fruit schnapps;
- 20 ml freshly squeezed fruit juice;
- 10 ml of orange liqueur;
- ice cubes.
Mix all ingredients in an ice shaker and pour into an ice-filled cocktail glass.

Cocktail "Snow Valley":
- 60 ml fruit schnapps;
- a ball of popsicles;
- 30 ml of cream;
- 10 ml of mint liqueur;
- mint leaves for decoration;
- pieces of fruit for decoration.
Mix the schnapps with the cream in a shaker. Take a wide glass, put a scoop of ice cream in it and pour the mixture from a shaker. Then gently, in a thin stream, pour the mint liqueur into the glass and garnish the cocktail with mint and pieces of fruit.

The variety of alcoholic beverages is unusually wide today. In this assortment there are drinks that are known to everyone, such as vodka, wine, cognac, or, and there are also little-known alcoholic beverages, such as schnapps.

But often such little-known products are in no way inferior to their more expensive counterparts.

What kind of drink is called schnapps in Germany, the recipes for its preparation and the rules for its use are described below.

This is not just the name of any one alcoholic beverage.

• Today, schnapps is considered a whole group of various alcoholic beverages.
• They are made by double distillation, and the main raw materials for production are a variety of cereals, as well as herbs and fruits.
• Schnapps are most commonly made from cherries, peaches, pears, apples, or potatoes.

The masters of these alcoholic beverages say that raw materials that grow in the wild are best suited for their production. It is it that aromatizes, ready-made alcohol is the best and has a beneficial effect on its taste.

Reference! Schladerer is one of the most famous premium schnapps brands.

How many degrees?

These alcoholic beverages are classified as spirits.

In classic German schnapps, the amount of alcohol can reach 40 percent of the total, the lowest-alcohol schnapps has a strength of 38 degrees.

Important! The so-called American schnapps has recently appeared in the modern world. The strength of such a drink is no more than 25 turns, but in fact it is just a cocktail made on the basis of schnapps and various fruit liqueurs. Such alcoholic drinks have nothing in common with classic schnapps.

How to drink properly?

Make sure the schnapps are at the right temperature before serving. It should be between 16 and 20 turns.

These drinks are served in small glasses, up to 30 ml, like any other strong alcohol.

Before drinking, you should definitely inhale the alcoholic aromas of alcohol and only then drink the contents of the glass in one gulp. Such use allows you to fully enjoy the taste and aroma of the selected alcohol at the same time.

Important! If schnapps is made on the basis of cereals, then serve it to the table, it is necessary to first cool it to a temperature of no more than 8 degrees above zero.

The best snack options are:

1. Fruits.
2. Sausages and wieners.
3. Smoked or salted herring.

You can use this alcohol in a slightly different way. A small slice of fruit is placed at the bottom of the glass, which must be part of the schnapps. Then they sniff the drink, take out the fruit from it, drink schnapps and eat it with a prepared slice.

Making a German drink at home

But to get to know this German alcohol better, it is not at all necessary to go to Germany or visit expensive drinking establishments.

At home, you can completely cook various types of schnapps with your own hands, which will be no worse than their industrial counterparts.

Peach

Such a drink is prepared from just two ingredients:

1. fruits of the same name,
2. purified drinking water.

Neither sugar nor yeast is used here. The cooking process takes about two months, but the result is worth the time.

Ingredients:

• ripe peaches - 5 kg;
• water - 5 liters.

You should not wash the fruit before using it, as bacteria living on the surface of their skin will start the necessary fermentation process. All that is needed is to thoroughly knead them with your hands until smooth and remove the bones.

The further sequence of actions will be as follows:

1. Transfer the resulting puree to a container and pour half of the total volume of water, cover with gauze and leave for 3 days to ferment.
2. Then add the remaining water to the container and place the container in a warm room under a water seal for 3 - 5 weeks.
3. After the specified time has elapsed, strain the mash, drain from the sediment and distill twice through the moonshine still.
4. Measure the strength of the resulting schnapps and dilute it with water to the required concentration.
5. Pour into an airtight container and place in the refrigerator for 5 days.

If there is no moonshine still, then the prepared peaches are poured with vodka in a volume similar to the volume of water and insisted in a dark, warm place for 60 days.

Then it is filtered through cheesecloth, poured into an airtight container and left to infuse for another 28 days. Then they are cooled and served.

Mint

Must be placed in a jar 12 carnation buds, thirty mint leaves, 6 g anise seeds, 8 g dill seeds and 1 cup dried wormwood Pour it all over 0.5 l of high-quality alcohol with a strength of 95 turns.

Leave for one month in a dark and warm place. Shake well every five days.

After the expiration of the specified holding period, the liquid should be filtered and distilled twice, then cooled and can be served.

Pear

This alcoholic drink turns out to be very aromatic and refreshing. For its preparation, you should use sweet, ripe varieties of pears with sugar pulp.

The sweeter and more aromatic the raw materials are, the more saturated and tasty the finished drink will turn out.

Preparation:

1. Pears must be cleaned of dirt and finely chopped with a knife; seeds and seed chambers must be removed. Place the prepared raw materials in a container and pour half the volume of all the water. Place in a warm and dark place for 3 days.
2. Then the remaining liquid is added to the container and the fermentation mixture is placed under a water seal.
3. When the fermentation process is over, the mash is distilled twice through the distillate.
4. The first and last 10% of the liquid is poured out, as there are too many fusel oils in them.
5. The resulting pear. The distillation process is stopped when the strength of the beverage at the outlet reaches 45 degrees.

Before serving pear schnapps on the table, it should be infused for at least 3 days in a cool and dark place.

Watch a video recipe for making pear schnapps at home:

Apple

This type of alcoholic drink is considered one of the most famous and affordable. You can cook it at any time of the year.

1. Washed and peeled pitted apples (10 kg) should be either finely chopped with a knife or chopped with a blender.
2. Place mashed potatoes and an enamel container with a volume of at least 15 liters. And pour 5 liters of water, cover the top with a thin cloth. And send it to a darkened and warm place for several days.
3. When foam begins to actively appear on the surface of the liquid, add another 3 liters of water to the container and put the mixture under a water seal.
4. When the fermentation process is over, schnapps is prepared in the same way as a pear drink of this type.

By the same analogy, you can make schnapps from any other fruits and plants.

The finished alcoholic drink turns out to be tasty, aromatic, and most importantly completely natural. It should be understood that the sour the fruits used for the mash are, the more sour the finished drink will turn out.

In addition, in too acidic fruits, sugar for fermentation may not be enough, so you need to choose the most ripe and fresh fruits.

One of the most famous alcoholic drinks invented in Germany is schnapps. Despite the fact that it is not so popular in our country, in Europe it is used to prepare various cocktails. What is it made of and what is it?

German schnapps - is this a drink?

This alcoholic beverage is made from fruits such as pears, apples, peaches or cherries. No sugar is added during the production of the original version, so the schnapps is not too sweet, but it has a bright fruity aroma.

Classic schnapps is distilled fruit juice without added sugar. But in some countries (USA), this name means something else. The Americans produce a drink of the same name, which is more like a sweet fruit liqueur, since a large amount of sugar and flavors are added to it. American producers do not distill fruit juice; instead, they soak fruits and berries in alcohol.

Despite the fact that many people fell in love with this alcoholic drink, not everyone knows the history of its origin. Its name comes from the German word Schnaps, which is used for spirits.

American schnapps

When the drink first began to be produced in Germany, potatoes were used as the main raw material. In taste and strength, it was similar to our domestic moonshine. But since there is too little sugar in potatoes, they replaced it with fruits and berries.

German schnapps, in contrast to American schnapps, is colorless, transparent and light, without cloying and excessive sweetness. The most affordable option is apple schnapps, the most expensive is cherry.

The main condition for the production of schnapps is double distillation. Only natural juices are used, sugar and artificial flavors are excluded.

German schnapps

But the American version amazes consumers with a variety of tastes. Various spices (cinnamon, mint) are added to it, it is made from various fruits and berries (bananas, apricots, peaches, blackberries, etc.).

Types of German schnapps:

• Apfel Schnapps - made from apples, the most budgetary option.
• Zwetschke - based on wild plum.
• Adilitzbeere is an Austrian drink made from ash fruits.
• Peach - to drink neat or as part of cocktails, in second place in popularity.
• Kirschwasser - cherry-based, at a higher price than the previous ones. Cherry schnapps are also stronger.
• Pear - has a delicate aroma, it cannot be confused with other types of schnapps.

If you want to try different types of this drink, be sure to visit Germany and Austria. Schnapps are popular in these countries and can be found in every bar.

Schnapps: how many degrees does it contain?

Just like vodka, gin and rum, schnapps contains about 40 degrees of alcohol. Also on sale you can find options with a strength of 30% and slightly lower. In any case, this drink belongs to hard alcohol.

How to choose a quality drink?

The main condition that you should pay attention to when buying is where the drink is produced. The original schnapps are made only in Germany and Austria. The American version has nothing to do with the original, it is a fruity sweet liqueur.

Schnapps: homemade recipe

If you have the desire and the opportunity, you can make a German drink even at home. To begin with, you need to achieve fermentation of fruit or berry mass, as a result, you get a mash. It remains only to overtake the obtained mash twice.

How to drink schnapps correctly?

Traditionally it is drunk just like that, with ice, shots. You can also drink schnapps with beer. It is also added to cocktails, but such experiments are not welcome in Germany and Austria.

Probably everyone has heard about "German vodka schnapps". But not everyone can imagine what it really is. We will try to fill this knowledge gap.

In the article:

How many degrees are in schnapps

It is generally accepted that schnapps is German vodka. In fact, the birthplace and production center of this drink is Tyrol, a high-mountainous region of Austria. But it so happened that all over the world schnapps is considered a German drink, and we agree with this.

Basically, it's just a double-distilled fruit vodka. The main and only feature is that yeast and sugar are not used in the production. Natural fermentation of the fruit mass takes place. This process is long, fermentation can last for several months. Then the mash is distilled through special copper distillation apparatus of a cubic shape. The vodka is immediately bottled.

How many degrees should the schnapps be? The strength of classic schnapps is from 38 to 43 °. This strength is typical for vodka produced in Germany and Austria. A drink with this name is produced in the countries of Northern Europe and North America. The strength of vodka varies from 20 ° to 47 °. Read more about.

Types of German vodka

• mint schnapps - "Rumple Minze";
• pear schnapps - "Schladerer Williams-Birne";
• cherry schnapps - "Kirschwasser";
• apple schnapps - "Obstler".

Rumple Minze Schladerer Williams-Birne Kirschwasser Obstler

This drink is especially good when it is made from wild berries and wild fruit fruits. Harvesting is done by hand only. The preparation of fruits for processing is also carried out exclusively by hand. There are varieties of this vodka that are made with herbs. It is no coincidence that in the Middle Ages it was considered a healing drink and was used as a medicine.

How to drink schnapps?

The question is not idle, but burning. Especially if there is not a friendly "get-together", but a social event or the notorious "corporate party". In this case, an equally important question immediately arises - what do they drink schnapps with?

• Served as an aperitif, with main courses, and as a digestif. That is, it goes well with meat dishes, is good in itself, and goes well with fruit for dessert.
• It is accepted to serve in piles, or in cognac glasses. In both cases, the dose of schnapps poured into the container should not exceed 20-30 ml.
• If the drink is made from fruit, then the slice of the fruit that served as the raw material for the preparation is placed in a glass or pile. A small fork is certainly served, with which they take out a slice, inhale the aroma, eat it and drink vodka in one gulp.

There is a version that the drink got its name from the old Norwegian word "snapper", which means to drink in one gulp. Few people limit themselves to one "gulp", but this drink is not poured into glasses, because they are sensitive to their favorite cult potion.

Schnapps at home

Moonshine brewing for our country, as self-medication, is a familiar thing. , read separately, and now about schnapps. We offer you two recipes for making German vodka.

Kirschwasser Cherry Schnapps Recipe

1. You need to take 5 kilograms of ripe cherries, remove the seeds and knead the cherries by hand.
2. Add 1.5 liters of water to the resulting mass and place in a fermentation vessel. Tie the neck of the vessel with a gauze bandage and put in a warm place at a temperature of 25-28 ° C to ferment for 3-4 days.
3. When a characteristic mash smell and bubbles appear, pour another 3.5 liters of water into the mass, mix and seal the vessel with a lid with a water seal. Leave the vessel in a warm, dark place for 35-45 days. When air bubbles cease to emerge from the vessel through the water seal, the mash is ready for distillation.
4. The first 100 milliliters of the resulting moonshine should be simply poured out, and then monitor the strength of the emitted moonshine. As soon as the strength drops to 35 ° vol., The distillation should be stopped. Leftovers can also be poured out mercilessly.
5. The resulting moonshine is diluted with water in a 1: 1 ratio, and then re-distilled. The principle of "first", which must be poured, is observed the second time.
6. The resulting double distillate is bottled and allowed to brew for 4-5 days. Or they don't. This is someone who has the patience to wait.

Aniseed schnapps recipe

This recipe is simpler to perform. But the taste and smell of the drink will not be affected by this:

• You will need pure ethyl alcohol 500 ml in which for a month you will insist 10 grams of dill and anise seeds, 10-15 cloves and 40-50 fresh mint leaves.
• After a month, the resulting strained tincture is diluted with water in a 1: 1 ratio and distilled.
• Dilute the resulting liquid again with water in the same proportion and distill it a second time. The drink is ready.

Pear Schnapps Video Recipe

For craftsmen, there is full scope for creativity. You can make your own schnapps from any garden fruit. And who is far from home brewing, he can purchase a real German exclusive and get a lot of pleasure.