Schnapps recipes
Our best recipes for schnapps
Our best recipes for schnapps
We take pride in crafting schnapps and enjoy sharing this art with others. Our year-round schnapps course covers aquavit and schnapps—are you ready to start making your own? Then sign up for one of our courses. or explore the recipes below, featuring two of the Ferry Café's finest schnapps creations.
Ferry Café Christmas Schnapps
Ingredients
1 bottle of clear schnapps or good vodka
150 grams of pitted prunes
1 whole cinnamon stick
1-2 cloves
The zest of ½ an orange
How to make Christmas schnapps
Place the prunes in a jam jar with a capacity of approx. 1 liter. Add the schnapps and leave to infuse for approx. 14 days. Add the cinnamon, cloves, and orange peel and leave to infuse for another 14 days. Remember to shake the jar regularly. Strain the liquid through a sieve or a damp tea towel. Færgenscaféen's Christmas schnapps can be sweetened with a little sugar or diluted with more schnapps to taste. Remember to store your Christmas schnapps in a cool, dark place. Færgenscaféen's Christmas schnapps is best served at room temperature.
It goes well with fried herring, Christmas meat dishes such as apple pork, roast pork with red cabbage, duck, or just when you need to warm up and feel good.
Christianshavnerurten – schnapps béarnaise
Ingredients
1 bottle of clear schnapps or good vodka
1 small bunch of fresh tarragon
3 cm ginger
1 tablespoon fennel seeds
20 grams sugar
How to make the schnapps
Fill a jam jar with schnapps and add the ingredients.
Leave the Christianshavn herb to infuse for approx. 14 days in a cool, dark place.
Remember to shake the jar occasionally to dissolve the sugar. Strain the schnapps through a sieve or a damp tea towel. Add more sugar or schnapps to taste. Store your schnapps in a cool, dark place, but serve at room temperature.
We love schnapps and aquavit
At Christianshavn Ferry Café, our love for schnapps is undeniable. Our menu features over 30 homemade schnapps alongside a selection of both popular and rare brands.
