Schnapps completes most German meals, served as a shot at the end of lunch or dinner. Throwing it back at room temperature is the norm because it’s the best way to appreciate the flavours and aromas. But mixologists have gotten creative and use schnapps in a variety of cocktails, some of which we’ve shared here.
This is perfect for when winter has come and you’ve had a really long day. You can drink hot chocolate like the Europeans do, combining German peppermint schnapps with French chartreuse. People are more familiar with chartreuse as a shade of green. But really the name comes from the liqueur, green in colour thanks to the herbs it’s made with.
Get some condensed milk and gelatin, and put your chefs hat on ! These jelly cubes are made with crushed peppermint lollies or whatever peppermint candy canes you can get your hands on. The recipe calls for white chocolate liqueur and peppermint schnapps. We recommend Dooley’s White Chocolate Cream and Greizer Pfeffermintz Peppermint.
This decadent cider was created by the author when she was having a nostalgic period with her husband. Rather than create a normal spiked apple cider, she went a little further and added spices and butter together in a saucepan. The end result is topped off with a shot of rum. Time to break out the Kapt’n Flint!
Like the spiked hot chocolate above, the spiked coffee is just as delicious. This recipe came about when the author was having fun experimenting with her new coffee machine. The cocktail is made with strong brewed coffee, amaretto, creme de cacao, and butterscotch schnapps. Alternatively you can use a shot of brandy, like Wilthener Goldkrone.
Use Scheibel peach schnapps, grenadine, creme de menthe and Baileys to make this weird, wonderful shot. There’s a certain way to mix the liquors to create the desired effect of the ‘brains’ so make sure you follow the instructions!