Ingredients for the Swiss stone pine schnapps
- 5-6 young Swiss stone pine cones (approx. 250 g) *)
- 1 litre of high-proof alcohol (e.g. grain, vodka or fruit brandy with at least 40% alcohol)
- 200-300 g sugar (depending on the desired sweetness)
- 1 cinnamon stick (optional)
- 1 vanilla pod (optional)
- 1 large, airtight glass jar (e.g. a preserving jar)
Preparation of Swiss stone pine schnapps
- Wash the cones thoroughly to remove dirt and resin residue. Then cut the cones into thin slices or quarters.
- Prepare the batch: Place the sliced pine cones in the glass jar. Sprinkle over the sugar and optionally add the cinnamon stick and the sliced vanilla pod. Then pour over the high-proof alcohol until all the ingredients are completely covered.
- Maturation: Close the glass jar tightly and place in a warm, sunny place (e.g. on a windowsill). Leave the Swiss stone pine schnapps to infuse for at least 6-8 weeks. During this time, the alcohol will absorb the essential oils and aromas of the pine cones and the liquid will turn dark red to brown in colour.
- Shake: During the maturing process, shake the glass gently about once a week so that the sugar and flavours are well distributed.
- Strain: After the maturation period, strain the Swiss stone pine schnapps through a fine sieve or cloth to remove the solid components.
- Bottling: Pour the finished Swiss stone pine schnapps into clean bottles and seal well. It is advisable to leave the schnapps to rest for another 2-3 months before drinking so that the flavours can continue to develop.
*) ATTENTION: It is forbidden to collect pine cones yourself. You can buy Swiss stone pine cones in the Murtal region from various businesses and gourmet shops in the Seetal Alps.
