Hop Schnapps

For the hop brandy, fill a wide-mouthed bottle with hop flowers (resinous, picked green), crushed gentian root, cinnamon bark and lemon, infuse with fruit brandy.

Well closed put in the sun for three weeks, shake a few times. Put in the cellar for the next four weeks (it is said “the liquor must rest”).

Then filter and pour distilled water over the residue. Allow to infuse for three hours, filter again and add the liquid to the first batch.

Pour into bottles, place in the window for 14 days and then store in the cellar in a cool, dark place.

The longer the hop brandy is stored, the more aromatic its taste will be.

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