Fir Top Liqueur
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
- 15 fir branch (s) - shoot tips or spruce (also fir and spruce)
- 1 liter schnapps (grain brandy 40%, or gin)
- 250 grams sugar
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Maiwipferl is the name given to the shoots of fir and spruce trees in Austria, young buds and needles that give off a very special, resinous smell. They smell of evergreen trees, the old symbols of long life, are reminiscent of old children`s fairy tales and smell of forest.
- The shoot tips for this liqueur should not come from young trees, on the contrary. They are rich in vitamin C, but must be processed quickly because they lose their active ingredients when they are stored. Folk medicine praises the fir and spruce tops as a remedy for colds and spring fatigue.
- If it is important for you to wash the tree tops, rinse them off with cold water. This need not be. Put the shoot tips in a container made of clear glass, add alcohol, close the container well and place in a sunny place for 6 weeks. Strain and filter the batch. Boil a sugar solution made from 250 g sugar and 400 ml water. Let cool and mix with the essence. Now taste the liqueur (hihi) and sweeten to taste. Fill into bottles, close tightly. The liqueur is ready to drink, but will get better when it is allowed to rest for another 6 to 8 weeks.
- Tip: Instead of the sugar solution, I like to use 3 teaspoons of honey, which I dissolve in warm water. And a few more raisins. So it is less of a liqueur, but rather a added one!
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