Description

Ingredients for the Zirbenschnaps:

2 Swiss stone pine cones 0,5 litre grain or vodka 30 g white rock candy

Preparation:

Cut the pine cones into slices or pieces and place in a wide-mouth jar. Pour alcohol over them and leave to infuse for six weeks. The mixture can also be left in the sun, but it should not be warmer than 30°C.

Then strain through a cloth and add rock candy. When the sugar has dissolved, let the Zirbenschnaps mature in a dark bottle for several months.

Practical information

Meeting point: Summit Lodges
Address: Dorf, Pfunds, AT
Bookable: No

Service

Classified as a hotel Service. No per-date Event leaves — booking is availability-based.

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