Recipe Swiss stone pine schnapps

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.