Recipe for pork schnapps

• Pour into your glass and add schnapps or vodka.

  Let it soak for a minimum of 7-14 days. (you can find recipes where the porcini should be left for 4 days and up to 1 year.
• Taste the schnapps during the process until you find the one that suits your taste. If you would like a slightly stronger taste, you can leave it a little longer. If the taste is too strong, you can dilute it with more schnapps or vodka.

  Filter your schnapps by letting it run through a coffee filter 1-2 times and your porse schnapps is ready to serve. But it only gets better as it stands.

• If you use dried squeegees or leaves, the time must be shortened.

  The leaves often have to take a little longer, but already after a few weeks you have a nice snap.

• You can also round off the pork taste with a little honey if you are not too keen on the strong pork taste. Start with approx. 1 tbsp. honey for a bottle, you can always add more.

• The longer your schnapps is allowed to stand now, the better it will be.

  The taste of porse is different around the country and depends a lot on the steeping time, the amount of porse etc. – so no matter what, your schnapps is completely unique and your own! The taste depends on what you use and how long you let it steep before you filter your schnapps and draw the time accordingly. Taste as you go - that's one of the pleasures of making spice schnapps.

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