The neighbour’s walnut schnapps

Bo has been making this walnut schnapps for the past 20 years, but the recipe actually originates from the neighbour of his childhood home, hence the name. Today, Bo lives in Virum with his wife, and although their neighbour’s large walnut tree steals a bit of the evening sun, he is happy that a small bag of walnuts ends up on their kitchen table every year.

Unlike last week’s recipe for homemade glögg extract, this one requires a good deal of patience. While the schnapps only takes a few minutes to prepare, it needs to infuse for at least a year before it really comes into its own. That said, it is well worth the wait – so save this recipe for the next time you can get your hands on green walnuts.

Recipe

This recipe makes a concentrated essence that must be diluted and yields approximately 3-7 bottles of finished walnut schnapps.

Ingredients (for 0.7 litres of essence):

• 5-10 green walnut
• 1 bottle of clear schnapps
• A bottle or jar with a tight-fitting lid

Method:

1. Harvest the walnuts

For this recipe, it is essential to use green walnuts that have not yet begun to form their hard, brown shell. A good rule of thumb is that you should be able to pierce them with a knitting needle. In late summer (from late July through August), walnuts are perfect for making next year’s Christmas schnapps. If you – or someone in your neighbourhood – do not have a walnut tree, you can buy them from Rune Jakobsen.

Pick the green walnuts directly from the tree and wash them. Cut them into quarters using a sharp knife. It is a good idea to wear gloves when handling unripe walnuts, as the green juice stains heavily.

2. Fill the bottle

Place the walnuts in a clean bottle or preserving jar with a lid and pour the schnapps over them until they are fully covered. Clear Brøndum schnapps works particularly well, as it makes the walnut schnapps slightly softer and rounder due to the small amount of honey added. Avoid using cheap vodka.

3. Be patient

Seal the lid and place the walnut essence in a dark spot to infuse for at least 5-6 months – the longer, the better. The schnapps will initially turn a toxic green colour, but over time it will become a deep brown. You may gently shake the bottle from time to time.

4. Strain and be patient again

Strain out the walnuts by letting the essence run through a coffee filter. At this point, the essence should have a beautiful dark colour. Bottle it again and let it rest for another minimum of 5-6 months.

5. Dilute the essence

Dilute the essence with schnapps in a ratio of 1 part essence to 3 parts schnapps, or to taste – experiment to find your preferred balance. Depending on the strength of your essence and how intense you want the final flavour, this will yield approximately 3-7 bottles of schnapps.

Tip: You can add organic walnut shells to your bottle of diluted walnut schnapps and store it for years.

After diluting the essence, the schnapps should rest for at least another month so the flavours can come together. The longer it matures, the better it becomes – both the essence and the diluted schnapps. If you can resist it for 10-15 years, the walnut schnapps develops a rich, cognac-like flavour.

Once your schnapps has matured, all that remains is to enjoy it. Bo, for example, serves it with cheese and desserts.