Traditional recipes

Strawberry and butterscotch schnapps recipe

Strawberry and butterscotch schnapps recipe

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  • Dish type
  • Drink
  • Cocktails

An alcoholic drink for those who have a sweet tooth. Butterscotch schnapps is shaken with ice, milk and grenadine syrup, before being served in a cocktail glass with a strawberry.

6 people made this

IngredientsServes: 1

  • 2 tablespoons butterscotch schnapps
  • 115ml milk
  • 1 dash grenadine syrup
  • 1 strawberry

MethodPrep:1min ›Ready in:1min

  1. In a cocktail shaker half-full of ice, combine butterscotch schnapps, milk and a dash of grenadine. Shake well and serve in a cocktail glass with a strawberry for garnish.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (3)

by JENNIFER72_00

We really loved this. It tasted like strawberry milk, we couldn't even detect the alcohol in it. It was great as it was, but if I were in the mood for a stronger drink, I might add an additional ounce of the schnapps or maybe even Vanilla Twist or Baha Rosa.-08 Aug 2004

by Sarah Jo

Wicked. It does taste like strawberry milk. It's good, but I don't know if I'll make it again. It's just not my speed. Cool trick, though.-01 Nov 2008

by thedailygourmet

This was an interesting change of pace but not sure I would make it again. It didn't really taste like strawberry anything.-26 Apr 2012


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Butterscotch Hot Buttered Rum

A Butterscotch Hot Buttered Rum will warm you up over the holidays! Prepare the butter dough ahead of time by mixing cinnamon and spice and everything nice before topping with Spiced Rum and Butterscotch Schnapps. A floating of whipped cream and sundae sauce tops off this festive cocktail.

I’m not much of a tea drinker, but will take this Hot Buttered Rum all through the winter along with a Spiked Pumpkin Latte or Baileys Peppermint Hot Chocolate. It warms you up and has the perfect balance of sweetness and spice. A nice drizzle (or 3) of Butterscotch Sundae Sauce on top of a heavy floating of whipped cream amps up the flavor even further. Cinnamon sticks always make beautiful garnishments in warm, winter cocktails. I love the idea of having one of these with a plate of no bake, Chocolate Chip Cookie Dough Truffles.


The butter dough is simply made by mixing dark brown sugar with cinnamon, nutmeg, cloves and a bit of vanilla. I recommend making the dough ahead of time so it is ready to be scooped up when the moment strikes after a hard winter’s day. Just store it in a covered container and use within a couple of weeks for best results. If the dough is a bit firm, you can stick it in the microwave for a few seconds for easier scooping.

You can mix up your Hot Buttered Rum experience by skipping the Butterscotch. A bit of milk or cream mixed in is also optional, but highly recommended. Butterscotch Schnapps just makes everything taste so good. I love adding a shot or 2 of it to my caramel lattes or White Russians. Its like drinking candy which is always a win in my book. Be sure to check out my Cocktail Page for more great Winter Cocktails to get you through holiday entertaining.

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Serving the Pudding Shots

Additionally, before serving add a generous dollop of whipped cream on top of each pudding shot.

Garnish each pudding shot with crushed Butterfinger candy bars.

Don’t these butterfinger shots look AMAZING? Perfect for serving at summer pool parties, a special brunch, or any adult gathering.

Also, you could sneak your kid’s butterfingers from their Halloween bag and use them for this boozy treat.

Hey! It’s also a great way to use leftover Halloween, Valentine, and Easter candy too.

And, great for football tailgating parties, Super Bowl parties, Valentine’s Day, St. Patrick’s Day, Fourth of July, Memorial Day, Labor Day, Summertime pool parties, too.

Heck! really good any time! LOL! But, for ADULTS ONLY ( 21 and over).


Production of homemade strawberry schnapps

Producing schnapps from berry fruits on classical way is the most difficult, because after fermentation , aroma gets lost and most often changed.

This schnapps is made of selected fruits that have no damages. Strawberry is waiting and the juice is left to go through fermentation, i.e. the vine is made from fruit, decants and clears from solid particles, sludge. Then you do the distillation two times, all in aim to gain alcohol of desired strength.

Although you are adding red fruits of strawberry, this schnapps is colorless, with pronounced floral smell. I recommend it for those that like sweet schnapps and liqueur.

Consummation

Consummate it mildly cooled on a basement temperature (16°C).


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Simpson Spring, Homemade Butterscotch Schnapps and Orange Butterbeer

I turned off Washington Street in Easton, but quickly saw that I still had a ways to go. The long driveway through the woods from Washington Street in Easton to the Simpson Spring building might as well be a travel through time. You step out of your car and everything changes. The air smells of nothing but trees, earth and sky, and the building in front of you seems frozen in time. It was as easy to believe I was there a hundred years ago as it was that I was there today.

I had heard of Simpson Spring, a local independent bottler, frequently in the past year. Articles from local sources like The Boston Globe and Edible South Shore had piqued my interest — in particular the promise of a local winter market. So, one day a few weeks ago, I packed the twins in the car and headed of to explore.

It was worth going to see if only for the tour of the facility and the graciousness of Chris Bertarelli, the owner, who took a hefty chunk of her time to talk to me. She led us around the building, showing us laboratories old and new, the spring source and antique bottling equipment — telling stories as she went. Through her voice I was able to see through history. I saw the spring source that dates back to 6000BC and was used by Native Americans for hundreds (or thousands?) of years before becoming the heart of Simpson Spring. The building was born at the end of the Industrial Revolution, lived it up during prohibition and suffered during the Great Depression. However, the Great Depression was not the biggest threat to Simpson Spring’s bottling business bottle deposits and corporate consolidation were. Now, there are less than 100 independent bottling plants in the U.S.

The tour was a fascinating look at the past and how a unique local product is made today. It is worth visiting Simpson Spring on a Saturday if only to take the tour (which is only offered on Saturdays) and to bring home a few sample sodas or seltzers, but why would you stop at a tour? Saturdays also offer something else at Simpson Spring that is unique in the area, a winter farmer’s market. Suburban Boston isn’t always the easiest place to find truly local products. Not only is Simpson Spring local, but they are working hard to help local farmers, bakers and even beekeepers find a local audience. On any day of the week you can visit the small market to find a selection of local meats, cheeses, pastas and honey. On Saturdays, year round, there is also a collection of local vendors selling goods such as produce, baked goods and soaps. Visiting local markets such as this is a wonderful reminder that keeping it local is not only good business, but it is also a way to get to learn about your surroundings and your neighbors.

I came home and excitedly told Hubby about my wonderful morning. I knew instantly that I wanted to write about Simpson Spring. I haven’t posted one of my “Field Trips” in ages, but Simpson Spring is special. Not only it is a local place, doing something the right way, but I was also so impressed by the owners. Their passion for what they do, their desire to improve the business without forgetting the past and above all their kindness was striking. Traditionally, I post about a place and then follow it up with a recipe inspired by my visit. As I sipped on my cream soda, I tried to think of a recipe inspired by my trip to Simpson Spring.

Inspiration came from the idea that their might have been wild prohibition era parties at the site. A cocktail made with a Simpson Spring Soda. My favorite of the sodas was the cream soda so I searched for ideas to make with cream soda. The first drink I came across was butterbeer. J.K. Rowling coined the term for the drink her wizarding students drank at the local pub. However, thanks to the adult appeal of Harry Potter, it is also a cocktail made with cream soda and butterscotch schnapps. Since soda is like dessert to me in the first place, the idea of a dessert cocktail sounded perfect. I cannot stand the artificial flavor of commercially made butterscotch and it didn’t make any sense to take a soda carefully crafted without artificial flavors and spike it with something loaded with them. If I wanted to make a drink with butterscotch schnapps in it, I would need to make my own butterscotch schnapps.

Turns out butterscotch schnapps, while a little time consuming, is easy to make. All you have to do is make a little butterscotch, cool it down and dissolve it in a combination of high-test liquors strain off the butter and solids and you get a outrageously good dessert drink. When I added it to the cream soda to make the butterbeer it was too sweet, but I found that cutting the drink with a little freshly squeezed orange juice made for a delicious and perfect dessert.

Many recipes for butterbeer online call for the addition of frothy, creamy toppings. It does not need it. Like most things when made with quality ingredients, this drink shines with out a bunch of frilly additions. It is classy, sweet and very very tasty. Enjoy!


FERMENTING YOUR FRUIT:

STEP #1– Choose your fruit. Cherries, plums, and apples are commonly used. You will want to gather your fruit when it is most ripe. To make a small batch of schnapps, you will need about 3 quarts of fruit.

STEP #2– Once you’ve chosen your fruit, wash it and cut it into small slices, removing any pits. You do not need to remove the skins.

STEP #3– Next, you need to mash your fruit (I use a potato masher) in a glass or ceramic container (not wood or metal). Mashing the fruit helps speed up the fermentation process.

STEP #4– Add yeast and water. Dissolve 6 teaspoons of active dry yeast (found at any grocery store) in a cup of warm water. Add this mixture to the fruit. Add 6 cups cold water.

STEP #5– Let the fermentation process begin! Cover up your mixture with a plate and let sit in a cool place for four weeks, stirring once a week.

STEP #6– Bottle your wine and store until you are ready to distill.


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