It’s almost Easter, and in Denmark, that means a big Easter lunch – “påskefrokost” – with all the Danish classics, such as herring, fish fillets, meat balls, and of course snaps!
I have to say, I’m not the biggest fan of snaps, but I can take a sip or two with the traditional Danish Easter or Christmas lunches. It goes well with some of the dishes I enjoy, like the herring (“sild”). You’ll find different types of snaps (akvavit), the classics, like Rød Aalborg, Linie Akvavit, or Taffel Akvavit, and flavored versions with different herbs (kryddersnaps) or dill.
Now, one of the biggest akvavit brands in Denmark, Aalborg Akvavit, has launched a new product called “Basis”, an organic DIY snaps, designed to be infused with different ingredients and flavors. So for Easter, I thought it would be fun to try!
The Aalborg website makes some suggestions as to what you can put in (they even have a recipe for bacon snaps!), and I used their suggestions as a reference point, especially with regards to how long the ingredients should stay in the snaps before they have to be taken out. I tried two versions.
Passion fruit, lime, and vanilla snaps
1 glass Aalborg Basis
3 passion fruits
1 vanilla pod
1 organic lime
1 tsp honey
With my first snaps version, I wanted to create something a bit more fruity and girly. Aalborg themselves suggest the passion fruit and lime combination, and I added the vanilla and a bit of honey for sweetness, as both the passion fruit and lime can be quite sour.
To create this snaps, you cut the passion fruits in half and scrape out the seeds with a spoon. Cut the vanilla pod in half, otherwise it’s too long for the glass. Using a potato peeler, cut off the peel of the lime, trying to avoid the white, bitter skin. Put everything to the Aalborg Basis glass and add a little bit of honey. Leave the ingredients in for 3-4 days, then filter through a coffee filter before serving. Skål!
Cucumber and dill snaps
1 glass Aalborg Basis
1 piece of organic cucumber (ca. 10cm)
a handful of fresh dill
For my second snaps, I wanted something classic. Aalborg suggests a cucumber and mint snaps, but I love the combination of cucumber and dill – plus I had some fresh dill at home.
To make this snaps, cut off a piece of a cucumber, about 10cm or 4 inches. Thoroughly wash the dill and dip it into a pot of boiling water for 1-2 seconds, before putting it into the glass. Leave the ingredients in for maximum 2 days before taking them out.
This would also make a terrific long drink, topped of with tonic water and garnished with a couple of cucumber slices!
So what are you waiting for? There’s still time to make your very own Easter snaps – some ingredients only need a couple of hours to infuse the snaps. What would you put in your homemade snaps? Share in the comments below!
You can buy Aalborg Basis e.g. at MENY supermarkets. One glass costs around DKK 100.
This is not a sponsored post.