Back when I was in college, I went out with some friends to a dive bar near San Jose. As expected, we drank all kinds of high-quality alcohol – like beer. Lots of cheap beer. But my one friend was a booze
hound connoisseur, and introduced us to the concept of the “schnapp.” For the uninitiated, schnapps — in America — are a heavily flavored liqueur made from high grain alcohol. In Germany, it’s a different beast entirely (clear, colorless, slightly fruit flavored). But as my story takes place is America, I’m talking good ol’ USA schnapps.
That was the one and only time I had tried the delight that is the butterscotch schnapp. It was delicious, and had I known how easy this liqueur is to make, I would have done so loooong ago.
My idea here came from Heather’s piece on making Jolly Rancher-flavored vodka (which I tried and LOVED). Previously, I’d done a piece on making Limoncello, and as I put two and two together, I figured, “Why not try to make schnapps?”
Hence, this extremely difficult recipe for butterscotch schnapps.
Get ready for some nom.