Sous Vide Swedish Rosemary Snaps (Schnapps)

(9)

Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Hopefully you’ve seen and tried the limoncello recipe I created using Anova Precision Cooker. As it was such a success, I looked for more ways to infuse flavors into vodka. A good friend of mine is Swedish, and she introduced me to snaps (that is how it is spelled in Sweden), which come in a variety of unusual—to us, at least—flavors. The flavors tend towards the herbaceous, and we enjoyed a few sips (or more!) one Easter brunch. Snaps has a place on the generous Swedish smorgasbord for holiday celebrations. We had rosemary, pepper, lemon, and more. I am sure I remember mint, although my friend doubts it. Rosemary and lemon is not unusual, but I had it in my head that I wanted to try rosemary and orange, so here it is. And as long as the water was hot and I had some vodka left, I decided to try the star anise. Both are resounding successes. (Note: unlike the limoncello, these are not sweet at all—pure vodka with lovely flavors.) For a variation, try cooking 500 mL vodka with 3 whole star anise. Add 1 star anise to the sterilized bottle for storage.
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Ingredients for 10

  • 1 (500-mL) bottle vodka

  • 3 large sprigs fresh rosemary, plus extra for storage

  • 3 strips fresh orange peel, plus extra for storage

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57ºC).

  • Step 2

    Combine vodka, 3 sprigs rosemary, and 3 strips orange peel in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl. Let cool to room temperature.

    • Step 1

      Place one fresh sprig of rosemary and one strip of orange peel into a sterilized bottle. Using a funnel, pour snaps into the bottle. Cap and store in the freezer. Serve with pickled herring for traditional meal or with whatever you like for sheer enjoyment!

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134.6 F / 57 C Recipe Temp
Recipe Time
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