Imagine a deliciously warming, mountain schnapps that blends the sweet spirit of Australian pink lady apples with traditional wintery spices spices; cinnamon, cloves and star anise.

Distilled in ‘Florence’ our small batch pot still, Baked Apple Schnapps is a sumptuous fireside tipple that is only available in winter and now ranks as of our most anticipated seasonal schnapps.

Blending blissfully with award-winning wildbrumby gin for a wintery martini, it is also the inspiration behind our winter Negroni, which combines Baked Apple Schnapps with our classic gin and a dash of homemade Italian bitters.

Schnapps is native to the European Alps, where the winters are too cold for traditional wine production. The word ‘schnapps’ is derived from a German noun that means to ‘swallow’ — hence it was traditionally served a little glass and consumed immediately. In Europe it is also commonplace to have a ‘shot’ between each round of beer.

Made from the fermented fruit that grows in these regions, schnapps is traditionally dry and high in alcohol (40%).

Wildbrumby’s range of premium schnapps follows the traditional 40%, but our 15 years experience of schnapps distilling in the Australian Snowies has taught us that local palates prefer an easy-drinking liqueur-style schnapps of around 18% alcohol volume.

This is sweeter and more fruity than our premium schnapps range, so we call it liqueur schnapps and it is made from the highest-quality fermented fruit in our region. Our philosophy has always been to source the very best of everything, from fruit and spices, to our pure, pH-balanced alpine spring water.

How do you drink schnapps? All schnapps can be served chilled and consumed neat or over ice, but its unique flavour profile also makes it an ideal addition to wintery cocktails such as the Faceplant and the Negroni. However you choose to serve it up, this schnapps is most certainly one to sip and savour with friends and family around the fire on a cold winter’s day.

Check out our favourite baked apple cocktail recipes:

Baked Apple | Faceplant

Faceplant 

The Faceplant serves up the sweet spirit of home-grown Pink Lady apples, cinnamon, cloves and star anise, with a velvet layer of whipped cream on top.

Ingredients:
25 ml wildbrumby Baked Apple Schnapps
Whipped cream
Cinnamon

Method: Warm Baked Apple Schnapps gently in the microwave for 10-15 seconds in a shot glass. Top with whipped cream and add a light dusting of cinnamon.


Baked Apple Delight

Ingredients:
60 ml Wildbrumby Baked apple schnapps
30 ml Kosciusko vodka
30 ml apple juice
30 ml cream

Method: Add all ingredients to an ice filled cocktail shaker and shake till cold. Double strain into chilled martini glass and garnish with a sprinkle of cinnamon.


Winter Negroni

You can order a ready-made bottle of from the wildbrumby shop, but you can also create your own version.

Ingredients:
Baked Apple Schnapps
wildbrumby gin
Bitters
Orange slice

Method: Blend Baked Apple Schnapps with your favourite gin (to taste), add a dash of bitters, and serve in a lowball glass with ice and a slice of orange to garnish.


Baked Apple Sour

Ingredients:
60 ml Wildbrumby Baked apple schnapps
30 ml Kosciusko Vodka
20 ml fresh lemon juice
1 egg white (or 30 ml aquafaba (chickpea juice)

Method: Add all ingredients to a cocktail shaker, shake dry (without ice) for 15 seconds then add ice and shake until cold.
Double strain onto ice filled tumbler, garnish with a sprinkle of cinnamon.