Wild thyme schnapps
- 2 thyme twigs with flowers
- 2 tablespoons cane sugar
- 2 tablespoons all spices
- 1 g salt
- 700 ml schnapps
- Preservation jar
- Toast the two thyme twigs on a hot frying pan. They need to get a bit of color, but they must not burn. Add sugar, and let it caramelize on the pan.
- When the sugar is brown and caramelized, pour it all on a baking tray with greaseproof paper, and let it rest until the mass is firm. Don't remove the thyme twigs from the sugar.
- When the sugar is completely firm, crush it, and put it in a preservation jar. Try to break the thyme twigs into the jar as well.
- Add schnapps, close the jar, and leave it for at least 6 weeks.
- Strain the schnapps and pour it into a bottle.
You can drink the schnapps, or you can use it in your cooking. Try seasoning a sauce with this schnapps.
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.