Recipe for homemade bloodroot schnapps

Why bloodroot?

Bloodroot is a very inconspicuous little plant, but its healing powers have been highly valued since ancient times. "Bloodroot" is an interesting name, and it is no coincidence. On the one hand, the power of this plant lies in its 1 to 3 cm thick roots, which turn blood red when cut. On the other hand, the plant was formerly used primarily as a hemostatic agent due to its strong astringent and anti-inflammatory effects.

According to legend, during the plague, a bird whistled: "Eat dormendill (bloodroot) and beavertail, and you won't die so quickly."

Thankfully, we are not concerned with delaying death, but rather with enjoyment and Alpine cuisine. Bloodroot liqueur tastes delicious and is served as a digestif in many Alpine regions, as the drink has a highly beneficial effect on the stomach and intestines.

Recipe for bloodroot schnapps

There are now three ways to get your hands on this delicious liqueur: either enjoy it at one of the hiking hotels after a multi-course evening meal or while hiking at a mountain hut, or make it yourself – it's not rocket science.

On your next hike, dig up some of the bloodroot roots – a small pocket knife will come in handy. It is best to collect the roots shortly before or shortly after flowering (but during flowering is also possible). If you look at the plants beforehand in a medical book or on the Internet, they are easy to recognize and find. Thanks to their distinctive roots, there is no risk of confusion.

A handful of roots is enough for 1 liter of bloodroot schnapps. The small amount of material needed and the abundance of the plant make this recipe doubly popular with DIY enthusiasts, as you don't have to spend half your hike searching and collecting, but can gather everything you need in about 10 minutes.

Back home, wash the collected material thoroughly, dry it, and chop it up. Add it to one liter of grain/fruit schnapps along with a few raisins and approx. 150 g of rock sugar, seal it well, and let it stand for 4-6 weeks. Shake frequently. Strain (a coffee filter works well), pour into a pretty bottle, and enjoy! If you prefer a more tart/bitter liqueur, use more bloodroot and less sugar – you can experiment to your heart's content. Experiences at hiking hotels

In numerous hiking hotels, Alpine customs and creative arts are passed on from person to person. In workshops and courses you can learn how to bake bread, paint, make wreaths, cook dumplings, and much more. This way, you can encounter old customs at your hiking hotel, become a local for a while, and take new skills home with you. Ask your hiking hotel about experiences!