It's fun to produce your own aromatically-flavoured snaps from herbs or berries that you yourself have picked out and about in the countryside. There are exciting flavourings all around us. Many different leaves, flowers, berries, fruits and roots can be used.

The chosen herb or berry should be put into a container and covered by snaps, before the most important ingredient is added: patience.

Depending on the herb used, the mixture must be left alone for between 8 days and a month, after which it should be filtered and diluted. The infusion time for juniper is 1 month, for bog myrtle 14 days, for thyme 1 week, for yarrow 5-8 days, for St. John's wort 10 days.

The basis of an aromatically-flavoured snaps should be a neutral snaps. Hirtshals Museum recommends that Brøndum Snaps or Brøndum Snaps Klar be used.