Anise liqueur: 7 recipes at home

If anise liqueurs, headed by the famous sambuca, are close to your heart, you have every chance to replenish your home bar with the corresponding home-made drinks.

Unlike many more sophisticated liqueurs, in this case, the use of well-purified double moonshine is acceptable or even encouraged.

Also made from anise: vodka, tincture, syrup

Basic recipe for a simple anise liqueur

The process of preparing this drink involves not only arbitrary adjustment of the amount and saturation of the syrup, but also a free choice of the following ingredients (of course, with the exception of anise and some other basic components).

List of ingredients

1. 45-degree water-alcohol solution or moonshine - 1 л

2. Anise seeds - 60 g

3. Sugar - 250 g

4. Water - 150-250 ml

5. Orange - 1 piece

6. Lemon - 1/2 piece

7. Badian (optional) - 30 g

8. Cumin (optional) - 30 g

9. Coriander seeds (optional) - 30 g

10. Fennel seeds (optional) - 15 g

11. Cardamom (optional) - 3-5 g

12. Cloves (optional) - 2-3 pcs.

13. Cinnamon (optional) - 1 stick

14. Licorice root (optional) - 1-2 g

15. Vanilla (optional) - 1/2 pod

The method of preparation

1. Scald the citrus fruits with boiling water and wipe them dry.

2. Peel the zest from the fruit without touching the white pith.

3. Fry the anise in a frying pan for about a minute.

4. Put the zest, anise and selected spices in a jar and pour alcohol.

5. Send the tightly closed container to a dark room at room temperature for 3 weeks, remembering to shake the vessel every 4-5 days.

6. After the specified period, make a simple syrup from water and sugar: bring it to a boil and keep it on low heat for 3-5 minutes until the crystals are completely dissolved, not forgetting to remove the foam.

7. Leave the solution to cool to room temperature, and in the meantime, strain through cheesecloth and carefully filter the alcoholic infusion.

8. Mix the infusion with the syrup, close it tightly again and leave it for 3 weeks in a cool, dark place.

9. Then pour the drink into bottles and seal them hermetically.

10. Store in the cellar or refrigerator.

Club version with added coffee and cocoa

They say this stuff burns very aesthetically pleasing, and it behaves quite well in cocktails. But it is not recommended to take it in bulk.

List of ingredients

1. 50-degree neutral alcohol - 500 ml

2. Anise seeds - 2 tsp.

3. Well-roasted coarse coffee - 3 tsp. with a slide

4. Cocoa powder - 2 tsp.

5. Sugar - 150 g

6. Water - 150 ml

7. Food glycerin (optional) - 2 drops

The method of preparation

1. Pour the anise, coffee and cocoa roasted according to the first recipe into a jar and pour alcohol.

2. Keep a tightly closed container for 3 weeks in a warm, dark place, shaking it occasionally.

3. Next, proceed as follows first recipe, starting from step #6 (after mixing the syrup and infusion, you can add glycerin to the drink to thicken it).

Noble anise stumbler

Say what you will, but there is some elusive charm in these gentlemanly drinks.

List of ingredients

1. Vodka - 1 л

2. Water - 125 ml

3. Sugar - 150 ml

4. Anise seeds - 3 h. л. л.

5. Fennel seeds - 1 tsp.

6. Coriander seeds - 1 tsp.

7. Zest - 1/2 lemon

The method of preparation

1. Pour the water into a small saucepan.

2. Add the zest and spices there.

3. Bring the mixture to a boil.

4. Add sugar and stir until the crystals dissolve.

5. Keep the substance on low heat for 15 minutes.

6. Pour the finished solution into a larger container and add vodka to it.

7. Wrap the vessel with the liquid that has not yet cooled down in a towel or woolen scarf and let it brew for about an hour.

8. When the substance has cooled to room temperature, strain it through a single layer of cheesecloth.

9. Pour the liquid into a jar, close it tightly and leave it for 2 weeks in a warm, dark place.

10. Strain and bottle the drink again.

11. Store in the basement or refrigerator.

Recipe for classic sambuca

Making sambuca, unlike most other types of anise liqueur, involves not only infusing and adding syrup, but also distilling; and therefore, requires additional knowledge and skills.

List of ingredients

1. 70-degree neutral alcohol - 1 liter

2. Drinking still water - according to the situation

3. Fructose - 350 g

4. Anise seeds - 50 g

5. Whole stars of star anise - 50 g

6. Black elderberry inflorescences - 25 g

7. Lemon zest - 3 g

8. Thyme (optional) - 25 g

9. Cardamom (optional) - 3-5 pieces.

10. Vanilla (optional) - 1 pod

11. Liquorice root (optional) - 3-5 g

The method of preparation

1. Pour the zest, spices and herbs with alcohol.

2. Place a tightly closed container in a dark, warm place for 5 days.

3. After the specified period, strain the liquid through thick cheesecloth and carefully squeeze the plant mass into it (in no case do not taste the tincture: elderberry that has not been distilled is extremely toxic).

4. For further use, take away all the star anise and a third of the remaining cake.

5. Add 250 ml of water to the strained alcohol.

6. Put the liquid and selected plant material into the distillation cube of the distiller.

7. To avoid clouding, distill at the lowest possible heat (speed - 3 drops per second).

8. Cut off 20 ml of the "heads", select 700-750 ml of the "body" (the last 50 ml is a risk zone), discard the rest as "tails" so that the main fraction does not become cloudy.

9. Dilute the result with water to a strength of 45-50 degrees.

10. Add fructose.

11. Close the vessel with the drink tightly and place it in the cellar or refrigerator for several months.

12. Bottle the finished liqueur and return it to the cool storage.

Coffee liqueur a la sambuca

A drink with a pretense of light showmanship.

List of ingredients

1. 70-degree neutral alcohol - 1 liter

2. Water - according to the situation

3. Fructose - 350 g

4. Anise seeds - 100 g

5. Whole star anise - 25 g

6. Black elderberry inflorescences - 25 g

7. Cardamom - 3 g

8. Lemon zest - 3 g

9. Liquorice root - 2 g

10. Roasted Arabica coffee beans - 30 pcs.

The method of preparation

1. Grind coffee in a mortar.

2. Continue to follow the according to the previous recipe.

Anise liqueur ratatouille

In this case, the initial alcohol can be stronger (80 degrees).

List of ingredients

1. Neutral alcohol (vodka / alcohol / moonshine) - 1 liter

2. Water - according to the situation

3. Fructose - 350 g

4. Anise seeds - 30 g

5. Whole star anise - 30 g

6. Black elderberry inflorescences - 15 g

7. Chopped almonds - 2 nuts

8. Large nutmeg - 1/2 pc.

9. Zest of 2 lemons

Method of preparation

All actions are carried out according to according to the fourth recipe. However, only the star anise is sent to the distillation still.

Red sambuca

In conclusion, the recipe for the most complex anise liqueur we know.

List of ingredients

1. 70-degree neutral alcohol - 1 liter

2. Water - 500 ml

3. Sugar - 250 ml

4. Anise seeds - 50 g

5. Whole star anise - 25 g

6. Black elderberry inflorescences - 22 ml

7. Black elderberry fruit - 1/2 h. л. л.

8. Thyme - 1 h. л.

9. Coriander seeds - 1/2 tsp.

10. Cloves - 2 pieces

11. Ground cinnamon - 1 g

12. Vanillin (can be replaced with vanilla extract) - 1 g

13. Fresh zest of 1/5 lemon

The method of preparation

1. Pour anise, star anise, elderberry flowers, coriander and thyme with alcohol.

2. Then follow the instructions of the fourth recipe, contained in steps # 2-8.

3. After distilling the anise infusion, cook the syrup: Boil sugar, cloves, zest, cinnamon and vanilla for a quarter of an hour in 250 ml of water, methodically removing the foam.

4. Cool the resulting solution to room temperature, strain and combine with the distillate.

5. Add elderberries and close the container with the drink tightly.

6. Keep the liquor in a dark place at room temperature until it turns reddish (usually it takes about a week).

7. Then filter the drink thoroughly, bottle it and seal it hermetically.

8. Store in a cool, dark place.

Update: 13.11.2017

Category: Liqueurs and Tinctures