Sambuca Romano Recipe

Time30m

Serves10

Make Sambuca Romano Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Combine Sugar and Water
In a saucepan, combine the sugar and water. Heat over medium heat until the sugar is fully dissolved, stirring occasionally.
2
Infuse Flavors
Add the anise seeds, star anise, fennel seeds, and lemon zest to the sugar-water mixture. Simmer on low heat for about 10 minutes to infuse the flavors.
3
Cool the Mixture
Remove the saucepan from heat and let the mixture cool to room temperature.
4
Strain the Mixture
Once cooled, strain the mixture through a fine-mesh sieve or cheesecloth to remove the solids. You should have a clear syrup.
5
Combine with Sambuca
In a large mixing bowl, combine the strained syrup with the Sambuca and add vanilla extract. Mix well until combined.

6
Bottle the Sambuca Romano
Transfer the Sambuca Romano into clean, sterilized bottles for storage.
7
Chill and Serve
Refrigerate the bottles for at least 2 hours before serving. Sambuca Romano can be served neat, with coffee, or as a cocktail base.