Sambuca Recipe

Preparation

1. 1

   Infuse the Anise Seeds

   In a large pot, combine the anise seeds and water. Bring the mixture to a boil over medium heat, then reduce to low and let it simmer for about 30 minutes. This will extract the essential oils and flavors from the anise seeds.

2. 2

   Strain the Mixture

   After simmering, remove the pot from heat and allow the mixture to cool slightly. Once cool enough to handle, strain the liquid through a fine mesh strainer or cheesecloth into a large bowl or another pot to remove the anise seeds.

3. 3

   Add Sugar

   Return the strained liquid to the pot and add the sugar. Heat gently over low heat, stirring until the sugar is fully dissolved. Do not let it boil.

4. 4

   Combine with Alcohol

   Once the sugar is dissolved, remove the pot from heat. Allow the mixture to cool completely, then stir in the high-proof alcohol. If desired, add the coffee beans at this stage for additional flavor.

5. 5

   Bottle the Sambuca

   Using a funnel, carefully pour the sambuca into clean bottles. Seal tightly and store in a cool, dark place. Allow it to sit for at least 2 weeks to let the flavors meld together.