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Ingredients
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Anisette Liqueur (makes about 750 ml)
Method
Anisette Liqueur (makes about 750 ml)
- 1
Toast and bruise spices
Lightly toast the green anise seed, star anise and fennel seed in a dry skillet over medium heat for 1–2 minutes until aromatic — do not brown. Remove from heat and allow to cool slightly. Lightly crush the toasted seeds with a mortar and pestle or in a spice grinder with 3–4 quick pulses; you want coarse pieces, not powder.
- 2
Infuse alcohol
Place the crushed spices, coriander seed and angelica root (if using) in a clean, wide-mouthed glass jar. Split the vanilla bean lengthwise and scrape the seeds into the jar, then add the pod. Pour the 500 ml neutral spirit or vodka over the spices, seal the jar tightly and shake once. Store in a cool, dark place and let steep for 7–10 days, shaking the jar gently once or twice daily. Taste after day 5; infusion should be clearly aromatic and anise-forward.
- 3
Make simple syrup
When the infusion is ready, combine 250 g sugar and 250 ml water in a small saucepan. Heat gently, stirring until the sugar dissolves completely. Remove from heat and cool to room temperature. (For a slightly darker, more rounded liqueur, dissolve the sugar in 200 ml water and add 50 ml more water after cooling.)
- 4
Strain and blend
Strain the spirit through a fine-mesh sieve lined with cheesecloth into a clean bowl or measuring jug to remove solids; press gently on the solids to extract liquid but avoid forcing through sediment. Discard solids. Mix the infused spirit with the cooled simple syrup. Stir well and taste: if it is too strong, you may add up to 50 ml additional water or simple syrup to reach preferred balance. Remove the vanilla pod if used.
- 5
Rest and clarify
Transfer the blended liqueur to a clean bottle, seal, and let rest for at least 2–3 days in a cool, dark place to marry flavors. If there is any cloudiness or small particulate, you may fine-filter through a coffee filter or fine muslin into the final bottle.
- 6
Serve and store
Serve chilled or over ice as a digestif, or use in cocktails that call for anisette. Store sealed in a cool dark place; shelf life is many months to a year. Shake gently before serving if any slight separation occurs.
