Roman Sambuca Recipe

Time30m

Serves10

Make Roman Sambuca 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
Make Sugar Syrup
In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar has completely dissolved. Bring to a gentle simmer and let it cook for 5 minutes. Remove from heat and let it cool.

2
Infuse Alcohol with Flavorings
In a large glass jar, combine the anise-flavored liqueur, grain alcohol (or vodka), star anise pods, fennel seeds, whole cloves, cinnamon stick, and orange peel. Seal the jar tightly and shake gently to mix.
3
Let it Infuse
Allow the mixture to infuse for at least 2 weeks in a cool, dark place. Shake the jar gently every few days to help the flavors meld.

4
Combine Syrup with Infused Alcohol
After 2 weeks, strain the infused alcohol through a fine mesh strainer or cheesecloth to remove the solids. Combine the strained liquid with the cooled sugar syrup in a clean glass bottle and stir gently to combine.

5
Bottle and Store
Transfer the sambuca into clean bottles, seal them tightly, and store in a cool, dark place. It can be consumed immediately but will improve in flavor if allowed to age for a month.