Romana Sambuca Recipe
An Italian anise-flavored liquor. Select black or white.
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Ingredients
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Base Ingredients
For Black Sambuca (optional)
Method
Preparation of Anise Infusion
- 1
Infuse Anise Flavor
In a medium saucepan, combine 1 cup of anise seeds and 2 cups of water. Bring to a simmer over medium heat. Once simmering, reduce the heat to low and let it steep for about 30 minutes. This allows the anise flavor to fully infuse into the water.
- 2
Strain the Mixture
After 30 minutes, remove the saucepan from heat and strain the mixture through a fine mesh sieve or cheesecloth into a clean container, discarding the solid anise seeds.
Final Mixing
- 3
Combine Ingredients
In a large mixing bowl, combine the strained anise infusion, 2 cups of sugar, and 3 cups of neutral grain alcohol. Stir well until the sugar is completely dissolved.
- 4
Add Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the whole bean as well for added flavor. Stir to combine.
- 5
Optional: Add Color
For black sambuca, add 1 teaspoon of caramel color to the mixture and stir until fully incorporated.
Bottling
- 6
Bottle the Sambuca
Using a funnel, carefully pour the sambuca into clean, sterilized bottles. Seal tightly with caps or corks.
- 7
Let it Mature
Allow the sambuca to sit at room temperature for at least 1 week before consuming. This will enhance the flavors.
