Sambuca Romana Recipe
Make Sambuca Romana Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Sambuca Romana
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Flavoring Ingredients
Method
Preparation
Infusing Anise Flavor
In a medium saucepan, combine the anise seeds and water. Bring to a boil over medium heat, then reduce to a simmer. Let it simmer for about 15 minutes to extract the flavor from the seeds.
Straining the Mixture
Remove the saucepan from heat. Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl to remove the anise seeds. Allow the liquid to cool to room temperature.
Combining Ingredients
Mixing the Base
In the cooled anise infusion, add the sugar and stir until fully dissolved. This will create a sweet base for your Sambuca.
Adding the Alcohol and Flavorings
Slowly pour in the neutral spirit while stirring continuously. Next, add the star anise pods, split vanilla bean, and coffee beans. Stir to combine all ingredients well.
Bottling and Aging
Serving
Serving Suggestions
Once aged, serve your homemade Sambuca chilled in small glasses or as a shot. Optionally, you can garnish with coffee beans or serve with water to dilute the sweetness.