Sambuca Recipe

Sambuca (Anise Liqueur) - Directions

1. 1

   Infusion of spirit

   Rinse a large, clean glass jar (1 L or larger) with hot water and let dry. Place star anise, green anise seeds, fennel seeds and dried elderflower (if using) into the jar. Split the vanilla bean lengthwise and add it as well if using. Pour the 750 ml neutral spirit or vodka over the botanicals. Seal the jar tightly and shake gently. Let the mixture infuse in a cool, dark place for 3 to 7 days, tasting daily after day 3. The spirit should pick up a strong anise/licorice aroma; stop infusion when flavor is pronounced but not bitter (typically 4–5 days).

2. 2

   Prepare simple syrup

   When infusion is nearly complete, combine 600 g coarse sugar and 750 ml water in a saucepan. Heat gently over medium heat, stirring until sugar dissolves. Bring just to a simmer, then remove from heat. Allow the syrup to cool to room temperature. If you want black sambuca, add activated charcoal or food‑grade black coloring to the syrup while it is warm and whisk until fully dispersed; strain later to remove any solids.

3. 3

   Strain infused spirit

   Strain the infused spirit through a fine mesh sieve lined with cheesecloth into a clean bowl or measuring jug to remove seeds and solids. Press gently on solids to extract liquid but avoid forcing through sediment. If clarity is important, filter again through a coffee filter or fine muslin.

4. 4

   Combine spirit and syrup

   Gradually add the cooled simple syrup to the strained anise‑infused spirit, stirring gently to combine. Taste and adjust: Sambuca is traditionally quite sweet; if you prefer it drier, add up to 100 ml more spirit. If you want stronger anise, let the combined mixture rest in a sealed bottle for 2–7 days and taste again.

5. 5

   Resting and clarification

   After blending, allow the bottled sambuca to rest for 3–7 days in a cool, dark place to allow flavors to marry and any particulates to settle. If you used charcoal or added vanilla solids, decant or filter the liquid through a coffee filter before final bottling to clarify.

6. 6

   Bottling and serving

   Transfer the finished sambuca into clean bottles using a funnel and label with date. Store at room temperature or chilled. Serve neat chilled, with three coffee beans (con la mosca) if desired, or pour over ice. Typical serving: 25–50 ml per glass. Note: ABV will approximate the original spirit adjusted by added syrup; for a 750 ml spirit mixed with 750 ml syrup, final ABV is roughly half the starting spirit strength.