Sambuca Recipe

Prepare botanicals

Lightly crush the green anise seeds and fennel seeds with a mortar and pestle or the flat side of a knife to release oils. Break star anise into a few pieces. Combine the crushed seeds, broken star anise, and dried elderflower (if using) in a clean glass jar with a tight-fitting lid.

Pour the neutral spirit over the botanicals so they are fully submerged. Seal the jar and gently invert to mix. Let macerate at room temperature, away from direct sunlight, for 48–72 hours, shaking gently once or twice a day. Taste after 48 hours; continue to 72 hours if a stronger anise note is desired.

After maceration, strain the infused spirit through a fine-mesh sieve lined with cheesecloth into a clean container to remove solids. Press gently on the solids to extract liquid but avoid extracting harsh bitterness.

Filter the strained spirit through a coffee filter or multiple layers of cheesecloth to clarify further. Smell and taste: the infusion should have a pronounced anise/licorice aroma and flavor.

Make simple syrup

Combine 1 cup water and 1 cup granulated sugar (or use 1.5 cups syrup quantity below by adjusting) in a small saucepan over medium heat. Stir until sugar fully dissolves, then remove from heat and cool to room temperature. If you prefer a darker, richer sambuca, dissolve 2 tablespoons muscovado or demerara sugar into the warm syrup. This yields roughly 1 1/2 cups of syrup; measure out 1.5 cups for the recipe.

Gradually add the cooled syrup to the strained anise infusion, stirring and tasting as you go. Start with 1 cup of syrup, then add up to 1.5 cups total until you reach the desired balance of sweetness and viscosity. Sambuca is typically quite sweet; final ABV will be lower than the starting spirit depending on dilution.

If the flavor seems overly sharp or too concentrated, add up to 1/2 cup additional water (cold) gradually to achieve a smoother mouthfeel and an ABV around 38–42% (adjust to taste). Keep in mind that adding water will increase sweetness perception; rebalance with more syrup if needed.

If a clearer, brighter product is desired, you can fine with egg white: combine one lightly beaten egg white with the sambuca in a jar, shake vigorously and let sit in the refrigerator 24 hours. The protein will coagulate, trapping fine particles. Strain carefully through cheesecloth and filter through coffee filter. Discard solids safely.

If the infusion is slightly darker than desired, add 1 tsp food-grade activated charcoal to a small portion (100 ml) and mix, let sit 15 minutes, then filter through coffee filter. Use sparingly — charcoal will remove flavor and color. Alternatively skip this step to retain more character.

Once blended and clarified to your liking, transfer the sambuca to clean, sanitized bottles using a funnel. Seal tightly and rest for at least 1 week to allow flavors to marry; flavor improves over several weeks.

To serve: chill sambuca and serve neat in a chilled shot glass. For the traditional 'with coffee beans' presentation (con la mosca), place three roasted coffee beans in the glass. To demonstrate the louche (clouding) effect, pour a small spoonful of cold water into a shot — the spirit will turn opalescent.