Make aniseed liqueur yourself – that’s how it works

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The slightly sweet aniseed liqueur is reminiscent of the Greek national drink ouzo, which is distilled from anise in a complex process. Our recipe is a simple variant for at home, for which you flavor a schnapps of your choice with aniseed oil.

Aniseed liqueur – ingredients for 0.7 liters:

  • 0.7 l double grain or vodka (at least 38 vol%)
  • 70 g white rock candy
  • 7-8 drops of star anise oil (available in the pharmacy)
  • also: a clean schnapps bottle (1 l content)

Make aniseed liqueur yourself – it’s that easy

  1. Pour schnapps into a 1 l bottle, add rock sugar and star anise oil and close the bottle.
  2. Let the aniseed liqueur steep for about 1 week, turning the bottle upside down 2-3 times a day.
  3. When the rock sugar has completely dissolved, the schnapps is ready to eat. Now you can serve it chilled or at room temperature.

Our tip: The longer the schnapps permeates, the more aromatic it becomes. So give the aniseed liqueur a little time! The liqueur becomes sweeter with grain and a bit tart with vodka. You can also vary the mixing ratio of sugar and anise oil and create your own recipe depending on your taste. Your homemade aniseed liqueur can be kept for at least 6 months.

Why does aniseed liqueur turn cloudy?

If you mix aniseed spirits with water, the mixture becomes cloudy. This so-called “louche effect” can also be observed at low temperatures. So if you store aniseed liqueur in the freezer or cooler, it becomes milky and thicker. This is due to the essential oils in the anise, which can hardly or not at all dissolve in connection with water – an emulsion is created. Not only aniseed liqueur but also ouzo, raki, and absinthe become whitish and opaque.

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