Anise tincture at home - Alcohol and Tradition
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Anise tincture at home

домашняя настойка на анисе

Aniseed vodka was Peter I’s favorite alcoholic beverage. Pushkin, Chekhov, Ostrovsky and many other prominent figures of Russian culture admired her. I propose to compare the tastes with the classics, making vodka and tincture of anise according to two proven recipes. The cooking technology is very simple and does not take much time.

All people are divided into two types: some love dishes and drinks with anise, others – can not stand this seasoning, which resembles a familiar cough medicine from childhood. So do not be surprised if you or someone you know does not like anisovka. It tastes like sambuca.

Classic recipe for anise tincture

Ingredients:

  • anise seeds – 1 teaspoon;
  • cumin – 1 teaspoon;
  • star anise-2 stars;
  • vodka (moonshine, alcohol 40-45%) – 0.5 liters;
  • sugar – 1 teaspoon.

Preparation

1. Put the spices in a jar, add vodka and close the lid.

2. Put the jar for 14-16 days in a dark place with room temperature. Shake well every 4-5 days.

3. Filter the aniseed through cheesecloth and cotton wool.

4. Add sugar, mix well.

5. Before use, keep the drink for a day in a dark place.

You will get a homemade anise tincture of a pleasant yellowish color with a well-balanced smell of spices and a memorable taste.

фото домашней анисовой настойки

Homemade aniseed vodka

Unlike the tincture, it is distilled repeatedly, which makes the taste softer. The most famous representatives of this group are: Italian sambuca, Greek ouzo vodka, Cypriot yawning and Middle Eastern arak.

Ingredients:

  • alcohol 40-45% (vodka, moonshine) – 1 liter;
  • anise seeds – 20 grams;
  • star anise – 5 grams;
  • fennel – 10 grams;
  • cinnamon sticks – 2 grams;
  • fresh ginger root – 2 grams;
  • water – 1 liter (for dilution before distillation).

Recipe

1. Put all the spices in a jar, pour vodka and close the lid tightly.

2. Infuse for 10 days in a dark place at room temperature.

3. Filter the finished infusion through cheesecloth, dilute with water to 15-20%.

4. Distill on a moonshine machine, dividing the output into fractions. The first 30 ml of the output should be collected separately, this is the “head” – a harmful fraction that can not be drunk. The main product (“body”) is selected until the distillate strength drops below 40 degrees.

5. The result is 430-460 ml of aniseed vodka with a strength of 54-58%.

6. If desired, the drink can be diluted to 40-45%.

Attention! Due to the high content of essential oils, when water is added, the distillate may turn a milky color, while its taste will not change.

The result is a homemade vodka with a delicate smell of anise and a light sweetness.

фото домашней анисовой водки

Pure and watered-down aniseed vodka

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