Home Brews – Anisette

Three recipes for making anise flavored liqueurs-

Anise flavored liquors and liqueurs are popular in Europe and around the Mediterranean. Often served before or after a meal they are thought of as a digestive aid. I personally can’t vouch for that but they are tasty unless you don’t like licorice- in which case you probably won’t like these.

Anise flavored liquors (like Ouzo) and Liqueurs (like Anisette) turn cloudy when diluted with water. This is called “the Ouzo effect”. This is due to chemical compounds- mainly trans-anethole- imparted by the anise seed and star anise coming out of suspension as water dilutes the drink and lowers the alcohol content. You can see this in the two pictures below of a glass of Mastika with ice melting into it-

On that note: never store anise-flavored spirits in the fridge or freezer as this will cause a similar effect due to the drop in temperature. Once the anethole comes out of suspension it will eventually turn to sediment and will negatively effect the flavor of the brew. Honestly you shouldn’t be keeping liquors or liqueurs in the freezer anyway.

Liqueur Recipes- Simple and Easy Anisette

*This liqueur tastes remarkably complex for how few ingredients there are. The scent and flavor is very similar to Marie Brizzard Anisette. Unlike commercially produced anisette though it is a greenish-gold color -not clear- as this brew is not distilled afterwards.  It makes an interesting ingredient in cocktails and it’s wonderful on the rocks.

* For an herbaceous, green anisette that looks and tastes similar to a pastis or absinthe add a tbsp or two of mashed fresh fennel greens and fresh parsley to the brew a full 24 hours before straining.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. Coarsely crush the spices in a mortar and pestle or spice grinder and add to the jar.
  3. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a cool dark location for at least 5 days (preferably a week or two), shaking daily.
  4. After the spices have infused check the brew. The liqueur should have an intense and intoxicating anise scent balanced with underlying spicy and citrusy notes. Add a tbsp of honey and let it dissolve then taste and see if it has the desired level of sweetness. If not add more honey (it should be semi-dry and very smooth). Seal the jar and shake vigorously for a minute or so. Let stew for another 8 to 12 hours, shaking every so often.
  5. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a beautiful translucent, greenish gold. It should not be cloudy. Place liqueur in a bottle or jar (preferably dark glass) and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Liqueur Recipes- Complex and Spicy Anisette

*This liqueur tastes (and smells) similar to Ouzo although it is smoother, spicier and sweeter. It can be served like brandy, in cocktails that use anise based liqueurs or on the rocks. If served with ice or cool water this translucent liqueur will turn cloudy like ouzo.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. In a mortar and pestle or spice grinder coarsely crush/grind the spices and add them to the jar.
  3. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a cool, dark location and let stew for week, shaking daily.
  4. Dissolve a tbsp of the honey to the jar and taste it to see if has the desired sweetness. If not add more honey. Then seal it back up. Shake the jar vigorously for a minute or so. Return the jar to a cool, dark location and let stew for a few more days to a week, shaking daily.
  5. Open the jar and smell the brew- it should smell intensely of anise with an underlying backbone of cinnamon and cloves with floral notes. Taste the liqueur again to see if it has the desired level of sweetness. It should have a little bite from the alcohol but it should not burn like moonshine. This liqueur should have a brandy-like mouth feel so if the alcohol is to strong add a little more honey. It should be semi-sweet, complex, spicy and smooth
  6. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a beautiful, translucent earthy red- like a fine China black tea tea. It should not be cloudy. Place liqueur in a bottle or jar and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Liqueur Recipes- Mastika

*Mastika (or Mastica) is an anise-based liqueur flavored with gum mastic that is popular in Greece and surrounding countries. Gum mastic or mastic of Chios is a resin obtained from a tree related to pistachios native the Aegean basin. Gum mastic has a slightly bitter, piney, bay-leaf like scent and flavor. This liqueur tastes (and smells) similar to Ouzo. It can be served like Ouzo in cocktails in or on the rocks. If served with ice or cool water this translucent liqueur will turn cloudy like ouzo.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. In a mortar and pestle crush the gum mastic and add it to the jar. Let it dissolve (this may take a few hours).
  3. In a mortar and pestle or a spice grinder coarsely crush/grind the other spices and add them to the jar.
  4. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a cool, dark location and let stew for week, shaking daily.
  5. Dissolve a tbsp of the honey into the brew then taste it to see if it has the desired level of sweetness. This liqueur should be semi-dry with some a bitter, piney notes imparted by the gum mastic. Seal the jar back up and shake vigorously for a minute or so. Return the jar to a cool, dark location and let stew for another day or two, shaking occasionally.
  6. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a translucent reddish-brown – like tea. It should not be cloudy. Place liqueur in a bottle or jar and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Home Brews- Spiced Orange Liqueur

So for my first experiment with making flavored liqueurs I decided to make something similar to the spice blend I dust over my coffee in the morning which uses granulated orange peel, star anise, Ceylon cinnamon, mace and green cardamom.  I got some high proof vodka, placed some of these spices in a jar and then poured the vodka over them, twisted on the lid and let it marinate in a sunny window for a couple of days.

Upon first sampling the scent was intense as was the anise flavor- and the bite from the vodka. so to sweeten things up I added some mashed dried fruit and to balance out the spiciness I added more orange peel. The brew was left to infuse for another day. The smell was heavenly and the flavor much better- though there was still some burn to it so I added some clover honey and let it sit overnight. The final result was like a cross between a really good, mellow orange brandy and anisette.

Liqueur Recipes- Spiced Orange Liqueur

*This liqueur tastes (and smells) like a combination of orange brandy and anisette and can be served like either. If served with ice or cool water this translucent liqueur will turn cloudy like ouzo. Navel oranges are ideal for this recipe although mandarins will also work.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. Break apart the star anise and cinnamon and add to the jar along with the orange peel.
  3. In a mortar and pestle coarsely crush the allspice, cloves, cardamom and mace and add these to the jar along with the nutmeg.
  4. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a warm, sunny window and let stew for at least 24 hours. 36 to 48 hours is even better. Shake the jar every few hours.
  5. Add the orange juice, raisins, dates, orange zest and 1 tbsp of honey to the jar and shake vigorously for a minute or so. Then return jar to the window sill. Let stew for another 24 to 48 hours, shaking every so often.
  6. Open the jar and smell the brew- you should note the anise first and the orange scent second against a spicy, floral background. Taste the liqueur to see if it has the desired level of sweetness. It should have a little bite from the alcohol (like a quality brandy) but it should not burn like moonshine. This liqueur should have a smooth mouth feel so if the alcohol is to strong add a little more honey. It should be semi-sweet, citrusy, spicy and balanced not bitter or like drinking straight orange juice.
  7. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a rich, translucent earthy orange- it should not be cloudy. Place liqueur in a bottle or jar and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.