Homemade Anisette

Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling.

• Ready In: 840 hrs 15 mins
• Yields: 1 recipe

Ingredients

• 5  teaspoons anise seed, crushed
• 1 1⁄2 teaspoons fennel seeds, crushed
• 1 1⁄2 teaspoons  coriander seeds, crushed
• 1 (750 ml) bottle brandy (the cheap stuff is fine)
• 9 5⁄8 ounces  simple syrup (recipe below) (optional)

Directions

1. Place aniseed, fennel seed, and coriander in a bowl.
2. Grind all the seeds using the back of a spoon.
3. Add the ground seeds to the brandy.
4. Allow the mixture to soak for 4 weeks and then strain out the seeds.
5. Allow the haze to settle for a week then pour off the sediment.
6. Add the simple syrup and shake.
7. To Make Simple Syrup: Add 1 part water to 2 parts sugar.
8. Combine sugar and water in a saucepan.
9. Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
10. The syrup is finished once the sugar is dissolved.