Anisette vodka was Peter I’s favorite alcoholic drink. Pushkin, Chekhov, Ostrovsky and many other prominent figures of Russian culture admired it. I propose to compare tastes with the classics by making vodka and anise tincture 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 adore dishes and drinks with anise, others can not stand this seasoning, which resembles a cough mixture familiar from childhood. Therefore, do not be surprised if you or someone you know does not like anise. It tastes like sambuca.
Classic anise tincture recipe
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 anise through cheesecloth and cotton.
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 aftertaste.
Homemade anise vodka
Unlike tincture, it is distilled repeatedly, which makes the taste softer. The most famous representatives of this group are: Italian sambuca, Greek vodka ouzo, 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 in vodka and close the lid tightly.
2. Infuse for 10 days in a dark place at room temperature.
3. Filter the finished infusion through gauze, dilute with water up to 15-20%.
4. Distill on a moonshine, dividing the yield into fractions. Collect the first 30 ml of the output separately, this is the “head” – a harmful fraction that cannot be drunk. Select the main product (“body”) until the strength of the distillate falls 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 up to 40-45%.
Attention! Due to the high content of essential oils, when water is added, the distillate may turn milky, while its taste will not change.
The result is homemade vodka with a delicate anise scent and a slight sweetness.
