Anisette
Ingredients
Directions
Make the syrup
Make a syrup by boiling the water and sugar together until dissolved.
Allow the syrup to cool and clarify.
Blend and bottle
Once cool, add the aniseed oil that has been well-dissolved in the alcohol.
Mix all ingredients well, then filter the mixture.
Bottle tightly and store in a cool, dark place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oil of aniseed
- Provides the characteristic anise flavour and aroma that defines the liqueur.
- Alcohol
- Dissolves the aniseed oil so it can blend evenly into the liquid.
- Sugar
- Sweetens the liqueur and, once dissolved in water, forms the syrup base.
The step that matters
Adding the aniseed oil to the alcohol. Aniseed oil does not dissolve well in water, so it must be fully dissolved in the alcohol first. Adding it to the cooled syrup in that form lets it disperse evenly, so the flavour is consistent throughout the bottle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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