Aniseed liqueur

Aniseed liqueur

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The liqueurs that are made using anise as a base are characterized by the fact that they can be used to meet different needs and to achieve different purposes.

First of all it is necessary to underline how, often, anise-based desserts are flavored also thanks to the aroma conferred by aniseed liqueurs.

Among the most important and famous anise-based liqueurs we can find above all Pastis, Absinthe and Anisette within the French nation, but also Raki, ouzo and Arrak, typical Greek liqueurs, without forgetting in Italy the Sambuca, the Mistrà which is made in the Marche region, while the Tutone is a typical liqueur of Sicily.

The anise-based liqueurs are used above all for the realization of various dishes with fish, chestnuts and even snails.

This type of liqueur has the main characteristic of assuming, over time and in most cases, a typical opaque color, especially when mixed with water (this is explained by the high solubility of essential oils only in alcohol inside).


When we talk about Sambuca we mean that particular liqueur which is characterized by an excellent sense of sweetness and by the fact that it is made through the use of star anise.

Sambuca is then processed using a large number of natural herbs that have the purely purpose of flavoring the drink.

The first recipe with which the Sambuca liqueur was created involved the use of the following ingredients: alcohol, spring water, different species of anise, elderflower distillate and sugars that could boast a high level of solubility.

Just star anise is one of the ingredients that are of the greatest importance within the preparation process of the Sambuca liqueur: in fact, this particular species of anise is subjected to a steam distillation (in some cases green anise is also used ), often together with fennel. In this way, it will be possible to obtain a liqueur characterized by a typical and intense aroma of anise.

In all likelihood, Sambuca has a typical derivation of the Carthusian herbal culture, which long ago was particularly famous for the production of various liqueurs and high alcoholic beverages.

Sambuca can be served in different ways: first of all smooth, even if it is becoming increasingly popular as a simple drink and as a coffee concealer.

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Mistrà is a liqueur that is traditionally produced in the Marche and Lazio.

It is a drink that is made through the distillation of wine alcohol and, subsequently, is subjected to a work of aromatization through the infusion of anise (the alcohol content is around a percentage between 40 and 45 percent).

This particular aniseed liqueur owes its fortunes to the Republic of Venice, since it became the most important drink of the Serenissima.

Mistrà is a liqueur that has considerable differences compared to anisette and sambuca: compared to them, in fact, it has a typically dry taste and is a peculiarity that allows it to be considered as a good concealer for coffee, even if it can be drunk, alternatively, when it is smooth.

When we talk about Mistrà, of course, we want to refer to a typical peasant drink: this explains why, in most cases, it is made and then consumed at home.

Varnelli is a brand that represents a famous dry liqueur that is obtained thanks to the use of anise and belonging to the Mistrà family.

We are talking about a purely alcoholic liqueur, which can boast a rather clear and dry aroma and taste and is used above all to correct coffees. It is a typical product of the Macerata areas.

Anise liqueur recipe

Anise is one of those plants that have the most important digestive properties and, for this reason, often the liqueurs that are prepared by hand can be drunk after lunch or, in some cases, even after dinner.

In any case, the aniseed liqueur is characterized by having a soft and particular flavor.

To prepare a good aniseed liqueur at home, the advice is to have the following ingredients available: a liter of alcohol at 95 degrees, 80 grams of star anise, 3 grams of coriander, 1 cinnamon stick, 1 stick of vanilla, 4 cloves, 1 lemon, 500 grams of sugar and a liter of water.

The first thing to do is to steep the spices, including the lemon peel, together with the alcohol: pour the entire mixture into a jar and let it rest for at least twenty days.

The jar with the aniseed liqueur must be kept in a dark and rather cool environment and, at least twice a day, it will be necessary to shake the mixture a little.

Video: How to make the best homemade Anisette


  1. Vushicage

    wonderfully, the useful piece

  2. Corvin

    YES, the variant is good

  3. Daigami

    Also that we would do without your very good idea

  4. Carr

    Sorry, but this option does not suit me.

  5. Colmcille

    It is the conditionality, it is neither more nor less

  6. Bran

    Thank you very much for your help in this matter. I did not know it.

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