Homemade Anisette

Annisette's Note:

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.

• Total Time: 840 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 840 hrs

Ingredients:

Yield: 1 recipe

• 5 teaspoons anise seed , crushed
• 1 ½ teaspoons fennel seeds , crushed
• 1 ½ 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.