Anise vodka: a regular recipe at home

Star anise is a popular spice since ancient times. It has a sharp and very catchy smell and taste. Some people love anise, while others cannot stand its presence. As a result, there are no phlegmantic people left. The first association it evokes is cold medicine from youth. Despite this, there are a huge number of non-pharmaceutical anise-based products.

The most recognizable alcoholic drink is anise vodka . It is a relative of almost all other tinctures based on herbs and spices and can contain more than one spice. This drink has a persistent, incomparable smell and a slightly sharp taste, which comes from anise.

Not everyone drinks this vodka, but if you like it the first time, it will be hard to stop. There are also advantages to this, so don’t forget that anise was initially used as a medicine, and its characteristics are preserved in alcohol.

The benefits and harms of aniseed vodka with spices

Star anise itself, which is part of the drink, has an abundance of necessary parameters used in medicine. Various syrups, decoctions and other medicines are made from it. When making vodka during the infusion process, it transfers all its properties to alcohol. Thanks to this, anise tincture helps with:

Cold.
Diseases of the lungs and bronchi.
Elevated temperature.
Suppuration and small wounds.
Digestive dilemmas.
Spasm.
Inflammation.
Nervous (an animal organ that serves to transmit important information for the body to the brain) disorders.

Despite all its beneficial characteristics, aniseed vodka also has contraindications . In addition to personal intolerance to this spice, do not forget that tincture is an alcoholic drink that not everyone can drink. In general, aniseed vodka is contraindicated for:

Pregnancy and lactation.
Under age.
Ulcerative diseases.
Alcoholism.
Allergies to components.
Liver and kidney diseases.
Psychological differences.

To feel the beneficial characteristics of this drink, you should not abuse it. A couple of glasses a day are enough as an aperitif, so as not to harm your own body.

Recipes at home

Anise vodka, the recipe for which is based on several spices, is prepared quite simply and does not require complex additional equipment. The process is based on aging, during which all the flavor properties are transferred to the drink.

Before preparing anise, you need to decide on the choice of alcohol base. You can drink moonshine, alcohol or vodka. Extremely popular. Specifically, vodka produces the softest, but at the same time catchy drink. When choosing it, you should not give preference to the cheapest drink, because the taste can be very rough. And you shouldn’t spend money on elite vodka. It is better to choose something average both in cost and quality. When using moonshine, it is worth considering that it must be painstakingly cleaned and go through at least 2 distillations.

In addition to alcohol, the composition includes: anise, sweetener and other accompanying spices and herbs. Star anise, cloves, cinnamon, sage, and dill can be added. Sugar or honey is used as a sweetener. They soften the harsh taste of spices without overpowering them.

Preparing anise is very simple. Simply put all the ingredients in one container and leave at room temperature in a room away from direct sunlight. During the aging process, the container must be shaken from time to time to ensure even distribution of flavor. Before consumption, the drink is filtered to remove solid sediment and poured into containers for storage.

Traditional moonshine tincture

Traditional anise tincture contains 3 of the most popular spices for this drink. It tastes slightly coarse, but this is eliminated by adding more sugar. Main ingredients:

Alcohol 50% - 1 liter.
Anise seeds – 2 teaspoons.
Star anise – 4 pieces.
Cumin seeds – 2 teaspoons.
Sweet sand – 2 – 3 teaspoons.

All spices are placed in a container and filled with alcohol. The ingredients are mixed and sealed tightly. In this form, the container must be stored in a dark room at room temperature for 2 weeks. Every three days the jar must be shaken to mix the spices and dissolve the sugar. After time, filter the tincture through tightly folded gauze or a fine sieve and leave for a day in the refrigerator before use.

Homemade anise vodka

Homemade vodka tincture contains more herbs and spices and requires distillation, which softens its taste. For production you will need:

Vodka – 1 liter.
Water – 1 liter.
Fresh ginger – 2 thin slices.
Anise seeds – 1 teaspoon.
Star anise – 2 stars.
Fennel – 0.5 teaspoon.
Cinnamon – 1 stick.

All ingredients, except water, are placed in one jar and thoroughly mixed. The drink is infused for a couple of weeks in a dark, warm place. Carefully filter the finished infusion through cheesecloth and dilute with clear water.

The resulting mixture is poured into the distillation cube and distillation begins. It is important to carefully separate the tails and heads. The first 30 - 40 ml are collected in a separate container and not used. These are the heads that contain all the most harmful substances. The middle part is the one that will be used. It is drained until the temperature drops below 40. The remaining part is tails. They are drained and used only for technical needs. After distillation, the drink will have a strength of up to 60 degrees. If desired, it is reduced by diluting with water.

Petrovskaya tincture

The only spice in this recipe is anise. The tincture comes out quite mild. Ingredients:

Moonshine – 1 liter.
Water – 150 ml.
Anise – 25 gr.
Sugar – 150 gr.

All ingredients, except sugar, are kept in darkness and heat for 2 weeks. After this, the tincture is filtered and, after mixing with sugar, it is ready for use.

Recipe with dill

How to create anise vodka using this recipe? To any favorite cooking method, add dill seeds on the tip of a teaspoon and leave for a couple of weeks. The finished drink is filtered and served to the table.

How to drink anise vodka

To consume aniseed vodka, it is better to cool it beforehand. It can be served either pure or as part of cocktails. It is best to use anise tincture as an aperitif to stimulate the appetite. Drinking in huge doses is not necessary, because in small quantities it reveals its own bouquet and leaves a pleasant aftertaste.

Anise tincture with vodka, moonshine, alcohol

Anise vodka was the favorite alcoholic drink of Peter I. Pushkin, Chekhov, Ostrovsky and almost all other prominent figures of Russian culture admired it. I propose to compare the tastes with the classics by making vodka and anise tincture according to two proven recipes. Manufacturing development is very simple and does not take much time.

All people are divided into two types: some love dishes and drinks with anise, others cannot stand this seasoning, which recalls a familiar cough syrup from youth. Therefore, do not be surprised if you or someone you know does not like anise. It tastes like sambuca.

Traditional recipe for anise liqueur

Ingredients:

anise seeds – 1 teaspoon;
cumin – 1 teaspoon;
star anise - 2 stars;
vodka (moonshine, alcohol 40-45%) – 0.5 liters;
sugar – 1 teaspoon.

Manufacturing

1. Place the spices in a jar, add vodka and close the lid.

2. Place the jar for 14-16 days in a black space at room temperature. Shake well every 4-5 days.

3. Filter the anise through cheesecloth and cotton wool.

4. Add sugar, mix well.

5. Before drinking, keep the drink in a dark place for a day.

The result is a homemade anise tincture of a pleasant yellow color with a perfectly balanced aroma of spices and a memorable taste.

Homemade anise vodka

Unlike tincture, it is distilled again, which makes the taste softer. The most famous representatives of this group are: Italian sambuca, Greek vodka ouzo, Cypriot zevania and Middle Eastern arrack.

Ingredients:

alcohol 40-45% (vodka, moonshine) – 1 liter;
anise seeds – 20 g;
star anise – 5 g;
fennel – 10 g;
cinnamon sticks – 2 grams;
fresh ginger root – 2 grams;
water – 1 liter (for dilution before distillation).

Recipe

1. Place all the spices in a jar, add vodka and close the lid tightly.

2. Leave for 10 days in a dark place at room temperature.

3. Filter the finished infusion through cheesecloth, dilute with water to 15-20%.

4. Distill in a moonshine still, dividing the output into fractions. Collect the first 30 ml of the product separately; this is the “head” - a harmful fraction that is not allowed to drink. Select the main product (“body”) until the distillate strength drops below 40 degrees.

5. As a result, 430-460 ml of aniseed vodka with a strength of 54-58% comes out.

6. If desired, the drink can be diluted to 40-45%.

Attention! Due to the high content of essential oils, when water is added, the distillate may turn milky, but its taste will not change.

The result is homemade vodka with a gentle anise scent and a slight sweetness.

Untainted and diluted with water anisette vodka

Aniseed vodka at home

Anise is a small herbaceous plant. The most recognizable drink from it is anisette vodka. Anise is grown as a spice in almost all regions of the Russian Federation. The seeds are similar in shape to dill. Ripens at the end of August. There is also one plant similar in properties to anise - star anise. It is a tree-like plant with star-shaped fruits. Hence its name - star anise. It also has a pungent taste and smell. Apart from its use in cooking and medicine, anise is widely used in distilling. Many different alcoholic drinks with a worldwide reputation are made based on anise. Italian sambuca liqueur, Greek RAM vodka, Turkish raki infused with rose and fig leaves, and naturally Russian anise. All these drinks have a persistent, incomparable aroma and aroma of anise.

Recipes for anise liqueurs and vodkas have been mentioned since the times of ancient Egypt, where it was used to cure various diseases (disorders of normal functioning, performance) . In Rus', this spice originated at the end of the 16th century; its cost was low, so anise quickly spread. It was added to baked goods, sbiten, and later to alcoholic drinks. Anisovka was adored by Ivan the Severe, Peter I, Pushkin, she enjoyed great popularity among landowners, merchants, and farmers did not disrespect her. Before making anise, grain moonshine (bread wine) was made from wheat or barley, purified using available methods, and then anise and other spices and herbs were infused on it. Then the purchased infusion was distilled two or three times, and as a result, vodka with a strength of 38-45% was obtained.

Homemade aniseed vodka recipe
Anise vodka with dill in alcohol
Traditional recipe for anise liqueur
Anisette vodka on a gin basket
How and with what do they drink
Aniseed vodka: benefits and harms

Homemade aniseed vodka recipe

Today, there are several proven recipes for making aniseed vodka at home. In royal times, the Russian Empire used two equally popular recipes: one used star anise (star anise) as the main ingredient, and the other used regular anise with other spices. To get very close to the initial version, you need to create wheat moonshine. If you don’t have the ability and desire to do so, then you can use sweet or other moonshine, ordinary store-bought vodka, and even diluted alcohol will do as an alcoholic base. You can also experiment with the proportions of the components and get your own personal taste of the drink.

Ingredients:

Grain moonshine 45-50% – 3 l;
Spring water – 3 l;
Regular anise – 50 g;
Fennel – 15 g;
Cloves – 10 pcs;
Star anise – 15 g;
Cumin – 25 g;
Ginger root – 15 g;
Lemon – 1 pc.;
Cinnamon – 1 stick.

How to create anise vodka:

Carefully remove the zest from the lemon. Peel the ginger and cut into small pieces.
Place all the spices in a three-liter jar, lightly grinding the cinnamon and star anise. Add lemon zest and ginger there.
Pour in moonshine or vodka. Cover with a lid and leave for 1-2 weeks in a warm place.
After steeping, strain the liquid through a fine sieve or cheesecloth.
Measure the strength and dilute with clear water to 15-20%.
Pour the infusion into the moonshine still and carry out fractional distillation. Take the first 50 ml in drops (1-2 drops per second) at low power. This is the head (in the part of the human or animal body in which the brain is located) toxic fraction, which can be safely poured into waste.
Further increasing the selection power, expel the drinking fraction (body). Drive the distillate to 40% strength. Depending on the device, the output is approximately two liters of vodka with a strength of 55-60 degrees.
Dilute the resulting vodka to 40-45%. To do this, pour the required amount of alcohol into spring water.
You can add a tablespoon of honey to the finished anise vodka; in this case, the drink will become very soft and drinkable.

A similar video recipe for making vodka with anise and spices

Anise vodka with dill in alcohol

Another ancient recipe for anise with dill, it requires 70% alcohol. This concentration allows you to extract all the odors from spices and herbs.

Ingredients:

Alcohol 70% - 1 l;
Anise seeds – 30 g;
Dill seeds – 5 g;
Fennel – 4 g;
Star anise – 2 pcs.;
Water – 0.5 l.

Manufacturing:

Lightly grind the spices (not into dust!), pour in alcohol.
Leave for two weeks in a sealed container. Stir the mixture every day.
Strain the infusion through cheesecloth and mix with water.
Pour the moonshine still into the distillation cube and distill fractionally as in the previous recipe.
Dilute the finished vodka to the desired strength with water. Pour into bottles. Allow the drink to ripen in a cool place for 3-5 days, or better yet 1-2 weeks. Over this period of time, the flavors will round out and homemade alcohol will simply taste great.

Traditional recipe for anise liqueur

For those who don’t have a moonshine still, you can create aniseed vodka from moonshine. It would be more accurate to call it a tincture, because the distillation step is excluded here. But, nevertheless, a worthy product comes out, with a beautiful balanced smell of spices, light tea color, 40% strength.

Compound:

Moonshine or vodka (40-45%) – 1 l;
Regular anise – 2 tsp;
Star anise – 2 pcs.;
Cumin – 1 tsp;
Sugar – 1 tbsp.

Manufacturing:

Pour alcohol over the spices and cover the container tightly with a lid.
Place the container in the black space and leave for 10-15 days. After every day, shake the infusion.
Strain the infusion through a sieve and filter.
Add sugar or honey in the same amount.
Keep the drink in bottles for 2-3 days before drinking.

Anisette vodka on a gin basket

Ingredients:

Moonshine 45% – 3 l;
Anise – 6 g;
Star anise – 6 g;
Fennel – 3 g;
Coriander – 2 g;
Orange zest - 2 gr.

Manufacturing:

Moonshine is used after double fractional distillation, with the least amount of impurities and foreign odors. It is preferable to use grain distillate.

Pour grain moonshine into the cube.
Place the zest and spices in a gin basket.
Take the heads in drops of 30-50 ml.
Select the drinking portion of about 1 liter with a total strength of 90%.
The tail part need not be selected.
Dilute the distillate with water to 45%.
Let the drink rest for 2-3 weeks.

How and with what do they drink

To fully appreciate the extraordinary smell of this alcoholic drink, it must be served and drunk correctly. To do this, first of all you should cool the vodka. Use glasses with a capacity of up to 30 ml. Do not keep the drink in full glasses for a long time, drink in one sip. Because alcohol is quite strong, you should have a snack. The food may be different, but satisfying. These can be meat and fish dishes. Various sandwiches, tenderloins, cheeses, jellied meat, brawn.

Lemon or orange juice mixes very well with anise. It is not only drunk in its pure form, it is a beautiful component of almost all favorite cocktails. One of their cocktails is the Iliad. The ladies are simply ecstatic about him. To make it, you need to mix 120 ml of aniseed vodka and 60 ml of Amaretto liqueur in a special shaker, add three strawberries and crushed ice.

In cooking, some recipes also include aniseed vodka.
It is often added when making fish soup. And the recipe described below was prepared by Scandinavian fishermen several centuries ago. It is called “Gravlax” and is prepared from reddish fish; the production method is very unique. A mixture of salt, pepper and other seasonings was rubbed into the caught salmon fish. Then they smeared it generously with aniseed vodka. After this, the fish carcasses were buried in the sand to mature. The recipe is still very popular, but instead of sand, the fish is placed in a container and put in the refrigerator. And they eat it with the freshest greenish cucumbers and reddish caviar. Here is such a simple recipe.

Aniseed vodka: benefits and harms

Alcoholic drinks with anise are not only a tasty alcoholic drink, they are also a good healing remedy. Many years before our era, the priests of ancient Egypt cured almost all diseases with anise tinctures. And at the moment it can be taken as a preventative measure a day, a teaspoon before eating. The main thing is to observe and know moderation in everything. It's even better to consult your doctor. Anise is believed to have the following beneficial effects:

Has an antiseptic and anti-inflammatory effect;
Has an antispasmodic effect;
Has antipyretic properties;
Good for digestion;
Used as an expectorant.

The best recipes for aniseed vodka at home. How to prepare anise tincture on moonshine?

Recipes for strong tinctures of anise seeds have been mentioned since the Middle Ages and earlier. The fragrant spice was widely used for the manufacture of pharmaceuticals, in cooking, and added to alcohol. Anisovka was adored by Peter I, Pushkin and other cultural figures.

A number of tested recipes are known. Aniseed vodka at home is made by infusing spices in alcohol-containing liquids followed by distillation . Using this technology, you can compare the taste of the drink with what famous lovers of such alcohol consumed.

The benefits and harms of aniseed vodka with spices

Anise was mentioned in the history of Egypt before our era, where it was used to cure digestion and disinfect. The tincture is taken for healing and preventive purposes, one spoon before meals. Medicine believes that anise has the following effect :

antiseptic and anti-inflammatory;
antispasmodic;
antipyretic;
stimulates digestion;
restores the functioning of the bronchi.

Curious! The spice owes its smell to the ether anethole . Almost any recipe for aniseed vodka also contains another spice with a similar smell - star anise.

There are the following contraindications to the use of vodka and tinctures:

Personal intolerance, allergies.
Alcohol abuse.
Excessive excitability.
Pregnancy and breastfeeding.
Sick liver, especially when exceeding reasonable limits.

Recipes at home

Alcohol with anise is created all over the world. In the East and Turkey, the tincture is called “Arak” or “Crayfish” . The Greeks make it Ouzo, and the Italians make Sambuca. Anise vodka and the recipe for making it at home may vary in any case due to various spicy additives. The base is moonshine and diluted (up to 45 degrees) alcohol .

Traditional moonshine tincture

These recipes quickly describe a strong anise tincture from moonshine at home, because they are made without further distillation .

Traditional composition includes:

1 liter of moonshine;
1 tsp. anise;
1 tsp. caraway;
2 star anise;
0.5 tsp. fructose.

Prepared according to the following steps:

Spices are poured into a glass container, moonshine is poured, closed and left for 2 weeks in a dark place at room temperature. Shake after a day.
Filter the contents through gauze.
Part of the tincture is poured out, fructose is added and poured back.
After mixing, the drink is bottled, aged for up to 3 days, after which it is considered ready.

Using a similar method, you can prepare an anise tincture using moonshine according to the classic recipe. Ingredients:

0.5 tbsp. l. anise and caraway seeds;
2 star anise;
0.5 liters of moonshine;
0.5 tbsp. l. Sahara.

Moonshine is cleaned ( coal is used ). Then they pour spices into it and leave it in a dark place for 5 days, shaking it from time to time. After straining, add sugar dissolved in a tablespoon of warm water. Again leave it cool for some time. The finished product has a light brown or tea color, a pleasant smell and a corresponding taste.

Homemade anise vodka

How to create aniseed vodka? It is prepared from spice tincture using the following distillation method , which softens the taste. Compound:

2 liters of vodka;
40 g anise seeds;
8 g star anise;
12 g fennel;
up to 4 cinnamon sticks;
4 g ginger.

The manufacturing method is as follows:

Grind the spices in a mortar and place in a jar with vodka (or moonshine, 45 degree alcohol).
Leave the container in the dark for up to 12 days, shake once a day.
Filter through cheesecloth.
Pour into a moonshine still. Distill, selecting the first 5% of the size as the unusable part. Collect liquid containing up to 50% alcohol. “Tails” whose strength decreases below 40 degrees should also be separated.
Dilute the purchased distillate with water to 45 degrees, pour into bottles and allow the ripening period to mature for a certain number of days.
You can taste vodka with a special taste and gentle aroma.

Attention! When diluted with water, alcohol may turn milky due to essential oils. This does not affect the taste.

Petrovskaya tincture

50 g anise;
2 liters of moonshine 50 degrees;
300 g sugar;
300 ml water.

The manufacturing stages are as follows:

Pour moonshine over the spices and leave in a dark place for 2 weeks.
Pour in sweet syrup at room temperature.
Stir and filter twice.

Recipe with dill

The fragrant tincture, consumed chilled, is made with the addition of dill. It is good both in pure form and in consistency with tonic. Sugar is added to taste. Compound:

3 liters of vodka 45 degrees;
4 g anise seeds;
0.5 g each of dill, caraway and coriander seeds;
1 or 2 star anise;
1 tbsp. l. Sahara.

The manufacturing stages are as follows:

Break the star anise and lightly crush all the spices in a mortar.
Pour in moonshine, vodka or diluted alcohol.
Leave in the dark for up to 2 weeks, shaking occasionally.
Strain, remove the seeds, bottle and let sit for a certain number of days.

How do you drink anise vodka?

In Russia, recipes for anise originated in the 16th century. They drank it little by little in its pure form. At the moment, the widespread method of consuming aniseed vodka and tinctures in cocktails. This is a good aperitif, consumed before dinner for appetite . When chilled, it is also good after lunch because it improves digestion.

A strong drink is also suitable for a feast. Snacks for him can be seafood, cheeses, cool, hot meat dishes, sweets and fruits. Connoisseurs of anise vodka are united by their love for the taste and smell of anise present in it.