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Why Making This Anisette Recipe Was So Important to Me
This homemade anisette recipe holds a special place in my heart because it represents so much more than just another liqueur to add to my collection of homemade liqueurs. It’s a bridge between my father’s cherished memories and my own journey as a food blogger who loves creating homemade spirits.
My dad discovered his love for anisette through Marie Brizard Anisette during his years living in New York. He had been introduced at a restaurant and he just loved it as an after dinner drink. That distinctive licorice flavor became his absolute favorite, and he would savor small glasses of this elegant cordial throughout the year. When he moved to California, finding his beloved Marie Brizard became nearly impossible, leaving him longing for that familiar taste that had become such a fond memory of New York.
Creating this homemade version wasn’t just about replicating a drink – it was about preserving a connection to my father’s happiness and sharing that joy with our entire family. What started as solving a simple availability problem evolved into a cherished annual tradition. Every Christmas, I would craft bottles of this anisette liqueur as gifts, watching family members’ faces light up as they tasted this labor of love.
Even though I wasn’t initially drawn to anisette myself, my travels opened my eyes to the universal appeal of anise-flavored spirits. From sipping ouzo on Greek islands to enjoying sambuca in Italian trattorias, I began to understand why cultures around the world have embraced these distinctive liqueurs. My father was right when he called it the perfect digestive – there’s something magical about how anisette settles the palate and creates a moment of pause and appreciation. If anisette is one of your favorites, you probably love licorice…black licorice to be exact. So don’t miss my Dave’s Salted Black Licorice Caramels recipe for a delicious treat.
What Is Anisette?
Anisette is a sweet, clear liqueur flavored with anise seeds, creating that distinctive black licorice taste that people either love or learn to appreciate. Unlike its stronger cousins like ouzo or sambuca, anisette tends to be gentler and sweeter, making it an excellent introduction to anise-flavored spirits. This anisette drink can be enjoyed neat as a digestive after meals, used in cocktails, or sipped slowly as an aperitif before dining.
The difference between anisette vs sambuca lies primarily in their sweetness levels and alcohol content. While sambuca is typically stronger and less sweet, anisette offers a more approachable, dessert-like experience that appeals to a broader range of palates.
Recipe Ingredients
Creating this homemade anisette requires just four simple ingredients, but the quality of each component matters significantly:
- Vodka 80 proof and good quality – The neutral base that carries all the other flavors
- Pure Anise extract – The star ingredient that provides that characteristic licorice flavor
- Light corn syrup – Adds the necessary sweetness that defines anisette
- Vegetable glycerin – The secret ingredient that creates that luxurious, thick mouthfeel
You might be wondering about the glycerin – yes, it’s the same ingredient used in soap making! However, vegetable glycerin is completely flavorless and food-safe. This ingredient is what transforms your anisette recipe from a simple flavored vodka into a proper cordial with that signature thick, smooth finish that coats your tongue and lingers on your taste buds.
How to Make Anisette
You can make anisette in a variety of ways. There is the more complicated method of macerating anise seeds, star anise or a mixture. While I’ve used this method (and it is an option for you too), my recipe of choice uses a much easier method which I share below. If you choose to macerate your seeds, I’ve outlined the steps below. But first,
What is Maceration?
Maceration is the process of soaking botanicals (in this case, anise seeds or star anise) in a high-proof neutral alcohol to extract their flavors, aromas, and essential oils over time. In this case 80% proof vodka. It’s one of the oldest and simplest methods for making herbal liqueurs like anisette.
Note: Often liqueur recipes call for using clear vodka (Everclear) which is a much high proof vodka. See more in the FAQ section below. I have always found it difficult to find AND don’t think it is necessary. Using easy to find 80% vodka has always worked just find in this recipe but you an read more in the FAQ section and decide for yourself.
How Maceration Is Used to Make Anisette
Step 1: Choose Your Botanicals
- Primary flavor: Anise seeds, star anise, or a mix (star anise is more pungent).
- Optional: Fennel seeds or licorice root (to deepen the flavor profile).
Step 2: Select Your Alcohol
- Use a neutral spirit like vodka or grain alcohol (minimum 40% ABV or higher).
- Higher proof helps extract more flavor and oils.
Step 3: Combine and Soak
- Add the crushed or whole seeds to a clean glass jar or bottle.
- Use a common ratio: about 1 part seeds to 5–10 parts alcohol, depending on desired strength.
- Seal the container tightly.
Step 4: Infuse (a.k.a. Macerate)
- Let the mixture steep in a cool, dark place for 5–14 days.
- Shake the jar daily to keep things moving.
- Taste periodically — the goal is a strong, aromatic anise flavor.
Step 5: Strain
Easy Method of making Anisette
Making my version of anisette liqueur is surprisingly straightforward, very easy and requires more patience than skill. This is my method of choice when making anisette.
- Combine the base ingredients: In the jug or glass container where you’ll store this liqueur, mix the vodka and pure anise extract. Stir thoroughly or shake vigorously (depending on your storage vessel) until the mixture is completely combined. This initial step is crucial for ensuring even flavor distribution. I have dedicated jugs labeled with the type of liqueur I make in it so I can reuse them without worrying about different flavors mixing. So I have one labeled for anisette and one for my hazelnut liqueur, etc.
- Add sweetness and texture: Pour in the light corn syrup and vegetable glycerin, then stir or shake again until all ingredients are well incorporated. Don’t worry if it seems a bit cloudy initially – this will settle during the aging process.
- Age for optimal flavor: Seal your jug or glass container tightly with its lid and store in a dark, cool place for at least one month before bottling or serving. This aging period allows all the flavors to meld together and develop that smooth, sophisticated taste that makes homemade anisette so special. I put my jugs in a closet, away from heat and light and just let it sit for at least a month but longer if I have the time. For the holidays, I make this in October so it is ready to bottle and wrap for Christmas.
- Serve and enjoy: Pour into small cordial glasses to start or finish meals. The beauty of this recipe is its versatility – enjoy it neat, on the rocks, or use it as a base for creative cocktails.
How to Store Anisette and Shelf Life
Proper storage is key to maintaining the quality of your homemade anisette liqueur. Store your finished anisette in a cool, dark place away from direct sunlight and temperature fluctuations. A pantry, cellar, or liquor cabinet works perfectly.
When stored correctly, homemade anisette can last for several years without losing its potency or flavor. The high alcohol content acts as a natural preservative, while the sealed container prevents oxidation. I’ve enjoyed bottles that were over two years old and found them to be even more mellow and refined than when first made.
For gifting purposes, you can transfer the anisette into smaller decorative bottles after the initial month of aging. Add attractive labels with the bottling date and a suggested “best enjoyed by” date, though this is more for presentation than necessity.
Licorice Flavors Around the World
The world of anise-flavored spirits is rich and diverse, with each culture putting its own spin on this beloved flavor profile:
Greece – Ouzo: Perhaps the most famous anise spirit globally, ouzo is stronger than anisette and traditionally diluted with water, which turns it milky white. It’s deeply woven into Greek social culture and dining traditions.
Italy – Sambuca: This clear, potent liqueur is often served with coffee beans floating on top. Sambuca is typically stronger and less sweet than anisette, making it more of a sipping spirit for experienced palates.
France – Marie Brizard Anisette: The gold standard that inspired my father’s love affair with anisette. This French version is perfectly balanced between sweetness and anise intensity, setting the benchmark for quality anisette worldwide.
Spain – Anís: Spanish anise liqueurs come in various strengths and sweetness levels, often enjoyed neat or mixed with coffee.
Middle East – Arak: A stronger, unsweetened anise spirit that’s typically diluted with water and served with mezze.
Each of these spirits shares the common thread of anise flavoring while offering unique characteristics that reflect their cultural origins and production methods.
Frequently Asked Questions About Anisette
Absolutely! While the flavor improves significantly with aging, your anisette is safe to drink immediately after mixing. It just won’t have that fully developed, smooth taste that makes aged anisette so special.
Anise extract is alcohol-based and easier to work with in this recipe, while anise oil is more concentrated and can be harder to distribute evenly. Stick with pure anise extract for best results.
While corn syrup provides the ideal consistency, you can experiment with simple syrup or honey. However, this may slightly alter the final texture and flavor of your anisette.
While not absolutely essential, glycerin creates that signature thick, smooth mouthfeel that distinguishes quality cordials from simple flavored spirits. It’s worth the investment for authentic results.
Using 80-proof vodka creates an anisette with similar alcohol content to commercial versions, typically around 25-30% ABV after adding the other ingredients.
Definitely! This recipe scales up beautifully. Just maintain the same proportions and use a larger container for aging.
Serve chilled in small cordial glasses, either neat or on the rocks. It’s perfect as a digestive after meals or as a unique cocktail ingredient. My dad loves to drink his in a small snifter.
Some cloudiness is normal initially and will settle during aging. If it persists, it’s usually harmless and doesn’t affect taste.
While traditional anisette focuses on pure anise flavor, you can experiment with small amounts of vanilla or citrus zest for personal variations.
After one month, taste a small sample. If it’s smooth and well-integrated, it’s ready. If it seems harsh or the flavors aren’t melded, give it more time.
Clear 100% vodka typically refers to a neutral spirit that is colorless, flavorless, and has an alcohol content of nearly 100%, or more precisely, close to 95–96% alcohol by volume (ABV) — also known as 190 proof.
Most often, they mean a very high-proof neutral alcohol, like:
- Everclear 190 proof (95% ABV)
- Spirytus Rektyfikowany (96% ABV)
- Neutral grain spirit (NGS) used in liqueur-making
This type of alcohol is:
- Colorless and tasteless
- Very potent
- Used in infusions, tinctures, and liqueur-making
- Not typically consumed straight due to its strength
Important Distinction
- Standard vodkais typically 80 proof (40% ABV)— what you buy for cocktails.
- 100% vodka (pure ethanol)is not commercially availablefor drinking due to safety, legal, and flammability concerns.
- The highest legal ABV available for human consumption in most places is 95–96%.
Did You Try This Recipe?
I’d love to hear about your anisette-making experience! If you tried this homemade anisette recipe, please share your thoughts and rate the recipe below. Did it remind you of your favorite commercial brand? How long did you age yours? Did you make any creative modifications?
Your feedback helps me improve these recipes and helps other readers know what to expect. Whether this is your first attempt at making homemade liqueurs or you’re a seasoned distiller, your experience matters to our community of food enthusiasts.
Don’t forget to share photos of your finished anisette – I love seeing how different storage containers and aging periods affect the final appearance of this beautiful cordial.
More Homemade Liqueur Recipes to Try
If you enjoyed making this anisette, you’ll love exploring these other homemade liqueur recipes from my collection:
Hazelnut Liqueur (my version of Frangelico)
Each of these recipes offers its own unique challenges and rewards, helping you build a complete collection of artisanal liqueurs that make perfect gifts and add sophistication to your home bar. Happy crafting!
Anisette
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Vodka 80 proof and good quality
- 1 1/2 Tbsp. Pure Anise extract
- 1 3/4 Cups Light corn syrup
- 1 Tsp. Vegetable glycerin
Instructions
- In the jug or glass container you will store this liqueur in, mix the vodka and anise extract. Stir or shake (depending on the storage vessel) until really well mixed.
- Add the corn syrup and glycerin and stir or shake again until well incorporated.
- Seal the jug or glass container with its lid and store in a dark cool place for at least a month before bottling or serving.
- Serve in small cordial glasses to start or finish the meal. Enjoy.
