Cocktail anise vodka. Anisette. My favorite cooking recipe. Preparation of tincture at home

Anise is one of my favorite spices, and I could not pass anise vodka. anise vodka recipe not very intricate, with a simple moonshine still and a small amount of spices, you can repeat it at home. For this fragrant vodka, you can use both alcohol and moonshine, especially aniseed vodka is delicious with the use of grain moonshine. In this article I will talk about two ways to make aniseed vodka.

anise vodka recipe

Ingredients:

• Anis - 20 years old,
• Badyan - 4 years,
• Fennel - 6 years,
• Cinnamon sticks - 1.5 g.,
• Ginger - 1.5 g
• Vodka or moonshine - 1 liter. 40%

Making aniseed vodka at home

Grind all the ingredients in a mortar and pour into a jar, pour alcohol. Insist in a dark place for 10 days, stir the contents of the jar from time to time. When the fragrant infusion is ready, it must be filtered through 4 layers of gauze, it is good to squeeze out the remnants of the infusion from the spices, pour the infusion into the distillation cube. We do heating quickly, as soon as the first drops of distillate come out, set the heating to a minimum and select the first drops of head fractions, usually a strongly aromatic distillate comes in and it is worth selecting the first 3-4% to stabilize the aroma. I selected the heart on medium heat up to 45-50%, then there are tail fractions. In general, selection for distillate fractions depends on the design of the moonshine still and the distillation speed.

The second cooking method homemade anise vodka faster, does not require maceration. Fragrant herbs and spices are placed in a dry steamer or in a “gin basket”. The features of my midget apparatus allow you to put spices in the aroma column. The distillation is carried out according to the usual principles of fractional distillation.

Drinking aniseed vodka can be stretched, like whiskey, and also in piles in one gulp. Anise vodka is well suited for lemon, fatty foods, cheese. Its aroma well sets off the taste of food.

Below are 2 video recipes for making aniseed vodka from the author of the alcofan1984 blog.

Greek vodka with anise ouzo is made on the basis of grape distillate or a mixture of brandy with rectified (pure alcohol with a strength of 40-50%) and infused with anise and various other aromatic herbs. In the production of ouzo, almonds, star anise, cloves, fennel, cardamom, coriander and many other spices are often used, the use of which is determined by the region where the anise-infused vodka is prepared. Anise is an invariable component of this strong drink. In appearance, ouzo does not differ from ordinary vodka - the drink is absolutely transparent. The whole process of making vodka with anise is similar to making homemade sambuca, but Greek vodka is not as sweet and does not contain elderberry. The drink has a very soft and balanced taste. Each ouzo manufacturer has its own recipe for making a drink. The national legislation of Greece prescribes compliance with the release of alcohol only two mandatory rules - in ouzo there must be at least 20% wine alcohol from juice or pomace and anise must be present.

According to legend, ouzo is the drink of immortality for the gods. In Greece, it is produced everywhere, not a single feast is unthinkable without anise vodka. Vodka with anise is a national treasure and pride of the Greeks.

The history of the drink

The predecessor drinks of ouzo, which are herbal tinctures in wine alcohol, originate from the time of the Byzantine Empire. In the 14th century, vodka tinctures were used even by Athos monks. According to legend, it was the monks who began to use anise in the recipe for the drink, called in Greece the word "ouzo". But the final recipe for ouzo was finalized already in the 19th century after Greece gained independence. The main center for the production of aniseed vodka was the Greek island of Lesvos and its settlements of Tirnavos and Kalamata. Since 1989, the name "ouzo" has become a registered trademark that can only be used for Greek-made products.

Methods of use

Tincture on anise and vodka can be used both in pure form and diluted. Pure ouzo is commonly called "Sketo". The drink is served in this case poured into glasses of 50-100 grams with a temperature of about 20 degrees Celsius. In Greece, it is customary to drink aniseed vodka in small sips so that you can make out all the shades in the taste of alcohol. Alcohol perfectly copes with the task of stimulating appetite, therefore it is recognized as an excellent aperitif. They eat ouzo with a similar serving of seafood classic for Greek cuisine, light Mediterranean salads, as well as meat, cheese, fruits, olives, sweets and strong coffee.

During mass feasts in Greece, it is customary to dilute the ouzo with water. This is done to reduce the strength of the drink and soften its taste. The tincture is diluted on anise in a ratio of 1: 1, after which it becomes cloudy and becomes white. In Greece, they never make cocktails based on ouzo and do not mix it with any other drinks.

Sometimes ice cubes are added to pure ouzo to soften the rich anise flavor. For this purpose, you can also cool the drink well. Changes in temperature actively affect changes in the taste of anise vodka.

Despite the categorical rejection in the homeland of the drink of its combination with other types of alcohol or juices, in Europe they often make cocktails based on aniseed vodka. The most popular cocktails are the Iliad, Buzo and Greek Tiger.

To prepare the Iliad, you need to take 120 milliliters of ouzo, 60 milliliters of Amaretto, 3 strawberries and crushed ice. A cocktail glass is filled halfway with ice and then topped with Amaretto and Ouzo. Strawberries need to be stewed in a blender and the resulting pulp added to a glass with a cocktail. All ingredients are actively mixed.

For lovers of strong alcoholic drinks, the Buzo cocktail is perfect. It randomly mixes 30 grams of ouzo, 60 grams of bourbon and 15 grams of dry red wine. The ingredients are cooled and served in a tall cocktail glass.

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The lightest and most feminine is the Greek Tiger cocktail, which is also prepared on the basis of anise vodka. Alternately pour 30 milliliters of ouzo and 120 milliliters of orange or lemon juice into a glass with ice. The cocktail is actively mixed and served with a citrus slice decoration around the edge of the glass.

Anise vodka recipe

Vodka on anise at home is quite simple to prepare. Of course, the resulting alcohol has nothing to do with traditional Greek ouzo. However, if you insist vodka on anise, then the taste of a homemade drink turns out to be quite identical to the original product.

Anise vodka recipe involves the use of the following ingredients:

• 1 liter of vodka;
• 2 liters of water;
• 100 grams of anise;
• 20 grams of star anise;
• 2 cloves;
• 5 grams of cardamom.

First, anise and all prepared spices are added in turn to a container where alcohol or vodka is previously poured. This mixture is tightly covered and placed for 2 weeks in a dark place with an air temperature of about 22 degrees. After this period, the alcohol is filtered through cheesecloth, diluted with clean water to a strength of 20-25% and poured into a container for distillation. All the spices collected after filtering are suspended in the same container in gauze. Vodka must be distilled and the finished product kept for about 3 days in the dark.

Before starting home-made ouzo analogue, you need to take care of where to buy anise for vodka, how to choose high-quality alcohol and determine the number of alcohol distillations, each of which makes the degree of vodka higher than the original one.

The benefits and harms of anise vodka

Anise tincture on vodka has a number of useful properties. It is often used as an effective medicine because it contains essential oils that improve digestive functions and have disinfecting properties. With regular problems with the stool, anise tincture is consumed before meals in a tablespoon.

Useful properties of anise tincture on vodka are also manifested in the treatment of tracheitis, bronchitis and cough of various etiologies. To do this, 5-10 drops of an alcoholic anise drink are added to the herbal collection, consisting of hawthorn, wild rose and St. John's wort, seasoned with honey and allowed to drink 2 times a day until all painful symptoms are eliminated. The medicine helps to expel sputum, soothes coughs and eliminates pathogens.

Anise-infused vodka helps women cope with poor health during the menstrual cycle. The drink eliminates spasms and pain in the back and abdomen. Anise tincture to combat premenstrual syndrome is taken 1 teaspoon 3 times a day.

Anise and vodka tincture helps eliminate bacteria in the mouth, which often cause bad breath and gum problems. To do this, 20 drops of tincture are diluted in a stack of water and rinse your mouth with this solution after each brushing your teeth. Such an elixir is able to eliminate bad breath and improve gums in just a few days.

With angina, you can also use anise vodka. In a glass of warm water, dilute 50 grams of tincture and gargle with the resulting solution every hour. Within 1 day, purulent plaque from the tonsils goes away, the throat stops hurting and inflammation is eliminated.

Sometimes even nursing mothers are prescribed anise tincture to improve lactation. Of course, in this case, its concentration should be minimal - 1-2 tablespoons per cup of tea with milk, which will not allow alcohol to harm the child, but will significantly improve the quality and quantity of milk produced.

There are also contraindications to the use of anise vodka, because, like any other alcohol, it can quickly cause alcohol addiction. In addition, the drink has a high allergenic property, so people who are prone to allergic reactions should refuse ouzo to avoid anaphylactic shock.

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An important contraindication to the use of anise is high excitability and a tendency to epileptic seizures, since it can aggravate the course of diseases. As a rubbing, anise cannot be used in its pure form, since it causes burns to the skin.

In addition, in the treatment of respiratory diseases, in no case should the dosage of alcohol in solution be exceeded, since in small quantities anise tincture is a medicine, and in large quantities it can become a real poison, aggravating the course of the disease.

Anise is a spice that has long been effectively used for the preparation of alcoholic beverages, including at home. Aniseed vodka, tincture or liquor is a drink with history. Initially, this drink was prepared from grain alcohol infused with herbs.

In Russia, this alcohol was appreciated many centuries ago not only by the boyars, but also by Peter I himself. Yes, and Ivan the Terrible is known for his special love for aniseed vodka. Pushkin and Chekhov also shared his love. What can I say - in the days of Tsarist Russia, anise tincture on moonshine was the most popular entertainment drink among the nobility - and she already had plenty to choose from.

Anise alcoholic drinks are not only popular with us. They are made all over the world. Moreover, for cooking at home, recipes are passed down from generation to generation. The first mention of such drinks dates back to the Byzantine era. There is also an opinion that Greek aniseed vodka was often consumed by monks living on Mount Athos.

In Turkey, this drink is called raki. It is worth noting that Turkish raki is called similar to Bulgarian raki, but similar only in name. Turkish vodka is drunk in a ratio of 1:3 with water, while Bulgarian vodka has a lower strength and is drunk undiluted. Bulgarian vodka is not drunk diluted, and it does not insist on anise, but on various fruits.

Greece is known as the birthplace of anisette ouzo. It is produced from pure alcohol or grape pomace - this drink can safely be called the visiting card of the country.

In France, this drink is called pastis. It gained its popularity at the beginning of the 20th century, when the authorities officially banned the production of absinthe - pastis tastes similar to this famous alcohol.

And, of course, Italian sambuca - it goes well with coffee beans and ice, is set on fire - and only after this mini-firework burns out, is it taken inside.

The taste of anise is spicy and refreshing, thanks to which the anise tincture acquires a piquant taste and a pleasant, slightly invigorating aftertaste. Anise has - its decoction improves the functioning of the gastrointestinal tract, helps in the fight against laryngitis, tracheitis, asthma and pneumonia. This means that anise tincture has not only bright taste qualities, but also certain useful properties. This drink is recommended to use as an aperitif - it perfectly stimulates the appetite.

At home, depending on the ultimate goal and the available equipment, you can cook:

• anise tincture
• moonshine on anise
• anise liqueur

They differ in cooking technology, consistency and, of course, strength.

tincture recipe

The simplest and least labor-intensive option is vodka tincture. You can simply add it to vodka - ascetically and quickly. But the result will not be very good. You need ingredients that will balance the anise flavor and help it open up most successfully. To prepare anise tincture, the recipe can be used as follows:

• vodka - 0.5 l;
• whole anise seeds - 1 tsp;
• cumin - 1 tsp;
• star anise - 2 pcs.;
• sugar - 1 tsp

Mix all the spices, put in a jar, pour vodka and close the lid tightly. The jar must be placed in a dark place at room temperature (ideally - a kitchen drawer). Once every 4-6 days, its contents are shaken for several minutes, and after 2 weeks the drink is almost ready. It remains only to strain through gauze folded in several layers (or better through gauze and cotton wool - to leave all the spices on the cotton wool), add sugar, stir and stand for another day.

If the spices are ground in a mortar before adding to the vodka, the anise tincture will be even more spicy and fragrant.

Liquor recipe

Thick, viscous, sweetish liquor is an excellent alternative to strong tincture. How to make such a liqueur? The recipe is very simple. Anise liquor is alcoholic, but not as strong as anise tincture on moonshine. Well, for those who have mastered vodka at home, making liquor will not be difficult at all.

Ingredients:

• vodka - 2 l;
• water - 800 ml;
• anise grains - 80 g;
• sugar syrup - 400 ml.

Grind anise seeds with a pestle, pour into a glass jar and pour vodka. Cover and put in a dark place for 24 hours. Then boil the syrup from water and sugar in a ratio of 1: 1 (for the indicated proportion you will need 3/4 cup of sugar and 3/4 cup of water). Cool the syrup, pour it into vodka and leave to infuse for 3-5 hours. Then pass the drink through several layers of gauze and pour into bottles, keep in the cold for 10-14 days - and you can taste it.

For liquor, it is better to prepare bottles with a long narrow neck in advance - such containers close most tightly, which will help to prepare a really tasty, rich drink.

As you can see, anise vodka at home is quite long, but not difficult. However, like its derivatives.

Anise Moonshine Recipe

How to make anise vodka from ordinary moonshine? It can be cooked on alcohol, but it is better - on vodka 40-45 about the fortress. Also, to make such vodka at home, for 1 liter of moonshine you will need:

• whole - 2 tsp;
• star anise - 2 pcs.;
• dried fennel - 1 tsp;
• cinnamon - 0.5 tsp;
• ginger root - a piece 2 cm long;
• drinking water - 1 l.

There is nothing complicated in the recipe for anise vodka at home, but you will need a moonshine still. All spices are stacked, poured into the bottom of the jar, poured with vodka and tightly closed. Sugar should not be added, as it will provoke fermentation that is not needed at this stage. The jar is placed in a dark place and infused for 10 days, from time to time you can shake its contents.

Then the contents of the jar are passed through gauze, laid several times, and diluted with water so that the strength of the drink is from 15% to 20%. Further, the recipe for anise vodka involves the distillation of the resulting liquid in a moonshine still. The first 30 ml must be poured immediately - this portion should not be drunk. The product is then withdrawn until the distillate has a strength of 40 o or less.

Sometimes the distillate can take on a cloudy white or milky color. This happens due to the high concentration of essential oils - this does not affect the taste.

At the exit from 1 liter of vodka and 1 liter of water, about 450 ml of a drink called "anise" is obtained.

Probably, there is no person in whom vodka on anise would cause indifference - there are those who love it very much, and those who do not understand it. In any case, this drink is worth a try. At least in order to form your own attitude to this alcoholic legend.

Greetings, dear connoisseurs of alcohol!

This time I want to please lovers of Greek ouzo and Italian sambuca. Yes, yes, you were not mistaken, today's topic: Anise vodka recipe for cooking at home.

By the way, did you like the liqueur that I recently wrote about? I know that many people liked it. I have received several emails with questions and compliments from blog visitors. I am very glad about this, but I ask you to continue to leave comments immediately below the article. Okay, let's not digress.

It is worth making a reservation right away - I offer you a recipe not for vodka, as such, but for tinctures. The technology of anise vodka is more complex and requires a moonshine still. I will definitely talk about this in a separate article. But later.

Today we will manage store-bought vodka or alcohol and ingredients that are available to everyone.

Despite the simplicity of preparation, it turns out to be a really very tasty drink, which is not ashamed to treat friends. Let's get it ready soon!

1. Ingredients
2. Recipe
3. Beneficial features
4. My impression of the tincture

Ingredients

• 0.5 l. vodka (can be replaced with moonshine or diluted alcohol)
• 1 tsp anise (no slide);
• 1 tsp cumin (no slide);
• 2 star anise;
• 1 tsp Sahara

Recipe

1. We fall asleep spices in a glass jar and pour vodka. We don't add sugar! I recommend buying spices not just anywhere, but in trusted specialized stores. For example, I take here- excellent quality and good prices.
2. Close the jar tightly and insist in a dark place at room temperature for two weeks. We shake the jar every 3 days.

1. We filter. Fine suspensions and sediment usually do not appear in the tincture, so it is well filtered through cheesecloth.
2. In the filtered tincture, dissolve a teaspoon of sugar. Before that, I recommend taking a sample, it may turn out to your taste that the drink is already quite sweet.

Beneficial features

Remember this cough syrup - "Pektusin"? That's just it includes star anise and anise. These spices are great for treating colds, asthma and loss of voice. They have a warming effect and just freshen your breath. Cumin is also a good anti-inflammatory agent.

My impression of the tincture

One of my favorite tinctures. Has a nice straw color. It has a wonderful smell and great taste. The aroma of anise is quite peculiar and easily recognizable. There are people who don't like him. Fortunately, I am not one of them, and therefore I recommend anise tincture to everyone! Also pay attention to the recipe for cumin tincture. She is also very interesting.

P.S.

Today my wife and I went shopping - looking for her earrings. Nothing interesting was found. On the way back, I stop the car at a traffic light, turn to her and jokingly say: “You are so beautiful! It’s good that they didn’t find the earrings, with them you would become even more beautiful and you would be taken away from me!

To which she replies: “Well, don’t give me up so easily. Fight!”. And after a minute he adds: “Put on pity.” She's funny to me :).

This concludes today's post, share your impressions in the comments and be sure to subscribe to the newsletter of new articles. Have a nice evening everyone.

Pavel Dorofeev was with you.

The great Tsar Peter I was very fond of one primordially Russian alcoholic drink. Other famous people were also delighted with him: Ostrovsky, Pushkin, Chekhov and not only. Such recognition was earned by ordinary anise vodka, prepared at home. If you have never drunk such an epic drink, it's time to compare your taste with Russian classics! There are 2 great recipes for making alcohol. They are both proven and working. The technology itself is quite simple, and preparing anise vodka is quite fast.

By the way, if you hate anise since childhood, then alcohol will not cause you any bright feelings. But most people still love this seasoning. For them, such alcohol will be a real find. Its taste is most similar to sambuca.

Cooking anise tincture - a classic version

We will need:

• 0.5 l of vodka (you can take moonshine, or alcohol, with a strength of 40-45%);
• 1 tsp cumin;
• 2 star anise;
• 1 tsp granulated sugar.

Cooking technology:

1. Put all the spices in a clean container, and then pour alcohol. Close the container.
2. For 2-3 weeks, put it in a place where the sun's rays will not penetrate. Temperature regime - 18-25 degrees. Twice a week, go to the container and shake it thoroughly.
3. After that, take gauze and cotton wool, make a kind of filter and filter it.
4. It's time to add granulated sugar and mix our aniseed vodka thoroughly.
5. Put for 1-2 days in a dark place. Now your tincture is ready to use.

The drink will turn yellowish, with a chic smell of spices. You will remember the taste of this tincture for a long time.

Homemade anise vodka

This alcohol differs from tincture in that it requires distillation. It is this process that will make the vodka softer. Many nations have their own version of the name of such a drink. This is Greek vodka ouzo, and Italian sambuca, and Middle Eastern arak, and Cypriot yawning. In general, there are many options.

We will need:

• 1 liter of vodka, moonshine or alcohol with a strength of 40-45%;
• 20 g anise seeds;
• 5 g star anise;
• 10 g fennel;
• 2 g cinnamon (it is better to take in sticks);
• 2 g of ginger root;
• 1 liter of pure water.

Cooking technology:

The recipe for making anise vodka at home is incredibly simple.

Take all the spices and put them in a clean jar. Then fill with alcohol and close it tightly with a lid. Infusion time - 10 days. Choose a dark place, the temperature should be at room temperature.

Now filter the alcohol and dilute with water to make the fortress 15-20%. Be sure to use only bottled water, this is important.

Pour the liquid into the still and start the distillation. Faction division is a must. Head - is approximately 30 ml, we leave them for technical needs. We select the middle fraction until the fortress in the jet becomes below 40 degrees.

So, we got 420-450 ml of excellent homemade alcohol. Its fortress will be from 54 to 58%. Usually after this, dilution with water occurs - up to 40-45 degrees.

Remember! When you add water to the distillate, it may change color to light milky. This happens because of essential oils, which are not so few in the liquid. You should not worry about this, because the taste of the drink will remain the same. Your vodka will turn out to be slightly sweet in taste, while its aroma is filled with a slight aftertaste of anise.