Anise vodka. Preparing anise vodka or tincture Anise vodka benefits and harm
There are some ancient recipes used in Rus' since time immemorial. One of the bright and colorful products is anise vodka, the recipe for which we will consider.
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Alcoholic drinks are widely popular around the world. The reason for this was the huge list of positive qualities inherent in small doses of alcohol-containing drinks. That is why alcoholic drinks have become quite widespread. On the shelves of our stores you can find many different products made with alcohol, from various bottled cocktails to very strong varieties of vodka. All such products are in great demand, which gives impetus to the invention of new varieties of alcoholic beverages.
Aniseed vodka was first prepared during the golden age of the Russian Empire, when Peter I was at the helm of the state. It was during this period that the first spices brought from China poured into the country. This fact served as the starting point for the creation of various products based on them. At first, this process became widespread exclusively at court, since the first spices had a high cost and were used with particular prudence. Gradually, new varieties of dishes migrated from the emperor’s table to ordinary people, who learned to grow their own analogues of famous oriental spices. Thus, various spiced cakes and other pastries appeared on our table. However, folk craftsmen became famous not only for these dishes. At that very time, anise vodka was first prepared. Since then, it has become quite a popular and in-demand product.
Anisette vodka from the times of Peter I
The recipe for aniseed vodka was extremely complex and intricate. His first step was the production of alcohol, which was made using a special technology from wheat ears. Vodka based on it was obtained with a strength ranging from 37-45%, depending on the production method. The second part of the recipe consisted of spices, which were added to the vodka, thereby creating its finished appearance and giving the desired characteristics.
Although now this traditional recipe is a little forgotten, there are still some people who preserve it and reproduce the traditional spicy drink that Peter I himself admired.
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It should also be said about the taste of anise vodka. It comes out spicy and aromatic. But not everyone likes it. There is a certain category of people who do not like the spices that enrich the taste of this product (now we are not taking into account those who, in principle, do not drink strong drinks). To some, it resembles pharmacy-made firming balms. For others, various potions familiar from childhood. However, having tried this drink for the first time, everyone can say with confidence whether he liked it or not. Those who did not show interest in him will never be flattered by him again. Another category will consider anise vodka one of the best products ever tried in their life.
Spicy and aromatic anise
As mentioned above, the basis of this great drink is not only vodka, but also spices. Initially, anise and star anise, imported from the distant East, were used as the main spices. Over time, the composition of anise vodka has undergone some changes. Constant experiments with ingredients left their mark on the product recipe, significantly modifying it. Oriental spices were gradually replaced by more affordable domestic analogues, which have a slightly different taste. This factor required refinement of the recipe, which became the basis for the introduction of new aromatic additives. Today, aniseed vodka includes a whole bouquet of various spices that create its unforgettable taste and give it a magnificent aroma.
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The modern liquor and vodka market offers products positioning themselves as anisette vodka. Some of them actually have some semblance of taste borrowed from the traditional product. However, industrial production has somewhat distorted the very technology of manufacturing the product. Therefore, anise vodka at home is still the highest quality and most aromatic product, reminiscent of the heyday of Rus' and its golden age.
Let's recreate one of the many recipes that were popular in those distant times. To prepare a fragrant and colorful drink, we need the following set of ingredients:
- anise - 1 tsp;
- cumin - 1 tsp;
- star anise - 2 stars;
- sugar - 1 tsp;
- vodka - 0.5 l.
Aniseed vodka at home involves using only high-quality and proven products.
Making anise vodka at home
This statement applies to both spices and the vodka itself, since only compliance with these principles will allow you to achieve optimal results and reproduce an excellent product. Vodka should be purchased in trusted places - large supermarket chains or manufacturer's branded stores. This is a guarantee of purchasing a quality product with the best characteristics. Vodka purchased in other places will not necessarily turn out to be bad, but in the event of such a failure, it will significantly spoil the final taste of the product and will have rather sad consequences of its consumption.
For ease of mixing all ingredients, pour vodka into a container with a wide neck. Any jar or other similar container will do just fine. Let's take this advice and pour our alcoholic drink into a liter glass jar. Now you need to add spices to it. Let's do this step and gradually move anise, cumin and star anise into our container. Then mix the entire mixture thoroughly.
Special mention should be made about the choice of spices. If anise and star anise are traditional components of aniseed vodka, then the use of caraway is the result of numerous experiments with the taste of the product. It is this spice that allows you to create the most optimal characteristics of the drink.
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After adding all the components, you need to close the jar with a lid and move it to a dark place. It should remain in this position for 2-3 weeks. During this time, a peculiar interaction of spices with liquid will occur. As a result, the latter will acquire a yellowish tint and the necessary taste. For maximum interaction, you need to stir the liquid once every few days, and add sugar to it immediately the day before the drink is ready. It should also be noted that due to the presence of a large number of aromatic essential oils in spices, vodka becomes extremely piquant and fragrant, acquiring its unique taste and external characteristics.
Spicy and fragrant anise alcohol
After the required period, the product is completely finished. However, it still needs to be separated from the spices. To do this, you need to strain the resulting mixture. An excellent solution would be ordinary gauze, folded several times, since it will completely eliminate all even the smallest signs of the presence of spices in the drink. Therefore, you need to perform the straining procedure 3-4 times until the spices are completely separated from the liquid. After this, the anise vodka is poured into a container that is more convenient for consumption and placed in the refrigerator for a while. When chilled, it will acquire its maximum aroma characteristics and unsurpassed color. It is in this form that it must be consumed, having obtained an unrivaled bouquet of spices and the ideal consistency of this alcoholic drink.
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As a result of the revival of ancient recipes for making strong alcoholic drinks, aniseed vodka became available again. What is it like to drink a drink that was popular in the times of Pushkin and Chekhov, Ostrovsky and Turgenev and so loved by Emperor Peter I himself and his entourage? Now we'll tell you.
In the article:
Anisovka in Rus'
What is special about a strong tincture made from anise? The combination of anise seeds with citrus zest, flavored with a small amount of cumin, gave vodka a unique spicy aroma, taste and aftertaste. This combination has made anise vodka incredibly popular in Russia since the 16th century.
Since the advent of the still and the beginning of the production of strong alcohol from fermented sugar-containing raw materials, distillers have sought to improve the taste of strong drinks and give them new aromas. Most often, freshly prepared alcohol was flavored using various substances of plant origin, especially various spices, which made it possible to obtain a persistent aroma and significantly change the taste of the finished drink.
Initially, star anise, which is still called Chinese anise, was used to flavor alcoholic beverages. The fruits of a huge tree with a spreading crown, which are small stars, were transported from China to Europe along the Great Silk Road.
Considering that star anise was incredibly expensive, they looked for substitutes for it, trying to find a combination of different oil plants that gave approximately the same taste. The research was crowned with success and instead of star fruits, seeds of the common anise, common in the central zone and southern regions of Russia, began to be used.
The aroma and taste of anise seeds practically replicates the taste of Chinese star anise, but the cost is much lower and, most importantly, they are “always at hand.” Even the unique property of the essential oils contained in anise vodka to take on a milky white color when strongly cooled is similar in both types of plants.
Vodka with anise in Russia and Europe
Vodka, born and popular in Russia in the 16th-17th centuries, infused with Chinese or local anise, was an indispensable attribute on the tables of the royal retinue and the aristocracy close to him, but, nevertheless, at present this drink is practically not produced in Russia.
Anise fruit
“Moving” to the West along the Great Silk Road with caravans of spices, it became popular in the most distant corners of the European continent, having undergone changes not only in its name.
Having conquered with its taste lovers of social events and gatherings of local bohemia in European cities, anisette vodka is still produced in France, Italy, Greece, Turkey and is widely used both for preparing all kinds of cocktails and for use in its pure form.
But in the recipe, adjusted to the cultural characteristics of different peoples, one thing in anise remained unchanged - the use of anise as the main flavoring. Let's try to trace what composition and properties are hidden behind the various names of anise drinks.
Anise-based drinks in different countries
The most common anise-based drinks in Russia were vodka and liqueur. Having left the Russian state, passing through Europe and the north of the African continent, anise tincture changed its name and received many additional ingredients.
Anisovka in Greece
Obtained by distilling alcohol with the addition of water, anise seeds, a small amount of nutmeg, cloves and cinnamon. The drink contains about 40% alcohol and is served along with traditional snacks.
The second popular Greek drink is Tsipouro. Made from grape pomace with the addition of apples, figs, quince or strawberries, the drink has an excellent taste. But only in Macedonia and Thessaly does it become a truly anise drink after adding this aromatic spice.
Anise drinks from France
French drinks Pastis and Pernod, which contain star and common anise. And if two types of anise, licorice and coloring are necessarily added to Pastis, then dill and several types of aromatic herbs are necessarily added to Pernod, which is more similar to absinthe.
Sambuca from Italy
In addition to anise, there is black elderberry, the Latin name of which gave the name to the drink. Along with elderberry and anise, sambuca contains a large number of aromatic herbs, the exact composition of which is not disclosed.
Mediterranean countries
Arak, common in Turkey, Lebanon, as well as in the Middle East and even in Buryatia, made with mare’s milk with the addition of anise and a selection of herbs, practically does not heat up and is easily consumed in hot weather.
Distributed in the northern and western Mediterranean, Anisette is a 25-proof liqueur with an amazing taste and aroma.
Composition of anise vodka
The main component of anise vodka is high-quality distilled alcohol made from grain or fruit raw materials. To obtain alcohol, the mash is distilled several times and only then the necessary components are added. In addition to star anise and common anise, this can include dill, cinnamon, cloves, ginger and about 50 types of aromatic herbs. To soften the taste, you can add honey and sugar.
Anise drinks are rich in vitamins and minerals that help the body cope with many ailments; it is not for nothing that anise vodka was initially considered a medicine. They contain vitamins B and PP, phosphorus, iron, sodium, potassium and calcium, which are so necessary for our body.
Properties of anise
Essential oils and beneficial components that pass into the alcohol solution during infusion of the drink have both beneficial, as a result of dosed use, and harmful effects on the body. Like any medicine in case of overdose.
The ingredients in anise improve digestion, ease the stomach and stimulate appetite, so you simply cannot find a better aperitif before a big dinner.
Numerous colds, problems with stool and digestion, treatment of sore throats and diseases of the oral cavity - this is not a complete list of indications for the use of anise vodka in small quantities, both independently and as part of infusions and decoctions of medicinal herbs.
We should not forget that anise vodka, with a high content of essential oils, has been used since the 16th century as an aphrodisiac, gaining particular popularity among the court retinue.
Along with the beneficial qualities of anise, one should also take into account its negative properties that can cause harm to the body if consumed excessively:
- People prone to allergies should refrain from consuming anise, as they may experience negative consequences, including death.
- Aniseed vodka is contraindicated for patients with epilepsy and people with increased excitability of the nervous system.
- When using a tincture for external use, it should be diluted with water to prevent a burning effect on the skin.
- And like any strong tincture, anise, consumed frequently and in large doses, can lead to alcohol addiction.
How to drink anise vodka
Any anise infusions that cause increased appetite are used undiluted as an aperitif for cold appetizers before a large meal. Small barrel-shaped glasses, up to 50 grams, are suitable for this, so that the aroma of anise is concentrated right at the nose.
The first glass is drunk with an appetizer of seafood, hard cheeses or salad, and after 2-3 minutes you can follow it with the next one, filled to about 2/3 of the volume. Now you need to wait 20-25 minutes until the body gets used to alcohol, a pleasant warmth spreads throughout the body, and abundant salivation indicates increased appetite. At this time, you can indulge in hearty hot dishes. After this, you can drink another glass or two anise, but before dessert.
There are many cocktail recipes where aniseed vodka is the main ingredient, but is consumed diluted along with juices and other drinks. Here the aroma of anise and the slight intoxicating effect of weak alcohol come first.
When drinking anise, you should remember that it is, first of all, vodka, and also flavored with a large amount of essential oils and other components, depending on the recipe. Some of the components of the drink in large quantities can cause hallucinations, so the most important thing is to stop in time.
In the 16th-17th centuries there was a trade route from China through Mongolia to Moscow. The spices of Southeast Asia were transported along it not only to Russia, but also to other European countries. One of the main spices was star anise. These are the fruits of a tree of the magnolia family, which grows in Southeast China. Caravans with spices traveled through Siberia, so in Western Europe star anise was called Siberian anise. We called it star anise or Chinese anise. In Russia, lying halfway from Asia to Europe, prices for spices, compared to Western Europe, were low. This served as the basis for the widespread use of Chinese anise in everyday life. It becomes an indispensable component of Russian baked goods: pretzels, gingerbread, gingerbread. A popular soft drink in those days, sbiten, was prepared with the obligatory participation of Chinese anise. But first of all, it was used as an aromatic and flavoring component of Russian vodkas.
In those days, only those strong alcoholic drinks that had additional taste, aroma or color were called vodka. (Nowadays, vodkas are drinks with a “characteristic vodka taste and aroma”). Simple grain alcohol was infused together with herbs, berries, spices and other aromatic and flavoring components. After this, the infusion was distilled and re-twinned. The result was a fairly strong drink at 37° - 45°. It was diluted with spring water or consumed in its pure form. Vodka was called by the name of the main flavoring: anise, cumin... Nowadays they don’t make real Russian vodkas, but bitters, which are closest to them, are significantly inferior to them in quality.
In the list of drinks at feast tables of the 16th - 17th centuries of the Moscow feudal nobility, aniseed vodka is always mentioned. Peter I loved Anisova, as he himself said more than once. Literary heroes of A.S. Pushkin, A.N. Ostrovsky, A.P. Chekhov drink it. The popularity of vodka flavored with Chinese anise in the 16th - 19th centuries gave rise to another very similar method of flavoring - based on anise seeds. The latter, it must be said, has been used in Russia for a long time. This anise resembles Chinese in taste and smell. These are the seeds of an annual herbaceous plant of the Umbelliferae family. It has been cultivated everywhere in Russia for a long time. In Russian, this word (anise - onis) became familiar already in the second half of the 16th century. The taste of anise is much simpler than Chinese. The latter is more aromatic, subtler and more complex in taste.
At first, anise was used to imitate vodkas based on Chinese anise; later it was used together with cumin and zest to prepare an independent drink. They also called it anise vodka. Thus, since the 16th century in Russia there have been two types of anise vodka, somewhat similar to each other, but based on different aromatic additives. Anise vodka was used as an aperitif, before meals and with cold appetizers. This use is due to the components of these spices, which cause an increase in the secretory function of the digestive glands. The essential oil from anise fruit, which remains in vodka after doubling, contains anethole. Therefore, if you pour cold water into anise or cool it very much, it will turn white - the result of the effect on anethole. The same thing will happen with anise based on star anise, only it does not contain anethole, but an essential oil with similar properties - safflower.
In “stagnant” times, two types of aniseed alcoholic drinks were produced in Russia. Bitters tincture "Anisovka", where, along with the fruits of anise, coriander, dill and lemon peel were used. "Anise liqueur" was prepared using aromatic alcohols of common and Chinese anise. The liqueur was colorless and had a sweet, pleasant taste and a thick anise aroma.
Currently, alcoholic drinks with these flavors are produced in many countries, but not in Russia. They are called differently everywhere, although the word anise is almost international. In French and German "anis", in English "anise", in Latin "anisum". Nevertheless, in Turkey it is crayfish, in Greece it is ouzo, in Iraq and Lebanon it is arak, in France it is pastis, in Italy it is sambuca, in Spain it is anisetta.
The country currently producing the largest range of anise is France. The popularity of anise in this country is due to absinthe, a bitter greenish tincture based on wormwood. Absinthe was invented at the end of the 18th century by Madame Henriot, who lived in Switzerland near the French border. After her death, the recipe was purchased by the Pernod-Ricart company and by the end of the 19th century, absinthe gained widespread popularity, becoming a must-have attribute of the bohemian “parties” of Paris. After some time, doctors discovered that the wormwood oil contained in absinthe greatly destroys the human body. At the very beginning of this century, absinthe was banned in Belgium and Italy, but the consumption of this drink in France remained enormous. And only in 1915 it was banned in France. All absinthe lovers and lovers are switching to anise, a little reminiscent of their favorite drink.
The absinthe-producing company Pernod Ricard, after its production was banned, is developing a 40-proof anise liqueur called Pernod, slightly reminiscent of absinthe. This tincture is still popular all over the world. In the 30s, the company produced, no less popular today, a 45-degree anise liqueur "Ricard", additionally flavored with licorice. It tastes even more like absinthe. These tinctures are drunk diluted with water in a ratio of 1 to 5 in cocktails or with syrups.
From the war until 1950, the production of anise liqueurs was prohibited in France. In 1951, the country resumed production of alcohol with anise. In honor of this event, Pernod Ricard is releasing a 45-degree anise liqueur, Pastis 51. The company makes all these drinks based on star anise and green anise with a large number of additional plant components.
In France, the 25-degree anise liqueur "Marie Brizard" - "Anisette Marie Brizard" - is deservedly popular. This is the aniseed grandmother of France - known since 1755. The preparation uses green anise seeds from the high mountain valleys of Andalusia (Spain) and 12 other different aromatic plants. It has a very harmonious aroma and mild taste.
In Italy, the 38-degree anise liqueur "Sambucca" is popular. It has a strong aroma and is drunk neat, with ice or coffee beans. In Rome, sambucca is drunk “with a fly” (con la mosca): two coffee beans are placed in a small glass, anise is poured, it is set on fire and the drink is waited until it cools, and only then is it drunk.
But the strongest anise liqueurs, both in aroma and taste, and in alcohol content (up to 50%), are made in Greece - "Ouzo" (Ouzo) and Turkey - "Raki". Raki is made by distilling an infusion of anise, rose and fig.
All this anise variety, born in Russia in the 16th century, exists in different countries thanks to the unique aperitif characteristics of this drink. They say that after a glass of anise, you can eat a whole calf. In addition, it has a very beneficial effect on digestion and the condition of the body as a whole. Why anisovka, one of the most classic Russian vodkas, is now practically not produced in Russia is a completely inexplicable fact. But it's easy to do it yourself. Both anise and star anise are sold on the Krasnoyarsk market. Just pour a few whispers of the spice into a bottle of vodka, and a few days later give it to your guests as a signature family drink - success is guaranteed.
Alcoholic drink with a strength of about 45%. It is made from anise seeds. Mention of this drink in Rus' dates back to the 16th-17th centuries.
Rus' established trade relations with China. Overseas goods were brought from China, including spices. Spices did not have a high price and their first use was in culinary dishes. Infusions were prepared. Star anise was called "Chinese anise". The medicinal properties of the spice were widely known.
Many recipes talk about replacing anise with star anise, and people who are not familiar with this spice think that they are the same spice. Anise and star anise are completely different seasonings that have the same properties.
Distillers added aromatic seeds to homemade moonshine. Anise was included in the recipe for making sbiten. As time passed, anise became the most popular seasoning in alcoholic drinks.
We know from the works of classics that anise has become very popular among intellectuals in Russia. Peter I himself often praised anise on par with pepper.
Anise tincture on moonshine is a native Russian alcoholic drink that has lost its uniqueness over time..
Other countries began to widely produce aniseed vodka or liqueur.
In each area it has its own characteristics. The most delicious are the products prepared in Turkey and Greece.
"Arak" is the name given to aniseed moonshine in the Middle East.
In Turkey they call it “Crayfish”; here, in addition to anise, fig leaves and roses are added.
"Ouzo" is the name of a Greek drink.
In Italy the famous "Sambuca".
Spain calls its drink anisette.
France calls the drink pastis.
The strength of anise tincture is 37–45%. For use, it was diluted with clean water. The ethanol content in oils when diluting the drink makes the liquid cloudy.
Medicinal properties of anise tincture
Traditional medicine uses anise infusion in the treatment of cough and bronchitis, 10-15 drops in tea. In a ratio of 1:10, it is used to get rid of inflammation in the oral cavity due to sore throat and gum disease. Essential oils balance blood pressure. One spoon before meals eliminates digestive problems and improves stool. Useful for women during breastfeeding and painful menstruation. A small concentration does not harm the female body and fetal development.
Harmfulness of the drink
Like most alcoholic beverages, if consumed in excess, it can cause addiction to alcohol. Allergic reactions from components are individual for each organism. Do not use externally with compresses or rubbing, as it causes burns.
Homemade aniseed vodka recipes
There are different options for preparing the drink at home. The main thing is to have a sense of proportion to avoid strong, unpleasant or pungent tastes. How to make anisette vodka.
Homemade aniseed vodka recipe:
Take a 10-liter container. Add anise seeds, cinnamon, cloves, add lemon zest, put them in a container and pour the whole mixture with alcohol. The tincture is infused at home in a dark place for five days.
A syrup is made from sugar and water and brought to a boil. The finished syrup must be cooled and then brought to a boil again. Mix the mixture of alcohol and spices into the cooled syrup, mix well, cover with a lid and put in a cooler place. The anise tincture in this recipe is strong and more reminiscent of the Turkish “Raki”. After three weeks of infusion, strain the liquid through three-layer gauze. In the third layer of gauze, put a piece of cotton wool in which an activated carbon tablet has been ground. Pour into an airtight container, close tightly and put in a dark place.
Anise alcohol has a strength of about 50%. Don’t forget to dilute it and pour it into glasses with ice before use.
A recipe for anise tincture or liqueur at home, designed for half a liter of moonshine or 40–50% alcohol:
Place the spices in a container, pour moonshine or alcohol. Close tightly and put in a dark place for two weeks. Then strain through a charcoal filter and let the drink rest in the refrigerator for two days. And the drink is ready to drink.
Honey or sugar is added to this drink. The sweetness from the tincture makes liqueur. Experts of our time do not recommend getting carried away with adding large amounts of sweets; they recommend no more than one spoon of honey, sugar or fructose.
The Russian people made two anise drinks: tincture and liqueur. The liqueur had a sweeter and more aromatic taste. Tinctures are more tart and bitter and were used for medicinal purposes.
Healthy recipe for strengthening immunity:
- A glass of moonshine.
- 40 grams of anise.
Leave for 10 days. Drink anise-based moonshine 20–25 drops 3 times a day.
Has a general strengthening effect on the body.
Attention, TODAY only!
On our territory, anise vodka earned its popularity back in the 15th century; at that time, alcoholic drinks based on anise were the main alcoholic drinks of the Moscow nobility. In those distant times, anise vodka was a tincture of grain alcohol made from anise seeds.
Back in the 15th century BC, the ancient Egyptians considered anise tincture as a medicine. In Russia, especially during the reign of the great Ivan the Terrible, aniseed vodka was considered an excellent aphrodesiac. If you look at the historical chronicles of those times, you can identify such famous connoisseurs of anise as: Ivan the Terrible, Peter the Great, Chekhov, Pushkin and others.
Many countries have their own drinks that are very similar to our anise tincture. For example, in Greece it is Ouza, in Italy - Sambuca liqueur, in France - among the Turks - Raki, in Bulgaria - Mastic, in Spain - Anisette, etc.
Now let's try to prepare anise tincture at home, I suggest you consider several basic recipes for anise, they are all quite simple to prepare and will not require much effort from you.
Aniseed vodka at home
Ingredients:
Recipe:
Pour all the ingredients of the recipe, except water, into one container and fill it with alcohol. Close tightly, shake and place in a dark place at room temperature.
After 10-14 days, filter the tincture through a couple of layers of gauze and prepare for re-distillation. To do this, dilute it with water to a strength of 15-20 degrees; you need to pour alcohol into the water.
We distill the diluted infusion through a regular moonshine still. Be sure to break the output into factions, discard the heads, then collect the main body until the strength drops below 40%.
As a result, we should get almost half a liter of aniseed vodka with a strength of 55% degrees. All we have to do is dilute it to a drinkable strength and bottle it. This drink will taste like the well-known one.
If, when adding water, the drink becomes slightly cloudy, there is nothing wrong with that; this happens due to the high content of essential oils in it. This will not affect the taste or quality in any way.
Anise liqueur recipe
This recipe is much easier to prepare at home because it does not require re-distillation.
Compound:
Preparation:
- We put all the spices in one jar and fill it with alcohol. Close tightly and set to infuse in a dark place at room temperature. Every 2-3 days, it is advisable to shake the jar.
- After two weeks, the tincture must be filtered through cotton wool and gauze.
- To soften the taste, dilute sugar in a small amount of warm water and add it to our drink. If you add more sugar, the drink will be like anise liqueur.
- Before use, the tincture should be allowed to steep for at least another day in the refrigerator.
The anise tincture prepared according to this recipe acquires a beautiful amber color and a balanced, soft taste and aroma of anise. This tincture is very easy to drink, like a liqueur.
It is worth noting that not everyone likes anise tincture; first of all, this may be caused by unpleasant memories from childhood, because anise resembles a cough mixture that was very popular at that time. For me personally, anise only evokes pleasant memories of fishing, which is why I often added anise drops to my bait.
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