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Make Anise Schnapps Yourself – Here’s How

Aniseed schnapps – This is how homemade ouzo succeeds

Although there are many different varieties, all aniseed schnapps have something in common: their unmistakable aniseed aroma. One of the most popular aniseed schnapps is ouzo, which you can also make yourself.

  • For 750 ml ouzo, you need 700 ml grain, 7 drops of aniseed oil, and 70 g rock candy.
  • Your grain should have an alcohol content of at least 38%. You can buy the anise oil in the pharmacy.
  • Now put all your ingredients in a bottle and shake vigorously to mix everything well.
  • The ouzo now has to rest for about two days. Nevertheless, you should shake the bottle vigorously several times a day.
  • Once the sugar has dissolved and the liquor is clear, it needs to go in the freezer. It should remain there until ice crystals have formed in it.
  • When that happens, you can enjoy your homemade ouzo or give it as a gift.

Homemade absinthe

Absinthe is also one of the most popular aniseed schnapps. With a little effort, this can also be made at home.

  • For the absinthe, you need one liter of spirits, 5 grams of lemon peel, 50 grams of aniseed, 40 grams of wormwood, 50 grams of fennel, 10 grams of peppermint, 10 grams of hyssop, 10 grams of lemon balm, 10 grams of camomile and 10 grams of sage.
  • The absinthe will be better if you use fresh herbs.
  • First, fill the liter of alcohol into a bottle with a large opening.
  • Then take a tea filter and pour all the ingredients into it. Then leave this filter in the liquid for about 5 days and then taste the absinthe. If you don’t like it yet, you can let the alcohol infuse some more.
  • Since the alcohol content is very high, absinthe is usually mixed with water when drinking.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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