Martha Stewart Anisette

Martha Stewart anisette is a spicy homemade liqueur with star anise, fennel seeds, coriander seeds and vodka that comes together in 2 hours 40 minutes. Try this easy homemade liqueur for holiday gifting or winter cocktail parties, since it needs only a few ingredients and keeps for months.

Toast the crushed star anise, fennel and coriander in a dry skillet until you can smell them, then let them cool completely before the vodka goes in. Skip the toasting and the liqueur tastes flat and grassy instead of warm and spicy.

Martha steeps the toasted spices in vodka for 5 days in a cool, dark spot, then sweetens the strained liquid with a simple syrup. Because the sugar goes in only at the end, you can taste the spices clearly before the sweetness softens them.

Martha Stewart Anisette

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

180

kcal

Toasted star anise, fennel and coriander steep in vodka for days, then a light sugar syrup rounds it into a smooth, amber sipper. Chilled and poured over ice, it drinks clean and warmly spiced.

Ingredients

• 2 1/2 cups star-anise pods
  

• 2 tablespoons fennel seeds
  

• 2 1/2 teaspoons coriander seeds
  

• 1 bottle (1 3/4 liters) neutral vodka, such as Tito's
  

• 1 1/4 cups sugar
  

Directions

• Crush the spices: Crush 2 1/2 cups star-anise pods, 2 tablespoons fennel seeds and 2 1/2 teaspoons coriander seeds in a mortar and pestle. A resealable bag and rolling pin works too if you have no mortar.
• Toast the spices: Toast the crushed spices in a skillet over medium-high heat for about 1 minute, until fragrant. Then take them off the heat so they don't scorch and turn bitter.
• Steep in vodka: Divide the toasted spices between 2 quart-size glass jars and pour the 1 bottle (1 3/4 liters) vodka evenly over both. Let everything cool completely, then screw on the lids, shake gently and leave the jars in a cool, dark place for 5 days.
• Strain the vodka: Line a fine-mesh sieve with cheesecloth and strain the vodka mixture into a large bowl. Discard the solids, since they have given up all their flavor by now.
• Make the syrup: Boil 1 1/4 cups sugar and 1 1/4 cups water in a small pot just until the sugar dissolves. Then stir the syrup into the strained vodka.
• Chill and bottle: Let the mixture cool completely, then refrigerate it until cold, about 1 hour. Divide it among eight 8-ounce gift bottles, where it keeps in the refrigerator for up to 6 months.
• Serve: Pour 1.5 ounces directly over ice for a sipper. For a lighter drink, add 1 part anisette and 3 parts cold water to a glass filled with ice.

Tools for this recipe

• Ball regular mouth mason jars, 12 pack, Cuisinart fine mesh strainer set, Olicity grade 90 cheesecloth. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does homemade anisette keep?

Martha says the bottles keep in the refrigerator for up to 6 months. Keep them cold and sealed, and the flavor stays bright for the whole stretch.

Can I use a different spirit instead of vodka?

A neutral vodka like Tito's is the best choice because it lets the star anise, fennel and coriander be the stars. A strongly flavored spirit would compete with them, so I'd stick with vodka.

Can I make anisette without a mortar and pestle?

Yes, put the seeds and star-anise pods in a resealable bag and crush them with a rolling pin. You only need them broken up enough to release their oils before toasting.

How do I drink anisette?

Pour 1.5 ounces straight over ice for a spicy after-dinner sipper. For something lighter, fill a glass with ice and mix 1 part anisette with 3 parts cold water.

Why does the recipe say to let the spices cool before adding the vodka?

Pouring vodka over hot spices can drive off alcohol and make the flavor harsh. Waiting until the jars are cool keeps the liqueur smooth and the proof where it should be.