Thursday, September 11, 2008
If you don't mind a little adult beverage now and then, this is a fun thing to do. Herb-infused liqueurs are becoming quite fashionable, and you can make them right at home. You can cut the herbs from the garden, rinse them, and dry on a paper towel the day of use. If you decide to purchase them, look for organic herbs, if possible. Use clean, sterile jars and bottles -- you can reuse the original liquor bottle or a wine bottle as long as it is thoroughly cleaned. Make sure you use a new cork.
Let's start out with Homemade Anisette. The Greeks call it Ouzo, the Italians call it Sambuca. Called Pernod in France, it is used as a nightcap to ease digestion. Anisette can be used to flavor cakes, cookies, and coffee.
It's not necessary to purchase the highest priced alcohol on the shelf. In this case, inexpensive is fine. The smoothness and flavor of the liqueur depends on the quality of the herbs.
1 c. distilled water
1 c. sugar
2 T anise seeds
1 licorice root, scored
4 sprigs anise hyssop
1 750 ml bottle vodka
Combine water and sugar in a saucepan and gently bring to a boil until sugar dissolves. Toss in anise seeds and licorice root and simmer for 20 minutes, stirring often. Allow to cool and strain. Slip anise hyssop into a clean bottle. Top with vodka and syrup, cap, and shake. Allow flavors to fuse for a few days.
The Herb Quarterly, Spring 2007
More drink recipes to come.
Drink! for you know not whence you came, nor why.
Drink! for you know not why you go, nor where.
The Rubaiyat of Omar Khayyam
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories