Anisette diversion - first of the Fall

A few weeks back I started a triple-batch of anisette using my usual spice ratios, but when I went to strain and sweeten it last night I decided to go with a 1 to 1 syrup rather than 2 to 1.  Nice.  I left it in a Tito's jug.  Next time it'll be a septuple batch and we'll fill the jug.

I'm looking forward to sitting out in the dark this evening, with the anisette.  Maybe build a little fire in the barbie.  

Anisette in a spacesuit

Well, it's hard to resist:

Put the first batch into a Galaxy Syrup bottle from the '50's that I picked up last year for just this purpose.  Gonna make it taste even mo' better.

Xmas liqueurs, errors and omissions

We have an Anisette and a Ginger Cardamom batch going.  The Anisette is from Meilach and the G/C from Rathburn (or it's Rathburn's Ginger plus a couple of Cardamom pods suggested by Meilach).

I was putting the simple syrup together last night and I realized that Meilach and Rathbun use different proportions.  Meilach is 2 to 1 sugar to water, and Rathbun is 3 to 2.5.  I automatically made the Meilach syrup, and now have to decide whether to make the ginger a little sweeter than it's author would, or make another batch of syrup.  Plus I misremembered the final volumes - I forgot that the final volume = the sugar content, not the water, so I would up making double the amount I need.  Yo, I have a lot of syrup right now - anyone need any?

Anisette for the June 13, 2009 party

Just started a 750 ml btch of anisette for the party. Same herb mix as the first attempt, but I'm moving away from K1 - or about 2 cup K1 and 1 cup Tito's Hand Made.

What other after-wine booze shall we make?

Anisette, take 2

Yesterday filtered the alcohol (maybe a half dozen passes through cheese cloth) and added the simple syrup. It all has a yellow tinge from the herbs - makes me think that commercial anisette must be made from oils and extracts rather than from infusions.

Smells delicious. Looks completely integrated this morning. Will taste in the next day or so. Recipe did not call for further aging. Just about filled a 375 ml bottle.

Anisette, take 1

Well, I've been jonesing for an anisette, and we didn't have any in the house, so:

Per Dona & Mel Meilach in Homemade Liquors, page 83:

• 2/3 tbsp anise seed
• 1/2 tsp fennel seed
• 1/2 tsp coriander seed
• 1.5 cup vodka

Mortar the seeds, and put into the vodka for 1 week, shaking daily, for one week. Then strain and add

• 1/2 cup simple syrup

No other aging needed. I figure the final produce will be about 30% alcohol - I used 40% alcohol Kettle One for the booze.