Varieties of aniseed vodka and a recipe for self-preparation

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The variety of alcoholic drinks available to modern man can satisfy any, even the most demanding taste. Less popular drinks, such as sake or ouzo (a type of aniseed vodka), are no worse than traditional ones - whiskey, tequila or cognac. It's just a question of habit.

What is this?

Anise vodka is a generalized concept of a whole range of alcoholic beverages, since many countries experienced and appreciated the unusual taste qualities of anise-based alcohol tincture.

The birthplace of the drink

The geography of aniseed vodka production is extensive: almost all European countries with a slight deviation in the recipe produce similar drinks, each of which has its own name.

When did anise-infused vodka appear?

It is believed that the true ancestors of aniseed vodka are the Egyptians. It came to our country in the 16th century. It was then that the taste of anise vodka was recognized and appreciated by the Russian people. Asian merchants at that time went to Europe in caravans and sold spices to the peasants. Brought and varietyvodka infused with anise. It was to the taste of both the boyars and the common people. It is believed that Ivan IV especially loved her.

Varieties

Anisette vodka, which is considered by many to be a traditional Russian alcoholic drink, has many analogues in other countries. Moreover, each drink has its own history. Greece has ouzo, Italy has sambuca, Turkey has raki, France has pastis, Spain has annelis, and Arab countries have arak. In all options there is an important component - anise. It is worth noting that not all varieties of anise are the same: for example, Chinese anise differs from ordinary star anise growing in Russia in a brighter aroma.

It is believed that Greek monks invented the recipe for ouzo in the 14th century, experimenting with herbal settings. Different manufacturers of this drink have different technology, composition and recipes. However, mandatory in the standards and norms of Greece is the content of anise and the percentage of wine alcohol in the base -20%.

Not much is known about the history of sambuca: references to the drink appear in the early 19th century. It became widespread in the postwar years. The highlight of sambuca is elderberry, which is a mandatory component, in addition to the alcohol base (wheat, 38-42%) and anise.

In Turkey, the recipe for aniseed vodka is distinguished by increased strength - from 45 to 70%. For its preparation, young grape wine is distilled, after which it is infused with anise root. For a long time the production of raki wasartisanal. Until the 30s of the XX century, the drink was considered homemade anise vodka. Balkan brandy is also close in taste and similar in name.

As for other analogues, we can say that the differences in them are insignificant and mainly relate to the strength of drinks and the addition of various ingredients to the composition.

Traditional recipe

Vodka, infused with anise, was highly valued in Russia: it was served to the table of monarchs and persons belonging to the noble classes. However, the democratic nature of the recipe allowed the peasants to independently infuse aniseed vodka at home.

There are many cooking options from those times. Here is one of the simplest recipes for anisette vodka, promising a classic taste.

The list of ingredients is simple:

• fresh anise;
• alcohol - 25%;
• sugar.

The manufacturing process is long: first, a bucket of alcohol without impurities and a strength of not more than 25% was prepared, 200 g of fresh anise was crushed into a fine powder, and insisted on alcohol for about a month on average. Next, the alcohol was distilled over moderate heat to a strength of 45%. About 10 liters of vodka were obtained from a bucket. Then a syrup was prepared from 1.6 kg of sugar and a liter of boiled (or spring) water, which was then mixed with alcohol. The resulting mixture had a milky color, to destroy which they put egg white, stirred, shaking the liquid for several days (the protein was sometimes replaced with potassium permanganate). To top it off, the drink was straining.

Anise vodka inat home

Today in Russia this drink is excluded from industrial production. Perhaps for this reason, true connoisseurs prepare homemade aniseed vodka.

The success of cooking depends on the correct proportions, the ingredients used and the ability to competently re-distill after infusion of the components.

The choice of anise vodka recipe at home depends on taste preferences and the availability of spices. So, in addition to anise, the ingredients usually include: cinnamon, fennel, citrus peel, coriander, ginger root, cumin and other seasonings.

For cooking, you can take Chinese anise (another name is star anise) or ordinary star anise. In the second case, without the use of additional seasonings, the taste is simple and flat, so cumin and orange peel are added to the star anise.

To make authentic anise vodka, you need to use grain moonshine (well cleaned). Another base can also be taken for the sample - sugar / fruit distillate, ordinary vodka, diluted food alcohol (strength up to 45 degrees).

The proposed recipe has the following composition:

• 2, 5 liters of moonshine (45-50 degrees);
• 2.5 liters of water;
• 2 tsp common anise;
• 3 pcs crushed star anise;
• 1 tsp cumin and ginger;
• 15 pcs carnation;
• 2 tsp fennel;
• half a stick of crushed cinnamon.

Anise vodka will take about a month to make. Initially, you need to fill the spices with alcohol. Further, within 10 days, it is necessary to infuse the liquid in a dark and cool place. Then it is filtered and passed through a distiller. The drink can be diluted with water or consumed in its original form.

Anise vodka is a wonderful aperitif. We hope you enjoy the homemade result.