Anisette (Sambuca)
Make a budget sambuca substitute with vodka, anise extract, and honey. Tips on proof, substitutions, storage, and flavor adjustments.
I like Sambuca, but it's a bit pricey. After doing some research for sambuca recipes on the web and experimenting with ingredients at home, I came up with a decent substitute for it.
Submitted by: Steven from Des Plaines, IL
Yield: 750 ml (approx. one fifth)
- Mix anise extract, honey (or simple syrup), and 100-proof vodka for a quick sambuca-style liqueur.
- Dissolve sweetener in water or part of the alcohol first, then add anise and the rest of the spirit.
- Adjust sweetness, strength, and infusion time to taste; store sealed in a cool dark place.
Spices
Featured in this Recipe
Preparation Instructions:
- Dissolve the honey in approximately 1 cup of the vodka.
- Then separately mix the anise extract with the remaining vodka and add this to the honey mixture, and shake well.
This is best served and consumed ice-cold!
Note: using honey gives this a richer, more complex flavor & texture, but also gives a cloudy, amber color to the liquor.
thespicehouse.com
More About This Recipe
One may substitute an equal amount of 'Simple Syrup' for the honey, if desired. (See: http://www.drinkboy.com/LiquorCabinet/Syrups/SimpleSyrup.html for a recipe.) I have used 190 proof alcohol plus an equal volume of water to make the 100 proof alcohol. One should then dissolve the honey or simple syrup in the water first, then mix in the alcohol plus anise extract.
Frequently Asked Questions
How close does this recipe taste to commercial sambuca?
This gives a strong anise flavor similar to sambuca but is simpler. Commercial sambuca often uses several botanicals and a higher sugar level. Using honey adds a richer mouthfeel and an amber tint, while simple syrup yields a clearer, sweeter result. You can tweak extract amount and sweetness to get closer to the brand you like.
Can I use simple syrup instead of honey?
Yes. Use the same volume of simple syrup in place of honey for a cleaner, clear liqueur. Honey gives extra complexity and body but also darkens the drink and can cloud it.
Can I make the anise flavor from whole spices instead of extract?
Yes. Crush star anise, anise seeds, or fennel and steep them in vodka for several days to weeks, tasting occasionally. Strain before bottling. Start with about 1 to 2 tablespoons of crushed spice per cup of vodka and adjust for stronger or milder flavor.
How do I make 100 proof vodka from 190 proof safely and accurately?
Use dilution math: C1V1 = C2V2. For 190 proof (95% ABV) to reach 100 proof (50% ABV), each volume of 190-proof spirit must be diluted to 1.9 times that volume total. That means add 0.9 volumes of water for every 1 volume of 190-proof. For example, 1 cup 190-proof plus 0.9 cup water gives about 100 proof. Mix water and honey first if you need to dissolve the sweetener, then add the spirit and anise.
Why does the mixture go cloudy and is that a problem?
Cloudiness is normal. Anise oils louche and form a cloudy suspension when alcohol is diluted with water or when mix contains honey. The cloudy look does not mean spoilage. If you want a clear drink, use simple syrup and stronger filtration, or reduce water dilution.
How long will this homemade anisette keep and how should I store it?
Stored in a tightly sealed bottle in a cool, dark place, it will stay safe for many months because of the alcohol and sugar. Flavor will slowly change. For best taste, use within 6 to 12 months and shake before serving if sediments form.
Can I change the sweetness or strength?
Yes. Add more honey or simple syrup a little at a time to raise sweetness. To lower alcoholic strength, add water or more simple syrup. Taste as you go and let flavors marry for a day before final adjustments.
Is it safe to handle and drink high proof alcohol?
Handle high proof alcohol with care. Measure accurately and dilute before drinking. Never drink undiluted 190-proof spirits. Keep away from flames when working with very high proof alcohol and store it safely out of reach of children.
How close does this recipe taste to commercial sambuca?
This gives a strong anise flavor similar to sambuca but is simpler. Commercial sambuca often uses several botanicals and a higher sugar level. Using honey adds a richer mouthfeel and an amber tint, while simple syrup yields a clearer, sweeter result. You can tweak extract amount and sweetness to get closer to the brand you like.
Can I use simple syrup instead of honey?
Yes. Use the same volume of simple syrup in place of honey for a cleaner, clear liqueur. Honey gives extra complexity and body but also darkens the drink and can cloud it.
Can I make the anise flavor from whole spices instead of extract?
Yes. Crush star anise, anise seeds, or fennel and steep them in vodka for several days to weeks, tasting occasionally. Strain before bottling. Start with about 1 to 2 tablespoons of crushed spice per cup of vodka and adjust for stronger or milder flavor.
How do I make 100 proof vodka from 190 proof safely and accurately?
Use dilution math: C1V1 = C2V2. For 190 proof (95% ABV) to reach 100 proof (50% ABV), each volume of 190-proof spirit must be diluted to 1.9 times that volume total. That means add 0.9 volumes of water for every 1 volume of 190-proof. For example, 1 cup 190-proof plus 0.9 cup water gives about 100 proof. Mix water and honey first if you need to dissolve the sweetener, then add the spirit and anise.
Why does the mixture go cloudy and is that a problem?
Cloudiness is normal. Anise oils louche and form a cloudy suspension when alcohol is diluted with water or when mix contains honey. The cloudy look does not mean spoilage. If you want a clear drink, use simple syrup and stronger filtration, or reduce water dilution.
How long will this homemade anisette keep and how should I store it?
Stored in a tightly sealed bottle in a cool, dark place, it will stay safe for many months because of the alcohol and sugar. Flavor will slowly change. For best taste, use within 6 to 12 months and shake before serving if sediments form.
Can I change the sweetness or strength?
Yes. Add more honey or simple syrup a little at a time to raise sweetness. To lower alcoholic strength, add water or more simple syrup. Taste as you go and let flavors marry for a day before final adjustments.
Is it safe to handle and drink high proof alcohol?
Handle high proof alcohol with care. Measure accurately and dilute before drinking. Never drink undiluted 190-proof spirits. Keep away from flames when working with very high proof alcohol and store it safely out of reach of children.
This is absolutely delicious, perfect for sipping over ice. We have our own honey, so it was a good use for it. Can be difficult to find 100 proof vodka. Don’t go cheap on the vodka.
Thanks for this recipe…have a dear friend who claims this is his favorite after-dinner pleasure!!!