Anise liqueur (2)
Instructions
Let macerate all the aromas with alcohol in a closed jar for 20 days, stirring twice daily.
Then dissolve the sugar in water and add it to macerate, leaving it sit for another 2 days.
filtered and bottled.
You can seal with sealing wax bottles or even consume the liquor.
You will appreciate the elixir in all its sorbendolo after the coffee scent in small cups.
Ingredients and dosing for 4 persons
- 400 g of neutral alcohol to 96 degrees
- 400 g of water
- 350 g of sugar
- 40 g of anise
- 2 G = = Cilantro
- Grated cinnamon
- 3 cloves
- 1 stick of vanilla
- 1/2 orange (zest)