The latest addition to our homemade liqueurs is Anisette! It’s a key ingredient in so many baked goods – and it’s the perfect digestif after dinner – on its own, mixed with water, or in coffee.

While anisette is traditionally clear, ours is infused with star anise, fennel, and coriander, making for a honey-colored beverage.


adapted from Martha Stewart


  • 2 1/2 cups star-anise pods
  • 2 tablespoons fennel seeds
  • 2 1/2 teaspoons coriander seeds
  • 1 bottle (1.75 liters) neutral vodka


  • 1 1/4 cups sugar
  • 1 1/4 cups water


Crush anise pods, fennel, and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute.

Place into a gallon glass jar and add the vodka. Shake gently, and let stand in a cool, dark place for 5 days.

Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids.

In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely

Divide among bottles. Cork and seal.

To serve, pour 1.5 ounces directly over ice, or into coffee. You can also add 1 part anisette and 3 parts cold water to a glass filled with ice.

We’ll let it mellow a bit… it should be perfect by Easter!