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“Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling.”
840hrs 15mins
1 recipe

Ingredients Nutrition

  • 5 teaspoons anise seed, crushed
  • 1 12 teaspoons fennel seeds, crushed
  • 1 12 teaspoons coriander seeds, crushed
  • 1 (750 ml) bottle brandy (the cheap stuff is fine)
  • 9 58 ounces simple syrup (recipe below) (optional)


  1. Place aniseed, fennel seed, and coriander in a bowl.
  2. Grind all the seeds using the back of a spoon.
  3. Add the ground seeds to the brandy.
  4. Allow the mixture to soak for 4 weeks and then strain out the seeds.
  5. Allow the haze to settle for a week then pour off the sediment.
  6. Add the simple syrup and shake.
  7. To Make Simple Syrup: Add 1 part water to 2 parts sugar.
  8. Combine sugar and water in a saucepan.
  9. Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
  10. The syrup is finished once the sugar is dissolved.

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