Does anyone have an actual recipe for sambuca?
I got some star anise, But I don't know how much of if to use to make the essential oil, or if I should just soak some in the likker, strain it, and add sugar....
anyone have any input?
sambuca?
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Since noone comment from this post earlier, I assume noone likes sambuca. 
But, Just to let you all know...I took about a fifth of 100proof neutral spirit, added a nice sized handfull of anise stars(with seeds) that I crushed(probably about 1/2 cup) I soaked it for about 4 days,strained it through coffee filters, added 2 cups sugar, and shook it till it was disolved. then I added 2 drops of red and 2 drops of blue food coloring(cause the color looked nasty).
I was great. I loved it.
I probably could have used alot less anise, and soaked it longer(and next time I will), but I didn't want to wait, and I just wanted to see if it would work out ok.
But, Just to let you all know...I took about a fifth of 100proof neutral spirit, added a nice sized handfull of anise stars(with seeds) that I crushed(probably about 1/2 cup) I soaked it for about 4 days,strained it through coffee filters, added 2 cups sugar, and shook it till it was disolved. then I added 2 drops of red and 2 drops of blue food coloring(cause the color looked nasty).
I was great. I loved it.
I probably could have used alot less anise, and soaked it longer(and next time I will), but I didn't want to wait, and I just wanted to see if it would work out ok.
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I guess I didn't see this when it was up. Next time you do it, try using a comparable amount of green anise instead of star anise. Although they technically have the same essential oil, green anise has a softer taste than star anise. You might find it less hard on the palate.
Also, you might try distilling the liquor after you macerate the anise. This is how araks and rakis are made. Distillation draws out more of the essential oils and will leave you with a clear liquor when you're done. I don't know if this is how sambuca is traditionally made, but it seems reasonable.
Also, you might try distilling the liquor after you macerate the anise. This is how araks and rakis are made. Distillation draws out more of the essential oils and will leave you with a clear liquor when you're done. I don't know if this is how sambuca is traditionally made, but it seems reasonable.
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canadianmoonshiner
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- Location: Canada
From my tested recipes collection: this recipe produces 2, 750ml bottles.
SAMBUCA NERO, 40%alc, 30% sugar
1105g X Rum @ 65% (enough for 2L @ 40%)
5g Aniseed
5g Star anise
10g licorice root
2.5g Cinnamon stick
2.7g Cinnamon bark
1g Fennel
Add alcohol & spries to pot & quickly bring to a boil, then simmer.
"Pot & Bowl" (albemic / ice water / or small essense still if you have one) distill collecting 750ml @ 81%. Keep tails for drinking but don't use them for this recipe, just collect enough for 2 bottles.
Split into 2 - 750ml bottles. Add 10-20g dried elderberries per bottle. Strain when desired color is achieved, 2-3 weeks. Add 225g white sugar (invert syrup) to each bottle (113ml water, 225g sugar, .03oz acid & boil 30 minutes). Top up with water.
SAMBUCA NERO, 40%alc, 30% sugar
1105g X Rum @ 65% (enough for 2L @ 40%)
5g Aniseed
5g Star anise
10g licorice root
2.5g Cinnamon stick
2.7g Cinnamon bark
1g Fennel
Add alcohol & spries to pot & quickly bring to a boil, then simmer.
"Pot & Bowl" (albemic / ice water / or small essense still if you have one) distill collecting 750ml @ 81%. Keep tails for drinking but don't use them for this recipe, just collect enough for 2 bottles.
Split into 2 - 750ml bottles. Add 10-20g dried elderberries per bottle. Strain when desired color is achieved, 2-3 weeks. Add 225g white sugar (invert syrup) to each bottle (113ml water, 225g sugar, .03oz acid & boil 30 minutes). Top up with water.
Last edited by canadianmoonshiner on Tue Jun 27, 2006 6:47 pm, edited 2 times in total.
Canadian Moonshiner
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stillkickin
- Novice
- Posts: 18
- Joined: Tue May 23, 2006 4:41 am
- Location: Sydney NSW - AustraliaLand!
Sambuca is one of my favourites so it was one of the first things I tried.
I tried soaking star anise, a few peppercorns and some cinnamon stick in 40% for about a fortnight. Should have used far less peppercorn and cinnamon, but they added a nice spicey flavour to otherwise extremely close sambuca flavour. It was however an amber colour that although not unpleasant to look at, was not exactly the same as clear off the shelf stuff.
Next I tried a commercial essence which resulted in an almost identical flavour and it was clear also.
I've read there is an apricot component. This I will try next. I managed to stumble upon "Queen's aniseed essence", a food flavouring in the local supermarket for only 94c(AU) for 50mL. MUCH cheaper than a still specific essence, by at least 5-6 dollars. Since my goal is to minimise cost and maximise quality, this is great news for me. Next recipe is this food flavouring, after that I will try a redistill after macerating apricot, aniseed, peppercorn, cinnamon.
Then see what makes the best stuff cheapest and stick with it!
I tried soaking star anise, a few peppercorns and some cinnamon stick in 40% for about a fortnight. Should have used far less peppercorn and cinnamon, but they added a nice spicey flavour to otherwise extremely close sambuca flavour. It was however an amber colour that although not unpleasant to look at, was not exactly the same as clear off the shelf stuff.
Next I tried a commercial essence which resulted in an almost identical flavour and it was clear also.
I've read there is an apricot component. This I will try next. I managed to stumble upon "Queen's aniseed essence", a food flavouring in the local supermarket for only 94c(AU) for 50mL. MUCH cheaper than a still specific essence, by at least 5-6 dollars. Since my goal is to minimise cost and maximise quality, this is great news for me. Next recipe is this food flavouring, after that I will try a redistill after macerating apricot, aniseed, peppercorn, cinnamon.
Then see what makes the best stuff cheapest and stick with it!
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edenlouise
albemic condensor?
Hi Canadianmoonshiner,
What are spries? Are you mixing all the ingredients together and boiling it? I have a gas stove top. Will the alcohol explode?
When you say distill at 81%, are you using a pot still? I have a reflux condensor, will this just strip it?
What are spries? Are you mixing all the ingredients together and boiling it? I have a gas stove top. Will the alcohol explode?
When you say distill at 81%, are you using a pot still? I have a reflux condensor, will this just strip it?
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canadianmoonshiner
- Swill Maker
- Posts: 158
- Joined: Sat Dec 31, 2005 5:04 am
- Location: Canada
Edenlouise,
Spries??? I assume you meant spices... read my recipe again.
I started with 65% rum, threw the spices in the pot & let er rip.
Yes, a pot still. Actually just a big stockpot. Inside, a mason jar supports the collection bowl & a bowl filled with cold water serves as the lid/condensor. Every 15-20 minutes, I check the collection bowl & drain it into a bottle.
I only made this once & the first 750ml came out at 81%. I wanted 2 bottles at 40% so this is where I made the cut.
Not sure about fire hazard, just be careful. With a big stockpot & a small flame (once it's boiling) the flame should be well protected. Think your reflux would strip some of the flavors if the packing was left in & you might have trouble getting the smell out.
Spries??? I assume you meant spices... read my recipe again.
I started with 65% rum, threw the spices in the pot & let er rip.
Yes, a pot still. Actually just a big stockpot. Inside, a mason jar supports the collection bowl & a bowl filled with cold water serves as the lid/condensor. Every 15-20 minutes, I check the collection bowl & drain it into a bottle.
I only made this once & the first 750ml came out at 81%. I wanted 2 bottles at 40% so this is where I made the cut.
Not sure about fire hazard, just be careful. With a big stockpot & a small flame (once it's boiling) the flame should be well protected. Think your reflux would strip some of the flavors if the packing was left in & you might have trouble getting the smell out.
Canadian Moonshiner
I distil high proof on a gas heated stove top with a pot still and I've never had trouble ( I have got a fire extinguisher just in case ).
Sambucca ought to be made using elderberries in the original ferment but don't know if they leave enough flavour from the fruit in the finaly spirit to make much difference. I find it a bit cloying compared to ouzo.
Sambucca ought to be made using elderberries in the original ferment but don't know if they leave enough flavour from the fruit in the finaly spirit to make much difference. I find it a bit cloying compared to ouzo.