| Ingredients
10 ounces white granulated sugar
1 pint water (16 fluid ounces)
12 fluid ounces grain alcohol (available at Rhode Island liquor stores)
½ fluid ounce Anisette Extract (available at Polcari’s
Coffee, Boston MA)
Directions
Dissolve ten ounces of white, granulated sugar in one pint
of boiling water. Stir gently until completely dissolved. Cover and
set aside until this syrup has reached room temperature (failure to
do this will cause the Anisette to be cloudy). After the syrup had cooled
to room temperature, add twelve ounces of grain alcohol and once half
ounce of Anisette extract. Your now ready to bottle. A clear bottle
seems to work best for Anisette. Enjoy and drink in the company of friends.
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