Star Anise liqueur

Anisette's has been known to be a wonderful digestive for centuries, hence Sambuca's popularity in Italy. This recipe is a simple and easy to make version:

5 teaspoons anise seed, crushed
1 ½ teaspoons fennel seeds, crushed
1 ½ teaspoons coriander seeds, crushed
3 cups vodka
¾ cup water
1 ½ cups granulated cane sugar

Combine spices with alcohol in a 1 quart mason jar. Cover and let stand for 30 days in a cool place. Strain off seeds in a mesh and then a coffee filter to remove all debris. Combine sugar and water in a saucepan and heat to a boil, stirring to dissolve the sugar. Remove from heat and allow to cool. Add to liqueur in mason jar and let sit for a month.

For cocktails I drink it with soda water or coca cola.

Kummel Liqueur Recipe

Kümmel means "caraway" in German and is a wonderful herbal liqueur. My first experience was buying the Gilka brand at the liquor store, with a penguin wearing a Kaiser helmet and monocle. It’s clear, and full of caraway and fennel goodness!

Ingredients:
2 ½ tbsp. caraway seeds
¼ tsp fennel seeds
2 whole cloves
3 cups vodka
½ cup water
2/3 cup granulated cane sugar

“Bruise” the caraway and fennel seeds with a pestle or back or a wooden spoon. Place caraway, fennel & cloves in mason jar while stirring in the vodka. Close and let stand for 24 hours. Remove cloves, and age 2-3 weeks in a cool, dark place. Shake occasionally.

After initial aging, strain off seeds. Combine sugar and water in a saucepan and heat to a boil, stirring to dissolve the sugar. Remove from heat and allow to cool. Add sugar syrup to liqueur; stir. Cap and age for an additional 1 to 2 months.

Here is a great cocktail I found online:
Bourbon & Kümmel

Instructions: In a cocktail glass with ice, combine 2 ounces of bourbon, 1/2 an ounce of kümmel, 1/2 an ounce of honey syrup (that’s just honey, cut with an equal part of hot water), and 5 dashes of Angostura. Don’t skimp! Stir until very well-chilled and the ice begins to melt, at least 30 seconds. Strain into a rocks glass with fresh ice. Garnish with a cinnamon stick.