Instructions
Mix Ingredients:
- In a large container, mix together 1 bottle of vodka, 50 g sugar, 50 mL anise extract, 1 tbsp licorice, and 1 wormwood.
Steep:
- Let the mixture sit for a few days to allow the flavors to meld together.
Strain:
- Strain the mixture through a coffee filter to remove any solids.
Serve:
- To serve, mix 1 part absinthe to 4 parts water, add ice, and enjoy.
Notes
Estimated Nutrition:
Where it came from
Homemade absinthe-style liqueurs are a back-of-the-house tradition that goes back to the late 1800s. Real absinthe is a distillation of grain spirit with wormwood, anise and fennel; this homemade version is a maceration shortcut that infuses vodka with the same flavour notes without the still.
It sits in the herbal-liqueur family with Pernod, Pastis, Sambuca and the original Swiss absinthe. All four lean on anise as the headline flavour and use a louche-when-watered effect: the liquid turns cloudy when ice water is added, which is the visual signature of the family.
Best made in advance and kept in a cool dark cupboard. Best served the traditional way, over a sugar cube on a slotted spoon, slowly drizzled with ice water until the louche develops in the glass.
What it tastes like
Bitter herbal up front, anise sweetness through the middle, licorice depth on the finish. The wormwood adds a backbone of bitterness that distinguishes the liqueur from a sambuca or a pastis.
Around 35 to 40 percent ABV in the bottle once the vodka and the extract concentrations balance out. Diluted four to one with water at service drops the glass to a sippable five percent.
The technique
In a large container, combine one bottle of vodka, fifty grams of caster sugar, fifty millilitres of anise extract, one tablespoon of dried licorice root, and one teaspoon of dried wormwood. Seal and refrigerate.
Let the mixture steep for three to seven days, agitating once a day. Strain through a coffee filter into a clean bottle to remove the herbs and licorice solids. Decant. To serve, pour one ounce of the liqueur over a sugar cube into a glass and slowly drizzle four ounces of iced water.
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Ingredient Spotlight
The bottles that make or break this drink.
The anise extract
- Use
- Pure anise extract or star anise oil from a baking-supply shop.
- Skip
- Imitation anise flavour. Different chemistry.
- Why
- The anise extract is the load-bearing flavour. It is what carries the licorice-and-fennel character that gives the liqueur its absinthe identity. The wormwood and the sugar build on the anise.
The wormwood
- Use
- Dried Artemisia absinthium, available online or from a herbal-tea shop.
- Skip
- Mugwort. Wrong herb, different flavour.
- Why
- Wormwood is what distinguishes the homemade liqueur from a generic anise-flavoured spirit. The bitterness is the herb's signature, and the small amount in the recipe carries through the maceration.
The licorice root
- Use
- Dried licorice root from a herbal supplier or whole-foods shop.
- Skip
- Licorice candy. The sugar and gelatin throw the maceration off.
- Why
- Licorice adds depth at the bottom of the flavour curve. It works with the wormwood to give the liqueur its bittersweet finish that anise alone cannot deliver.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
The standard build
- Homemade Absinthe Liqueur
- One bottle of vodka, anise extract, caster sugar, licorice and wormwood, macerated for a few days and strained.
The cleaner build
- Filtered absinthe liqueur
- Same recipe, but strain through a coffee filter twice for a clearer final product. Loses some flavour to the second filter.
The over-proof build
- Stronger absinthe liqueur
- Use one bottle of high-proof vodka or grain alcohol instead of standard vodka. Pulls the finished liqueur to fifty-plus percent ABV.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Star anise pods, six or seven, with the recipe sitting an extra two days. The pods release oil more slowly than the extract.
A pinch of dried sage with a quarter-teaspoon of fenugreek. Loses the absinthe character but holds the bittersweet.
Half a teaspoon of fennel seed. Different flavour but in the same anise-and-licorice family.
Any neutral grain spirit. White rum or gin both pull the recipe in different directions; vodka is the cleanest.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in homemade absinthe liqueur?
One bottle of vodka, fifty grams of sugar, fifty millilitres of anise extract, one tablespoon of dried licorice root, and one teaspoon of dried wormwood, macerated for three to seven days and strained.
Is homemade absinthe liqueur legal?
Yes in most countries. Real distilled absinthe was banned in the early twentieth century in some places; homemade macerations using vodka as the base have always been legal where vodka is legal.
How long does it take to make?
Three to seven days of maceration plus the time to strain through a coffee filter. The wormwood releases flavour quickly, so anything past seven days starts to over-extract bitter notes.
Will it produce the louche effect?
Yes. Anise oil is the source of the louche, and once the maceration has pulled enough oil out of the extract and the herbs, the liqueur will turn cloudy when iced water is added.
How strong is the finished liqueur?
Around 35 to 40 percent ABV depending on the vodka used. Diluted four to one with iced water at service drops the glass to a sippable five percent.
Can I drink it neat?
Not the traditional way. The liqueur is built to be diluted with iced water over a sugar cube. Drinking neat overwhelms the palate with the wormwood bitterness.
How long does it keep?
Six months in a cool dark cupboard, longer in the fridge. The high alcohol content preserves the liqueur indefinitely; the flavour will mellow over time.
What sugar should I use?
Caster sugar dissolves fastest. Granulated works but takes an extra day of agitation. Skip brown sugar, the molasses pulls the colour off the liqueur.
Why does it taste bitter?
Wormwood is the source. The herb is what gives real absinthe its bitterness, and the small amount in this recipe is enough to carry the characteristic note. Sugar in the recipe balances it.
What glass should I serve it in?
An absinthe glass with a reservoir at the bottom is traditional, but any small tumbler works. The slotted spoon for the sugar cube is the part that matters.
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