Ouzo Recipe

Infuse the Anise

In a glass jar, combine the anise seeds and high-proof alcohol. Seal the jar tightly and let it steep in a cool, dark place for at least 2 weeks. This will allow the flavors to fully develop.

Optional Fennel and Mastic Addition

If using, crush the fennel seeds and mastic gum, then add them to the jar after the initial 2 weeks of steeping. Let the mixture steep for an additional week.

Strain the Mixture

After steeping, strain the mixture through a fine mesh strainer or cheesecloth into a clean bottle to remove the solid ingredients.

Prepare the Syrup

In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar has completely dissolved. Allow the syrup to cool.

Combine and Bottle

Once the syrup has cooled, mix it with the strained anise-infused alcohol in a clean bottle. Adjust the sweetness to your preference by adding more syrup if desired.

Final Rest

Let the ouzo rest for an additional week to allow the flavors to meld together before serving.