Anise vodka
Vodka infused with anise seeds, with a liquorice aroma for cocktails, marinades and fish sauces.
Anise vodka is vodka infused with anise seeds (sometimes with star anise, fennel and zest), clear, with a pronounced sweetish-spicy liquorice aroma. It is drunk chilled and in cocktails, and in cooking added to marinades and sauces for fish and seafood, for flambeing prawns, into dough, creams and soaking syrups for baking.
Calories, proteins, fats and carbohydrates per 100 g of product
Anise vodka, Raw: Calories 231.0 kcal, Proteins 0.0 grams, Fats 0.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Fish soup with hake, ouzo, and star anise is a refined dish of European cuisine that combines the depth of marine flavor with aromatic spice notes. Hake, a tender and soft fish, harmoniously blends with creamy broth, while saffron gives it a warm golden hue. Anise vodka and star anise add a subtle sweet-spicy aroma reminiscent of traditional Mediterranean motifs. This soup not only warms on cold days but can also adorn a festive table with its elegance. It can be served with grated Parmesan and sprigs of fresh dill that enhance the depth of flavor. Historically, such soups were popular among fishing communities where the combination of fresh fish and aromatic spices was valued for their warming and nourishing properties.
8
3
30
Eel and pike soup is a refined dish of Estonian cuisine that combines the tenderness of river fish with aromatic herbs and spices. Traditionally, soup was considered a fisherman's food, but in this rendition, it gains an exquisite flavor through the addition of fennel, anise vodka, and parsnip cream. The broth is deep and rich due to the slow simmering of eel and pike with root vegetables. The parsnip cream adds softness to the dish, while quail eggs and pieces of boiled carrot provide textural contrast. This dish is perfect for cozy family lunches or festive dinners, highlighting the richness of Estonian flavors.
16
15
60
Tsar's fish soup with black caviar is a dish worthy of royal feasts, reflecting the richness of Russian cuisine. This exquisite soup is made from aromatic fish broth with sturgeon species that give it depth and richness of flavor. The black caviar added at the end fills the soup with tenderness and a noble touch, while the smoldering coal adds a light smoky aroma. Vodka at the end of cooking makes the broth clearer and enhances its taste. Traditionally, the soup is served hot with rasstegai and enjoyed with a shot of cold vodka, making the meal especially festive. This dish symbolizes Russian hospitality and traditions, combining the wealth of nature and centuries-old culinary secrets.
18
12
120
Crayfish cream soup is an exquisite dish of European cuisine with a delicate velvety texture and refined taste. Historically, this soup was prepared in coastal regions where fresh crayfish were an accessible delicacy. It combines sweet carrot and anise notes with the rich aroma of dill and the tenderness of cream. The shells of the crayfish add richness to the broth, while the addition of anise vodka reveals depth of flavor. Lemon juice and fresh dill highlight the natural sweetness of the crayfish meat. The cream soup does not require salt; its natural balance of flavors makes it truly self-sufficient. Served hot, it pairs perfectly with crispy baguette or croutons, creating a harmonious gastronomic experience.
13
6
60
