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Star Anise Schnapps

Star anise schnapps - based on dried star anise fruit pods - is soft, sweetish and very aromatic with a fine taste of liquorice. The colour is light to dark brown.

The schnapps is often used to blend with other schnappses that are based on aromatic herbs or dark berries.

You can create many new and interesting combinations - try to experiment.

Or - if you have made a schnapps you are not quite happy with, you can just add a little star anise schnapps to adjust the taste and flavour. It usually helps.

Very good as appetizer - or served with fish, chicken, beef, pork, duck, soup or stew. Or used in meat dishes, curries, breads, cakes or cookies.

Try also to add it to juice, coke or other carbonated soft drinks.

You can also turn your schnapps into a liqueur.

Star anise schnapps blends very well with...

Star Anise and Anise must NOT be confused with the POISONOUS Japanese Star Anise (Illicium anisatum - Illicium japonicum - Illicium lanceolatum - Illicium religiosum).


Star Anise - Illicium verum

Use fresh, dried star anise fruit pods.

You can use ordinary anise (Pimpinella anisum), but star anise has a much more sophisticated flavour and is therefore more suitable for schnapps making.


  • Put 4-5 dried fruit pods in a clean glass jar with tight-fitting lid.

  • Cover with 10 centiliter clear, unflavoured vodka - 40% (80 proof).

  • Let steep for 2-3 days in a dark place at room temperature,
    18-20°C (64-68°F).

  • Shake lightly and taste it from time to time - it must not get bitter.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

  • Store (age) for at least 1 month in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your star anise schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.