Homebrew Underground

Lately, I’ve been trying to make Amaretto liqueur. If you open up a bottle of DiSaronno Originale (the original Amaretto), you will smell the unmistakable aroma of anise. Well, I’m also attempting to make a batch of Absinthe flavored liqueur … understand it’s just a liqueur … not real Absinthe, because real Absinthe needs to be distilled, and most homebrew liqueurs are made by infusion … not distillation. Well, a couple of days ago I also started a batch of Absinthe liqueur. What both of these liqueurs have in common is anise. It’s what gives the liqueur that licorice-like flavor.