Use Your Booze, Please the Crowd: Delicious Homemade Liqueurs

I grew up in a family of immigrants, and my grandfather was known for his anise liqueur, similar to ouzo. He made it only once a year, and I distinctly remember it being a big deal in the house.

When I asked him how he learned to make it, he explained that his father taught him the process, and that everyone made some form of anise liqueur in his village. He told us—correctly—that making liqueurs is commonplace in European towns and villages. As an adult, I’ve lived and traveled throughout Europe, and I’ve seen for myself how widespread this practice is.

Until very late in his life, he continued the tradition of making his annual batch of anise liqueur. I loved the whole process, and I committed much of what he taught me to memory—and later, that helped me out in my career behind the bar.