Licorice Liqueur

Liquore alla Liquirizia

Intense and aromatic traditional liqueur, made with powdered licorice, sugar and alcohol.

4 servings

Easy

Licorice liqueur is a bold alcoholic preparation, designed for those who appreciate the deep, lingering aroma of licorice. The base is a sweet, dark syrup, in which the powder must be distributed without forming lumps; the alcohol complements its character and contributes to an intense, fluid consistency. The technique requires, above all, gradual preparation: the water must be very hot but not boiling, while the licorice must be incorporated little by little, stirring constantly. Cooling and resting also play an important role, as they promote a better blend of sugar and alcohol. The recipe is traditionally Italian. The liqueur is ready immediately after bottling, but develops greater harmony after a month or two of maturation.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the hot water

Pour 1.5 liters of water into a large nonstick pot, preferably about five liters, and heat until just below boiling. Don't let it boil vigorously: the liquid should be very hot, but not very bubbling at the surface, which is essential for dissolving the ingredients in a controlled manner.

Dissolve the sugar

Add sugar to hot water and mix with a tablespoon or a ladle until the syrup becomes smooth. Check that no crystals remain on the bottom and that the liquid has a uniform consistency, without needing to cook beyond the time needed for melting.

Incorporate the licorice

Drop the licorice powder sprinkling in gradually, little by little, using a teaspoon coffee, and stir continuously. Proceed gradually to avoid lumps forming: the powder must disperse in the syrup and leave a mixture dark and uniform, with no visible accumulations on the bottom or surface.

Cool the syrup

Turn off the heat Continue stirring as the syrup cools to room temperature. Keep stirring regularly to ensure a smooth consistency, and make sure no licorice lumps form as it cools.

Add the alcohol

Pour the 95°C (203°F) alcohol into the cooled syrup and stir with a ladle. Stir carefully until the liqueur appears uniform and the alcohol is fully incorporated, with no separate layers or concentrated residue at the bottom of the pan.

Bottle the liquor

Transfer the liqueur to bottles and tightly seal them. Distribute the liquid evenly, making sure there are no lumps of licorice left in the pan. The liqueur can be consumed immediately, although it will improve with time.

Let it mix together

86400 min

Shake the bottles occasionally, especially during the initial resting period, to dissolve any lumps that tend to form at the bottom before they solidify. It's best to wait one or two months: during this time, the alcohol and sugar blend more thoroughly.

Chef's Tips

Add the alcohol only when the syrup is completely at room temperature and shake the bottles periodically, so that the licorice does not form lumps at the bottom.