Ingredients:
40 g fresh, crushed anise seeds
1 cinnamon stick
500g sugar
1 liter of good grain brandy
Preparation:
Put the anise seeds, the cinnamon stick, the sugar and the Kornbrand in a screw-top jar and mix well. Then leave the mixture to stand in a cool, dry place for approx. 6 weeks. Shake or stir the glass every now and then.
Now, after time, the mixture can be strained (linen cloth) and poured into a bottle.
The liqueur gets better and more intense over time.
Application:
A glass after dinner.
Help by:
Feeling of fullness and pressure in the stomach
Attention: Alcohol is not for children, young people, pregnant women and drivers!!!