Anise. Photo: Danielle Scott, Flickr
With the ever-increasing interest in cocktail culture and the classic drinks of the past, this timeless anise liqueur has been receiving renewed interest, especially on the tail of its more potent sibling, absinthe. Pioneered by Marie Brizard as early as 1755 Bordeax, France, anisette is a sweet cordial liqueur, similar to absinthe but less powerfully licorice-flavored.
According to its cocktail usage, the liqueur is a particularly potent one, often offset in drinks with bitters for balance. Nonetheless, the refreshing sip is most often imbibed simply swirled with water, slightly chilled or at room temperature.
Check out drinksmixer.com for some anisette cocktail recipes, but beware: They're strong! We suggest the potent Café de Paris, served with gin, cream and sugar, or the typhoon, which is a punchy Champagne-gin-anisette-lime concoction that is appropriately named for its high alcohol content. Sip with caution!
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