Originating from the Mediterranean, this aniseed-flavored liqueur has slightly different variations in every country. Today is Anisette Day, and discover why this spirit is “widely acclaimed for its unique taste,” explains Deepak Koranga, beverage manager at Waikiki in Mumbai. “The spirit is first made by steeping anise in neutral spirit to infuse the flavor into the alcohol. It is then distilled to remove the aniseed and sugar is added, resulting in a clear or slightly yellowish drink,” he adds.
The sugar content gives the drink a smoother, sweeter taste than dry aniseed liqueurs such as absinthe, says Viresh Manglele, beverage manager at Elephant & Co. in Pune. It has a strong liquorice flavour and is often complemented with other botanicals and herbs for added complexity.
Wearing Many Hats
Anisette liqueur can be used not only in cocktails, but also in baked goods such as cookies and cakes. Adding a little liqueur to the dough of angeletti (anisette cookies) gives them a subtle aniseed flavor.
Traditional biscotti, a reference to cantucci, Italian almond biscuits, can also be made with the spirit, or it can be added to doughnut dough for a subtle anise flavor.
Drizzle anisette over homemade ice cream or drizzle over vanilla to enhance the flavor. Add it to custards and puddings for a savory dessert. Want to take your espresso to the next level? Try adding a little anisette to your lazy morning or late afternoon pick-me-up.
Presentation suggestions
On Ice: The best way to enjoy anisette liqueur is neat or on the rocks to savor its licorice flavor.
A shot or two in a cocktail: A great spirit to mix into drinks, anisette liqueur adds a sweet, aromatic flavor to cocktails.
Keep it simple and crazy: adding a little water to anisette liqueur brings out more complex flavors and aromas
Get into the holiday spirit: Stir anisette into eggnog or add it to mulled wine or apple cider to get into the holiday spirit.
Apricot Anise Mimosa Recipe
Joel Scholtens Lindsay, Bartologist and Liquid Chef, Blue Bar at the Taj Palace, New Delhi
material
60ml – freshly squeezed orange juice
5ml – Anisette
5ml – Homemade dried apricot syrup
Champagne
Method
Champagne tulips mixed with anisette, orange juice and apricot syrup
Served with champagne
Garnish with slices of dried orange, apricot and star anise.
serve
Anisette sour recipe
Viresh Mangurul, Beverage Manager, Elephant & Company, Pune
material
60ml anisette liqueur
20ml fresh lemon juice
15ml simple syrup
1 egg white (optional)
Lemon twists (for garnish)
Method:
Add all ingredients to a cocktail shaker and shake well until everything is combined.
Pour through a fine sieve into an old fashioned glass.
Garnish with a lemon twist.
