Anisette

Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Cyprus, Israel, and France. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content.

Contents

• Anisette m4v
• Anisette
• Outside Spanish speaking regions
• References

The liqueur has a powerful flavour when drunk straight, and can even produce irritation to the throat if not taken slowly due to its high alcoholic content. In mixed drinks, however, it produces a sweet agreeable flavour. It is often mixed simply with water, where it produces a milky white consistency. That mixture is called in Spanish speaking countries "palomita". All the liqueur has to be dropped into very cold water at the same moment. Pouring it from a bottle even quickly does not produce the same result. A very white liquid denotes that a good anisette has been used. A "palomita" with just a drop of anisette can be drunk as a refreshing drink.