Anisette (also anis) is an anise-flavored liqueur mainly consumed in France, Italy, Portugal, Peru, Mexico and Spain. It is a colorless alcoholic beverage that has no licorice, like other anise-based drinks, such as pastis.
The liqueur has a powerful flavor 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 flavor. It is often mixed simply with water, where it produces a milky white consistency. All the liqueur has to be dropped into very cold water at the same moment. Pouring it from a bottle even quickly does no produce the same result. A very white liquid denotes that a good anisette has been used.
In cooking, anisette yields a mildly aromatic licorice flavor. Italians have used it for generations in cookies, cakes, pastries and other desserts.
Though similar in flavor, it is not made with the same ingredients or flavorings as its cousins Sambuca or Ouzo.
- 1 1/2 teaspoons coriander seeds
- 6 teaspoons anise extract
- 1 fifth of vodka
- 2 Cups of light corn syrup
- Crush the coriander seeds and add ingredients together. Age in cool dark spot and shake every once in a while (4 or 5 days). Age for about a month and then strain through a coffee filter or other fine screen. Re-bottle and age for a couple more months.
- This is an easy one to make so if there are some licorice lovers out there, give this one a try.