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diablo Feb 10, 2008 03:30 PM

I have an unopened bottle of this that was given to me as a gift. I've never had it before. What is the best way to serve it? Thanks for your help!

  1. z
    zin1953 Feb 11, 2008 06:28 PM

    Anisette is going to be sweeter than Pernod/Ricard/ouzo. It's the liqueur version (i.e.: more like Sambuca).

    1. alkapal Feb 10, 2008 06:17 PM

      from babbo:


      1. m
        mhoffman Feb 10, 2008 05:06 PM

        You can use it as an absinthe-substitute in many classic cocktails, or as you would Pernod or Herbsaint.

        3 Replies
        1. re: mhoffman
          diablo Feb 10, 2008 05:19 PM

          Classic cocktails like what, if you please? Much appreciated :)

          1. re: diablo
            mhoffman Feb 10, 2008 05:47 PM

            The sazerac comes immediately to mind, though you'll have trouble getting through the whole bottle with a drink that only requires you to rinse the glass with the stuff. (http://www.drinkboy.com/Cocktails/recipes/Sazerac.html) Here are some other ideas from drinkboy.com:


            And here is the page on Pernod, which links to many cocktails that call for anisette:


            1. re: mhoffman
              diablo Feb 10, 2008 05:53 PM

              Thanks mhoffman. Most excellent site, plus the drink names are priceless...

        2. alkapal Feb 10, 2008 04:20 PM

          very chilled for a shooter. or room temp, warmed by your hand in a snifter. or added to strong hot black coffee after dinner. careful -- potent stuff!

          1 Reply
          1. re: alkapal
            diablo Feb 10, 2008 04:58 PM

            Thanks alkapal. I'll stick it in the freezer for awhile and report back.

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