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Anisette

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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!

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  1. 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

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

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

      3 Replies
      1. re: mhoffman

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

        1. re: diablo

          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/rec...) Here are some other ideas from drinkboy.com:

          http://www.drinkboy.com/Cocktails/rec...
          http://www.drinkboy.com/Cocktails/rec...
          http://www.drinkboy.com/Cocktails/rec...

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

          http://www.drinkboy.com/LiquorCabinet...

          1. re: mhoffman

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

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