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Best Ways to Enjoy Anisette?

Bought a bottle because a recipe called for a couple of tablespoons of the stuff. Suggestions for how best to slug down the remainder?

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  1. add a splash to coffee, sip on it's own (tho kinda sweet), or make lots of jersey-shore type cocktails:red dragon, black widow, etc...There's a Christmas cookie that calls for it too, can't remember the name

    3 Replies
        1. re: pinehurst

          it was a biscotti looking kind of cookie, definitely not pizelle (which were always orangey in my family)....toto, never heard of that one

      1. First, do you like the flavor of anise? If not, give the bottle away, or push it to the far back of the liquor cabinet.

        If you do like the flavor, do you find it oppressively sweet as it is (perhaps chilled or on the rocks)? If not, drink it neat and double up on your insulin.

        If you like it anise but find it too sweet, tame the sugar with an ample amount of lemon juice -- probably 50:50. You may now enjoy this mixed with soda water. Or search out recipes that use a lot of Pernod or Pastis. Substitute anisette but adjust the recipe to have either less sugar or added lemon.

        Or try this. Omit the simple syrup and perhaps adjust the lemon to achieve the sugar balance you want. It will be low in alcohol because absinthe is very high in alcohol and anisette is not.

        2 to 2
        by Stephan Cole, The Violet Hour, Chicago, IL

        1 1/2 oz Aperol
        1 oz Absinthe, Lucid (substitute anisette)
        1 oz Lemon juice
        1/4 oz Simple syrup (omit if using anisette)
        1 ds Orange bitters, Regans' orange bitters
        1 twst Orange peel (flamed, as garnish)

        Shake, strain, straight up, cocktail glass, garnish

        --
        www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

        1 Reply
        1. re: EvergreenDan

          Thanks BB and ED.

          I like the flavor of anise, but more as an undertone than an up-front knock-out blast. I'm also not keen on sweet drinks, so the anisette will have to be diluted considerably.

        2. Hey there! I bumped into this recipe for Boozy Biscotti Iced Coffee today--made me think of your inquiry. Bet you can sub anisette for the Pernod. Whatcha think? I'd have a mug:
          http://www.chow.com/recipes/30485-boo...

          1. A tiny dash in cioppino (ala Kattyeyes' Pernod sub suggestion).

            1. It works well in vodka with a squeeze of lemon.

              1. A couple months ago in Mexico my appetite was recovering after a bout of tender tummy, and I asked my restaurant's chef about something very mild. He fixed a plate of sauteed shrimp and vegetables, finished with Xtabentun, which is an anise- honey liqueur native to the Yucatan. The dish was surprisingly tasty and different. I think it could be replicated with a little anisette and honey.