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Best Ways to Enjoy Anisette?

Perilagu Khan Nov 28, 2012 12:13 PM

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. BiscuitBoy RE: Perilagu Khan Nov 29, 2012 08:16 AM

    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: BiscuitBoy
      kattyeyes RE: BiscuitBoy Nov 29, 2012 04:29 PM

      Pizelle?

      1. re: BiscuitBoy
        pinehurst RE: BiscuitBoy Dec 3, 2012 11:58 AM

        Totos?

        1. re: pinehurst
          BiscuitBoy RE: pinehurst Dec 7, 2012 07:16 AM

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

      2. EvergreenDan RE: Perilagu Khan Nov 29, 2012 11:52 AM

        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
          Perilagu Khan RE: EvergreenDan Nov 29, 2012 01:59 PM

          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. kattyeyes RE: Perilagu Khan Dec 3, 2012 10:01 AM

          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. pinehurst RE: Perilagu Khan Dec 3, 2012 11:59 AM

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

            1. r
              robert222 RE: Perilagu Khan Dec 5, 2012 02:15 PM

              It works well in vodka with a squeeze of lemon.

              1. Veggo RE: Perilagu Khan Dec 7, 2012 07:35 AM

                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.

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