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.
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
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