Anise
Really? National Anisette Day? Ok…
Anise (an herb) actually has a fairly storied history with liquor as it is used as a flavoring agent in absinthe, aguardiente, arak, Jagermiester, ouzo, pastis, raki, and most likely Chartreuse. Be that as it may, anisette as a solo liquor is fairly obscure in 21st century mixology. The GSN offices only have one old dusty bottle that is pulled out for obscure cocktails that no has imbibed in decades. Thus, I have relatively little to say on the subject other than to recommend a few brands that you can probably find at your local liquor store.
Try looking for Anís del Mono, Marie Brizard, Pernod, or if all else fails, Sambuca. These are best served watered down with a bit of ice-cold water until the liqueur becomes cloudy, known as louching. A glass of this can be quite refreshing as an after dinner beverage.
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