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.
July 2nd happens to be Anisette day. And, it just so happens that my next two cocktails include the obscure, yet intriguing liqueur. These days, with a proliferation of Absinthes on the market, Anisette has taken a deep back seat to the headline act of licorice flavored libations. Yet, there is a place for it, and Mr. Boston recognizes that.
This particular cocktail doesn’t stand out as a stellar use of Anisette, due to an almost cloyingly sweet flavor profile and mouthfeel. Also, I’m not sure why the Mr. Boston guide directs you to shake this drink, as there are no juices, creams or eggs. So, I simply stirred it 69 times and strained it into a chilled glass.
I did like the blend of orange and chocolate here, but the anisette somehow got lost in the mix.
1oz triple sec
0.5oz white curacao
Shake with ice and strain into chilled cocktail glass.