Anisette

File:Anisette Marie Brizard Nouvelle Bouteille.jpg

Marie Brizard brand anisette<ref name=Anisette/>

Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed,<ref>Template:Cite book</ref> and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label.

The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.<ref name=Monde/>

Variations

Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette. It employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.

Geographical spread

Mediterranean

File:Anise alcohols Mediterranean map.svg

Anise spirits of the Mediterranean region<ref name=Monde/>

In the Mediterranean Basin, anise-based or liquorice-based spirits include: Template:Anchor

• Spain: Anís del Mono ("the monkey's anisette") has been produced since 1870.<ref>Template:Cite book</ref> The label, with a monkey holding a scroll and a bottle, was designed by Ramon Casas i Carbó.<ref>Template:Cite book</ref> It is the anisette of choice in Malcolm Lowry's Under the Volcano.<ref>Template:Cite book</ref> Characters in Ernest Hemingway's novel The Sun Also Rises<ref>Template:Cite book</ref> and his short story "Hills Like White Elephants" drink and discuss Anís del Toro – "Bull's Anisette." Another type, Aguardiente de Ojén (es), gained fame abroad and is popular in New Orleans, Louisiana, especially during the Mardi Gras festivities.<ref>Template:Usurped, official website, in Spanish</ref><ref>New Orleans Nostalgia, "Banana Republics and Ojen Cocktails", Ned Hémard, 2007</ref>
• France: Anisette, made by Marie Brizard since 1755<ref name=Anisette>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> and Pastis, made by Paul Ricard since 1932<ref name=Monde/>

• Greece: Ouzo<ref name=Monde/>
• Malta: Anisetta (Żambur), made with anise and herbs.<ref>Template:Cite journal</ref>
• Italy: Sambuca<ref name=Monde/>
• Portugal: Licor Aniz Escarchado (crystallized)<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

• Turkey, Azerbaijan, Armenia, and Albania: Rakı<ref name=Monde/>
• Lebanon, Syria, Palestine, Israel, Jordan, and Egypt: Arak<ref name=Monde/>
• Algeria: Anisette Cristal<ref name=Monde>Template:Cite newsTemplate:Subscription required</ref>

Latin America

Anise-flavoured alcohols from other parts of the world include Aguardiente from Colombia and Mexico.<ref name="FranzHavens2006">Template:Cite book</ref>

Philippines

Anise liqueur was also introduced to the Philippines by the Spanish, which developed into the local anisado, an anise-flavored liqueur usually made from distilled sugarcane wine. A notable variant of Filipino anisado with sugar is known as anisado Mallorca, or simply Mallorca. They are commonly used as ingredients in Filipino cuisine.<ref name="Gibbs1912">Template:Cite journal</ref><ref>Template:Cite book</ref>