Anisette

Anisette,orAnis,is ananise-flavoredliqueurthat is consumed in mostMediterraneancountries. 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,^[2]and is differentiated from those produced by simplemacerationby the inclusion of the worddistilledon the label. And whilePastisis a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed andlicoriceroot extracts.Sambucais essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.^[3]

The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.^[4]

Geographical spread

Mediterranean

In theMediterranean Basin,anise-based or liquorice-based spirits include:

Spain: Anís del Mono ( "the monkey's anisette" ) has been produced since 1870.^[5]The label, with a monkey holding a scroll and a bottle, was designed byRamon Casas i Carbó.^[6]It is the anisette of choice inMalcolm Lowry'sUnder the Volcano.^[7]Characters inErnest Hemingway's novelThe Sun Also Rises^[8]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 inNew Orleans, Louisiana,especially during theMardi Grasfestivities.^[9]^[10]
France: Anisette, made byMarie Brizardsince 1755^[1]andPastis,made byPaul Ricardsince 1932^[4]
Greece:Ouzo^[4]
Malta: Anisetta (Żambur), made with anise and herbs.^[11]
Italy:Sambuca^[4]
Portugal: Licor Aniz Escarchado (crystallized)^[12]
Turkey, Azerbaijan, Armenia, and Albania:Rakı^[4]
Lebanon, Syria, Palestine, Israel, Jordan, and Egypt:Arak^[4]
Algeria: Anisette Cristal^[4]

Latin America

Anise-flavoured alcohols from other parts of the world includeAguardientefrom Colombia and Mexico.^[13]

Philippines

Anise liqueur was also introduced to thePhilippinesby the Spanish, which developed into the localanisado,an anise-flavored liqueur usually made from distilledsugarcanewine. A notable variant of Filipinoanisadowith sugar is known asanisado Mallorca,or simplyMallorca.They are commonly used as ingredients inFilipino cuisine.^[14]^[15]

References

^^a ^b"History of Marie Brizard"(PDF).Cocktail Times.Retrieved2 January2018.
^Blue, Anthony (2004).The Complete Book of Spirits.New York: HarperCollins. p. 283.ISBN 0-06-054218-7.
^"REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89".Official Journal of the European Union.European Union.Retrieved28 October2016.
^^a ^b ^c ^d ^e ^f ^g ^hDealberto, Clara; Desrayaud, Lea (25 July 2017)."Le pastis, elixir provencal".Le Monde.p. 28.(subscription required)
^Zurdo, David; Gutiérrez, Ángel (2004).El libro de los licores de España.Ediciones Robinbook. p. 50.ISBN 9788496054127.
^Eaude, Michael (2007).Catalonia: A Cultural History.Oxford University Press.p. 113.ISBN 9780199886883.
^Lowry, Malcolm(2012).Under the Volcano: A Novel.Open Road Media. p. 24.ISBN 9781453286296.
^Hemingway, Ernest(2006).The Sun Also Rises.Simon and Schuster. p. 162.ISBN 978-0743297332.
^Dominique Mertens Impex. S.L., Ojén, aguardiente superior Archived29 November 2014 at theWayback Machine,official website, in Spanish
^New Orleans Nostalgia,"Banana Republics andOjenCocktails ", Ned Hémard, 2007
^Bernardy, A. A. (1940). "Forme e Colori della Tradizione Maltese".Lares(in Italian).11(4/5): 245–292.JSTOR 26238461.
^"Aniz".Xarao.pt.Retrieved16 August2022.
^Franz, Carl; Havens, Lorena (2006).The People's Guide to Mexico.Avalon Travel. p. 96.ISBN 9781566917117.Retrieved15 February2013.
^Gibbs, H.D.; Holmes, W.C. (1912)."The Alcohol Industry of the Philippine Islands Part II: Distilled Liquors; their Consumption and Manufacture".The Philippine Journal of Science: Section A.7:19–46.
^Aranas, Jennifer (2015).Tropical Island Cooking: Traditional Recipes, Contemporary Flavors.Tuttle Publishing. pp. 10–11.ISBN 9781462916894.

[Anisette-1] "History of Marie Brizard"(PDF).Cocktail Times.Retrieved2 January2018.

[2] Blue, Anthony (2004).The Complete Book of Spirits.New York: HarperCollins. p. 283.ISBN 0-06-054218-7.

[3] "REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89".Official Journal of the European Union.European Union.Retrieved28 October2016.

[Monde-4] ^^a ^b ^c ^d ^e ^f ^g ^hDealberto, Clara; Desrayaud, Lea (25 July 2017)."Le pastis, elixir provencal".Le Monde.p. 28.(subscription required)

[5] Zurdo, David; Gutiérrez, Ángel (2004).El libro de los licores de España.Ediciones Robinbook. p. 50.ISBN 9788496054127.

[6] Eaude, Michael (2007).Catalonia: A Cultural History.Oxford University Press.p. 113.ISBN 9780199886883.

[7] Lowry, Malcolm(2012).Under the Volcano: A Novel.Open Road Media. p. 24.ISBN 9781453286296.

[8] Hemingway, Ernest(2006).The Sun Also Rises.Simon and Schuster. p. 162.ISBN 978-0743297332.

[9] Dominique Mertens Impex. S.L., Ojén, aguardiente superior Archived29 November 2014 at theWayback Machine,official website, in Spanish

[10] New Orleans Nostalgia,"Banana Republics andOjenCocktails ", Ned Hémard, 2007

[11] Bernardy, A. A. (1940). "Forme e Colori della Tradizione Maltese".Lares(in Italian).11(4/5): 245–292.JSTOR 26238461.

[12] "Aniz".Xarao.pt.Retrieved16 August2022.

[FranzHavens2006-13] Franz, Carl; Havens, Lorena (2006).The People's Guide to Mexico.Avalon Travel. p. 96.ISBN 9781566917117.Retrieved15 February2013.

[Gibbs1912-14] Gibbs, H.D.; Holmes, W.C. (1912)."The Alcohol Industry of the Philippine Islands Part II: Distilled Liquors; their Consumption and Manufacture".The Philippine Journal of Science: Section A.7:19–46.

[15] Aranas, Jennifer (2015).Tropical Island Cooking: Traditional Recipes, Contemporary Flavors.Tuttle Publishing. pp. 10–11.ISBN 9781462916894.

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