Why You Should Get Excited About Anise Spirits

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Why you should get excited about anise spirits.

A duo of craft makers in the Bedford-Stuyvesant section of Brooklyn make an all-natural gin inspired by traditional medicines, employing a sugarcane-based neutral spirit and adding a strong enough hint of anise to produce a sexy, light louche. Drink on ice or with club soda—you’ll want to taste this one.A classic French anise-flavored spirit, pastis was developed after absinthe was banned in 1915, and differs primarily by omitting the wormwood.

Renowned grappa producer Poli Distillerie stopped making its smooth, elegant sambuca, which tastes like fresh fennel, in the 1980s, but recently brought it back due to the surge in demand. Consume it as they do in the Veneto, as a “rasentin,” the Venetian phrase for “rinse,” by putting a few drops into a seemingly empty espresso cup to capture one last taste of the coffee.

 

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Roasted Chicken with Clementines & Arak from ottolenghi would fall flat without the Arak, says the cook who doesn’t like anise. tastingjrslm

I love those glasses!!

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