Anisette is an anise-flavored liqueur made from anise seed and consumed in Mediterranean countries. It is colorless and contains sugar, making it sweeter than dry anise-flavored spirits like absinthe.
How it is made
The most traditional style of anisette is produced by distilling aniseed. This differentiates it from liqueurs made by simple maceration, which are not labeled as distilled. Anisette is often mixed with water or served over ice cubes because of its strong flavor.
Types and styles
Variations of anisette include Pastis, which uses both aniseed and licorice root extracts, and Sambuca, an Italian anisette with a minimum sugar content of 350g/L. Regional varieties include Spain's Anís del Mono and Aguardiente de Ojén, France's Anisette and Pastis, Greece's Ouzo, Malta's Anisetta, and the Philippines' anisado and anisado Mallorca.
How it is served
Anisette is often mixed with water or poured over ice cubes due to its strong flavor. It is also used in cocktails such as Sol Y Sombra.