On July 2nd, we observe National Anisette Day. Aniseed from the anis herb gives anisette its licorice or fennel flavor. While usually a dry dry liqueur, distillers sometimes add a sugar syrup for a sweeter result. Spain, Italy, Portugal, and France lead the world in drinking this licorice tasting drink.
The herb of the aniseed, usually the main ingredient in anisette, is considered to have medicinal qualities. Sweeter than other anise-flavored liqueurs, anisette’s association with a variety cures date back to ancient Egypt. As a liqueur, anisette is distilled dryer in Europe than it is in the United States. Distillers add other spices such as coriander and fruit to distill anisette, too.
While most enjoy anisette by sipping it, the liqueur can be mixed as a cocktail, too. However, pure anise extract should not be drunk straight. Since its alcoholic content is high, it irritates the throat. However, mixing it in with coffee, gin, bourbon, or water will bring out a bit of a sweet flavor. The solution? Bake some anise cookies!
If you’re the one who eats all the black jelly beans, you will likely savor a shot of anisette. The licorice flavor comes from the same anise plant that some licorice candies are made.
HOW TO OBSERVE
Sip some anisette for a toast to the licorice flavor you love! You can also make anise cookies or spiced bars. Post on social media using #NationalAnisetteDay.
Our research did not identify the creator of National Anisette Day.