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,[2] and is differentiated from those produced by simple
maceration by the inclusion of the word distilled on the label. And while
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.[3]
The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.[4]
Anise-flavoured alcohols from other parts of the world include
Aguardiente from Colombia and Mexico.[13]
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.[14][15]
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,[2] and is differentiated from those produced by simple
maceration by the inclusion of the word distilled on the label. And while
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.[3]
The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.[4]
Anise-flavoured alcohols from other parts of the world include
Aguardiente from Colombia and Mexico.[13]
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.[14][15]