Aniseed flavoured liqueurs

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I trust I'm not alone in thinking that Ouzo is utterly emetic.

Hill's Absinthe is a playtime drink.

Salmiakki - the Finnish variant - now THIS I like!

Pernod - It's OK

Ricard - Snobs seem to prefer this to Pernod but I can't taste the difference myself.

― chris sallis, Saturday, 30 November 2002 22:12 (twenty-three years ago)

Search: Sambuca

― Jody Beth Rosen (Jody Beth Rosen), Saturday, 30 November 2002 22:22 (twenty-three years ago)

Pastis is not a liquer. Ricard has a stronger aniseed flavor compared to Pernod, its a couple of percent stronger. There's little in it but where I normally go in france its always Ricard or Patis 51. No here near as good as a Catalan's friends homemade pastis.

See also Anis or Anisette, 75% fire water.

― Ed (dali), Saturday, 30 November 2002 22:38 (twenty-three years ago)

I stand corrected!

― chris sallis, Saturday, 30 November 2002 22:40 (twenty-three years ago)

And, by the way, not that I doubt you, but why isn't Pastis a liqueur?

― chris sallis, Saturday, 30 November 2002 22:43 (twenty-three years ago)

Search: Arak. Especially when served in the Cafe Modca in Beirut, with a side order of carrots, nuts, and some mysterious pulse type thing.

― DV (dirtyvicar), Saturday, 30 November 2002 22:44 (twenty-three years ago)

I've just consulted my friend Arnaud and he says Pernod and Ricard are both liqueurs.

Ha!

― chris sallis, Sunday, 1 December 2002 05:50 (twenty-three years ago)

i drank some ouzo before i went out. because i am stupid

― gareth (gareth), Sunday, 1 December 2002 05:55 (twenty-three years ago)

opa!

― ron (ron), Sunday, 1 December 2002 06:06 (twenty-three years ago)

Pernod and blackcurrant is grand.

― michael bourke, Sunday, 1 December 2002 06:09 (twenty-three years ago)

i like ouzo - is it my imagination or does it glow in the dark?

― minna (minna), Sunday, 1 December 2002 06:20 (twenty-three years ago)

search: jaegermeister, ice cold (yes, i am secretly a frat boy.)

― geeta (geeta), Sunday, 1 December 2002 06:56 (twenty-three years ago)

Liqueurs are normally alcohol plus sugars/honeys plus flavour. Pastis is an infusion or gin. Its made by leaving almost pure alcohol with herbs and spices, in this case its Star Anise in the main. The herbs are then strained before bottling, normally although not always, sometimes you get a big twig in one's bottle of infused grappa.

Ouzo will glow under UV, as will tonic water.

― Ed (dali), Sunday, 1 December 2002 10:16 (twenty-three years ago)

aha! thanks ed :)
(we have lots of greek weddings @ work, hence ouzo under uv light)

― minna (minna), Sunday, 1 December 2002 11:20 (twenty-three years ago)

good golly i like grappa. it's not easy to come by in the us, but luckily a wine-making buddy usually makes a few bottles each year

― ron (ron), Sunday, 1 December 2002 17:25 (twenty-three years ago)

Serach Grappas: Grappa de barolo, Grappa infusato di Ginepro (juniper grappa), Grappa di Brunelo, Grappa di barbera. Mysterious grappa with yellow flowers on the label served to me by Tonino Carotone

― Ed (dali), Sunday, 1 December 2002 18:17 (twenty-three years ago)

I can never think of drinking pernod without remembering a comic convention long ago in Birmingham. A bunch of us are still in the hotel bar at about 2am, and they are wanting to close. Alan Moore (top comic writer) comes across to our table and shouts in his booming voice "Everyone come up to my room! I've got THOUSANDS OF DRUGS! THOUSANDS!". "Er, Alan," someone says, and points at the bar staff. "You might want to turn the volume down a touch." Alan looks across, and shouts "Oh, right. Sorry, I made a mistake there. I have ABSOLUTELY NO DRUGS AT ALL IN MY ROOM."

So about fifteen of us go upstairs and I sat there on the bed with Alan and Bryan Talbot (for comic book and namedropping fans) and a few others sharing joints while Alan drinks (and we finally link back to the point of the thread) a half pint of pernod. Combined with lots of dope, you'll not be surprised that he wasn't conscious long.

― Martin Skidmore (Martin Skidmore), Sunday, 1 December 2002 18:40 (twenty-three years ago)

The shrimp sweet potato bisque which I prepared for Thanksgiving dinner featured copious amounts (like, more than a quarter cup!) of Sambuca. No-one became intoxicated due to the soup, but it was nevertheless well-received.

― Colin Meeder (Mert), Monday, 2 December 2002 15:24 (twenty-three years ago)

arak rocks! First experienced when offered it by a Lebanese friend at uni, since experienced at various Lebanese restaurants.

The way these drinks go clodu when water is added reminds me of the chemistry experiment (as opposed to The Chemistry Experiment) where you test for CO₂ and if it's present, lime water goes cloudy.

― MarkH (MarkH), Monday, 2 December 2002 15:33 (twenty-three years ago)

My French friend told me off for using 'Pernod' as the generic word - apparently they are different, but I can't tell the difference. He also said that most French people drink Ricard.

― Madchen (Madchen), Monday, 2 December 2002 15:35 (twenty-three years ago)

I think the french are suspicious of Pernod because its owned by a foreign company (Diageo I think) whereas Ricard is still made by the same family firm somewhere near Sete.

― Ed (dali), Monday, 2 December 2002 15:45 (twenty-three years ago)

Patxaran, preferably Etxeko.

― PJ Miller (PJ Miller), Monday, 2 December 2002 15:47 (twenty-three years ago)

Mebo scrouble.

― Pete (Pete), Monday, 2 December 2002 16:19 (twenty-three years ago)

eight months pass...

Sambuca is so great. I once stayed at soemone's apt in NY and drank all of their sambuca, then I ran out to replace it and IT COST $70 GRRRR.

― amateurist (amateurist), Wednesday, 20 August 2003 22:00 (twenty-two years ago)

six years pass...

Local pub has a new French chef in and Ricard pastis behind the bar. Would not have ordered some without ILX, and it was most pleasant. Thank you ILX.

(reminded of this cz pastis was mentioned on currently revived liquorice thread, but decided to find a more booze-specific thread)

It is my dream to go to Finland and buy armfuls of Salmiakki Koskenkorva. Right now I am mainly just kicking myself that Ikea had Akvavit and despite liking it on my last experience of it a decade ago I didn't get any. (This is a regret because the nearest Ikea is 50 miles away - OK, that's nothing in American money, but to a non-driving Brit that's a long way)

― ein fisch schwimmt im wasser · fisch im wasser durstig (a passing spacecadet), Tuesday, 29 September 2009 10:58 (sixteen years ago)

Huh, the akvavit I had before was very much anise-flavoured, but a look at Wikipedia suggests this is not a necessary requirement; my mistake I guess.

― ein fisch schwimmt im wasser · fisch im wasser durstig (a passing spacecadet), Tuesday, 29 September 2009 11:01 (sixteen years ago)

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Aniseed flavoured liqueurs - S/D