Who drinks Anisette anymore? When did people drink anisette? Why?
According to Wikipedia, “Anisette is made by macerating 16 different seeds and plants and blending the maceration with a neutral spirit and sugar syrup”. It is mostly consumed in places like France, Italy, Portugal, Mexico and Spain.
Try finding it in downtown Vancouver on Canada Day-eve.
After consuming 2 bottles of champagne (but not the can), Della and I wandered over to the Gerard Room at the Sutton Place. It’s one of my favourite lounges: quiet, dark, filled with overstuffed furniture. A great place to talk politics and solve all of the world’s problems. Della and I discussed the recent G20 fiasco at length (maybe not a topic for this blog).
Unlike other liqueur tastings, I wasn’t all that keen on buying an entire bottle of Anisette to throw in my liquor cabinet. I thought it would be a waste of money. Della had a suggestion: “do you remember tiger’s-eye ice cream? Did you like it? Why don’t you ask them to make you an Anisette and orange liqueur martini.
So they did.
It was a little light on the orange but otherwise passably drinkable.
Then we went over to Joey’s, where I had a can of champagne. I liked that more, even if everyone (including the waitress) laughed at me.