Comments on: The Anise Problem http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html The How, Where and Why of Fine Drinking Wed, 07 Jan 2009 06:05:33 +0000 http://wordpress.org/?v=1.5.2 Comment on The Anise Problem by: xanax http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-9394 Mon, 07 May 2007 16:41:40 +0000 http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-9394 <strong>xanax</strong> news xanax

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]]> Comment on The Anise Problem by: Boston Cocktails » Mixology Monday: Anise http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-136 Tue, 25 Apr 2006 01:26:10 +0000 http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-136 [...] I&#8217;m going to have to punt a bit on this Mixology Monday. I didn&#8217;t get around to experimenting with anise or to shopping for some true French pastis, so I don&#8217;t have much more to add from my recent post on anise liqueur. In general, I&#8217;m still learning to acquire the taste. To that end, I find that citrus helps cut the sugary sweetness. A lot. If you can&#8217;t find the limon dulce I referenced before, here&#8217;s a simple drink to make with readily available ingredients: Anise Rickey [...] […] I’m going to have to punt a bit on this Mixology Monday. I didn’t get around to experimenting with anise or to shopping for some true French pastis, so I don’t have much more to add from my recent post on anise liqueur. In general, I’m still learning to acquire the taste. To that end, I find that citrus helps cut the sugary sweetness. A lot. If you can’t find the limon dulce I referenced before, here’s a simple drink to make with readily available ingredients: Anise Rickey […]

]]> Comment on The Anise Problem by: Rick http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-87 Mon, 10 Apr 2006 16:30:48 +0000 http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-87 At first it was a bit painful. I left the bottle of Pernod in the freezer to cut down on the intensity a bit, and I would just pour myself a shot and sit down at the computer (or a good book - most likely a cookbook). From there I would do my damndest to sip and enjoy (much like I would easily with Chartreuse) the Pernod. It took me less than a bottle of this to start enjoying it, and the Calcutta (actually called Firpo's Balloon Cocktail) was the first drink containing more than a tsp of Pernod that I really liked. I snagged a piece of licorice at the g-store the other day, and I was surprised that I actually enjoyed the flavor. Bring on those black jelly beans. Good and Plenty's, though, may be another story. At first it was a bit painful. I left the bottle of Pernod in the freezer to cut down on the intensity a bit, and I would just pour myself a shot and sit down at the computer (or a good book - most likely a cookbook). From there I would do my damndest to sip and enjoy (much like I would easily with Chartreuse) the Pernod. It took me less than a bottle of this to start enjoying it, and the Calcutta (actually called Firpo’s Balloon Cocktail) was the first drink containing more than a tsp of Pernod that I really liked.

I snagged a piece of licorice at the g-store the other day, and I was surprised that I actually enjoyed the flavor. Bring on those black jelly beans. Good and Plenty’s, though, may be another story.

]]> Comment on The Anise Problem by: The Home Bartender http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-85 Mon, 10 Apr 2006 11:50:58 +0000 http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-85 Dan - you're right that I overlooked the vastly popular Jager and Sambuca shots. Then again, I've never seen anyone savor their Jagermeister. Is the More and Better a shooter as well? Rick - will try the Calcutta. I may have to adopt your Pernod force-feeding plan. Dan - you’re right that I overlooked the vastly popular Jager and Sambuca shots. Then again, I’ve never seen anyone savor their Jagermeister. Is the More and Better a shooter as well?

Rick - will try the Calcutta. I may have to adopt your Pernod force-feeding plan.

]]> Comment on The Anise Problem by: Rick http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-84 Sun, 09 Apr 2006 03:42:27 +0000 http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-84 Anise flavor used to be on the top five hated list as of four months ago. I didn't really discriminate between licorice and anise. Pretty much anything with those flavors, especially liquor, was completely foul. I did like fennel, tarragon, and fennel seeds, but anything candy-like or drinkable was just out of bounds. After pretty much force-feeding myself Pernod for a couple of months, I absolutely love it. <a href="http://www.kaiserpenguin.com/?p=5" rel="nofollow">The Calcutta</a> was the culmination of my pastis quest. I just made another one, and it is even better than I remember. Give it a try, and let me know what you think. Anise flavor used to be on the top five hated list as of four months ago. I didn’t really discriminate between licorice and anise. Pretty much anything with those flavors, especially liquor, was completely foul. I did like fennel, tarragon, and fennel seeds, but anything candy-like or drinkable was just out of bounds.

After pretty much force-feeding myself Pernod for a couple of months, I absolutely love it. The Calcutta was the culmination of my pastis quest. I just made another one, and it is even better than I remember. Give it a try, and let me know what you think.

]]> Comment on The Anise Problem by: Dan Zarrella http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-83 Sun, 09 Apr 2006 03:02:19 +0000 http://www.bostoncocktails.com/2006-04-08-the-anise-problem.html#comment-83 if you forgive me for going a little low brow on you here, I've got some observations on anise-based liquers: Jagermister. I'm not sure if its exactly anise, but it is licorice and very popular with a bunch of american palates I know. I also know that over the course of a few months a couple friends and I found ourselves drinking in establishments more refined than we were used to and we came up with this pernod-based drink to replace one of our dive-bar favorites (red headed slut): The More and Better 2 parts Peach Schnaps 1 part pernod Splash of cranbery juice. it tastes just like the candy "good and plenty" but since there already is a (dissapointing) shooter called that, we picked its curent name. The substitution of pernod for jager, makes it much lighter and more "delicate". We found it to be a pleasing, sweet, aperatif (of course this is coming from someone who'll drink an ice wine with dinner). if you forgive me for going a little low brow on you here, I’ve got some observations on anise-based liquers:
Jagermister. I’m not sure if its exactly anise, but it is licorice and very popular with a bunch of american palates I know.
I also know that over the course of a few months a couple friends and I found ourselves drinking in establishments more refined than we were used to and we came up with this pernod-based drink to replace one of our dive-bar favorites (red headed slut):
The More and Better
2 parts Peach Schnaps
1 part pernod
Splash of cranbery juice.

it tastes just like the candy “good and plenty” but since there already is a (dissapointing) shooter called that, we picked its curent name. The substitution of pernod for jager, makes it much lighter and more “delicate”. We found it to be a pleasing, sweet, aperatif (of course this is coming from someone who’ll drink an ice wine with dinner).

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