Knob Creek isn’t the end-all, be-all of bourbons, but it certainly was instrumental in popularizing top-shelf bourbon. With its stylish packaging (looking like a typography class art project), it signaled its difference from the Jim Beams of the world. More importantly its taste wasn’t overly sweet or corn-y; instead the 100 proof required sipping rather than guzzling.

These days, there’s the competition of other fine bourbons getting distribution – and there have always been quality products like Maker’s Mark around – but Knob Creek is still worth picking up, particularly when it’s as cheap as it is at Roslindale’s Atlas Liquors. Twenty-dollars a fifth will be hard to match. Even Jim Beam isn’t always much cheaper.

Atlas Liquors is located on 591 Hyde Park Avenue in Roslindale.

Anise is one of those flavors I’m not crazy about. It’s not just me either. Most people I know are in the same boat, and I suspect that something about strong licorice notes doesn’t gel with the American palate. Still, it’s something I want to enjoy, partly because I like the idea of anise liqueurs… Pernod, Pastis, Sambuca, Ouzo, and others are a time-honored, central part of the sun-drenched leisure of Mediterranean life. And I do like Mediterranean food quite a bit, and could use a liqueur that matches it well. In fact, I end up using my bottle of ouzo more for cooking than drinking.

Time to change that, I’ve decided recently. I got some inspiration by stumbling on limon dulce in the Hi-Lo Market in Jamaica Plain. I don’t know what role the scrubby citrus plays in Latin cuisine, but the bitter-more-than-tart fragrant lemon flavor of the limon dulce juice was distinctive enough to try to fashion a cocktail out of it. I tried making a Tom Collins with it, but the bitterness was exacerbated by the gin, and the combination wasn’t complementary.

Then I tried ouzo and was pleased with the results. You can use another anise liqueur, but I like ouzo’s relative dryness. Since a little anise flavor goes a long way with me, I use a ratio of two parts limon dulce, one part ouzo, with a bit of lime thrown in to round out the acidity. The drink ends up like a fresh, unusual margarita. Since I concocted it, it doesn’t have an official name. Any nominations?

Anise Liqueur Sour
Juice of 1 limon dulce (2 jiggers)
1 jigger ouzo
Juice of 1/2-1 lime, depending on juiciness.

Fill an old-fashioned glass with ice. Add limon dulce juice and ouzo, and stir. Squeeze lime juice on top and serve.

Sorry for the time away, all. Busy week – and not enough cocktail sampling.

Thanks to those who have been linking here, including Third Decade. I also got compliments from a local bartender who sussed me out. It’s a pleasure to know this site’s so well received. As always, feel free to leave suggestions or feedback in the comments here or drop me a line: bostoncocktails AT yahoo DOT com.