The delicate, complex aroma of anise is tailor-made for cocktails: sweet and herbaceous, surprisingly versatile, and flavor-forward enough to add intrigue without completely overpowering a drink. From the subtle glaze of an absinthe rinse to the botanical sweetness of an anisette, bartenders have been playing with this flavor component in mixed drinks for ages. We asked our friends at Marie Brizard, whose namesake purportedly received the company’s treasured anisette recipe from a West Indies sailor in exchange for nursing him back to health, for a few of their favorite takes on classics with the lift of anise. Here are three worth trying this spring:
The French Mule
We’ve long sung the praises of the tart, peppery snap of a Moscow Mule. In their French twist, Marie Brizard adds an ounce and a half of their Anisette Liqueur for a bracing, refreshing take on the classic. Use the Anisette in place of the usual vodka for a low-ABV version, or add in an ounce of Sobieski Rye Vodka for a more spirited take. A sprinkle of sea salt draws out the full complexity of the drink’s flavors.
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- 1 ½ ounce Marie Brizard Anisette Liqueur
- 1 ounce fresh lime juice
- 4 ounces ginger beer
- 1 sprinkle of sea salt
- 1 lime wedge (for garnish)
- Optional: 1 ounce Sobieski Rye Vodka
Build all ingredients in an antique clear jar filled with ice cubes. Stir. Top with crushed ice. Garnish with a lime wedge.
The Marie Mojito
The mojito may be labor-intensive from a bartending perspective, but this Cuban classic has been around for hundreds of years for a reason: it is one ultra-refreshing highball. Few things hit the spot on a warm afternoon quite like the combination of lime and mint, and that combination is made even more enticing with the addition of anise. Here, Marie Brizard’s version swaps out the rum for Anisette and rounds it out with a touch of grapefruit juice.
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- 2 ounces Marie Brizard Anisette Liqueur
- 2 ounces fresh lime juice
- 1 ounce fresh grapefruit juice
- 8 leaves of fresh mint
- 1 lime wedge (for garnish)
Muddle anisette with mint. Combine all ingredients in a mixing glass. Shake and strain into a serving glass over crushed ice. Garnish with a sprig of mint and a lime wedge.
The Marie Julep
Delicate green anise and piney dry gin are a match made in heaven, as proven in this gin riff on a julep. With all those botanicals, plus the invigorating aroma of freshly muddled mint and just a touch of cracked black pepper, this julep is a full sensory experience.
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- 1 ounce Marie Brizard Anisette Liqueur
- 8 fresh mint leaves
- 1 ounce London Dry Gin
- ½ ounce fresh lime juice
- Crack of black pepper
- 1 sprig fresh mint for garnish
Place 8 leaves of mint into the bottom of a pre-chilled julep cup. Add Marie Brizard Anisette and crush slightly with a muddler. Pack cup with finely crushed ice. Add London Dry Gin, fresh lime juice and a crack of black pepper. Stir briskly until the cup frosts. Add more ice, and stir again before serving. Stick a sprig of fresh mint into the ice as garnish.
