Best Anise
Ricard Pastis is a French liqueur distinguished by its prominent anise flavor. Created in 1932, it’s a classic aperitif enjoyed throughout France and increasingly globally. The product's historical significance as a pioneer of the pastis category makes it appealing to those interested in traditional...
Pernod Anise is a French anise-flavored spirit produced under the Pernod name. It is flavored with star anise and other botanicals, giving it a pronounced licorice-like character, and it becomes cloudy when diluted with water because aromatic oils fall out of solution. It is commonly served with col...
Luxardo Sambuca is an Italian anise-flavored liqueur produced by Girolamo Luxardo S.p.A., a distillery originally founded in 1821 in Zara, which is now Zadar on the Adriatic coast. The company relocated to Padua after World War II. This clear, sweet spirit is infused with star anise, green anise, an...
Ricard is a French pastis created by Paul Ricard in Marseille in 1932 and is recognized as one of the world's top-selling anise-flavored spirits. The aperitif is produced using a blend of star anise, licorice root, and aromatic Provençal herbs. It is typically served diluted with chilled water and i...
Pastis 51 is a French anise-flavored aperitif introduced by Pernod in 1951, marking the year the French government relaxed its regulations on anise spirits following the absinthe ban. Produced by Pernod Ricard, it is created through the maceration and distillation of star anise, licorice, and variou...
Molinari Sambuca is an Italian anise-flavored liqueur created in 1945 by Angelo Molinari in Civitavecchia. It is produced by infusing star anise and elderberry with neutral spirits, resulting in a clear, sweet digestif. The brand is notable for establishing the modern Extra classification of sambuca...
Pan de Muerto is a traditional Mexican sweet bread baked for Día de los Muertos, featuring an anise seed flavor and distinctive bone-shaped dough representing deceased loved ones, often decorated with sugar crosses.
Ouzo Plomari is a traditional Greek anise-flavored aperitif produced by the Barbayannis distillery on the island of Lesbos. The company utilizes a recipe that dates back to the family's early ouzo production in 1860. The spirit is manufactured using a double-distillation process in copper stills, co...
Marie Brizard Anisette is a French anise-flavored liqueur first produced in Bordeaux in 1755. Distilled from a blend of anise seeds, including green anise from the Mediterranean, and other aromatic botanicals, it has a strong, sweet black licorice flavor. It is one of the oldest continually produced...
Herbsaint is an American anise-flavored liqueur produced in New Orleans, Louisiana, originally introduced in 1934 following the United States ban on absinthe. Created by J. Marion Legendre, it was developed as a domestic substitute for traditional absinthe, utilizing star anise, fennel, and various...
Molinari Sambuca is a well-known brand of sambuca, a traditional Italian anise-flavored liqueur produced by the Molinari company. Founded in Civitavecchia in 1945, the company helped standardize and popularize the liqueur across Italy and internationally. The spirit is typically clear and characteri...
Ouzo 12 is a traditional Greek anise-flavored aperitif recognized as the first commercially bottled ouzo brand in the country. The brand traces its origins back to 1880, produced by a distillery in the region of northern Greece. Like all ouzo, its production involves the distillation of alcohol with...
Pestiños are pieces of fried dough associated with Andalusia and other parts of southern Spain. The dough is commonly flavored with sesame and anise, shaped into folded or twisted pieces, fried in oil, and finished with honey syrup or sugar. They are traditionally prepared for religious and seasonal...
The Horse Mushroom, scientifically known as Agaricus arvensis, is a large edible basidiomycete fungus commonly found in grasslands and pastures across Europe and North America. It is closely related to the standard cultivated button mushroom but characteristically bruises yellow when cut or handled....
Galliano Sambuca is a clear, anise-flavored Italian liqueur produced by the Galliano brand, which is also known for its herbal liqueur. Like all traditional sambucas, its flavor profile is primarily derived from star anise and essential oils extracted from the elderflower plant. The spirit is typica...
Herbsaint Original is an anise-flavored liqueur and absinthe substitute that was first commercially produced in New Orleans, Louisiana. It was introduced in 1934 by J. Marion Legendre and Reginald Parker following the repeal of Prohibition. The spirit is characterized by its strong black licorice fl...
Luxardo Sambuca dei Cesari is a clear Italian liqueur produced by Luxardo and flavored principally with anise. It belongs to the sambuca category, which is characterized by a sweet profile and a pronounced licorice-like aroma, and it may be served neat, with coffee, or in mixed drinks. Luxardo trace...
The Absinthe Frappé is a chilled absinthe cocktail associated with nineteenth-century New Orleans drinking culture. It is commonly made by combining absinthe with sugar or simple syrup and water, then serving the mixture over crushed or finely cracked ice; recipes may be shaken or vigorously stirred...
Romana Sambuca is a brand of sambuca, a clear Italian-style liqueur flavored principally with anise. Sambuca is commonly served neat, diluted with water, added to coffee, or presented with three coffee beans in a preparation known as con la mosca. Some serving rituals ignite the spirit briefly, but...
Roscos de anís are ring-shaped Spanish pastries flavored with anise, often using anise liqueur or aniseed in the dough. Recipes vary by region and household: some versions are baked like firm cookies, while others are fried and coated with sugar. They are commonly prepared for celebrations and relig...
Pizzelle are traditional Italian waffle cookies characterized by their thin, crisp texture and intricate, stamped geometric patterns. The dough is typically composed of flour, eggs, sugar, and butter or oil, and is commonly flavored with anise extract, vanilla, or lemon zest. They are cooked using a...
Italian anise-flavored sambuca liqueur produced in Italy and marketed internationally, positioned as a smoother, lighter-sweetness alternative among commercial sambucas.
French absinthe produced by Distilleries et Domaines de Provence using southern wormwood (Artemisia abrotanum) instead of grand wormwood, allowing US sales during the era of the thujone ban.
An Italian presentation of sambuca—anise-flavored Italian liqueur—briefly set alight to caramelize sugars, classically served con la mosca with three floating coffee beans.
Clitocybe odora is a gilled mushroom easily identified by its strong anise-like odor, first described by French botanist Pierre Bulliard in 1784.
