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The sweet, gentle end of the anise family: soft, syrupy and low-proof.
France and Spain, 18th century
Marie Brizard began producing it in Bordeaux in 1755, and it spread across France, Spain and Italy as the drawing-room version of anise while ouzo and arak stayed on the table.
Aniseed, and often green anise and other seeds, are distilled or macerated into neutral spirit and sweetened generously. The sugar level is what defines it against drier anise spirits.
Sweet liquorice and candied anise with a light body and a short, syrupy finish. Softer and lower in proof than pastis, ouzo or arak.
Did you know
All four spirits lead with the same seed and diverge on sugar and strength alone, which is why a recipe calling for one is rarely satisfied by another.
Also known as: anisette