Anissete The Anise-flavored Liqueur, Favourite Of The Mediterranean

Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Lebanon, Cyprus, Israel, and France.

It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits e.g. absinthe.

The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label.

While Pastis is a similar tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts.

Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content.

The liqueur is not commonly taken straight on account of its strong flavour.

When included in mixed drinks however, it produces a sweet agreeable flavour.

It is often mixed simply with water, where it produces a milky white consistency.

That mixture is called in Spanish speaking countries called palomita.

All the liqueur has to be dropped into very cold water at the same moment.

Pouring it from a bottle even quickly does not produce the same result.

A very white liquid denotes that a good anisette has been used. A palomita with just a drop of anisette can be drunk as a refreshing drink.

In the Mediterranean Basin, anise-based or liquorice based spirits include:

Spain: Anis del Mono or the monkey's anisette, has been produced since 1870. The label, with a monkey holding a scroll and a bottle, was designed by Ramon Casas i Carbo.

It is the anisette of choice in Malcolm Lowry's Under the Volcano. Characters in Ernest Hemingway's novel The Sun Also Rises and his short story - Hills Like White Elephants - drink and discuss Anis del Toro or Bull's Anisette.

Another type, Aguardiente de Ojen, is produced by Dominique Mertens Impex.

It gained fame abroad and is popular in New Orleans, Louisiana, especially during the Mardi Gras festivities.

France: Pastis, made by Paul Ricard since 1932, and Anisette, made by Marie Brizard since 1755

Italy: Sambuca

Greece: Ouzo

Bulgaria and Macedonia: Mastika

Turkey, Azerbaijan, and Albania: Rakı

Lebanon, Syria, Israel, Jordan, and Egypt: Arak

Algeria: Anisette Cristal

Anise-flavoured alcohols from other parts of the world include Aguardiente from Colombia and Mexico.

Anisette is used in modern occultism and spiritual practices to make spirit water, which is used as an offering for various deities and spirits.


Tourism Observer

INDONESIA: Bali Alcohol Deaths May Affect Tourism

A series of deaths caused by rice wine (arak) laced with methanol has focused attention of the huge taxes that the Indonesian government applies to imported alcohol.

Ida Bagus Ngurah Wijaya, head of Baliâ tourism board, has blamed the deaths on a combination of the prohibitive price of imported alcohol and a lack of regulation of arak producers.

This is a big problem for Bali, Wijaya said. Alcohol imports are controlled but there are no controls on these small home industries.

The trouble is that the price of imported alcohol is so high that tourists on a budget prefer to buy the local drink and now they are dying.

His organisation was lobbying the Government for more regulation of producers and was urging holidaymakers to avoid local rice wine.

"For the time being I would say only consume alcohol that has been guaranteed by the Government," he said.

More than 20 people have died in Bali after drinking rice wine laced with methanol.

One of them was named as Rose Johnson, 48, a successful painter who was based in Phoenix, Arizona, who died early on Monday in Sanur after drinking from a batch of poisoned arak. She was on holiday on the island.

Nineteen Balinese remain seriously ill in hospital.

Local police have found the source of the adulterated drink and are expected to lay charges when they complete their investigations.

Syrian Muhammara Recipe

Syrian cuisine has been vastly influenced by neighboring Middle Eastern countries and together they share many common dishes. In fact, some of these dishes are loved throughout the world and served in Middle Eastern grandeur. Common recipes from Syria include a host of Kebabs, Shawarma, Hummus, Kibbeh, Fattoush, Falafel, Mahshi, Fattah, Baklava, Basbousa etc. Arabic Coffee and Arak are the common beverages.

In the past,we have covered some of these Middle Eastern recipes through this column ,however, today let’s check out a recipe of a delicious dip. Muhammara is a dip which originated in Syria though it is common in other Middle Eastern countries as well. It is also known as Acuka in neighboring Turkey. A variety of ingredients common in Middle Eastern countries including bell peppers, walnuts, olive oil, garlic and pomegranate molasses blend together to give a unique taste to Muhammara dip. It goes best served along with other Meze, breads and also along as an accompaniment with a number of kebabs and meats. It is fairly easy to make this dip at home and it would add a punch to your Meze table. I’m sure you would love it. So here is the Muhammara Recipe for you to enjoy!
Ingredients

Red Bell Pepper – 2
Pomegranate – 1
Bread crumbs – 1/2 cup
Walnuts – 1/4 cup
Olive oil – 3 tbsp
Salt to taste
Red Chili flakes – 1 tbsp
Garlic – 5 to 6 cloves

Muhammara Recipe

Roast the red bell peppers directly over the gas flame until the skin is black.

Let it cool, then remove the skin and the seeds within and cut into 3 to 4 pieces.
Juice the pomegranate and heat it until it becomes thick and sticky. Pomegranate molasses is ready.

Add roasted red bell pepper, pomegranate molasses, bread crumbs, walnuts, olive oil, salt, red chili flakes and garlic in a blender.
Blend to make a coarse dip.
Drizzle a little olive oil just before serving.
Serve fresh Muhammara with Pita bread or Kebabs.