Why Savoring Pastis, Ouzo, Arak, Raki, and Favorite Anise Aperitifs is a Must This Summer

Anise's place in history is well-documented," remarks Jade Ayala, the beverage director at Mystic, Connecticut's cocktail haven, The Port Of Call. Known also as aniseed, this culinary herb's journey into spirits is believed to have originated with monks' early distillation efforts, yielding a diverse array of spirits globally. "It's fascinating to observe how different cultures have crafted their unique anise-flavored beverages, deeply influenced by their local terroir," Ayala reflects. "Each variant tells a story of its origins, shaped by the available resources and encapsulating centuries-old traditions within each bottle."

In contemporary times, Ayala points out the resurgence of anise aperitifs, not only as standalone sips but also as integral components of innovative cocktails. Jenna DeBye, the assistant food and beverage manager at Lexington, Massachusetts' Inn at Hastings Park, emphasizes her preference for pairing anise's boldness with robust flavors like bourbon or rye, noting their deep caramel undertones as a harmonious match. "Anise brings a new dimension of aroma and taste, even when infused into coffee drinks," she adds.

Yet, the true essence of anise aperitifs lies in their simplicity. Crafted with minimal ingredients, these spirits can whisk you away to the lavender fields of southern France, a breezy Greek isle, or a cozy Scandinavian nook with just a sip. Here's a closer look at some of the most cherished anise-based drinks:

Absinthe Characterized by its vibrant hue and derived from green anise, fennel, and other botanicals, absinthe's roots trace back to Switzerland as a medicinal elixir before captivating France in the 19th century. Despite facing bans, its resurgence post-2007 in the U.S. marked a new era for this storied drink, with the controversy often mistakenly attributed to its anise content. Antoine Robert from Distilleries et Domaines de Provence in France advocates for the traditional consumption method, suggesting a dilution with cold water to enjoy its full complexity.

Frank Jones, a mixologist at Washington, D.C.'s Dirty Habit, sees absinthe as a versatile addition to refreshingly citrusy cocktails, enhancing classics with a twist of sophistication.

Aquavit This Scandinavian spirit, distinguished by its subtle anise undertone amidst flavors like caraway and dill, offers a contrast to the more pronounced licorice notes of other aperitifs. In Norway, the aging process in sherry casks introduces a unique Linie style to aquavit, traditionally enjoyed in its pure form without mixers.

Arak Hailing from the Eastern Mediterranean, arak's heritage as one of the oldest distilled spirits is celebrated, particularly in Lebanon. Michael Holiday from 600T in Washington, D.C., explains the traditional process involving indigenous obeidi grapes, emphasizing the dual distillation and the ritual of blending with water for consumption.

Ouzo As a cornerstone of Greek culture, ouzo's intricate blend of anise with other botanicals like cardamom and mastic offers a distinctive licorice flavor. Typically accompanied by meze, its consumption is a leisurely affair, often neat with an option for ice, transforming the spirit's clarity with its addition.

Tsipouro Lesser-known outside Greece and Cyprus, tsipouro shares similarities with ouzo but stands out through its unique distillation process, akin to Italian grappa. Kraig Rovensky highlights tsipouro's rich history and the variety it brings to the anise aperitif family, best enjoyed chilled to enhance its intricate flavors.

Pastis Emerging in the wake of absinthe's ban, pastis became France's beloved anise-based liquor, with notable brands like Pernod and Ricard leading the market. Its sweeter profile and lower alcohol content, combined with a botanical richness, make pastis a versatile spirit, enjoyable both in its traditional diluted form and within creative cocktails.

Raki Raki's roots in Turkey stretch back to the 17th century, originally crafted from grape remnants of winemaking. Its production involves distilling suma or a neutral spirit blend with aniseed, resulting in a spirit that's traditionally mixed with water or ice for a refreshing experience.

Each of these anise-infused aperitifs offers a glimpse into the cultural tapestry of their origins, inviting enthusiasts to explore the depth and diversity of flavors that anise can bring to the world of spirits.