Jean-Francois Arnaud (11 August 2006). "Ricard regagne du terrain dans la guerre du pastis". Archived from the original on 29 September 2007 . Retrieved 5 November 2007.

Mallal, B.A. (1996). The Malayan Law Journal. Malaya Publishing House Limited. p.349 . Retrieved 18 March 2020. And again, so you won't forget, the licorice should be produced in Calabria. Otherwise, the balance of ingredients is not perfect, and the resulting liqueur could be either too sweet or too bitter. Alcohol for making licorice liqueur Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu Archived copy". Archived from the original on 11 May 2011 . Retrieved 4 December 2010. {{ cite web}}: CS1 maint: archived copy as title ( link)

If you have a sweet tooth, you will most likely love this Italian liquor. Just don’t forget to drink it with a good cup of coffee. Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. [1] Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. [2] The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name "pastis" may be derived from Occitan " pastís," a mash-up or blend, or French " pastiche," a stylistic imitation. This liqueur is a traditional hazelnut cordial from Piedmont. They make it with local hazelnuts and other natural extracts like cocoa and vanilla. Then they add to this base concentrate some alcohol, sugar, and water and leave it to age.

Liquorice liqueur is a pleasant and full-bodied digestive. To enjoy it at its best, it must be served very cold. Add a shot of Sambuca in your corto espresso, and you’ll be sipping one of Italy’s classic postmeal soothers.

The latter gives the plant binomial name with glabra meaning smooth [13] and referring to the plant's smooth husks; the former came to being via the influence of liquere, 'to become fluid', reflecting the method of extracting the sweet component from the roots. [14] You know how the dumpling is pretty much the great equalizer in the food world because nearly every culture seems to have its own version? The spirits world’s version of that is anise spirits. Once you start poking around, you realize there’s so much more than simply sambuca. For the base, use a high-ABV neutral grain spirit. Use a 95% ABV (190 proof) Everclear vodka from your local liquor store.