Growing up, the black jelly beans were the first to be gobbled out of the Easter basket, the Good & Plenties were first pick at the concession stand, and fennel barely counted as a vegetable. Licorice is still is among our favorite flavors.
Today, we salute the ancient herb that was found in abundance in King Tut’s tomb, alongside his gold, jewelry and art treasures, and the root that eventually blackened Napoleon’s teeth.
Break out the Sambuca, if you’ve got it, or Pastis, Herbsaint or Galliano.
Here are some of our favorite recipes for each:
- 1 oz Black Sambuca
- 1 oz Vodka
- 1/2 oz Crème de Cacao
Shake ingredients with ice in a cocktail shaker. Strain into a cocktail glass, and serve.
- 1 oz. Pastis
- 1 splash(es) Grenadine
Pour the grenadine in a parfait glass, add the Pastis and fill with ice cold water. Note: This is a popular drink in France.
Herbsaint Champagne Cocktail
- 1/2 ounce crème de mûre (blackberry liqueur)
- 1/4 ounce Herbsaint
- 4 ounces chilled Champagne
- 1 lemon twist
Fill a pint glass with ice. Add the crème de mûre and anise liqueur and stir well. Strain into a chilled flute and top with the Champagne. Garnish with the lemon twist.