Matches in DBpedia 2016-04 for { ?s ?p "Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Cyprus, and France. It is colorless and, unlike some other anise-based liqueurs, contains no licorice. It is sweeter than most anise-flavoured liqueurs. True anisette is produced by means of distilling aniseed. Pastis, a similar-tasting liqueur, is made by maceration, using a combination of aniseed and licorice.The liqueur has a powerful flavour when drunk straight, and can even produce irritation to the throat if not taken slowly due to its high alcoholic content. 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 \"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. The sugar is added in as a syrup. Marie Brizard is a well-known producer of Bordeaux-style anisette. Anís del Mono is a Spanish brand. Sambuca is a drink of Italian origin that is similar to anise yet but with a slightly different distillation process and higher sugar content. Pastis, commonly drunk in France, is flavored with both anise and liquorice."@en }
Showing triples 1 to 1 of
1
with 100 triples per page.
- Anisette abstract "Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Cyprus, and France. It is colorless and, unlike some other anise-based liqueurs, contains no licorice. It is sweeter than most anise-flavoured liqueurs. True anisette is produced by means of distilling aniseed. Pastis, a similar-tasting liqueur, is made by maceration, using a combination of aniseed and licorice.The liqueur has a powerful flavour when drunk straight, and can even produce irritation to the throat if not taken slowly due to its high alcoholic content. 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 \"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. The sugar is added in as a syrup. Marie Brizard is a well-known producer of Bordeaux-style anisette. Anís del Mono is a Spanish brand. Sambuca is a drink of Italian origin that is similar to anise yet but with a slightly different distillation process and higher sugar content. Pastis, commonly drunk in France, is flavored with both anise and liquorice.".