Anise liquor is a staple in many a Mediterranean family and has been so for centuries. Growing up in an Italian household, Sambuca (both white and black) is the liquor of choice. Another popular choice was the French anise version Pernod.
My mother would use anisette sugar for baking and my father would enjoy his corretto espresso with sambuca. Something I do from time to time.
Later, having been introduced to Lebanese cuisine, I was introduced to arguably the best and original of all anise based liquors: Arak.
Other anise based drinks include Ouzo (Greece) and Anisetta (Italy).
The main difference between Arak and Sambuca is sweetness with the later containing sugar and the former no amount of sugar.
Arak is, therefore, is stronger and is usually diluted with water and ice. Ouzo is more in line with Arak.
While most Italian and French liquors are readily available, I'm told the best Arak is harder to find. One in particular is from Israel and takes some shopping around to find.
Another Italian liquor we enjoyed over the years was Centerbe.
Chartreuse (France) and Jagermeister (Germany) have also held spots in our bar. Nothing like a 'Meister after a meal.
For me, though, my all-time favorite is the Sicilian drink Averna.
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