The Royal Sazerac cocktail.
Yes, it’s Tuesday. But it was Mixology Monday, and we did make a cocktail. Let’s hope Nick at the Straight Up blog (worth a regular visit, btw) will show some Christmas spirit and let us in late. As it is, here is the summary for this month’s theme, Anise:
While I had a few ideas I’ve been kicking around for this months theme, including some more holidayesque thoughts, I ultimately decided on one of my favorite flavors: anise. Although great any time of year, there is something about colder weather and the holidays that really sets my anise fetish into overdrive. While past MxMos have seen a few specific sources of anise, such as pastis and absinthe, I wanted to open things up to anything anise flavored, the more unique the better. Most folks have something with anise notes laying around, whether it’s absinthe or pastis, ouzo, Genepe, even Green Chartreuse, Peychaud’s, Raki, etc. Maybe get creative and make something tasty with some star anise, like a syrup, infusion or tincture. Show us that riff on a Sazerac or Improved Holland Gin Cocktail that you love, or create something entirely new.
Cool theme, and one we were quite happy to play with. As it turns out, there are plenty of ways to use anise flavor in cocktails. As a lead element, anise means licorice and herbal flavors. But as many home bartenders know, an extra dash of anise flavor is often used to supply that “I know not what” of extra complexity and depth to many famous drinks. From pre-prohibition cocktails to tiki drinks, you will find anise (usually in the form of absinthe or pastis) in dozens of drinks where you might not expect it.
We started this MxMo with the intent of experimenting and putting anise in the lead of a new cocktail. And we did have a nice gin, lime, fennel, tarragon, Chartreuse, absinthe and sugar thing going. That drink will eventually make the blog, but we got sidetracked.
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Putney Farm 
