Ricard Aperitif Ansie

Ricard Aperitif Ansie is an anise-style aperitif liqueur, listed here under the Esplanda label from Massachusetts. The name points to aniseed, and products in this style usually lead with licorice-like sweetness, a cool fennel and star anise lift, and a faint herbal edge. This listing doesn't give an ABV, sugar level or botanical list, so treat those as typical for the style rather than measured for this bottle. The defining behavior of anise spirits is the louche. Add cold water and the clear liquid clouds to a pale, milky opalescent color as the aromatic oils fall out of solution. The classic aperitif serve is one part spirit to about four or five parts cold still water in a tall glass, poured slowly so the cloud forms gradually. Ice is optional and is added after the water, since a cold pour can dull the aroma. Expect the anise to read as softer and more refreshing once diluted. Over ice with a splash of water, or with chilled soda, it makes a long, low-effort drink that suits warm afternoons before a meal. Sparkling water gives a drier, brighter result than still. A spoonful of citrus, such as a lemon wheel or a few drops of lemon juice, sharpens it. A small measure also works as a cocktail modifier. A rinse of anise liqueur inside a chilled glass is the traditional move for a Sazerac, and a quarter ounce can lend a licorice undertone to gin sours or to a Corpse Reviver No. 2 in place of absinthe. At the table, anise aperitifs usually go well with salty and briny snacks such as olives, anchovies, salted almonds and cured meats. They also suit fresh goat cheese, raw fennel and grilled fish. Keep a tall glass and a small pitcher of cold water on hand for the traditional serve. A small tumbler is enough if you're pouring it over ice.