What is anisette liqueur?
Anisette is a sweet liqueur flavoured with anise — the same seed behind arak, ouzo, pastis and sambuca. Tibra is a hand crafted Israeli anisette made from a family recipe with anise, fig and licorice.
Anise spirits of the Mediterranean
Around the Mediterranean, anise has flavoured spirits for centuries: arak in Israel and the Levant, ouzo in Greece, pastis in France, sambuca in Italy. Most are dry and strong; anisette is the sweeter, softer liqueur of the family.
Tibra's recipe is rooted in the traditions of Greece and Lebanon, and it is fermented so the sugar and organic fruit blend gently with the anise.
Why it turns milky (the “louche”)
Anise oils dissolve in alcohol but not in water. Add cold water and they come out of solution as tiny droplets, turning the drink cloudy and white — the “louche”. You can see it in The Mauresque.
How to drink Tibra
Keep the bottle in the freezer and pour it neat and ice cold. Avoid ice cubes — they water the liqueur down and change its sweetness.
In cocktails, use it in small amounts (1 ounce or less): its sweet licorice note adds depth to tiki and classic drinks without taking over.
Three Tibra anisettes
LeFig (fruity, velvety and smooth), Black Anisette (sweet, mellow and gentle, with licorice) and Crystal Anisette (crisp, refreshing and invigorating). Each is hand crafted in a limited run of 3500 numbered bottles.
