Été Anisé

Difford's Guide

Ingredients

Barware

Highball (max 10oz/300ml)
Measuring jigger
Bar spoon
Shaker
Strainer

Nutrition

There are approximately 201 calories in one serving of Été Anisé.
Été Anisé image

Garnish:

Dehydrated orange slice, star anise & edible flowers

How to make:

SHAKE first 5 ingredients with ice and strain into ice-filled glass. Top with tonic water.

Special ingredient #1: Sour orange mix

1 23 fl oz Italian red bitter liqueur
1 16 fl oz *Special ingredient #1 (see above)
12 fl oz Giffard Sugar Cane Syrup
2 spoon La Fee Parisienne absinthe
2 spoon Peach aperitif liqueur
23 fl oz Thomas Henry Tonic Water
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Our comment:

By Jan & Hannah Van Ongevalle, Belgium


HANNAH “Sometimes I wonder what would happen if we went on one of those adventure holidays, like crossing the desert off road or being taken to the North Pole by sled dogs. We’d probably spend the whole time arguing about how to do things but it would still be the best holiday of our lives.”

JAN “That’s how things have always worked between us: we are so different that the chemistry we have is perfect. She is very open and friendly, I am the thinker who comes up with unexpected solutions. For example, I worked in the fashion business for twenty years and had one of the nicest shops in the city. Then, one morning, I suddenly felt that that world was no longer a part of me.
I sold everything practically overnight and left on a long round-the-world trip.
I wanted to rediscover my best qualities, my creativity, my curiosity, the part of me obsessed by details. I found it in a little bar in the south of France watching a bartender at work.
It was a brief moment but straight after I was sure: that would be my new life.
I returned home and almost immediately opened the bar.”

HANNAH “When my father gets an idea in his head nobody can change his mind, all you can do is give him a hand. That’s why I decided that I would also work in the bar for a while.
I thought: just long enough to get things in order... but I’m still here. The truth is that I was also seduced by mixology but for different reasons to those of my father: I like to amaze people, making them feel good, creating an atmosphere they’ll never forget. When we think up a new cocktail we always start at the end: we try to envisage someone drinking it. Who are they? Where are they? What are they doing?”

JAN “For example, when creating l’Été Anisé we imagined three Milan girls relaxing after a day of shopping in the summer. They go into a bar, enjoying the shade and the cool. There is some old-fashioned music playing, you can also hear the rustling of the vinyl. They put their elegant shopping bags on the floor, sit round a table and order our cocktail. Something fresh, classical and contemporary at the same time, undeniably classy.
Campari, Sour Orange that seems to be orange but tastes of lemon, sugar syrup, Rinquinquin, Absinthe and a splash of tonic.
This is what I meant when I said that my daughter and I are very different but when we work together it is Boom: magic happens.”

HANNAH “Just like in a great cocktail.”

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