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Liquorice dramatically changes the classic Sour, working harmoniously with the Scotch. I have also tried with bourbon and the result is not nearly so pleasing
I wonder if one would achieve almost the same result using some measured amount of herbsaint or anisette instead of liquorice vodka. I don't think I could justify buying a whole bottle of liquorice vodka just to satisfy my curiosity about what this drink tastes like. A bar might if they could hype this cocktail. I don't know what liquorice vodka has going for it over other liquorice-flavored liquors.
As you say, liquorice vodka liqueur just delivers liquorice while herbsaint and anisette are aniseed-forward. A recipe for Finland and other countries where liquorice vodka is very popular.