A great recipe for Liquid Nitrogen made with sambuca and ouzo anise liqueur. Ingredients:1 shot sambuca1 shot ouzo anise liqueur Method:Pour sambuca and ouzo over four ice cubes in an […]
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Ball Banger
A great recipe for Ball Banger made with ouzo anise liqueur and orange juice. Ingredients:1 1/2 oz ouzo anise liqueur orange juice Method:Build in a highball glass and fill with […]
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A tantalizing recipe for Camel Piss made with Canadian beer, tequila, Bacardi® dark rum, ouzo anise liqueur and Mountain Dew® citrus soda. Ingredients:3 oz Canadian beer2 oz tequila1 oz Bacardi® […]
ViewT.N.T. Cocktail
A tantalizing recipe for T.N.T. Cocktail made with blended whiskey and anisette. Ingredients:1 1/2 oz blended whiskey1 oz anisette Method:Pour both ingredients into a mixing glass half-filled with ice cubes, […]
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A delectable recipe for Yolanda made with gin, brandy, sweet vermouth, anisette, grenadine syrup and orange. Ingredients:1/2 oz gin1/2 oz brandy1 oz sweet vermouth1/2 oz anisette1 dash grenadine syrup1 twist […]
ViewGeneral Lee
A great recipe for General Lee made with gin, club soda, anisette, sugar, lime juice and ginger ale. Ingredients:2 oz gin2 oz club soda1/4 tsp anisette1/2 tsp sugar1 oz lime […]
ViewMalayan Gold
A tempting recipe for Malayan Gold made with Pisang Ambon® liqueur, anisette, mandarin juice, pomegranate juice and caster sugar. Ingredients:1 oz Pisang Ambon® liqueur1 oz anisette1 oz mandarin juice1/2 oz […]
ViewAbsinthe Suissesse
A yummy recipe for Absinthe Suissesse made with Deva® absinthe, anisette, orange flower water, white creme de menthe and egg. Ingredients:1 1/2 oz Deva® absinthe2 – 3 drops anisette2 – […]
ViewSilent Broadsider
A delightful recipe for Silent Broadsider made with light rum, anisette, lemon juice and grenadine syrup. Ingredients:1 1/2 oz light rum1/2 oz anisette1/2 oz lemon juice1/2 tsp grenadine syrup Method:In […]
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A delightful recipe for Bouzo made with bourbon whiskey and ouzo anise liqueur. Ingredients:2 oz bourbon whiskey1 oz ouzo anise liqueur Method:Pour in the bourbon, then pour in the ouzo […]
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