Of all the anisettes in Italy, Meletti lays claim to being the oldest, dating back five generations to 1870, when Silvio Meletti meticulously experimented with anise plants from various provinces.
Ultimately, Silvio determined that the best anise grew in the clay soils of Ascoli Piceno, on the Adriatic Coast directly east of Rome. The result is a liqueur with a pungent aroma hinting at anise and fennel, and a mellow, sippable flavor that slowly unfurls fiery cinnamon, Dutch licorice and sweet herbal hints of sarsaparilla.
Recipe courtesy Dallas Taylor, bartender, Oddfellows, Seattle
3-4 mint sprigs, plus 1 sprig for garnish
2 ounces Meletti Anisette
¾ ounce lime juice
½ ounce simple syrup
1 egg white
Crush the mint sprigs in your hand and place in bottom of mixing glass. Add remaining ingredients, except garnish, and ice. Shake vigorously and strain into a Collins glass filled with fresh ice. Garnish with the mint sprig.
90 Meletti Anisette (Italy; Opici Wines, Glen Rock, NJ).
abv: 34% Price: $19