Courtesy Chelsea Gregoire, bar manager, Hotel Revival, Baltimore
Marie Brizard Anisette
This Cappiello work dates to 1928. “Haughty crimson and flame-yellow lettering aren’t the typical hues for advertising anise drinks,” says Rennert. But Cappiello drew inspiration from Brizard’s chief ingredient, aniseed from Andalusia, “for a brand of fire and luxury” married with the baroque image of 18th-century France.
Egg white froth and rosy hints from the Campari nod to the voluminous red-and-white dress depicted on the poster. Also, the star anise garnish is a subtle reference to the pattern of its fabric. Gregoire makes coffee syrup from leftover java that would otherwise go to waste, but a commercial coffee-flavored syrup could also be used.
- 2 ounces rye whiskey
- ¾ ounce Marie Brizard Anisette
- ½ ounce afternoon coffee syrup*, or other coffee-flavored syrup
- ½ ounce Campari
- 4 dashes orange bitters
- 1 egg white
- Orange peel, for garnish
- Star anise, for garnish
In shaker, combine all ingredients without ice. Cover, and shake well to froth egg whites. Scoop in ice, and shake again. Strain into coupe glass. Twist orange peel over cocktail to express its oils, then discard. Float star anise in drink.
* To make afternoon coffee syrup, combine equal parts coffee and raw sugar in saucepan. Heat mixture, but don’t boil. Stir until sugar fully dissolves. Remove from heat, and allow to cool.