November 13, 2014 – The Republic Steakhouse
1 oz. triple sec
1/4 oz. anisette
Dashes of lemon juice
Shake over crushed ice in a shaker. Strain into a chilled cocktail glass.
We used Cointreau and Pernod, instead of the generic triple sec and anisette. This cocktail was surprising, but unfortunately, not in a real good way. It was very candy-like. I imagine it would be the same as eating candy orange slices and licorice jelly beans at the same time. As such, this was a bit hard to get down.
Op je gezondheid! (Dutch)