11 Dec


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)

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Posted by on December 11, 2014 in Cointreau


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