Dove anise

Paloma vaso, named for the white color that gives it the mixture of dry anise and water.

The anís paloma is a Spanish liqueur. It is made in the town of Monforte del Cid (Alicante), Spain.

It is usually used to make a combined-appetizer, called only Paloma, which normally consists of 3-4/5 parts of water and 1-2/5 parts of de Anís Paloma (which must be dry) is a drink that is customary to take at aperitif time in certain cities in the area: Torrevieja, Elche, Alicante, Torrelamata, and also in some municipalities of the nearby Region of Murcia.

The recipe is as follows:

•Dried Anise-Dove

•Mineral water

•Ice (it is the last thing to be added so that the anise does not cut).

Features

It is obtained from the distillation of green anise (Pimpinella anisum) or star anise, also known as badian (Illicium verum). Alcohol is added to the distillate and natural extracts of anise or badian, as well as water and sugar. The product must remain at rest for a minimum of ten days before bottling.

It has an alcohol content between 40% and 55% with a maximum sugar content of 50 grams per liter, resulting, therefore, a relatively strong drink.

Its production is regulated by the specific denomination spirits of Alicante along with that of coffee liqueur, herbero and lavender.

Gallery

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  Anise dove in tube glass in a bar in the city of Alicante