SAUCE MAGAZINE
Anisette With Fresh-Squeezed Grapefruit Juice And Mint
Serves
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Courtesy of Ben Poremba Fine Catering and Salume Beddu’s Ben Poremba
April 2009
April 2009
INGREDIENTS
Anise liqueur (arak, ouzo, Pernod or other pastis, sambuca)
Freshly squeezed grapefruit juice
Fresh mint leaves for garnish
PREPARATION
• Combine 1 part liqueur to 2 parts juice.
• Serve over ice and garnish with ample mint.
