Sauce Magazine: Intelligent Content For The Food Fascinated
Your Guide to St. Louis Restaurants, Recipes, and Food Culture
by
Ben Poremba
Audio By Carbonatix
Anise liqueur (arak, ouzo, Pernod or other pastis, sambuca)
Freshly squeezed grapefruit juice
Fresh mint leaves for garnish
• Combine 1 part liqueur to 2 parts juice.
• Serve over ice and garnish with ample mint.
This article appears in Apr 1-30, 2009.
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