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from Rau Antiques

Railway Truck Cave à Liqueur

Railway Truck Cave Liqueur A wonderful and rare cavé liqueur, or Gentlemen's Liqueur, in the form of an engraved, doré bronze railway truck. The set is complete with four crystal decanters bearing colorfully enamelled labels (Cassis, Cognac, Anisette, Armanoal) and 16 cordials accented in gold leaf. Two tiny buckets hang from each side for holding matches. Excellent condition. Circa 1880.

from Rau Antiques

Railway Truck Cave à Liqueur

A wonderful and rare cavé liqueur, or Gentlemen's Liqueur, in the form of an engraved, doré bronze railway truck. The set is complete with four crystal decanters bearing colorfully enamelled labels (Cassis, Cognac, Anisette, Armanoal) and 16 cordials accented in gold leaf. Two tiny buckets hang from each side for holding matches. Excellent condition. Circa 1880.

from Etsy

vintage French liqueur labels - art nouveau - anisette menthe - 2 different - aniseed mint - liqueur labels

Made this whipped chocolate cream cake for my dad's birthday! I substituted the anisette liqueur for root beer extract though. Tasted wonderful~ Recipe found here: http://www.pinterest.com/pin/382383824583677536/

Moloko Plus; also called Knifey Moloko' a highball cocktail from the book A Clockwork Orange.The book does not specify ingredients, so there are many variations. In one incarnation, it is created by combining 1 oz Absinthe, 1 oz Anisette Liqueur, 2 oz Irish Cream Liqueur, 1 Tablespoon sugar, and 5 oz milk in a shaker with ice; strain into a tall glass. The drink's name originates from the "Nadsat" word for milk, translated as "milk plus".

"Plum sorbet with 'pacharán,' a liqueur made by macerating sloe berries in anisette (patxaran as spelled in the Basque Country and Navarra)." Read more: The Winter Guest http://invitadoinviernoeng.blogspot.com/#ixzz1zlS29d8Z Under Creative Commons License: Attribution

Voodoo Priestess Cocktail - Great Halloween concoction from the Bayou State made with Absolut New Orleans vodka, mango puree, Anisette Liqueur, simple syrup, and mint leaves.

Pizzelle 1 1/4 c flour 1 1/2 tsp baking powder 2 large eggs Pinch of salt 1/2 c sugar 1 tbs anisette or 1 tsp anise extract 3 oz unsalted butter melted & cooled Confectioner's sugar for dusting Put flour and baking powder in a medium bowl and whisk to blend; set aside. Whisk together eggs and salt until foamy, then gradually whisk in the sugar. When mixture is smooth, whisk in the liqueur, followed by the melted butter. Fold in the reserved dry ingredients