With November’s seasonal theme of Resin matching the holiday cooking and adornment quite well, why not try again for December? This does not mean that you should be done with your IPA and gin for the season though, but let me explain by introducing our hosts for MxMo this month, Nick of The Straight Up blog.
This month’s theme slated for December 23rd may make you remember why you leave all the black jelly beans in the bag uneaten or why you just love Sazeracs given the theme of “Anise.” Feel free to read this month’s annoucement post with a star anise pressed into your forehead like a bindi:
While I had a few ideas I’ve been kicking around for this months theme, including some more holidayesque thoughts, I ultimately decided on one of my favorite flavors: anise. Although great any time of year, there is something about colder weather and the holidays that really sets my anise fetish into overdrive. While past MxMos have seen a few specific sources of anise, such as pastis and absinthe, I wanted to open things up to anything anise flavored, the more uniquethe better. Most folks have something with anise notes laying around, whether it’s absinthe or pastis, ouzo, Genepe, even Green Chartreuse, Peychaud’s, Raki, etc. Maybe get creative and make something tasty with some star anise, like a syrup, infusion or tincture. Show us that riff on a Sazerac or Improved Holland Gin Cocktail that you love, or create something entirely new.
Now is the time to venture into the old cocktail books to find when absinthe was the St. Germain of the 19th century or to figure out why almost every country from Western Europe to Eastern Asia has an anise-flavored spirit in their culture (and perhaps put a few of them in a glass). Briefly, here’s how to participate:
- Find or create a recipe that somehow utilizes anise or star anise flavors, then post the recipe, including a photo and your remarks, on your blog, tumblr, or website. If you lack one of those, feel free to post on eGullet’s Spirits and Cocktails forum.
- Include the MxMo logo in your post, plus links back to the Mixology Monday and The Straight Up sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated.
- Submit a link to the announcement post on The Straight Up, or send an email to thestraightup (at) gmail (dot) com with Mixology Monday in the subject. Do all this before midnight, Monday night the 23rd of December.
This gives you about 2 weeks to make a syrup out of those leftover black jelly beans, figure out how to make anise oils louche out beautifully for your camera, or save you pocket change (and larger) for that new bottle of absinthe that you have been coveting. Once that is done (or you just turn your head and look to your already overstocked cocktail shelves), it is time to start scheming!