The typical drink is Pisco. Arequipa is the craddle for the Acholado type, a Pisco comming from a mixt of several grapes. Locals drink it pure, in little sips. Chilcano is
another way to drink it, Pisco with white soda. And of course, Pisco Sour, a must for any visitor. Anisette is an anise-flavored liqueur that is consumed mainly in Spain, Italy,
Portugal, and France. It is colorless and, unlike some other anise-based liqueurs, contains no licorice. It is sweeter than most anise-flavoured liqueurs.
True anisette is produced by means of distilling aniseed. Pastis, a similar-tasting liqueur, is made by maceration, using a combination of aniseed and licorice.
The liqueur has a powerful flavour when drunk straight, and can even produce irritation to the throat if not taken slowly due to its high alcoholic content. In mixed drinks,
however, it produces a sweet agreeable flavour. It is often mixed simply with water, where it produces a milky white consistency. That mixture is called in Spanish speaking
countries “palomita”. All the liqueur has to be dropped into very cold water at the same moment. Pouring it from a bottle even quickly does not produce the same result. A
very white liquid denotes that a good anisette has been used. A “palomita” with just a drop of anisette can be drunk as a refreshing drink.
The sugar is added in as a syrup. Marie Brizard is a well-known producer of Bordeaux-style anisette. Anís del Mono is a Spanish brand. Sambuca is Italy's version of
anisette. Pastis, commonly drunk in France, is flavored with both anise and liquorice. Despite common misbeliefs that Anisette can produce benefits to individuals suffering
from cold symptoms and other ailments, it has actually been known to develop more negative side affects as a result of alcohol's Anisette is an alcoholic beverage flavored
with anise, which is popular in various parts of Europe and South America. It has high alcoholic content and a strong taste, which may even cause irritation in the throat if
not diluted. It is often consumed by diluting in plain water, or else in mixed drinks, and it has characteristic anise flavored sweetness.
When mixed with water it has a milky
appearance. It has 25% alcohol by volume and is prepared by macerating a number of herbs with a spirit and sugar syrup. The flavor of the drink shows similarity with black