Buy Anise Liqueurs Online in NZ

Galliano supplies both black and white sambuca in two bottle sizes, while Ouzo 12 comes from Greece and Yeni Raki from Turkey. Ricard and Pastis 51 are the two big French pastis names.

Styles of Anise Spirits

  • Sambuca: a sweet Italian liqueur, clear or deep black, such as Galliano White Sambuca.
  • Ouzo: a drier Greek spirit like Ouzo 12, usually served with water and ice.
  • Pastis: a French aperitif that adds liquorice root to the anise, as in Ricard.
  • Raki: a Turkish grape spirit distilled with aniseed.

For other after-dinner sips, see Herb Liqueurs or the wider liqueurs range.

How to Choose Anise Liqueurs

Sweetness is the main divide. Sambuca is the sweetest and suits sipping after dinner or a splash in coffee, while ouzo, raki and pastis are drier and made for diluting with cold water.

Anise Liqueurs FAQs

Why does ouzo turn cloudy when you add water?

Ouzo turns cloudy because its anise oil, called anethole, dissolves in alcohol but not in water. Adding water or ice brings the oil out as tiny droplets, so the drink turns milky white. The same happens with pastis and raki, and the effect is often called the louche.

What is the difference between sambuca and ouzo?

Sambuca is a sweet Italian liqueur, while ouzo is a drier Greek spirit. Both taste of anise, but sambuca has plenty of added sugar and is usually sipped neat, often with three coffee beans. Ouzo is normally diluted with water and ice and served with food such as meze.

How do you drink pastis?

Pastis is drunk long, mixed with roughly five parts cold water to one part pastis. Pour the pastis, add the water slowly, then ice if you like. It is a classic aperitif in the south of France, served before a meal on warm afternoons.