Anís en Carnaval: A New English Festival Sip

The 'Anís en Carnaval' creatively fuses old-world English spirits and Mediterranean anise to deliver a singularly festive drinking experience. Festivities like Notting Hill’s Carnival spark images of color, flair, music, and wild revelry—but English cocktail culture is traditionally reserved, starring precise pours and nuanced botanicals. This drink smashes those preconceptions, inspired by continental Carnaval exuberance while undeniably rooted in English flavors. Gin forms the backbone: London's favorite juniper spirit brings body, aromatic complexity, and the storied 'taste of Britain.' Anise—featured through savory-sweet anisette—whirls in warming heart notes, delivering a boisterous, Mediterranean carnival spirit.

Tips & Tricks

• High-quality anisette is essential: Luxardo, Pernod, or English artisanal versions work beautifully.
• Consider omitting or dialing back sweetener if your liqueur is already sweet enough (anisette and classic elderflower cordial both cast sweetness).
• Shaking without ice first ('dry shake') is the classic trick for beautiful foam—vital if using egg white.
• For a vegan float, aquafaba (chickpea water) can stand in. About 3/4 oz. is comparable to one egg white.
• When possible, use fresh citrus—we're aiming for brightness to balance those botanicals. Bottle 'juice drinks' won’t suffice for the acidity required here.

History & Cultural Inspiration

Gin’s English heritage is centuries-old, synonymous with London and the rise of modern mixology. Anisette—widely sipped around the Mediterranean from France to Spain to Italy (ombining in drinks such as pastis, ouzo, and sambuca)—rarely finds its way into English cocktails. This recipe brings these flavors together as a celebration of multicultural England, channeling carnival energy: music, masks, laughter, and dancing into a glass. That’s why each element is deliberately showy—the espresso crema-like foam, the shimmer of anisette, aromatic garnish, radiant citrus swoon.

Cutting through the festival with botanical strength, juniper, licorice-like anise, sharp citrus, and bittersmeld in dramatic balance. Elderflower bridges flavors gently, lending aplomb that can recall English wildflower meadows and Mediterranean blossoming oranges at once.

Occasions & Pairings

• Serve as an aperitif before celebratory dinners, paired with salty nibbles such as olives, fried broad beans, or lightly smoked fish canapés.
• It works fabulously at garden parties, English summer fêtes, or for bookending festive holiday nights.

Unique Aspects

Few drinks play with this kind of cross-geography in their flavor profile: the botanical backbone of dry London gin warms to licorice and sweet anise before being uplifted with English wildflowers and sharp sunny citrus, tamed by a cloud of egg foam. The glass brims with contrasting sunshine—liquorice and floral brightness, citrus snap and a dry, bracing finish. Garnishes not only nod at anise’s storied shape but offer aromatic invitation to drink with the nose as much as the tongue.

For experienced drink-makers, expertly balancing the sweetness, acidity, and herbal notes is part of the fun: boost the bitters for a bracing November feel, or increase the elderflower on balmier nights. Modern English panache means both playfulness and respect for classic proportions.

Final Thoughts

Anís en Carnaval delights in novelty and nostalgia alike. It’s a modern English ode to multidimensional celebration—earthy, zesty, flowery, and wild, like London itself. Try conjuring up a round for adventurous friends and toast to the joy of global taste fusion!