Two questions, easy first:
What causes the cloudy precipitate when mixing water with the various Mediterranean anise liqueurs (Pernod, Ouzo, Raki, etc…)
Most of these are actually complicated herbal recipes, generally with fennel, mastic, anise, elderberry, etc…, even some insect derivatives. But they are all rather similar. What is the history, and why didn’t they spread beyond the Med. ? [Was it spread by Venetians duirng the Renaissance ? Turks during the Ottoman Empire ? Brought back by Crusaders ? Around since Ancient Greece ? Any medicinal aspects ? etc…]
“Proverbs for Paranoids, 1: You may never get to touch the Master, but you can tickle his creatures.”
- T.Pynchon, Gravity’s Rainbow.