A clear anise liqueur drunk neat or splashed into black coffee. It is distilled around San Marino and the Marche, and its name recalls Mystras in Greece, an old aniseed trading link.
It is built on a distilled spirit that cannot legally be made without a licence, and the commercial recipes are the producers’ own.
What goes into it
- a neutral spirit
- green anise and star anise
- sugar
- water
How it is made
Aniseed is macerated in spirit and redistilled, and the aromatic distillate blended with sugar syrup and water. Unlike ouzo or sambuca it is only lightly sweetened, so it stays dry, and it clouds with water the same way — anethole coming out of solution as the alcohol drops.
How long it takes: maceration and distillation; no ageing
How it is eaten
Neat and cool, or a splash into an espresso as a caffè corretto.
History
Distilled around San Marino and the Marche; its name recalls Mystras in Greece, an old aniseed trading link.
Frequently asked questions
What is Mistra?
Mistra is a wine & spirit from San Marino: clear anise liqueur drunk neat or splashed into black coffee. Distilled around San Marino and the Marche; its name recalls Mystras in Greece, an old aniseed trading link.
How is Mistra made?
Aniseed is macerated in spirit and redistilled, and the aromatic distillate blended with sugar syrup and water. Unlike ouzo or sambuca it is only lightly sweetened, so it stays dry, and it clouds with water the same way — anethole coming out of solution as the alcohol drops. It takes maceration and distillation; no ageing.
Can I make Mistra at home?
No, and the atlas gives no method for it. It is built on a distilled spirit that cannot legally be made without a licence, and the commercial recipes are the producers’ own.
What goes into Mistra?
A neutral spirit, green anise and star anise, sugar, water.
How is Mistra eaten?
Neat and cool, or a splash into an espresso as a caffè corretto.
