Native to southeastern Europe, the licorice root was used as something sweet to chew on and the black juice extract was taken as a refreshing drink by both the Greeks and Romans.
Licorice reached Europe via the Arab spice routes and in the 17th century, ground licorice was used to flavor cakes, desserts and drinks.
In the days of the pharaoh, licorice was used by the Egyptians to prepare a drink known as mai sus.
Tons of licorice were stored in the 3000 year old tomb of King Tut, apparently to prepare sweet drink for the king’s afterlife. And today licorice still in used to prepare of soft drinks during the fasting month in Egypt.
Licorice powder is put into a piece of cotton and soaked in water for two hours or more. To this strong, bittersweet liquid, more water should be added. It is a summer drink and said to be healthy for the stomach and respiration.
Licorice extract normally use in non-alcoholic beverages, cocktail mix and soft drinks. It is also used in food products such baked goods, candy and chewing gum.
Beverage makers use licorice as a foaming agent. The most common usage is to extract the juice of the root to flavor a variety of sweets and the Italian liqueur.
Licorice liqueurs are common in many bars but are not used in many cocktails.
Licorice drinks
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