Elixir D'Anvers

Elixir d'Anvers is a traditional anise-flavoured herbal liqueur from Antwerp, Belgium, first distilled in 1863 by François-Xavier de Beukelaer. The recipe is based on a careful infusion of green and star anise, fennel seed, coriander, angelica root, hyssop, mint, and other Alpine and Mediterranean herbs in a neutral alcohol base, then sweetened and lightly coloured to a deep amber-brown. The result is intensely aromatic, sweeter and thicker than absinthe or pastis, with the dominant note of fresh anise offset by warm herbal undertones.

It is traditionally served in a small tulip glass at room temperature or slightly chilled, sipped slowly as a digestif after a heavy Flemish meal, or used as a flavouring in patisserie, confectionery, and ice cream. The classic Belgian ritual is to pour a measure after a meal of carbonade flamande, waterzooi, or mussels and fries, sometimes with a single ice cube and a slice of lemon peel. In the Antwerp café tradition it is also mixed with hot water, milk, or coffee, or poured over vanilla ice cream as Elixir d'Anvers "sur glace".

Today Elixir d'Anvers is produced by the De Beukelaer family's distillery (now part of the Spoelberch group) in Antwerp and is exported across Europe and to North America. It is poured in old-school jenever bars in Antwerp's Grote Markt, in traditional Belgian restaurants in Bruges and Ghent, and is a popular winter tipple in Dutch-speaking cafés. The brand also produces an Elixir de Spa, an Elixir d'Anvers Crème, and a less-sweet Elixir d'Anvers Sec.