As far as I know, the French often take their Pernod as an aperitif, before the meal. Ouzo can probably be drunk 24/7, but my favourite anise-flavoured liqueur, Italian Sambuca, is often served as a digestivo. It is softer and sweeter than the others, but just as strong.
Sambuca is often served neat, with a few coffee beans. In Italy I was told that there should be three beans, for faith, hope and charity.
We returned from Arillas a week ago, and have fond memories of late night Sambucas in the Horizon bar, where Marinos, Mikey and Michalis served this wonderful drink after first having set it on fire!
Emeralddragons