When H. Joseph Ehrmann of San Francisco's Elixir created this anise Martini recipe in 2008, it was to showcase a flavor that, at the time, was rarely used in cocktails. "And I was looking for ways to highlight and complement the flavor as the lead rather than make it a supporting flavor to something else," he says. He uses vodka as the base to allow the anise to shine, accenting it with the smoke of Islay scotch. "The combination of smoke and anise acts like the botanicals of a gin, with the anisette playing the sweet role, filling in for vermouth," he adds.