Top 10 Pastis Drinks with Recipe - Only Foods (2024)

FAQs

What can you mix pastis with? ›

To the glass, add three parts pastis to one part grenadine for a Tomate, mint syrup for a Perroquet, orgeat for a Mauresque or strawberry syrup for a Rourou. Or switch out the water for something else entirely. “Pastis is actually a wonderful mixer,” David says.

The main differentiator between the two brands' recipes is the modest amount of licorice root included. The company even notes that the small amount of licorice root is what sets Pernod apart from traditional pastis.

The French drink Pastis is a French anise liqueur that has an alcohol concentration of around 40 and 45 degrees and is made from water, star anise, licorice, herbs, sugar and spices. The word that defines it, Pastis, has its origin from the Provencal Occitan pastis whose meaning is mixture or pâté.

Pastis is an anise liqueur that calls Marseille home, but soothes stomachs of all nationalities with its peppermint and licorice-like qualities. It's meant to be mixed with water, so don't drink it neat for god's sake. If you take Rennie tablets for indigestion, try just drinking Pastis instead, it's way more fun.

Despite the absence of wormwood the French birth rate fell all through the '20s and '30s. Last week France's Vichy Government banned Pernod and all other aperitifs containing more than 16% alcohol. * Alleged reason: Pernod caused men & women to quarrel and get nervous disorders, instead of becoming loving parents.

And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.

Pastis has a strong alcohol-forward personality that can be off-putting to the uninitiated. However, once you become familiar with the magic of pastis, you'll probably find it irresistible. The flavor is anise. It's slightly sweet, but not at all cloying.

It's enjoyed throughout the country but is particularly beloved in the South of France in regions like Marseille and Provence, where Ricard, one of the most popular brands of Pastis, is produced. Paul Ricard launched Pastis as a new product in 1932 after the French government banned absinthe in 1914.

It is not necessary to refrigerate pastis. The high alcohol content preserves the drink. However, some prefer to chill the bottle for a refreshing, cool beverage, especially in hot climates. Storing pastis at room temperature is standard.

There is not expiration date for consumption. The pastis becomes slightly browner after opening, without changing its aromatic characteristics. Avoid keeping it at a temperature over 25°C and lower than 10°C (do not place in the refrigerator), due to the appearance of small anethole particles.

What time should I drink Pastis? ›

Pastis is an essential drink for the apero, that friendly moment before dinner so important in France.

Ouzo, a Greek aperitif. Pastis, an apéritif in France. Rakı, a Turkish drink. Sambuca, a liqueur in Italy.

Anisette, Sambuca,Raki, Rak or Rakia, Arak, Mastika or Ouzo. For a non alcoholic substitute, try Tarkhun. It is a tarragon flavored soda. It tastes pretty close to Pernod.

POSSIBLE GARNISHES

Seasonal herbs, spices and fruits, such as rosemary sprigs, sliced pear, sliced red apple, toasted star anise, and cinnamon sticks.

Pastis is usually served as an apéritif, which is a French tradition of enjoying a light alcoholic drink before a meal. Apparently, it helps to stimulate the appetite and prepares the stomach for a meal. And certainly, in the South of France, they'd never drink it after a meal.

They even have a phrase for this talent – joie de vivre. One of the joi-iest of their vivres is the habit of relaxing over an aperitif before dinner. If you find yourself in the south of France, especially in summer, that apéro (as the aperitif is fondly referred) will likely be pastis.

The Ricard is poured over ice in an aperitif glass, then the grenadine and water are stirred in. The ingredients are stirred together with ice, and then strained into a co*cktail glass.