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Pastis
Of all the anisettes around the world, Pastis is my sentimental favorite. It was my first trip to France. I was in a village in Brittany of about 600 people, sitting in the dining room of a family I had met an hour before. As they poured the Pastis, then a splash of water, I watched the green tinted liquid turn a cloud of white.
The lesser known of the trio of French anisettes (besides Pernod and Absinthe), Pastis is worth discovering. Anisettes are traditionally after-dinner drinks, but Pastis is often served as an aperitif in France. Pour over ice, then add a splash of water. The addition of water causes the essential oil anethole to fall out of solution, turning the liquid cloudy. Pastis is great before dinner with savory snacks and especially enjoyable over ice when the weather is hot. It can be experimented with, too. See our recipe pages for orange anise margaritas.
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Pouring The Water In
Ready To Serve
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