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

FAQs

What do 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 best way to do this is to prepare a Provencale meal and enjoy a glass or two of Pastis together before eating the meal. Then enjoy a good French wine with your meal. Bon appetite!

There are many excellent brands, but the classic and most well-known are Ricard and Pernod. Paul Ricard developed his eponymous pastis in the 1930s and it's now a household name in France. It's rich and balanced and considered the benchmark for the spirit.

It is one of the “aniseed-flavoured” drinks that have been consumed since the 19th century, on an empty stomach or before a meal, and sparingly, because it is above all a medicinal product! Indeed, it promotes digestion, stimulates the appetite and cures stomach disorders!

Pastis isn't made to be drunk in a hurry. Even the process of making the drink showcases its languid tendencies. Pour in a tall glass, one part pastis to five parts chilled water; add ice if you're not a purist; I'm certainly not. Serve with a bowl of salty chips.

Ice is optional and some purists forbid it, preferring to use cool water only. If you drink it with ice, the ice must be added after the water to avoid crystallization of the anethol in the pastis. Never store pastis in the refrigerator.

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 production process for Pernod is also different from Ricard's.

As a rule of thumb, all alcohols should be stored in a cool, dark and dry place to best preserve them. Unlike wine and liqueurs, which go bad after a certain amount of time, the shelf life of any sealed spirit is technically indefinite.

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.

Ouzo, is an aperitif, mostly made in Greece, that is usually flavoured with anise, but done in the old fashioned Greek way. Pastis, is also an aperitif, and is on a similar par as ouzo, but made in the South of France. Pastis, would usually be mainly flavoured with anise, but can have further flavourings also.

Do you use still or sparkling water for pastis? ›

You should start with a small pour of pastis in the bottom of a tall glass to which you add still water, watching it transform from a clear spirit to a milky yellow (usually four parts of water to one of pastis). Only at the end do you add ice, if you'd like, before sipping slowly in the sunshine.

According to the pH level, gin, tequila, and non-grain vodkas are the lowest acidity options; choosing drinks made with these alcohols will be best on your stomach. You'll be best served by a drink made with a light juice like apple, pear, or cranberry, but sometimes you just really want that kick of citrus.

Ice is optional, though pastis purists frown on it. I like to add a single cube after I've added water to the spirit, as it will keep things cold while slowly diluting the beverage. Dilution is not at all a bad thing. The spirit is strong, 45 percent alcohol or so.

Alcohol can cause gas, bloating, and stomach pain, even if you don't have a digestive condition. Dry red wines, wine spritzers, light lagers, vodka, and gin may have less impact on your stomach. Talk to your doctor if symptoms persist after you space out drinks, drink water, or stop drinking.

For the more curious, you can also make a 'fuel oil' (mazout in french)! One dose of pastis for 5 doses of Cola… There are other aniseed-flavoured aperitifs, with or without alcohol, which are similar: Cristal Liminana anisette made in Marseille, and Pastis Janot distilled in Aubagne.

Ice is optional, though pastis purists frown on it. I like to add a single cube after I've added water to the spirit, as it will keep things cold while slowly diluting the beverage. Dilution is not at all a bad thing. The spirit is strong, 45 percent alcohol or so.

Pastis is a strong, anise-flavored spirit and aperitif, predominantly produced in the south of France. Pastis typically has an alcohol content of 40-45% ABV and contains less than 100 grams of sugar per liter. The name "pastis" comes from the Occitan word for "mash-up."

Pastis is available in several colors, but the basic formula for the traditional drink is the same – pastis is mixed with ice cubes and water in different proportions, depending on taste. However, pastis is also suitable in various co*cktails, for ex. Riviera Breeze as shown in the photo below.