Want to know how to drink Pastis like the French do? Keep reading.
Imagine yourself seated on a sun-drenched terrace in the heart of Provence, where the air is thick with the scent of lavender and freshly baked baguettes. As you raise a glass filled with a golden-hued liquid that dances like sunlight on water, you take your first sip of pastis—a liqueur that embodies the very essence of French joie de vivre.
Get ready to unlock the secrets behind enjoying pastis like a true local—because every sip tells a story waiting to be discovered!
Absinthe vs. Pastis
Before we begin studying how to make Pastis, it’s helpful to understand the distinction between Pastis and absinthe, two common French drinks with anise flavors.
You may find sections devoted to these two drinks at any French supermarket.
- Ingredients: Pastis and absinthe are both anise-flavored alcohols, but absinthe stands out due to the addition of wormwood, which gives it a bitter taste and is said to be the source of its euphoric effects.
- Preparation: In the traditional preparation of absinthe, a sugar cube, a unique tilted spoon, and gentle drips of cold water are used to dilute the spirit and release its flavors. In contrast, Pastis is combined with water to taste.
- Alcohol Content: Pastis normally has an ABV between 40% and 45%, although absinthe typically has a greater alcohol concentration, ranging from 45% to 74%.
- Legal Status: Since the 1990s, several nations have allowed the manufacturing and sale of absinthe, citing evidence that it posed no greater risk than other spirits. Pastis was created as a legal substitute for absinthe during this prohibition period.
The History of Pastis and Absinthe
Although Pastis and absinthe are sometimes confused with one another, their distinct histories offer rich stories about culture influenced by the wild spirits of French society. Born in the late 1700s, absinthe charmed the Parisian artistic circles with its exotic appeal and purportedly mind-altering qualities. Its green color became associated with creative inspiration, but it also caused widespread moral panic, which by the early 20th century resulted in its prohibition in many nations. It flitted between legend and fact for decades, loved for its complex flavor profile but also thought to drive drinkers insane.
For many in France, pastis symbolizes leisurely afternoons spent among friends, vibrant gatherings filled with laughter, and stories shared over small plates of olives and charcuterie.
Pastis emerged from the shadows cast by the 1915 alcohol ban. This anise-flavored spirit became well-known as a milder substitute that avoided the dangerous reputation of absinthe while paying homage to its complex flavors.
The Absinthe Rise to Fame and Controversy
In France, absinthe gained enormous popularity in the 19th and early 20th centuries, particularly among writers and artists who claimed that the drug’s intoxicating properties were responsible for its inventiveness.
The spirit was well-known for having a high alcohol level and was thought to provide a distinct, non-alcoholic state of inspiration and clarity.
The rise of absinthe was not without controversy, though.
Thujone, a chemical present in wormwood, was blamed for causing social issues and for causing a disorder known as “absinthism,” which is marked by addiction, convulsions, and hallucinations.
Due to the ensuing global moral panic, absinthe was outlawed in France in 1915 and the United States in 1912.
Where was Pastis invented?
The famous anise-flavored spirit pastis originated in the sun-drenched Provence region of France. Although many people think of it when they picture relaxing days by the Mediterranean, its creation is closely related to French changes in the 19th century. Absinthe was banned in 1915 due to worries about its psychotropic qualities, and the drink came into being. Pastis, in this instance, not only filled a need but also became a cultural representation of adaptability and resiliency.
The Birth of Ricard Pastis
Pastis is primarily a blend of anise and other herbs and spices; the word comes from the Provençal word for “mixture.”
The government removed prohibition in 1920, but only for alcoholic beverages made with anise. And no more than 30% of the evidence.
Around this period, Paul Ricard, a native of Marseille, created his take on Pastis.
It immediately became popular after giving the drink his name and putting it on the market.
But it was technically illegal because it was 40% instead of the 30% authorized.
Thus, Ricard increased his when the government loosened regulations and permitted an alcohol concentration of up to 45%.
What is Pastis, and how is it made?
Originating in the sun-drenched regions of Southern France, Pastis is a famous anise-flavored liquor that is especially linked to the lively Provence culture. It is notable for its unusual preparation technique and characteristic licorice flavor. The main ingredient in Pastis is neutral spirits, typically made from grain or grape, mixed with various herbs and spices, including fennel, star anise, and other botanicals. The palette is tormented by the intricate layers of flavors made possible by this infusion procedure.
How to drink Pastis like the French
Pastis is served in a tall glass with a side order of ice and a water jug.
This allows customers to customize their drinks according to their preferences. Indeed, it has become a ceremony among the French.
The steps are apparent, though. First, the Pastis, water, and ice are added to a glass.
It changes from a clear amber to a hazy, milky shade as the water is added.
Pastis-to-water ratios can vary, but one part pastis to five parts water is the most typical ratio.
You will enjoy this drink if you enjoy chili and anise as much as I do. The entire experience is amazing.
When to drink Pastis
Drinking pastis is an experience rich in culture and timing, not just a way to relieve your thirst. This anise-flavored drink is traditionally enjoyed as an apéritif; however, the best time to appreciate it is on calm summer afternoons when the sun casts a golden glow over everything. Envision relaxing on a terrace shaded by the sun as the soft sound of cicadas wafts through the air. Pastis becomes more than just a beverage; it becomes a ritual that invites you to pause, take a deep breath, and savor the moment.
Popular brands of Pastis
The primary manufacturer in France is Pernod-Ricard, which was formed in 1975 after combining two rival businesses. And, of course, Ricard and Pernod 51 are their most well-known trademarks.
Because Ricard has more licorice than other drinks, it’s likely to appeal to you if you like your drinks a little bit sweeter.
Pernod is typically drier because its flavor is derived primarily from fennel and star anise. Other brands include Duval, Casanis, and Henri Bardouin.
The Pastis 51
The “Pastis 51,” a cocktail named after Pernod’s pastis brand, is one of the most well-liked and straightforward ways to drink Pastis; however, you can use any pastis brand.
Ingredients:
- 2 oz (60 ml) pastis
- 4 oz (120 ml) cold water
- 1/2 oz (15 ml) grenadine syrup
- Ice cubes
Instructions:
- Prepare the Glass: Fill a highball glass with ice cubes to keep the drink chilled.
- Add Pastis: Pour 2 oz of pastis over the ice. The Pastis will cloud up as it interacts with the cold, which is part of the drink’s visual appeal.
- Dilute with Water: Slowly add 4 oz of cold water to the glass. The water further dilutes the Pastis and enhances its flavors, making it more palatable and refreshing.
- Add a Dash of Sweetness: Carefully pour 1/2 oz of grenadine into the glass. The grenadine will sink to the bottom, creating a beautiful gradient effect from red at the bottom to the milky white of the Pastis on top.
- Gently Stir: Before drinking, gently stir the cocktail to blend the grenadine with the rest of the mix. This will give the drink a uniform sweet taste that complements the anise flavor.
FAQS: Pastis, the National Drink of France
How is Pastis served in France?
Pastis is typically served over ice in France with a side of cold water. The Pastis is served in a glass, and the water is served in a separate glass or pitcher so guests can dilute the drink to their desired strength. You can offer ice cubes to cool the beverage further.
Do you refrigerate Pastis?
Pastis does not need to be stored. The drink’s high alcohol concentration keeps it fresh. Some people, particularly in hot areas, like refrigerating the bottle for a refreshing drink. It is customary to store Pastis at room temperature.
Do you drink Pastis with still or sparkling water?
Traditionally, Pastis are drank with calm water. Adding still water mellows the drink’s strong anise flavor and gives it a milky appearance. Although it is possible, using sparkling water is less popular because it may change the drink’s characteristic flavor and mouthfeel.
Is Pastis a strong drink?
Pastis is a strong beverage; its usual alcohol concentration is between 40% and 45% by volume. It is diluted with water before consumption, bringing the alcohol content down to a more agreeable level and creating a pleasant yet strong drink.
Final thoughts: How to drink Pastis
Whether you enjoy it or not, you ought to know how to sip Pastis to offer it as an aperitif to your French visitors.
Additionally, Flavigny-sur-Ozerain, where the movie Chocolat was filmed, produces anis pastels if you have a sweet tooth. They are still well-liked despite being well-known throughout France.
The greeting “Bonjour” and the incredible number of food festivals are only two of the many beautiful French customs.
The Menton Lemon Festival and the Fête de la Truffe (truffle festival) in the medieval town of Sarlat are two of the largest cuisine events.
Hopefully, you’ll have the courage to try a pastis for now. Bottoms up, then! Tchin Tchin! Salutations.