An anise spirit poured over ice and clouded with cold water, the aperitif of the French south. It was created in Marseille after absinthe was banned in 1915, and Paul Ricard began selling his version in 1932.
It is built on a distilled spirit, illegal to make without a licence, and the commercial recipes are proprietary.
What goes into it
- a neutral spirit
- star anise and green anise
- liquorice root
- other herbs
- sugar
- water
How it is made
Star anise, liquorice and herbs are macerated in neutral spirit and often redistilled, then the extract is sweetened and diluted to bottling strength. The clouding when water is added is anethole — the anise oil — coming out of solution as the alcohol level falls, the same effect as in ouzo and raki.
How long it takes: weeks of maceration; no ageing
How it is eaten
One part pastis to five of cold water, over ice, before lunch, with olives and a game of pétanque.
History
Created in Marseille after absinthe was banned in 1915; Paul Ricard began selling his version in 1932 and made it the south’s aperitif.
Frequently asked questions
What is Pastis?
Pastis is a wine & spirit from France: anise spirit poured over ice and clouded with cold water. Created in Marseille after absinthe was banned in 1915; Paul Ricard began selling his version in 1932 and made it the south’s aperitif.
How is Pastis made?
Star anise, liquorice and herbs are macerated in neutral spirit and often redistilled, then the extract is sweetened and diluted to bottling strength. The clouding when water is added is anethole — the anise oil — coming out of solution as the alcohol level falls, the same effect as in ouzo and raki. It takes weeks of maceration; no ageing.
Can I make Pastis at home?
No, and the atlas gives no method for it. It is built on a distilled spirit, illegal to make without a licence, and the commercial recipes are proprietary.
What goes into Pastis?
A neutral spirit, star anise and green anise, liquorice root, other herbs, sugar, water.
How is Pastis eaten?
One part pastis to five of cold water, over ice, before lunch, with olives and a game of pétanque.
