by Rachel Funk

Created on: October 15, 2009

Introduce 17 years after the ban of absinthe, pastis was welcomed, at first tentatively by the French, but then with eagerness as the flavor was soon quite popular. Pastis fulfilled the taste for anise flavored drinks that the cultural following of absinthe had cultivated for years. While sharing the popular flavor of anise, absinthe and pastis are made differently, lending pastis to be a safer drink without the hallucinogenic side effects, even with its high alcohol content.

Pastis, made from flavors found in Asia, the distinct licorice flavor derived from star anise and from licorice root. The addition of the licorice root gives pastis a different flavor than other anise flavored alcohols. Bottled originally with white herbs, to preserve the coloring, pastis is now primarily made with flavor additives to manufacture a quality product with consistent results each time. Bottled with sugar, no more than 100 grams, pastis is officially a liqueur, with a high alcohol rating, typically 40-45% alcohol by volume. With a light yellow to amber hue, the transparent liquid is bottled in clear bottles, as to please the eye from within the packaging.

To serve pastis, it is diluted with water. Greatly reducing the alcohol content of a single drink. Typically diluted by five parts of water to one part pastis, the drink is then served in a small glass with no ice. In many cases, a bottle of pastis and a jog of water will be brought to the consumer, so they can dilute according to their own preference. The drink is considered quite refreshing and is often served and drank on hot days. Some pastis drinkers add ice to cool the drink additionally, while others will use nothing but crisp, cool, spring water. Like many other anise based alcohols, pastis undergoes spontaneous emulsion, also called the ouzo effect, when mixed with water. The molecules of the liqueur, react and cause the clear liquid to become a mellow, cloudy yellow.

Like many liqueurs, pastis is also used in making cocktails. Mixing the pastis with green mint syrup will create what the French call Perroquet, or Parrot. If you'd rather try the Tomate, or tomato, mix pastis with grenadine, giving the drink a rich flavor as well as bold color. For the fans of absinthe, and the mix drink invented by Hemmingway called Death in the Afternoon, a similar drink can be made my mixing pastis with champagne.

Bold flavors that tease the pallet and remind the drinker of times long passed, pastis has found a devoted following in southeastern France, selling over 130 million liters a year. The popularity only grows and more people explore all the world has to offer their senses.

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