I’ve traveled a fair amount in my life and I’ve made lots of observations about the world. One of the truest: The French know how to live life. They even have a phrase for this talent – joie de vivre. One of the joi-iest of their vivres is the habit of relaxing over an aperitif before dinner. If you find yourself in the south of France, especially in summer, that apéro (as the aperitif is fondly referred) will likely be pastis. From the workaday dockside bars of Marseille to the quaint cafes along the cobbled lanes of ancient villages – in the hands of old men rolling petanque balls in the town square to the tables of hipsters in trendy restaurants – you’ll find tapered glasses of cloud-colored pastis.
Pastis
Pastis has a strong alcohol-forward personality that can be off-putting to the uninitiated. However, once you become familiar with the magic of pastis, you’ll probably find it irresistible. The flavor is anise. It’s slightly sweet, but not at all cloying. If you’re a fan of black licorice, you’ll probably fall in love with French pastis.
Part of the magical appeal of pastis is the presentation. It’s brought to you in three deconstructed elements: pastis, water, and ice. The bartender will pour about an ounce of the pastis brand of your choice into an 8 1/2 ounce heavy-bottomed, flared glass. A carafe or pitcher of water will be placed next to it, and you may also get a small bowl of ice cubes. I say you may get a bowl of ice cubes, it seems to me that the more “American” you appear the more likely you are to receive ice (Americans are known for their love of icy drinks). Many French people prefer ice-cold water and no actual ice.
Water and Ice
This is where you take over and the magic begins. First, pour the water into the pastis (roughly four parts of water for each part of pastis but you may use more or less if you prefer), then add the ice to the glass if you’re using it (or alternatively add the ice to the pitcher of water before you pour). You’ll immediately notice that the liquid changes from clear amber or transparent green to a milky soft yellow. This is known as the ouzo effect. The science of why the liquid changes appearance so drastically is hard to explain. But basically, the added water alters the percentage of alcohol in the drink. This causes some of the botanicals held in the solution to become insoluble. These particles turn the liqueur cloudy – or, as the French say, louche. GREG
I love Pastis with cold water on a hot summer day, it just seems to say relax …..
Always one to push the envelope a little I performed sacrilege (or Sacre Bleu!) of adding cold soda water. Not at all bad , but lost that relaxing feeling. Some traditions are best left alone .
With or without ice!!
First tried Permit in the seventies absolutely loved it ever since & yes I love black liquorice too!.
My daughter lives in aix en Provence and we had Pastis with ice and water and it was most palatable
And so we had the same the next few night’s
So I do not agree with people who say NO ice
I’ve never heard of this Pastis Bellanis — is it an older and now defunct brand? Shame as i’d like to try it.
I used to drink a pastis or two with a dear friend (never with ice) in a warm bar in winter (1978) near le Marais in Paris, then we would go out into the snow laden back streets in our clogs and “skate” home. Unforgettable ✨
I did that in 1975. Never been back, but the memory is as strong and delicious as the pastis. And for god’s sake, NO ICE!
I have a very old bottle of pastis would like to share a picture let me know how I can share. Its a litre bottle
So, Ouzo is a pastiche?
“Ouzo is a dry anise-flavored aperitif that is widely consumed in Greece and Cyprus. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like rakı, arak, pastis, and sambuca.” GREG
I love pastis as much as I love ouzo. Great flavor and if combined with good company and food can set you off!!
I love Pastis since my youth (I am swiss, and Switzerland is bordering to France and Pastis is well known here). I prefer Henri Bardouin. It is way better than Pernod (which technically is not even Pastis actually).
No, never add the ice to the jug of water. There is a very good reason why the French do not add ice to their pastis before adding water first — to avoid crystallization of the anise, which if done alters the taste. Most avoid adding ice completely, but if no chilled water is available they will only add the ice several minutes after adding the water.
Ice or no ice, I just don’t love the anise flavor. I have forced myself to drink one drink of Pernod while visiting Vaison a la Romaine (sp?). It was spectacular but only once in my lifetime!
I was served Pastis with almond syrup as an additional option. (they obviously knew I was American)
LOVE pastis. I first was introduced to it in the 70s, and since then have almost always had a bottle of Pernod or something similar on hand. Good post — thanks.
I was told by some lovely old gentlemen at a cafe in a remote part of Corsica that before drinking your first Pastis you must make a wish and it will come true. And it did!
Sounds like a lovely tradition. GREG
Do you have brands you love?
Henri Bardouin. GREG
Well, that takes me back to some wonderful days in Provence.
(hold the ice for me!)
I don’t know that I’ve ever had pastis! Although given that I get a lot of joi out of absinthe I’d like to add it to my vivre.
I love pastis, especially on a hot day in a cafe in Paris.
Hey Greg! In LA again!!! Hope to catch up soon. Perfect post for Bijouxs to read:)