Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45%
ABV, although alcohol-free varieties exist.
Origins Pastis was first commercialized by Paul Ricard
in 1932 and enjoys substantial popularity in France, especially in the southern regions
of the country. Pastis emerged some 17 years after the ban on absinthe, during a time when
the French nation was still apprehensive of high-proof anise drinks in the wake of the
absinthe debacle. The popularity of pastis may be attributable to a penchant for anise
drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition
of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The
name "pastis" comes from Occitan pastís which mean mash-up.
Composition By legal definition, pastis is described as
an anise-flavored spirit that contains additional flavor of licorice root, may contain a maximum
of 100 grams/l sugar, and is bottled at a minimum of 40% ABV or 45% ABV. While pastis
was originally artisanally produced from whole herbs like most spirits at the time of its
creation, modern versions are typically prepared by mixing base alcohol with commercially prepared
flavorings and caramel coloring. Pastis is often associated with its historical
predecessor, absinthe, yet the two are in fact very different. Pastis does not contain
grand wormwood, the herb from which absinthe derives its name. Also, pastis obtains its
anise flavor from a distillation of star anise, a herb of Asian origin, whereas absinthe traditionally
obtains its base flavor from green anise, a European herb. Furthermore, pastis traditionally
exhibits the distinct flavor of licorice root, which is not a part of a traditional absinthe.
Where bottled strength is concerned, traditional absinthes were bottled at 45–74% ABV, while
pastis is typically bottled at 40–50% ABV. Finally, unlike a traditional absinthe, pastis
is a "liqueur", which means it is always bottled with sugar.
Serving Pastis is normally diluted with water before
drinking, generally five volumes of water for one volume of pastis, but often neat pastis
is served together with a jug of water for the drinker to blend together according to
preference. The resulting decrease in alcohol percentage causes some of the constituents
to become insoluble, which changes the liqueur's appearance from dark transparent yellow to
milky soft yellow, a phenomenon also present with absinthe and known as the ouzo effect.
The drink is consumed cold and considered a refreshment for hot days. Ice cubes can
be added. However, many pastis drinkers decline to add ice, preferring to drink the beverage
with cool spring water. Although consumed throughout France, pastis
is generally associated with southeastern regions of the country, particularly the city
of Marseille, where it is nicknamed Pastaga, and with such clichés of the Provençal lifestyle
as pétanque. Pastis is probably one of the most popular
beverages in France where 130 million liters are sold each year.
Chemistry Pastis beverages become cloudy when diluted
because they are anise-based. Such beverages contain oils called terpenes, which are soluble
in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted
to below 30% ethanol, the terpenes become insoluble; this causes a cloudy precipitate
to form in the solution. The same chemistry causes absinthe to go cloudy when diluted.
Cocktails made with pastis Among the better known cocktails using pastis
and syrups are: Rourou: made with strawberry syrup
Tomate: made with grenadine syrup Perroquet: made with green mint syrup
Mauresque: made with orgeat syrup Feuille morte: made with grenadine and green
mint syrup See also
Anisette Henri Bardouin
Pernod References