How to Drink Pastis Like the French

How to Drink Pastis Like theFrench

September 15, 2016 / By Greg Henry

I’ve traveled afair 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 aphrase 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 astrong 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 afan 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 an81/2 ounce heavy-bottomed, flared glass. Acarafe or pitcher of water will be placed next to it, and you may also get asmall bowl of ice cubes. Isay you may get abowl 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 andIce

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 amilky 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

26 Responses

Iain6 /9/2023 @ 9:12 am
I love Pastis with cold water on ahot summer day, it just seems to sayrelax…..
Always one to push the envelope alittle Iperformed sacrilege (or Sacre Bleu!) of adding cold soda water. Not at all bad , but lost that relaxing feeling. Some traditions are best leftalone.
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Margaret Genders6 /6/2021 @ 3:14 pm
With or without ice!!
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Margaret Genders6 /6/2021 @ 3:13 pm
First tried Permit in the seventies absolutely loved it ever since &yes Ilove black liquorice too!.
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David4 /10/2021 @ 2:54 pm
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 Ido not agree with people who say NOice
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Nigel Dorrington3 /11/2021 @ 5:59 am
I’ve never heard of this Pastis Bellanis — is it an older and now defunct brand? Shame as i’d like to tryit.
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Susan Russell12 /29/2020 @ 4:48 pm
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I used to drink apastis or two with adear friend (never with ice) in awarm 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✨
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hollis51711 /3/2020 @ 9:25 am
I did that in 1975. Never been back, but the memory is as strong and delicious as the pastis. And for god’s sake, NOICE!
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Gina florentino8 /15/2020 @ 12:00 pm
I have avery old bottle of pastis would like to share apicture let me know how Ican share. Its alitre bottle
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Greg Henry8 /17/2020 @ 2:12 pm
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pkd4 /5/2020 @ 6:38 pm

So, Ouzo is apastiche?

Greg Henry4 /6/2020 @ 8:04 am
“Ouzo is adry anise-flavored aperitif that is widely consumed in Greece and Cyprus. It is made from rectified spirits that have undergone aprocess of distillation and flavoring. Its taste is similar to other anise liquors like rakı, arak, pastis, and sambuca.” GREG
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Dimitrios Chatzimichail2 /19/2022 @ 12:29 pm
I love pastis as much as Ilove ouzo. Great flavor and if combined with good company and food can set youoff!!
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