Pastis

Did You Know?

• Pastis is nicknamed Pastaga in Marseille.
• The louche effect occurs because terpenes in the beverage become insoluble when diluted below 30% ethanol.
• Pastis is associated with clichés of Provençal lifestyle such as pétanque.

Origins

Pastis emerged about 17 years after the ban on absinthe, during a period when the French public remained wary of high-proof anise drinks. Its popularity may stem from a taste for anise cultivated by absinthe, as well as a longstanding Mediterranean tradition of anise liquors including sambuca, ouzo, arak, rakı, and mastika. The name derives from the Occitan word "pastís," meaning a mash-up or blend.

Composition

By legal definition, pastis is an anise-flavoured spirit that also contains liquorice root flavor, with less than 100 grams of sugar per litre and bottled at a minimum of 40% ABV (or 45% for pastis de Marseille). Modern versions are typically made by mixing base alcohol with commercially prepared flavorings and caramel coloring, whereas it was originally produced artisanally using whole herbs. Pastis is often compared to absinthe but differs in several ways: it traditionally lacks grand wormwood, obtains its anise flavor from star anise (an Asian spice) rather than green anise and fennel, includes liquorice root, is bottled at 40–50% ABV (versus absinthe's 45–74%), and may contain added sugar.

Serving

Pastis is normally diluted with water before drinking, typically five parts water to one part pastis, though a jug of water may be served alongside for individual preference. The dilution reduces alcohol percentage, causing constituents to become insoluble and the drink to change from dark transparent yellow to milky soft yellow, an effect known as louche or the ouzo effect. It is consumed cold, often as a refreshment for hot days; ice cubes may be added after water to avoid crystallization of anethole, though many drinkers prefer cool spring water without ice.