Pastis is an anise-flavored liqueur and aperitif from France, first commercialized by Paul Ricard in 1932. Pastis emerged 17 years following the ban on absinthe, and is often associated with absinthe, although the two are very different. Pastis derives its anise flavor from star anise from Asia, whereas absinthe derives its base flavor from distilled green anise from Europe. Pastis exhibits the distinct flavor of licorice root (another herb of asian origin), which is not a part of absinthe.
Pastis is diluted with water, five parts water for one part pastis. 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.
Pour pastis into a highball glass, fill with water and add ice.
Last updated: October 12, 2010