Pastis

Pastis is a classic French aperitif made by blending alcohol with star anise, liquorice root, and a variety of herbs and spices. It originated in the early 20th century as a legal alternative to absinthe and quickly became a staple in southern France, especially in Provence. Pastis is typically bottled at a high strength and diluted with cold water before drinking, which causes it to turn cloudy—a phenomenon known as the “louche.”

Pastis has a bold, aromatic flavour dominated by anise and liquorice, with subtle herbal and spicy undertones. When diluted with water, the taste becomes smoother and more refreshing, making it ideal for warm weather. The flavour is similar to other anise-based spirits like ouzo or sambuca, but pastis tends to be more complex and less sweet.

While both pastis and absinthe are anise-flavoured spirits, they differ in ingredients and production. Absinthe contains wormwood and is traditionally unsweetened, whereas pastis does not include wormwood and is pre-sweetened. Pastis also has a lower alcohol content and is less bitter, making it more approachable for casual sipping.

Pastis is traditionally served by pouring a small measure into a glass and adding five to seven parts cold water. Ice may be added after dilution, but never before, as it can cause crystallisation. The drink turns milky and opaque when mixed, and is typically enjoyed slowly as an aperitif. It pairs well with salty snacks like olives, nuts, or charcuterie.

Yes, pastis is occasionally used in French cooking to add depth to seafood dishes, sauces, and marinades. Its strong anise flavour complements ingredients like fennel, tomato, and shellfish. It’s also used to flambé dishes or infuse syrups and desserts with a distinctive herbal note.

While most pastis follows a similar flavour profile, there are variations in sweetness, herbal intensity, and spice depending on the brand. Popular examples include Ricard, Pastis 51, and Henri Bardouin, each offering a slightly different balance of botanicals. Some artisanal producers also experiment with regional herbs for a more nuanced taste.