Pastis cocktail recipes, from a watermelon drink to a creamy orgeat classic, plus easy techniques to lengthen the liqueur for summer drinking (via punch_drink)
to Italy—a drink, yes, but also ritual in drink form, interwoven into the fabric of the culture.
Pastis is both the name of an anise-laced liqueur and the drink made by lengthening a measure of said liqueur with a cold pour of water. Like its extended Mediterranean family of anise spirits—Greece’s ouzo, Turkey’s raki, Italy’s sambuca, and arak, produced in many Middle Eastern countries—France’s pastis is anise- and licorice-dominant, infused with a myriad of other herbs and spices depending on the brand.
As obvious as its appeal is, this rite has not come close to securing the stateside foothold that other European traditions have, despite having all of the ease and idiosyncrasy possessed by, say, the cocktail. But it’s ready for a second look, either as the ritual unadorned or easily upgraded—whether by swapping water for fresh watermelon juice or yogurt ., or “mixture”—the drink owes its rise in popularity in large part to the downfall of other alcoholic beverages in France. In the mid-19th century, when the phylloxera pest devastated European grapevines, the French turned to embrace anise-based absinthe.
The transition from locally made drink to commercial production began in 1932 with Paul Ricard, who fashioned his version of the spirit in Marseille, marketing it as pastis. Pernod, a leading producer of absinthe, also began to make its own version of the anise-based liqueur in 1938, though it wasn’t labeled as pastis and was drier than Ricard’s version, with strong notes of star anise and fennel.
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