Pastis Drink Recipes

PASTIS MADE EASY

Pastis Made Easy image

Many have tried to explain the "Ouzo effect" - the process that makes ouzo and pastis, and many other liquors that include anise, go all milky-cloudy when kissed by water. They use words like "anethole" (an organic compound found in anise), and speak of "interfacial tension" and "micro emulsification." I'm not going to try. So let's just say it's magic. Make sure your water is very cold. (I'm also convinced that pouring it from a vintage French ceramic pitcher creates a little more magic.)

Provided by Rosie Schaap

Number Of Ingredients 2

Ingredients

Pastis (Ricard, for example)
1 pitcher very cold water

Steps:

Per serving: Pour 1 ounce of pastis and 4 to 5 ounces of water into a highball glass.
Add ice to fill, and stir.

PERNOD (PASTIS) CLASSIQUE

Pernod (pastis) Classique image

This a summer staple at our house, in French homes and on cafe terraces. A very thirst-quenching and refreshing drink, the taste will grow on you. Pernod is the brand name of the French licorice-flavored liqueur pastis, and you can find it under either of these names, as well as Ricard. It is traditionally served to you in two parts: the pernod with two ice cubes, in a special glass that is broader at the top than at the bottom; and a small pitcher of water so that you can mix it as strongly or weakly as you wish. I've listed here the classic combination.

Provided by FlemishMinx

Categories Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 fluid ounce Pernod
5 fluid ounces water
2 ice cubes

Steps:

Pour the Pernod in a tall glass.
Add the water, and ice cubes.
Stir, then-- Sit back, relax, and enjoy life!

Nutrition Facts : Sodium 5.7

DIY PASTIS RECIPE

DIY Pastis Recipe image

Pastis is an anise-flavored aperitif that's one of life's little luxuries, and you can make a richly flavored homemade version by steeping some spices and bark in a jar for just a few days.

Provided by Marcia Simmons

Categories Vodka Cocktail Beverage

Time P9D

Number Of Ingredients 8

Ingredients

10 star anise pods
1 tablespoon licorice root
1/2 teaspoon fennel seeds
1/4 teaspoon whole coriander seeds
1/2 teaspoon anise seeds
1 1/2 cups vodka
1/3 cup sugar
1/2 cup water

Steps:

With a mortar and pestle, roughly break up anise, licorice root, fennel, coriander, and anise. Add them to a sealable glass jar along with vodka. Seal and shake, then let steep for 5 days at room temperature away from direct sunlight, shaking occasionally.
Boil sugar and water together until integrated into a light syrup, about 7 minutes. While the syrup is cooling, strain the spices out of the vodka mixture through a cheesecloth lining a fine-mesh strainer. Strain twice if necessary to remove all sediment.
Once syrup is cool add it to the strained vodka infusion and shake. Let rest for 4 days or more before use. Store at room temperature for up to 4 months.

Nutrition Facts : Calories 68 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 4 g, Fat 0 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g

AQUAFABA PASTIS GIN FIZZ

Aquafaba Pastis Gin Fizz image

Nothing reminds me more of Provencal Mediterranean France than pastis. This is a refreshing and bright brunch cocktail, sure to take you right to the shores of the South of France.

Provided by Food Network

Categories beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 7

Ingredients

1/2 ounce aquafaba (liquid from canned garbanzo beans)
2 ounces gin
1 1/2 ounces Meyer or regular lemon juice
1 ounce pastis, preferably Henri Bardouin
1/2 ounce simple syrup (homemade or store-bought)
Club soda, for topping
Dash celery bitters

Steps:

Add the aquafaba, gin, lemon juice, pastis and simple syrup to a cocktail shaker filled with ice and shake very hard for 30 seconds. Strain over a chilled rocks glass filled with ice and top with a little club soda and the bitters.

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