There is such an expression as “the culture of drinking.” Until recently, I did not take this phrase seriously. Until I realized that I drink some alcoholic drinks incorrectly, so I don’t understand them. We are talking about a wonderful pastis anise tincture, which previously seemed disgusting to me. But I was wrong.
About the tincture
The drink is strong, made on the basis of anise, forest ferns and licorice. In different countries, this alcohol is made from all kinds of herbs, wood, nuts, and even flowers are added. Pastis differs from traditional absinthe in that it does not contain wormwood.
The tincture itself appeared in Southern Provence, an agricultural and tourist region of France, after absinthe was banned in Europe in the mid-19th century. The ban on absinthe was imposed because the wormwood, which is part of its composition, has a hallucinogenic effect. Translated from French, “pastes” sounds like “substitute”.
Initially, the strength of the tincture was limited to 30 degrees, but then it was raised to 45 degrees. So the drink sells better. Pastis became so widespread that it was cooked and drunk on all continents.
In some regions, on its basis, they invented and patented their strong drinks: Italian sambuca vodka, Greek ouzo vodka and Uzbek arak. Each manufacturer has its own proprietary pastis recipe.
The drink can contain up to 50 different components in its composition, but the base of anise and licorice always remains unchanged. This must be adhered to by all manufacturers in the world.
How to drink Pastis
I know from my own experience that the use of pastis in its pure form, especially in large quantities, first bothers, then suddenly causes a feeling of disgust. And all because you need to drink it correctly. In modern Europe, this tincture is no longer called a tincture. The drink is increasingly performing the function of beer. It is sipped in bars and cafes, while talking, during a football match, etc.
The drink is good as an aperitif, catching up the appetite before dinner. Anise tends to speed up digestion, so both heavy barbecue and Olivier are suitable as a snack.
A strong 45-degree drink is diluted with cold water in a ratio of 1 to 5. But this is a standard approved more than 150 years ago. Now people have long been accustomed to retreat from it, adjusting the fortress at their discretion. Pastis in its pure form has a light tea color, and when water is added to it, it becomes cloudy white.
It is customary to pour pastis into low wide glasses with a thick bottom, adding ice. Water is often replaced with various fruit concentrates and syrups. You can add refined sugar and vanilla. A couple of pieces of refined sugar are placed on a teaspoon and poured with a thin stream of ice water. Sugar, dissolving, flows into anise liqueur.
The main thing is to find your
I allowed myself one experiment. I diluted pastis with strong chilled tea in a ratio of 1 to 3. The taste turned out to be excellent: fresh, multifaceted in summer. But the fortress of 15-17 degrees still makes itself felt. Therefore, I advise you not to use such a cocktail under the scorching sun, wait for the evening coolness.
The drink is unusual and interesting, the main thing is to choose your proportions and composition.
I did not like adding juice and sugar to pastis, the cocktail will turn out cloying and inexpressive. But I liked the drink with carbonated mineral water and mint.
I just don’t advise eating pastis with burgers, pizza and any fast food. The taste of the drink becomes dull, it becomes viscous. And the pizza seems dry and bland. Instead, try snacking on fruits.