Contents
Briefly about the drink
French tincture Pastis (Pastis) is infused with plants (anise, star anise, fennel, dried liquorice roots, or malt). The most common recipes include additionally cinnamon, pepper, sage, cardamom. Fantasy as a whole is not limited, it all depends on the individual manufacturer.
Then water is added to the tincture, which reduces the strength. On average, the values vary between 45 and 50%. The color and sweet taste comes from licorice.
History of Pastis
1914 When World War I began, every drink over 16% ABV was banned in France to keep soldiers from getting drunk. A year later, absinthe was completely banned in the country. It was called “madness in a bottle”. Since it was the most popular drink among the French, a replacement had to be found.
As a consequence of the ban on strong alcoholic beverages, pastis immediately became popular. It had a similar aroma and anise flavor to the original drink, so it was considered a great alternative.
1922 Part of the ban on alcohol was lifted. Only drinks with an alcohol content above 40% were not allowed. However, the habit of cooking pastis remained even during the Prohibition years, especially in Southern France. Here, aperitifs have always played an important role.
1932 In Provence, anise tinctures were very popular, which supported illegal production. Paul Ricard, the son of a vintner, decided to put up an anise aperitif for sale, but was fined. He did not give up trying and after a few years he still received permission to do business. The drink was called “Pastis de Marseille”. 1932 can be considered the official birth year of Pastis.
1942 During World War II, under the Vichy regime, alcohol over 16% alcohol was banned again until 1951. At the same time, the symbolic Pastis 51 from Pernod was created. Pastis became one of the most beloved drinks in France because it reminded people of summer, sun and warmth. It was put into mass production.
2020 New recipes appear, often more complex with unusual combinations. Thanks to innovative and traditional representatives, it continues to be recognized. Today it is among the most common aperitifs.
How and with what to drink Pastis
It’s worth starting with the fact that for modern French pastis is exclusively an aperitif. It is not drunk in its pure form, but diluted with water in a ratio of 1:5. It will refresh you on a hot summer day and will have a positive effect on digestion. It is customary to serve it in low glasses with a thick bottom. Sometimes sugar is added to the glass. In addition, pastis is suitable for cooking pastries and meat dishes.
You can make more than one cocktail with it. To make a French “Parrot”, add a couple of drops of mint syrup to pastis diluted with water. Replace the syrup with lemon juice and the Canary comes out. If you mix pastis with mint and pomegranate syrup, you will make another famous, but, alas, unnamed cocktail.
Of the alcoholic combinations, vermouth, gin and liqueurs are suitable. From non-alcoholic – juice.
Interesting facts about Pastis
There is no consensus on the etymology of the name. Some believe that it comes from the French “pastiche” (wormwood), but because of the composition or color is not clear. Another meaning of the word “dirty”, “muddy”. In addition, there is a translation from the ancient French “potion”, “mixture”.
The last translation refers us to the specific taste of the tincture: it resembles a powdered cough mixture. Not everyone appreciates this.
At the beginning of production, the fortress was 30%. By the 40s of the 45th century, it had become XNUMX%, as we know it now.
Pastis is not only an aperitif, but also an excellent digestif. Anise has a beneficial effect on the stomach. In ancient times, tincture served as a cure for helminths (worms, in other words). But those times are unusual in that even absinthe was recognized as harmless.
There is a so-called “Marseilles way” of eating pastis in its purest form. But undiluted pastis is sharp, burns and looks like a potion.
Relevance: 10.07.2020
Tags: other alcohol