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Pastis
Pastis (; oc, Pastís, ; or ) is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume). Origins Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name "pastis" may be derived from Occitan "''pastís''," a mash-up or blend, or French "'' pastiche''," a stylistic imitation. Composition By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastis
Pastis (; oc, Pastís, ; or ) is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume). Origins Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name "pastis" may be derived from Occitan "''pastís''," a mash-up or blend, or French "'' pastiche''," a stylistic imitation. Composition By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Ricard
Paul Louis Marius Ricard (; July 9, 1909 – November 7, 1997) was a French industrialist and creator of an eponymous pastis brand which merged in 1975 with its competitor Pernod to create Pernod Ricard. Ricard was also an environmentalist and the developer of two Mediterranean islands, as well as the builder of the Circuit Paul Ricard in Le Castellet. Early life Ricard was born in Sainte-Marthe, part of the 14th arrondissement of the city of Marseille, to a family of wine merchants. Ricard married Marie-Therese Thiers in 1937, with whom he had two sons and three daughters. Pastis After studying at the Lycée Thiers in Marseille, Ricard was discouraged from an early passion for painting by his father, who made him join the family wine business. As a young man Ricard was introduced to the alcoholic beverage pastis by an old shepherd. Pastis, an anise flavored liqueur and apéritif, had been banned with other aniseed based spirits during the First World War, accused of undermin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative region of Provence-Alpes-Côte d'Azur and includes the departments of Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the Counts of Provence from their capital in Aix-en-Provence, then became a province of the Kings of France. While it has been part of France for more than 500 ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouzo
Ouzo ( el, ούζο, ) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, rakı and arak. History Ouzo has its roots in '' tsipouro'', which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo. Modern ouzo distillation largely took off at the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood". In 1932, ouzo producers developed a method of distillation using cop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anise
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gernot K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Anise
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Absinthe
Absinthe (, ) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of '' Artemisia absinthium'' ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green color, but may also be colorless. It is commonly referred to in historical literature as ' ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The cons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rakı
Rakı or raki (, Turkish pronunciation: ) is an alcoholic drink made of twice-distilled grapes. It is the national drink of Turkey. It is also popular in other Balkan countries as an apéritif as well as in Kazakhstan. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak and aguardiente. In Crete, '' tsikoudia'' is a pomace brandy that is sometimes called ''rakı''. It is used to make '' rakomelo'', which is flavoured with honey and cinnamon. Rakomelo is served warm during winter months. Cretan Raki does not contain anise, so it is not to be confused with the Turkish version. Etymology The term ''raki'' entered English from Turkish ."raki." The American Heritage Dictionary of the English Language, Fourth Editio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arak (distilled Beverage)
Arak or araq ( ar, ﻋﺮﻕ) is a distilled Levantine spirit of the anise drinks family. It is translucent and unsweetened. History Arak evolved from the Arab invention of alembic distillation in the 12th century. As the vast majority of Arabs were Muslim at that time, the original usage of the distilled alcohol might have been for the production of perfumes and kohl, a cosmetic. However, the distribution of arak and its derivatives – ranging from rakija in the Balkans to arrack in Indonesia and Malaysia – closely follows the pattern of the Arab-Islamic conquests, and in each of these locales the distilled alcohol is used as a beverage. Traditional ingredients Arak is traditionally made of only two ingredients, grapes and aniseed. Aniseeds are the seeds of the anise plant, and when crushed, their oil provides arak with a slight licorice taste. Etymology The word ''arak'' comes from Arabic ' (, meaning 'perspiration'). Its pronunciation varies depending on l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marseille
Marseille ( , , ; also spelled in English as Marseilles; oc, Marselha ) is the prefecture of the French department of Bouches-du-Rhône and capital of the Provence-Alpes-Côte d'Azur region. Situated in the camargue region of southern France, it is located on the coast of the Gulf of Lion, part of the Mediterranean Sea, near the mouth of the Rhône river. Its inhabitants are called ''Marseillais''. Marseille is the second most populous city in France, with 870,731 inhabitants in 2019 (Jan. census) over a municipal territory of . Together with its suburbs and exurbs, the Marseille metropolitan area, which extends over , had a population of 1,873,270 at the Jan. 2019 census, the third most populated in France after those of Paris and Lyon. The cities of Marseille, Aix-en-Provence, and 90 suburban municipalities have formed since 2016 the Aix-Marseille-Provence Metropolis, an indirectly elected metropolitan authority now in charge of wider metropolitan issues, with a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouzo Effect
The ouzo effect (also louche effect and spontaneous emulsification) is a milky ('' louche'') oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Such emulsions occur with only minimal mixing and are highly stable. Observation and explanation The ouzo effect occurs when a strongly hydrophobic essential oil such as ''trans''-anethole is dissolved in a water-miscible solvent, such as ethanol, and the concentration of ethanol is lowered by addition of small amounts of water. Oil-in-water emulsions are not normally stable. Oil droplets coalesce until complete phase separation is achieved at macroscopic levels. Addition of a small amount of surfactant or the application of high shear rates (strong stirring) can stabilize the oil droplets. In a water-rich ouzo mixture the droplet coalescence is dramatically slowed without mechanical agitation, dispersing agents, or surfac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. It is erect, glaucous green, and grows to heights of up to , with hollow stems. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels wide, each umbel section having ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
