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 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 Fra ...

, (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 The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western Europe, Western and Southern Europe and Anatolia, on the south by North Africa ...

anise liquors that includes sambuca,

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, ...

, arak, rakı, and

mastika Mastika or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. In Greece, mastiha ( el, μαστίχα) or masti ...

. The name "pastis" may be derived from Occitan "''pastís''," a mash-up or blend, or French "'' pastiche''," a stylistic imitation.

Composition

By legal definition, pastis is described as an anise-flavoured spirit that contains additional flavor of liquorice root, contains less than 100 grams per litre of sugar, and is bottled at a minimum of 40% ABV (''pastis'') or 45% ABV (''pastis de Marseille''). While pastis was originally artisanally produced from whole herbs like most spirits at the time of its creation, modern versions are typically prepared by mixing base alcohol with commercially prepared flavorings (essences and/or extracts) and caramel coloring. Pastis is often compared with its historical predecessor, absinthe, yet the two are quite different. Pastis was created years following the prohibition of absinthe, and traditionally does not contain grand wormwood (''

Artemisia absinthium ''Artemisia absinthium'' (wormwood, grand wormwood, absinthe, absinthium, absinthe wormwood, mugwort, wermout, wermud, wormit, wormod) is a species of '' Artemisia'', native to temperate regions of Eurasia and North Africa, and widely naturalize ...

''), the herb from which absinthe derives its name. Also, pastis far more commonly obtains its anise flavour from star anise, an Asian spice, whereas absinthe traditionally obtains its base flavour from a distillation of green anise and

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 ...

, both Mediterranean herbs. Additionally, pastis typically exhibits some degree of flavour derived from liquorice root, which is not traditionally employed for absinthe. Where bottled strength is concerned, traditional absinthes were bottled at 45–74% ABV, while pastis is typically bottled at 40–50% ABV. Finally, whereas traditional absinthe is invariably a dry spirit, pastis may be bottled with sugar.

Serving

Pastis is normally diluted with water before drinking, generally five volumes of water for one volume of pastis, but often neat pastis is served together with a jug of water for the drinker to blend together according to preference. The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow, a phenomenon also present with absinthe and known as louche or the

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 a ...

. The drink is consumed cold and considered a refreshment for hot days. Ice cubes can be added (after the water, in order to avoid crystallization of the anethole in the pastis). However, many pastis drinkers decline to add ice, preferring to drink the beverage with cool

spring water A spring is a point of exit at which groundwater from an aquifer flows out on top of Earth's crust ( pedosphere) and becomes surface water. It is a component of the hydrosphere. Springs have long been important for humans as a source of fresh ...

. Although consumed throughout France, pastis is generally associated with southeastern regions of the country, particularly the city of

, where it is nicknamed ''Pastaga'', and with such clichés of the Provençal lifestyle as

pétanque Pétanque (, ; oc, petanca, , also or ) is a sport that falls into the category of boules sports, along with raffa, bocce, boule lyonnaise, lawn bowls, and crown green bowling. In all of these sports, players or teams play their boules/balls ...

. 130 million litres are sold each year (more than two litres per inhabitant in France).

Chemistry

Pastis beverages become cloudy when diluted because they are anise-based. Such beverages contain oils called

terpene Terpenes () are a class of natural products consisting of compounds with the formula (C5H8)n for n > 1. Comprising more than 30,000 compounds, these unsaturated hydrocarbons are produced predominantly by plants, particularly conifers. Terpenes ...

s, which are

soluble In chemistry, solubility is the ability of a substance, the solute, to form a solution with another substance, the solvent. Insolubility is the opposite property, the inability of the solute to form such a solution. The extent of the solubi ...

in an aqueous solution that contains 30%

ethanol Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a ...

or more by volume. When the solution is diluted to below 30% ethanol, the

s become insoluble; this causes a cloudy

precipitate In an aqueous solution, precipitation is the process of transforming a dissolved substance into an insoluble solid from a super-saturated solution. The solid formed is called the precipitate. In case of an inorganic chemical reaction leading ...

to form in the solution. The same chemistry causes absinthe to go cloudy when diluted.

Cocktails

Among the better known cocktails using pastis and syrups are: * : made with strawberry syrup * (French for "tomato"): made with

grenadine Grenadine is a commonly used nonalcoholic bar syrup characterized by its deep red color. It is a popular cocktail ingredient renowned for its flavor as well as its ability to give a reddish or pink tint to mixed drinks. Grenadine is traditiona ...

syrup * (French for "parrot"): made with green mint syrup * (French for " Moorish"): made with

orgeat syrup Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Orgeat syrup is an important ...

* Feuille morte (French for "dead leaf"): made with

and green mint syrup * Violet: made with

lavender ''Lavandula'' (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and easte ...

syrup * Rômarino: made with Rosemary syrup * Sazerac: made with

cognac Cognac ( , also , ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appella ...

or rye whiskey; pastis mentioned as a substitute for absinthe in some recipes * Momisette: (French for “little mother” or “godmother”) made with orgeat and orange flower water

Notable brands

* Henri Bardouin made by Distilleries et Domaines de Provence * Ricard, Pernod, Pastis 51, Pacific made by Pernod Ricard

References

{{Authority control Absinthe Anise liqueurs and spirits Cuisine of Provence French liqueurs Liqueurs Occitan cuisine Pernod Ricard brands