Long Drink
Pastis
How to make a Pastis - the French anise aperitif with water. Learn the right mixing ratio for the milky, cloudy classic.
3 minPrep time
easyDifficulty
Highball glassGlass
1Serving(s)
Pastis is the epitome of southern French summer evenings: an anise aperitif that unfolds its characteristic milky cloudiness when diluted with water. The taste of anise and licorice makes it refreshing and unmistakable. It is served classically ice-cold and well diluted.
Instructions
- Add pastis to a highball glass.
- Slowly pour in the cold water until the drink turns milky and cloudy.
- Add ice cubes to taste.
- Optionally garnish with a mint sprig and serve.
Garnish: Mint sprig
Pro tip: Always pour the water into the pastis, never the other way around - this creates the typical milky cloudiness evenly.
Frequently asked questions
Why does pastis turn cloudy with water?
The anise oils in pastis are not water-soluble and form a fine milky emulsion with water.
What is the right mixing ratio?
About five parts water to one part pastis is common, depending on the desired strength.
What is the difference from absinthe?
Pastis tastes of anise and licorice but contains no wormwood and is significantly milder than absinthe.
Ingredients
- Pastis (anise liqueur)4 cl
- Cold water20 cl
- Ice cubesas needed
- Mint sprig (optional)1 piece
