French Anise Liqueur 1
Pernod and Pastis: How to Drink Them Properly
Pernod and Pastis: How to Drink Them Properly
Pernod and Pastis are both anise-flavored alcoholic beverages from France that took the place of absinthe when it was banned in 1915. Although the licorice-flavored drinks are similar in taste to absinthe, Pernod and Pastis do not contain the herb wormwood that was absinthe’s “active ingredient”.
The drink is especially popular in southern France, where it is taken as both a long drink and as an aperitif. Both beverages are also commonly found among the European ex-pat community in North Africa.
People who try Pastis or Pernod for the first time make the mistake of drinking it neat; this is not the right way to enjoy the liqueur for all of its more subtle flavors cannot be released when taken straight. Here is a little bit more information about the drink and how it should be prepared in order to enjoy all of its amazingly refreshing qualities.
Pastis and Pernod are very similar to other anise-flavored liqueurs that are consumed in the Mediterranean. It is very much like arak, raki, and Sambuca. Unlike its predecessor absinthe, Pastis and Pernod are always bottled with sugar and contain 45-50% alcohol by volume. The French liqueurs are also made with star anise, which comes from Asia; they are not made with the European green anise herb.
Serving Pastis and Pernod
As mentioned earlier, people who don’t have much experience serving and drinking Pastis can sometimes make the mistake of either drinking the liqueur neat or serving it over ice. Neat Pastis is far too strong to be enjoyed on its own, and when it is poured directly over ice, the anethole contained in the liquid will crystallize, making the drink chalky and kind of bumpy.
Pastis must be diluted with water. The standard measures for a proper drink of pastis are one part pastis to five parts of water. The pastis is poured into the glass first, followed by the water. Oftentimes, in restaurant situations, pastis will be served neat in a tall glass, but a jug of water will be given to the customer in order to add the amount of water he or she likes.
Pastis is meant to be a refreshing drink on hot days or served as an apéritif to whet the appetite before a big meal. While purists claim that ice cubes should never be added, they can be, but must be added after the water has been poured in so that the anethole doesn’t crystallize. Many people say that pastis tastes best if only cool spring water is used to dilute it.
One thing that happens once water is added; the beverage will change color from a transparent yellow or amber color to milky white. This is because when the water is added, some of the ingredients in Pastis become insoluble.
Pastis and Pernod are the most popular beverages in France; more than 130 million liters of Pastis are sold each year in the country, which is roughly equal to two liters per resident.
Drinks containing Pernod or Pastis
Pastis and Pernod are also used to make a variety of cocktails. While the above method of serving and drinking the liqueurs is the most popular, these are also drinks that have quite a few fans in France and around the world.
The Mauresque
1 tall glass
1 ounce Pastis or Pernod
1 ounce orgeat syrup (sweet syrup made of almonds, rose water or orange blossom water, and sugar)
Chilled mineral water
Pour the Pastis and orgeat syrup in the glass. If serving to another person, serve the water separately. Fill the glass with water; if desired, top up the glass with ice cubes.
The Perroquet (The Parrot)
1 tall glass
1 ounce Pastis or Pernod
1 ounce mint syrup
Chilled mineral water
Pour the Pastis and mint syrup in the glass, fill to the top with chilled mineral water, and add ice cubes if so desired. The correct pronunciation for this drink is “pair-oh-KAY”, not “PurroKWET.”
The Tomate
1 tall glass
1 ounce Pastis or Pernod
1 ounce grenadine
Chilled mineral water
Called “the tomato” because of its vivid red color, the Tomate is made by pouring the Pastis and grenadine in a tall glass and filling it with chilled mineral water. Ice cubes may be added if so wished.
The Mazout
The Mazout is made in the same way as the other drinks above, but instead of water, cola is used to fill the glass. Again, ice may be added after the cola has been poured in.
The Cornichon (The Pickle)
The Cornichon is made by mixing Pastis with banana syrup and filling the glass with mineral water. There are no pickles or cucumbers involved in this cocktail at all. Why it is called a Pickle is something of a mystery!
The Rou Rou
Made exactly the same way as the above drinks, but with strawberry syrup. Again, ice may be added if so desired.
Pastis and Pernod, while they may not be popular in North America just yet, they most certainly will become more and more well known as Americans and Canadians search for a little something different to drink before or during their meals. Whether you try Pastis and Pernod with either plain water or the different syrups mentioned in our drinks list, you’re sure to find a tasty, subtle drink with a delightfully different flavor you’ll want to try over and over again.
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