Pastis
Pastis
Pastis (pronunciation: /pæˈtiːs/; French pronunciation: [pa.tis]) is a type of anise-flavoured spirit and aperitif from France, typically containing 40–45% alcohol by volume, although there exist alcohol-free varieties.
Etymology
The term "pastis" comes from the Occitan language, meaning "mixture", which is a reference to the beverage's blended flavour profile. It was first used in this context in the early 20th century.
History
Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southern regions of the country. It emerged some 17 years after the ban of absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks due to the absinthe debacle.
Preparation and Consumption
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 in absinthe and ouzo.
Related Terms
- Anise: A flowering plant native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice.
- Aperitif: An alcoholic beverage usually served before a meal to stimulate the appetite.
- Absinthe: An anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.
- Ouzo: A dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus, Lebanon and Palestine.
External links
- Medical encyclopedia article on Pastis
- Wikipedia's article - Pastis
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