Within the U.S., French aperitif tradition hasn’t taken root in the identical approach that Italian aperitivo has. Now we have an timeless love for spritzes and Campari, however the common drinker wouldn’t fairly know what to do with France’s anise liqueur, pastis. With its licorice-like taste, availability in nearly each liquor retailer and wealthy historical past as a French ritual—lengthy afternoons in Marseille are devoted to having fun with the drink—we predict it deserves extra of a highlight. And when you don’t know what to do with a bottle, we’re right here to assist.
Pastis is supposed to be easy, typically poured merely right into a glass and topped with a contact of chilly water. There are additionally simple pastis aperitifs just like the Perroquet (made with mint syrup), Tomate (made with grenadine) or Mauresque (made with orgeat). These are very conventional French preparations, however pastis is a flexible ingredient in trendy cocktails, too. Whereas it’s akin to its predecessor, absinthe, it’s extra mellow and mixable. It’s an accenting splash of natural taste, working nicely alongside spirit-forward Sazeracs, or recent watermelon juices. A bit goes a great distance.
To get began with the liqueur, listed here are a few of our favourite methods to make use of it.