How to Enjoy Pastis, France’s Favorite Liqueur

I am often a skeptic of drinks with overly elaborate tricks. I embrace the occasional Tiki cocktail with a flaming overproof rum float, but tend to take pause when a drink changes color before my eyes. Pastis, though, gets a pass. The French liquorice-flavored liqueur has a caramel color when first poured, but turns milky white as soon as a bit of water is added. Its change in hue is thanks to terpenes, an insoluble compound found in things from absinthe, thyme, and even cannabis, which, when mixed with water, make for a creamy hue. Despite its relatively complicated chemical structure, Pastis is utterly delicious. Read on for everything you should know about Pastis. 

What is Pastis?

Pastis is an anise-flavored liqueur that is made in France. It’s enjoyed throughout the country but is particularly beloved in the South of France in regions like Marseille and Provence, where Ricard, one of the most popular brands of Pastis, is produced. Paul Ricard launched Pastis as a new product in 1932 after the French government banned absinthe in 1914. With a similar flavor profile and composition to absinthe but  markedly less boozy, Pastis quickly became a popular alternative for those seeking a taste of the Green Fairy. 

What does Pastis taste like?

Pastis is an herbal liqueur that gets its anise and liquorice notes from ingredients like anise seeds, fennel, and licorice root itself. At around 45% alcohol by volume, Pastis is higher in alcohol compared to many liqueurs, and yields a warming, minty aftertaste when sipping. Added sugar creates a silky mouthfeel and helps balance the more intense herbaceous notes. 

“Like any licorice-flavored product, Pastis can be an acquired taste for many people,” says Ektoras Binikos, partner and co-founder of Sugar Monk, a mixology bar in New York City. Thanks to his Greek roots, Binikos has always enjoyed liquorice-flavored liqueurs, but enjoys introducing the spirit to guests at his bar. When Robby Dow, bar director at Olivero in Wilmington, NC, pours Pastis for guests, he aims to introduce the often unknown liqueur in a welcoming way by describing it as savory, lush, and cooling instead of licorice or intense which sometimes turn people off. “I also think serving Pastis with water, and in a proper aperitif glass can make the experience that much more inviting and refreshing,” says Dow. “Maybe consider adding a patio, some sunshine — they'll be in good shape.” 

How to drink Pastis 

Pastis is typically enjoyed in a short cordial glass diluted with water — a ratio of five parts water to one part liqueur is a good place to start. “Pastis is a wonderful appetite enhancer. It’s enormously pleasurable to have a glass at 11am on a hot summer day with small tapas, or mezes,” says Binikos. 

The liqueur is also a great ingredient for cocktails. At Sugar Monk, Binikos mixes Pastis with gin, lemon, and elderflower liqueur in a play on a gin sour; At Olivero, Dow takes Pastis in a sweeter direction by using it in a variation on Piña Colada. Having a bottle of Pastis on your bar cart will lead to more delicious aperitivo hours, and it will certainly surprise you with its versatility.