Pastis
From Wikipedia, the free encyclopedia
Pastis (pronounced in US: /pæˈstiːs/, UK: /ˈpæstɪs/) is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although alcohol-free varieties exist.
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[edit] Origins
Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southern regions of the country.[1] Pastis emerged some 17 years following the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle. The popularity of pastis is undoubtedly attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier.
[edit] Composition
By legal definition, pastis is described as an anise flavored spirit that contains the additional flavor of licorice root, and is bottled with sugar (but no more than 100 grams/l).[2] While pastis was probably originally artisanally produced from whole herbs, modern representations are almost certainly prepared by mixing base alcohol with flavorings (essences and/or extracts).
Pastis is often associated with its historical predecessor (absinthe), yet the two are in fact very different. Pastis does not contain absinthe (Artemisia absinthium) instead obtaining its anise flavor from star anise (a herb of asian origin), whereas absinthe traditionally obtains its base flavor from distilled green anise (a European herb). Second, pastis exhibits the distinct flavor of licorice root (another herb of asian origin), which is not a part of a traditional absinthe. Third, unlike a traditional absinthe, pastis is a 'liqueur', which means it is always bottled with sugar.
[edit] Serving
Pastis is normally diluted with water before drinking, generally five volumes of water for one volume of pastis, but often raw 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 with absinthe. The drink is consumed cold, with ice, and is considered a refreshment for hot days. Ice cubes can be added after the water to avoid crystallization of the anethole in the pastis. However, many pastis drinkers refuse to add ice, preferring to drink the beverage with cool spring water.
Although it is consumed throughout France, especially in the summer, pastis is generally associated with southeastern France, especially with the city of Marseille where it is nicknamed Pastaga, and with the clichés of the Provençal lifestyle, like pétanque. Pastis is also consumed in Senegal.
Pastis is probably one of the most popular beverages in France where 130 million liters are sold each year (more than 2 liters per inhabitant)[3].
[edit] Cocktails with pastis
Some well known cocktails use pastis and syrups:
- Mauresque (French for "moorish")—pastis with orgeat syrup
- Perroquet (French for "parrot")—pastis with green mint syrup
- Tomate (French for "tomato")—pastis with grenadine syrup
- Cornichon (French for "gherkin")—pastis with banana syrup
- Fromage au Aubie (invented by Gene Chizik)— pastis with blue cheese and orange juice
- Death in the afternoon (invented by Hemingway as an absinthe drink)—pastis with champagne
[edit] References
- ^ http://www.lamaisondupastis.com/images/pastis/pastisgb.htm
- ^ http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31989R1576:EN:HTML
- ^ http://www.lefigaro.fr/eco-entreprises/20060811.FIG000000159_ricard_regagne_du_terrain_dans_la_guerre_du_pastis.html
