Pastis

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A glass of diluted pastis
French pastis

Pastis (Page Module:IPA/styles.css has no content.UK: /ˈpæstɪs/, Page Module:IPA/styles.css has no content.US: /pæˈstiːs/, Script error: No such module "IPA".; Template:Langx Script error: No such module "IPA".) is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume).

Origins

Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille and the departments of the Bouches-du-Rhône and the Var.[1] Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks.[2] The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name "pastis" comes from Occitan "pastís," a mash-up or blend.

Composition

By legal definition, pastis is an anise-flavoured spirit that contains additional flavor of liquorice root, contains less than 100 grams of sugar per litre, and is bottled at a minimum of 40% ABV (pastis) or a minimum of 45% ABV (pastis de Marseille).[3] While pastis was originally artisanally produced using whole herbs (as most such spirits were at the time of its creation), modern versions are typically prepared by mixing base alcohol with commercially prepared flavorings (essences or extracts) and caramel coloring.[4][5][6][7][8]

Pastis is often compared with its historical predecessor, absinthe, yet the two are distinctly different. Pastis was created years after the prohibition of absinthe, and traditionally does not contain grand wormwood (Artemisia absinthium), the herb from which absinthe derives its name. Also, pastis most commonly obtains its anise flavour from star anise,[9][10][11][12][13][14][15][16][17][18] an Asian spice sourced from Vietnam and China, whereas absinthe traditionally obtains its base flavour from a distillation of green anise and fennel, both Mediterranean herbs.[19][20] Additionally, pastis typically exhibits some degree of flavour derived from liquorice root, which is not traditionally employed for absinthe. Where bottled strength is concerned, traditional absinthes were bottled at 45–74% ABV, while pastis is typically bottled at 40–50% ABV. Finally, whereas traditional absinthe is invariably a dry spirit, pastis may be bottled with sugar.

Serving

Pastis has a dark transparent yellow colour when neat. Diluting it with water changes its colour to a milky soft yellow.

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.[21] 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 and known as louche or the ouzo effect.[22] The drink is consumed cold and considered a refreshment for hot days.[23] Ice cubes can be added (after the water, to avoid crystallization of the anethole in the pastis). Many pastis drinkers decline to add ice, preferring to drink the beverage with cool spring water.

Although consumed throughout France, pastis is generally associated with southeastern regions of the country, particularly the city of Marseille, where it is nicknamed Pastaga, and with such clichés of the Provençal lifestyle as pétanque.[23]

130 million litres are sold each year (more than two litres per inhabitant in France).[24]

Chemistry

Pastis beverages become cloudy when diluted because they are anise-based. Such beverages contain oils called terpenes, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble; this causes a dispersion of oil droplets to form in the solution, giving the liquid a cloudy appearance. The same chemistry causes absinthe to become cloudy when diluted.[25]

Notable brands

See also

References

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  1. ^ Pastis... The history Script error: No such module "webarchive".. La Maison du Pastis (The Pastis House, Marseille). Accessed 25 March 2010.
  2. ^ Page Module:Citation/CS1/styles.css has no content."Absinthe in France: Legalising the 'green fairy'". BBC News. 4 May 2011.
  3. ^ Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89. Official Journal L 039, 13 February 2008 P. 0016 – 0054. Accessed 8 December 2011.
  4. ^ Page Module:Citation/CS1/styles.css has no content.David de la Chesnaye; Danièle Boone; Delphine Poracchia; Stéphanie Poncelet; Damien Bismuth; Elizabeth James. "The way of life in Provence". France-la-visite.com. Retrieved 26 April 2011.
  5. ^ Page Module:Citation/CS1/styles.css has no content."OMB No. 1513-0020". Ttbonline.gov. Retrieved 26 April 2011.
  6. ^ Page Module:Citation/CS1/styles.css has no content."OMB No. 1513-0020". Ttbonline.gov. Retrieved 26 April 2011.
  7. ^ Page Module:Citation/CS1/styles.css has no content."Archived copy". Archived from the original on 11 May 2011. Retrieved 4 December 2010.{{cite web}}: CS1 maint: archived copy as title (link)
  8. ^ Page Module:Citation/CS1/styles.css has no content."Archived copy". Archived from the original on 11 May 2011. Retrieved 4 December 2010.{{cite web}}: CS1 maint: archived copy as title (link)
  9. ^ Page Module:Citation/CS1/styles.css has no content."How to drink Pastis". The Good Life France. 17 August 2020. Retrieved 25 August 2025.
  10. ^ Page Module:Citation/CS1/styles.css has no content."Drinking pastis, all you need to know". Valée Gastronomie.
  11. ^ Page Module:Citation/CS1/styles.css has no content."The Fascinating History of Pastis: A Look at Its French Origins". Mansinthe. Retrieved 25 August 2025.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Thomas, Phoebe (15 August 2024). "Ricard, Pernod, Pastis, What's The Difference?". Lou Messuga. Retrieved 25 August 2025.
  13. ^ Page Module:Citation/CS1/styles.css has no content."Pastis 51". Pernod Ricard. Retrieved 25 August 2025.
  14. ^ Page Module:Citation/CS1/styles.css has no content."Ricard Pastis". Pernod Ricard. Retrieved 25 August 2025.
  15. ^ Page Module:Citation/CS1/styles.css has no content.Zavatto, Amy. "Everything You Need to Know About Anise-Flavored Spirits". Liquor.com. Dotdash. Retrieved 28 February 2021.
  16. ^ Page Module:Citation/CS1/styles.css has no content."Pastis: The Star of Provence Aperos". Provence - Enjoy the Unexpected. Provence-Alpes-Côte d’Azur Tourism Board. Retrieved 28 February 2021.
  17. ^ Page Module:Citation/CS1/styles.css has no content."Pass the Pastis: A History of France's 2nd Favourite Drink". France Today. 5 June 2013. Retrieved 28 February 2021.
  18. ^ Page Module:Citation/CS1/styles.css has no content."What is Pastis? The Complete Guide". Pastis Project. 15 August 2025. Retrieved 9 March 2026.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Duplais, P. (1882). Traite de la Fabrication de Liqueurs et de la Distillation des Alcools (Third ed.). France. pp. 385–381.{{cite book}}: CS1 maint: location missing publisher (link)
  20. ^ Page Module:Citation/CS1/styles.css has no content.Fritsch, J. (1926). Nouveau Traité de la Fabrication des Liqueurs. France. pp. 385–401.{{cite book}}: CS1 maint: location missing publisher (link)
  21. ^ Page Module:Citation/CS1/styles.css has no content."Ricard Pastis". www.diffordsguide.com. Retrieved 13 February 2026.
  22. ^ Page Module:Citation/CS1/styles.css has no content.Carteau, David; Bassani, Dario; Pianet, Isabelle (1 April 2008). "The "Ouzo effect": Following the spontaneous emulsification of trans-anethole in water by NMR". Comptes Rendus Chimie. GERM 2007. 11 (4): 493–498. doi:10.1016/j.crci.2007.11.003. ISSN 1631-0748.
  23. ^ a b Page Module:Citation/CS1/styles.css has no content."Pass the Pastis: A History of France's 2nd Favourite Drink". France Today. 5 June 2013. Retrieved 13 February 2026.
  24. ^ Page Module:Citation/CS1/styles.css has no content.Jean-Francois Arnaud (11 August 2006). "Ricard regagne du terrain dans la guerre du pastis". Archived from the original on 29 September 2007. Retrieved 5 November 2007.
  25. ^ Page Module:Citation/CS1/styles.css has no content.Vitale, Stephen A.; Joseph L. Katz (May 2003). "Liquid Droplet Dispersions Formed by Homogeneous Liquid-Liquid Nucleation: The Ouzo Effect". Langmuir. 19 (10). American Chemical Society: 4105–4110. doi:10.1021/la026842o.

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