Pastis Drink Recipes
PASTIS DRINK
Here's how to make the classic French Pastis drink! It's a refreshing mix of the anise-flavored liqueur and water.
Provided by Sonja Overhiser
Categories Drink
Time 2m
Number Of Ingredients 3
Steps:
- Add the Pastis to a small highball glass. Add ice, if desired (it's not traditional, but you can do so if desired).
- Top with the water and enjoy. You can dilute with more or less water as desired.
DIY PASTIS RECIPE
Steps:
- With a mortar and pestle, roughly break up anise, licorice root, fennel, coriander, and anise. Add them to a sealable glass jar along with vodka. Seal and shake, then let steep for 5 days at room temperature away from direct sunlight, shaking occasionally.
- Boil sugar and water together until integrated into a light syrup, about 7 minutes. While the syrup is cooling, strain the spices out of the vodka mixture through a cheesecloth lining a fine-mesh strainer. Strain twice if necessary to remove all sediment.
- Once syrup is cool add it to the strained vodka infusion and shake. Let rest for 4 days or more before use. Store at room temperature for up to 4 months.
Nutrition Facts : Calories 68 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 4 g, Fat 0 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g
AQUAFABA PASTIS GIN FIZZ
Nothing reminds me more of Provencal Mediterranean France than pastis. This is a refreshing and bright brunch cocktail, sure to take you right to the shores of the South of France.
Provided by Food Network
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 7
Steps:
- Add the aquafaba, gin, lemon juice, pastis and simple syrup to a cocktail shaker filled with ice and shake very hard for 30 seconds. Strain over a chilled rocks glass filled with ice and top with a little club soda and the bitters.
PASTIS MADE EASY
Many have tried to explain the "Ouzo effect" - the process that makes ouzo and pastis, and many other liquors that include anise, go all milky-cloudy when kissed by water. They use words like "anethole" (an organic compound found in anise), and speak of "interfacial tension" and "micro emulsification." I'm not going to try. So let's just say it's magic. Make sure your water is very cold. (I'm also convinced that pouring it from a vintage French ceramic pitcher creates a little more magic.)
Provided by Rosie Schaap
Number Of Ingredients 2
Steps:
- Per serving: Pour 1 ounce of pastis and 4 to 5 ounces of water into a highball glass.
- Add ice to fill, and stir.
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