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Marseille's anise and licorice aperitif, built to fill the hole absinthe left.
Marseille, France, 1932
France banned absinthe in 1915; anise drinks crept back within the law, and in 1932 Paul Ricard of Marseille launched his 'true pastis of Marseille' and made the category famous.
Neutral spirit flavored with star anise, licorice root, and Provencal herbs, usually by maceration and blending rather than redistillation, then lightly sweetened.
Licorice first, then fennel, mint, and warm spice; sweeter and rounder than absinthe, with a long cooling finish.
Did you know
The name comes from an Occitan word for mash-up. The milky cloud when water hits is anise oil falling out of solution, and the drink is designed for it: one part pastis, five parts cold water.
Also known as: ricard, herbsaint, pernod
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