Pastis 51 Liqueur 70 cl

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In Marseille, the locals started mixing their own aniseed based drink for the traditional aperitif: star anis, water, liquorice and herbs. Aniseed flavoured drinks had been popular in the Mediterranean countries for many years, for instance ouzo and raki. One plant is the basis of Pastis: anise. It is estimated that anise was already used at least 15 centuries before the common era. Grown on the southern coasts of the Mediterranean, it is believed that the use of anise was known to the Egyptian civilization for its abilities to treat the gums, teeth and cardiac diseases. The use of this plant spread starting in the 15th century before Christ in Greece, then in Rome for its aperitif properties and its refreshing power. Anise also comes within Chinese traditional medicine in the treatment of diseases of the urinary tract, to improve digestion and even to stop hiccups... In India, a "strong spirit" of alcohol with anise based on star anise has been prepared for centuries. This is undoubtedly the most direct ancestor of our pastis. Currently, the Ricard firm is still based in Marseille, however, the production of Ricard today takes place in Bessan, with the blending and bottling also taking place in Bordeaux and Lille. [2] The Ricard Company has two main functions:

In 1932, at the age of 22, he launched his alcoholic drink: Ricard, the real pastis of Marseille. This pastis had an alcohol content of 40, the legal limit for alcoholic beverages.I just wanted to do something else,” says Strebler, whose previous career was in the construction industry. “I thought I’d make a whisky, but that takes several years, so I started making pastis first and it’s taken off so well, I haven’t got around to making whisky.” It was necessary to wait until 1938 for the law to authorize a 45% alc/vol: the ideal alcohol content.

a b c d e "Champions of Design: Ricard". Brand Republic. 11 September 2021. Archived from the original on 21 December 2013 . Retrieved 16 July 2021. For those with more refined palates, try our lesser-known spirits that aren’t quite as mainstream as the popular favourites. From tequila’s sibling, In 1940, the production of Ricard was stopped with the Vichy regime's enactment (23 August 1940) of the "LoiContre L'Alcoolisme" ("Anti-Alcoholism Act") in France, which banned the manufacture and sale of aperitifs based upon alcohol distilled from anything other than grapes, followed by a subsequent enactment that completely banned such alcohol being advertised (September 1941). [10] The product's illegality continued until 1944 when the production of pastis became legal again. [10] 1950–1960: Development and expansion [ edit ] Despite its dark colour and use of liquorice, it’s often considered a relative to other Mediterranean anisette drinks like Greek ouzo and Italian sambuca.Pass the Pastis: A History of France's 2nd Favourite Drink". France Today. 5 June 2013 . Retrieved 28 February 2021. When water and pastis mix, get ready for scientific wonder. The clear, golden pastis transforms into a cloudy, pale green. That’s due to the louche effect, in which the anethole molecules come to the surface, creating an array of tiny, light-reflecting oil droplets – the sunshine in a glass.

Pastis can be drunk pure, but is normally diluted with water. Generally it’s about four to seven parts water to one part pastis. But you’ll find it’s often served neat, accompanied by a jug of water so the drinker can mix according to personal preference. Ice cubes generally don’t come with the water – you’ll need to ask for those. Only pop one cube in, two at most. La bouteille d'un litre de Ricard N°1 des ventes en valeur". Stratégies (in French). 26 February 2019. Archived from the original on 11 July 2021 . Retrieved 14 July 2021. While absinthe was widely successful in the USA, pastis never really took off in the same way. During the interim years before it was commercialised, the American market instead turned to other anisette drinks from the Mediterranean like sambuca and ouzo. Clad in a Hawaiian shirt and tartan-framed sunglasses, Bergès says his cooking is informed by his surroundings. “I’ve always liked to make connections between products from the region, be it lavender with fish, or thyme or rosemary in a soufflé,” he says. 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. 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. The drink is consumed cold and considered a refreshment for hot days. 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.

Like ouzo and absinthe, pastis undergoes an “ouzo effect”, which is locally known as “louching”. This is caused by anise oils known as terpenes that become insoluble when the alcoholic strength falls under 30% ABV. At the end of the 1980s, different, more complex pastis appeared, aromatic mixtures created by maceration. HENRI BARDOUIN started it. One of the few to survive to this day is Distilleries et Domaines de Provence, which creates the region’s most popular artisanal pastis brand, Henri Bardouin. Its blend includes more than 65 herbs and spices, which are either macerated or distilled. Gollin, Randi (23 February 2021). "Why the French Love Pastis—Plus, How to Enjoy This Iconic Anise Aperitif at Home". Martha Stewart. Archived from the original on 10 July 2021 . Retrieved 14 July 2021.