Pastis in Provence
One of my favorite French traditions is an aperitif, and one of my favorite things to drink is pastis, the cloudy, milky, anise flavored liquor that is most associated with southern France, but found throughout the country. Pastis is so engrained in French culture that colloquially, the phrase, “I’m in hot water”, or “I’m in trouble”, becomes, “je suis dans le pastis” — I’m in the pastis (a nod to it’s origins and the history of absinthe in Paris). Pastis is it’s much, much milder cousin and as it is made without the wormwood that absinthe has, it’s lacking absinthes more “unusual” affects, and made with star anise instead of green anise, Pastis is milder and with a higher sugar content.
Though some say it’s a stereotypical drink in the south, in Marseille and other southern French towns, you’d be hard pressed not to find at least several glasses of the recognizable spirit on bar tables as the sun sinks into the sea. Many producers keep their recipe for Pastis a secret, and though anise is the most recognizable taste, other Mediterranean herbs such as thyme, lemon verbena, sage and lemon balm make appearances in the mix. There are even full bars devoted to pastis, such as one of our favorites, Mama Shelter Marseilles, which specializes in the ubiquitous spirit, or La Maison Du Pastis, which sells 95 different types to take home and hosts tastings and different degustation.
Pastis is usually consumed with just water, which when you added to the spirit the mixture becomes opaque and turns it’s signature milky color (like ice cubes melting in sambuca, another related spirit found to the east in Italy). It can also be mixed in different cocktails — I love the rourou, made with fresh strawberry syrup, or the tomate, made with grenadine (though it’s name might confuse you, tomate refers to the color, not tomatoes!).
Regardless of your preference, pastis is a part of southern French culture and definitely a must-try in the Marseilles. Sante’!
