Pastis

Pastis

What it is

Paul Ricard put his pastis on the market in 1932, seventeen years after the absinthe ban, building it on star anise and liquorice rather than wormwood - the liquorice is what makes it round where absinthe is bitter. Its anethole is macerated in rather than distilled, so it clouds harder and it will sweeten a sauce that absinthe would only perfume.

In the kitchen

Reduce it before any liquid goes in, because the sugar in pastis will catch and burn in a dry, hot pan. For a bouillabaisse or a rouille, 20 ml for four people alongside the saffron; beyond that the fish disappears behind the anise.

Goes with

Fennel Saffron Tomato Mussel Monkfish Garlic Red mullet Orange

Same species

Star anise

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