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Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. [1] Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe ...
So, what is pastis? "Pastis is a word from Provence dialect meaning 'mixture.' It was used to describe the common beverages of Provence, which mix several herbs, and with anise and licorice as common ingredients to almost all of them," explains Jean-Baptiste Robert, CEO of the U.S.-based Crillon Importers Ltd., which is owned by Distilleries et Domaines de Provence of Forcalquier in Provence.
How to drink pastis. These days pastis is bottled at a minimum of 40% ABV pastis or 45% ABV pastis de Marseille. While pastis was originally produced from whole herbs, like most spirits at the time of its creation, modern versions are typically prepared by mixing a base alcohol with commercially prepared flavourings and caramel colouring.
Pastis is sweeter, and doesn't include the herb wormwood, which is a key ingredient in absinthe. Pastis goes by the moniker "mellow absinthe" for this reason. Pastis is also traditionally served with a large water-glass for dilution, whereas absinthe is traditionally prepared by dissolving a sugar cube on a slotted spoon over the absinthe.
Pastis is a French liqueur made with anise seeds, fennel, and licorice root. Learn how to drink it, how to serve it, and how to use it in cocktails.
Pastis is a French aniseed drink primarily associated with Provence and especially Marseille.This alcoholic drink is particularly favored and appreciated by the French as an apéritif in the evening after work, Sunday lunchtime, or anytime on holidays. To this day, pastis is still one of the most popular drinks in France, with an annual consumption of 130 million liters.
Add Pastis: Pour 2 oz of pastis over the ice. The pastis will cloud up as it interacts with the cold, which is part of the drink's visual appeal. Dilute with Water: Slowly add 4 oz of cold water to the glass. The water further dilutes the pastis and enhances its flavors, making it more palatable and refreshing.
Pastis is an herbal liqueur crafted from star anise or anise seed, liquorice root, sugar, and a 40 to 45-percent alcohol by volume neutral base liquor, according to the Pastis de l'Ile de Ré ...
Pastis embodies the spirit of summer in the Mediterranean. Its refreshing and herbal notes make it the perfect accompaniment to warm, sun-soaked afternoons. Whether enjoyed on a terrace overlooking the deep blue sea or in the shade of a centuries-old olive tree, Pastis encapsulates the essence of a leisurely summer day.
Pastis is traditionally served diluted with water. When cold water is added, the liqueur turns into a cloudy drink, thanks to the so-called "louche" effect, caused by the essential oils of anise. The most common ratio is 1 part Pastis and 5 parts water, but it can vary depending on personal taste. Cocktails with Pastis