The French Pearl

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Pastis is an anise-flavored spirit and aperitif from southern France made from star anise, licorice, herbs, sugar, and spices. Introduced as an alternative to absinthe after its ban in 1915, Pastis is made without wormwood and has a lower alcohol content.

The two well-known producers of Pastis are Pernod and Ricard.

Ricard is considered more herbaceous than Pernod, with licorice root as the dominant botanical, while star anise and fennel are more pronounced in Pernod. Ricard is typically served with cold water and ice, and Pernod is often used in cocktails.

When water is added to Pastis, it becomes cloudy, a process known as louching. This occurs because the terpene oils from the non-water-soluble botanical extracts, such as star anise and fennel, fall out of suspension with the alcohol, turning the liquid opaque.

The French Pearl
makes 1 cocktail

shopping list —

• 2 oz gin

• 1/4 oz Pernod

• 3/4 oz fresh lime juice

• 1/2 oz simple syrup

• mint

• lime & mint for garnish

equipment —

• cocktail shaker

• muddler

steps —

1. Combine the lime juice, simple syrup, and mint in a cocktail shaker. Muddle.

2. Add the Pernod and gin. Top with ice.

3. Shake, shake, shake.

4. Double strain into a chilled cocktail glass and garnish with a lime wheel and mint sprig.