Pernod Aniseed Aperitif Liqueur, 70 cl

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If you end up using an aniseed-flavoured spirit that tastes stronger than you would like, you can dilute it with vodka before adding the other ingredients. Ricard took the recipe for this “Marseille absinthe”, adapted it and started selling it. In 1932 the Government lifted the ban on strong alcohol (though not absinthe). Ricard called the 40% drink: pastis. It was based on the Provencal word “pastisson” meaning blend/mixture, like pastiche. It was an enormous success. Perfect to accompany a game of petanque, relax with in the sun, as an aperitif – and oh so French. Strebler produces two different versions of pastis, the first is a standard blend but the other is more of a departure. “It’s more herbal and floral,” he says. “There’s still aniseed, fennel, and licorice, but I also use verbena and yerba maté, [a drink] similar to tea or coffee.” The result is delicious, a drink with an almost chocolatey smoothness with the verbena lending a gentle spearmint note. “This is one to savor, with just an ice cube. People who generally don’t like pastis, like this,” he explains.

Pastis, an iconic French aperitif makes a comeback Pastis, an iconic French aperitif makes a comeback

The eagle-eyed might spot that I doubled the recipe here, so have more coffee beans and vanilla pods than stated in the recipe above. Spain: Anís del Mono ("the monkey's anisette") has been produced since 1870. [5] The label, with a monkey holding a scroll and a bottle, was designed by Ramon Casas i Carbó. [6] It is the anisette of choice in Malcolm Lowry's Under the Volcano. [7] Characters in Ernest Hemingway's novel The Sun Also Rises [8] and his short story " Hills Like White Elephants" drink and discuss Anís del Toro – "Bull's Anisette." Another type, Aguardiente de Ojén ( es), gained fame abroad and is popular in New Orleans, Louisiana, especially during the Mardi Gras festivities. [9] [10]Anís, as its name suggests, is a Spanish liquor made from the seeds of the plant of the aniseed tree, also known as la Pimpinella anisum. Those of you who study Spanish might know that this tree is called 'anís' in Spanish. However, this strong Spanish spirit is also made with other ingredients such as fennel and illicium, as well as other types of fruits and seeds which contain anethole. The Ingredients

The pastis of Provence: the revival of the aniseed aperitif

Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu My grandfather was the son of wine merchants,” says Ricard’s grandson Francois-Xavier. “He wanted to be an artist, but his father insisted he join the family business, so he learned all the different roles and really got to know the culture.” Blue, Anthony (2004). The Complete Book of Spirits. New York: HarperCollins. p.283. ISBN 0-06-054218-7. Pastis contains an aromatic compound, anethole, which is hydrophobic, And that changes the liqueur’s appearance from dark transparent yellow to milky soft yellow. Never add the ice first as that causes the anethole to crystalise – a totally rookie mistake! And some French in the south, will be horrified if you drink it after you’ve eaten – it’s strictly an aperitif for them, not a digestif! The main producer of absinthe, Pernod Fils, switched to distilling aniseed to create a liqueur in Pontarlier, eastern France, and later in Avignon. Meanwhile in Provence, the rustic way to create a similar drink, pastis, was to macerate herbs in alcohol. Pastis had been around for a long time; it just never had a brand or a champion—until Paul Ricard.Words of caution though, if you drink a lot in one go, get smashed, wake up in the morning dehydrated and drink a glass of water, you will instantly get smashed again. This drink stays in your system for a day or two afterwards if you drink a lot of it I.E half or more of the bottle in one go. REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89". Official Journal of the European Union. European Union . Retrieved 28 October 2016. The Oxford English dictionary states that the term "sambuca" comes from the Latin word sambucus, meaning "elderberry".

7 Health Benefits and Uses of Anise Seed

Of course, pastis isn’t just an accompaniment for Provençal dishes—many local chefs also cook with it. Among them is chef René Bergès, whose family-run restaurant La Table de Beaurecueil is located in Beaurecueil, a village at the foot of Montagne Sainte-Victoire. The mountain is said to have inspired artists such as Cézanne, Picasso, and Kandinsky. However, the anís of Chinchón is very dry and there are therefore other types of the spirit as well. There is another dry version of the drink which is called ' La Asturiana' which has an alcohol content of 48%, as well as the sweet version which is called ' El Mono', containing 38% alcohol. Consumption

Bernardy, A. A. (1940). "Forme e Colori della Tradizione Maltese". Lares (in Italian). 11 (4/5): 245–292. JSTOR 26238461. Anise-flavoured alcohols from other parts of the world include Aguardiente from Colombia and Mexico. [13] Asia [ edit ] The spirit is not exclusively made in Spain however as there are many different varieties from different regions and countries. This wide production range has also led to a number of different names for this alcoholic drink being created. In Spain, the drink is commonly known as 'anís' or sometimes as ' Chinchón', while in other parts of the country you can hear the word 'Cazalla' - a name which is also used in certain Arabic countries. If you were to visit Latin America, especially Venezuela, you might hear the word 'Aguardiente' which also refers to this aniseed spirit. Zurdo, David; Gutiérrez, Ángel (2004). El libro de los licores de España. Ediciones Robinbook. p.50. ISBN 9788496054127. Leave to infuse in a cool, dark spot for 6-8 weeks, giving it a shake when you remember. It is advised not to leave the sloes macerating for longer than eight weeks in this particular infusion, or you may find your sloe and aniseed liqueur becomes bitter.