Henri Bardouin Pastis Distilleries et Domaines de Provence

[Thraz]

Pastis is much like ouzo or the other licorice based drinks around the Mediterranean. You dilute it with about 4 parts water per part pastis (usually with an ice cube or two), and it clouds up. (That's also what Pernod and Ricard are) When you serve it to people, it's best to use tallish narrow glasses, with just a shot of it in each glass and a water jug. People will add as much water as they think they need. It's an acquired taste (I think), but when acquired it's hard to get rid of.

[This message has been edited by Thraz (edited 01-17-2005).]