"‘Alors, un Ricard.’ She poured a generous shot into a glass and placed it on the pockmarked zinc bar next to a jug beaded with moisture. Max added water and went to sit at a table on the terrace... Max took his first sip of the cloudy liquid, sharp and refreshing with the bite of aniseed, and wondered why it tasted so much better here than the few times he’d had it in London. The heat, of course; it was a warm-weather drink. But it was also the surroundings. Pastis was at its best when you could hear the click of boules and the sound of French voices."

Pastis is a local anise and licorice liqueur made in the south of France. There are many different manufacturers, but it seems to be quite the phenomena here, so I thought I would give it a go despite my inclinations to avoid all things licorice. But doesn't it sound so delicious when Peter Mayle writes about it? I mean he totally sold me on it.



First, you collect your ingredients. You will need Pastis, I chose the Ricard variety, and then some ice and water to dilute.



When you first mix the Pastis and water together, the Pastis shifts in color. In the bottle it's clear-yellow, but it quickly becomes cloudy when mixed as directed.

Of course, I went ahead and tried it out...







Yeah. Definitely not my thing. Although I can see how it would be really good if you were into licorice!