Contemporary Pastis Cocktail
To make a classic Pastis cocktail you only need two things: Ricard Pastis and water, combined in a 4:1 ratio. The spirit emerged in 1930s France, almost two decades after Absinthe was outlawed, and is flavored with star anise, a rare Oriental spice, and licorice from Syria. Some of the ingredients of Pastis are soluble in alcohol but not in water; so, adding water to Pastis turns it from clear yellow to milky yellow in a process known as the ouzo effect or "louching."
The Contemporary Pastis Cocktail at Esker Grove users a rich simple syrup made from honey as a velvety sweetener, and hot green tea as the water component. Serving the cocktail warm really wakes up the anise & licorice flavor, as the green tea enhances it.
- ¼ oz (fat) Honey syrup *
- 1 ¼ oz Prince Pastis
- 5 oz Green Tea (hot)
* To make honey syrup: stir 2 parts of hot water into 1 part honey
Add honey syrup and Pastis to a small Collins glass or coupe. Slowly add the green tea, and watch the liquid become milky-cloudy. Enjoy while warm.