Le pastis, much more than an aperitif!

Let yourself be transported by the intoxicating scents of anise, the crackling of ice cubes, and the warm sun of Provence. Here, pastis is not just a simple aperitif, but a true Marseillaise institution. More than a drink, it embodies the spirit of conviviality and the sweetness of life in the Phocaean city. Follow me to dive into the fascinating world of pastis, from its vibrant history to its many variations!

An emblem of Provence

The word “pastis” comes from the Occitan “pastisson”, which means mixture. And what better mixture than that of sweltering heat, friends gathered around a table, and a glass half-filled with this golden liqueur? This moment suspended in time is pastis o’clock, an almost sacred tradition for the Marseillais. On sunny terraces, amidst bursts of laughter and handshakes, the glasses fill and the conversations take flight, carried by the aroma of anise.

Le pastis

Immortalized by Marcel Pagnol, pastis is ubiquitous in Marseille. It can be found in pétanque games, at bistro counters, and in neighborhood festivals. Whether you prefer it in mauresque form with a bit of orgeat syrup, as a perroquet with a hint of mint, or as a tomate enhanced with grenadine, it symbolizes a unique cultural heritage.

An aniseed heritage: tumultuous origins

To understand pastis, one must return to the beginnings of absinthe, the famous “Green Fairy” that captivated artists and poets before being banned in 1915 for its supposed harmful influence. In search of a successor, enthusiasts turned to an anise-flavored aperitif that was equally refreshing and enticing: pastis. Paul Ricard, a true Marseillais, made it an iconic drink in the 1930s by creating the famous “Pastis de Marseille”.

Le pastis de Marseille

With the ban on absinthe, the Marseillais found clever ways to produce their own homemade pastis. In 1932, Paul Ricard launched his official pastis, bringing to each bottle a unique taste, the result of a clever blend of Provençal plants and spices from elsewhere. In 1951, Pernod Ricard revolutionized the aperitif with its Pernod 51, which would become a staple of Marseillaise culture.

A drink with many facets

Pastis is much more than a simple aperitif; it is a reflection of Provence. The richness of its aromas is the product of a meticulous mix of aromatic plants and carefully selected ingredients: star anise, Middle Eastern licorice, and Provençal herbs. With each sip, it’s like the sun of the Mediterranean bursts in your mouth.

The essential pastis recipes

  • 51 Piscine: The fresh and elongated version of pastis, ideal for hot summer days. Just mix 2 cl of pastis with 7 parts of cold water and a cascade of ice cubes.
  • 51 Rosé: This variant combines anise with fruity notes for a gourmet aperitif.
  • 51 Glacial: A breath of freshness with a touch of mint and aromatic herbs, perfect for lovers of intense flavors.

A heritage exported to the four corners of the world

What makes pastis 51 unique is that it is produced and bottled in Marseille. Choosing to maintain its production on this Phocaean land is a true tribute to the traditions and authenticity of Marseille. Today, pastis 51 has spread to more than 110 countries, and it can be found on the tables of the most prestigious restaurants around the world. Whether in Melbourne, New York, or Tokyo, enjoying a pastis 51 is like taking a trip to Provence.

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