A PROVENÇALE PASSION
It’s like a magic trick: when the first drop of chilled water hits the transparent spirit, it turns an opaque pale yellow and a heady plume of aniseed aroma rises from the glass. Under an azure sky, with a row of palm trees in view, I gaze out to the sparkling Mediterranean and sip the drink that encapsulates Provence. Its name says it all: the old Provençal word for ‘mixture’, pastis draws its flavours from the region’s arid landscape and its melting pot of cultures.
Aniseed is a flavour found across the Med; in Greece, it’s ouzo; Italy has sambuca; in Turkey it’s raki. All are usually knocked back as a shot after a meal. Yet the ritual associated with pastis makes it stand out. This sweet aniseed spirit simultaneously awakens your senses and relaxes your mind; it’s an aperitif to sip after spending languid afternoons in golden-stone villages or on the beach.
Traditionally, the drink is associated with sleepy French village squares, and bars selling just one or two brands: Ricard or Pernod. Yet, thanks to a burgeoning movement driven by artisanal distillers, drinkers are discovering a new generation of pastis made with a wide range of botanicals for more rounded, flavoursome drinks.
I’m bound for
