When I think of summer, I think of the pastis. Pastis spirits generally have an herbal base and most commonly anise.probably the best known pastis is absinthe; however, the history of absinthe is long and clouded with controversy. Rather than cry over spilled absinthe, I prefer to enjoy long days of summer with a pastis drink made with the modern-day cousin of absinthe: Pernod. This aromatic, amber colored liquor can be enjoyed straight, but it's most often diluted with water to yield a refreshing, licorice flavored summer drink enjoyed most commonly by those living in Marseille and Provence in southern France.
In terms of recipe, nothing could be simpler. Unlike the ritual associated with absinthe, pastis drinks only involve adding five parts cold water to one part pastis liquor. What amazes most people is how the clear, amber gold liquor becomes milky, with the addition of water.Ingredients
1 ounce Pernod
5 ounces cold water
Place the Pernod into a short Collins glass, add the water, garnish with a citrus slice (or maraschino cherry), and serve.
Pernod can also be used to make the vintage cocktail known as the Sazerac, a combination of Rye, Pernod, Angostura bitters, and simple syrup. More on that later.
Film recommendation: When I think of the brevity of summer, or Paris, I think of the all too short career of Jean Seberg. I can't think of a more fitting movie to watch with a pastis in my hand, than Breathless (1960). Check it out at http://www.imdb.com/title/tt0053472/
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