How to Use Pastis in Cocktails

In the U.S., French aperitif culture hasn’t taken root in the same way that Italian aperitivo has. We have an undying love for spritzes and Campari, but the average drinker wouldn’t quite know what to do with France’s anise liqueur, pastis. With its licorice-like flavor, availability in just about every liquor store and  rich history as a French ritual—long afternoons in Marseille are dedicated to enjoying the drink—we think it deserves more of a spotlight. And if you don’t know what to do with a bottle, we’re here to help.

Pastis is meant to be effortless, often poured simply into a glass and topped with a touch of cold water. There are also easy pastis aperitifs like the Perroquet (made with mint syrup), Tomate (made with grenadine) or Mauresque (made with orgeat). These are very traditional French preparations, but pastis is a versatile ingredient in modern cocktails, too. While it is akin to its predecessor, absinthe, it’s more mellow and mixable. It’s an accenting splash of herbal flavor, working well alongside spirit-forward Sazeracs, or fresh watermelon juices. A little goes a long way.

To get started with the liqueur, here are some of our favorite ways to use it.