By eatmundo · July 6, 2026
🇫🇷AI-generated imageSame ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Pastis: The Iconic Anise Aperitif of Provence. The percentage is the share of ingredients the two recipes have in common.
Tsipouro: Traditional Greek SpiritIn Greece · same ingredients100%
Ouzo: Traditional Greek Anise-Flavored AperitifIn Greece · same ingredients100%
RakıIn Türkiye · same ingredients100%
Transport yourself to the sunny south of France with a glass of Pastis, the beloved anise-flavored aperitif. This refreshing drink, traditionally served diluted with cold water, turns milky white upon mixing, releasing its distinctive licorice aroma. It's the quintessential start to any Provençal meal or a relaxing afternoon moment.
According to eatmundo's ingredient comparison, the closest dish to Pastis from another cuisine is Tsipouro (Greece): the two share 100% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Choose your serving glass. A tall, slender glass is traditional, allowing the beautiful clouding effect to be fully appreciated. Ensure your glass is clean and ready for your refreshing drink.
- 2
Pour 40ml of Pastis into the bottom of your chosen glass. The strong anise aroma will already begin to unfold. This is the base of our classic French aperitif.
- 3
Now, slowly add 200ml of very cold water to the glass. You'll witness the magical transformation as the clear golden Pastis instantly turns opaque and milky white – this is known as 'louche' and is a sign of a good quality Pastis. This gives the traditional dilution of 1 part Pastis to 5 parts water; add a little more water if you prefer it milder.
- 4
Add 3-4 ice cubes to the glass. While it might seem tempting to add ice first, adding it after the water ensures optimal louche and prevents the Pastis from crystallizing at the bottom, which can happen if ice is added directly to undiluted Pastis.
- 5
Give the drink a gentle stir with a spoon. This ensures the water, Pastis, and ice are thoroughly combined, creating an evenly chilled and flavored beverage. A quick stir is all that's needed.
- 6
Serve your perfectly prepared Pastis immediately and enjoy this authentic taste of Provence. It's best savored slowly on a warm day, perhaps with a plate of olives or tapenade.
Frequently Asked Questions
What is pastis?
Pastis is an anise-flavored aperitif originating from Provence, France. It is prepared by diluting the spirit with cold water and ice, and is typically consumed as a refreshing pre-dinner drink.
What is the ideal dilution ratio for Pastis?
The traditional ratio is 1 part Pastis to 5 parts cold water, which means 200ml of water for 40ml of Pastis. You can adjust to your preference by adding more water if you find it too strong.
Should I add ice before or after the water when preparing Pastis?
Always add the Pastis first, then the water, and finally the ice cubes. Adding ice directly to neat Pastis can cause it to crystallize due to the anethole, and it can also hinder the proper louching effect.
What temperature should the water be for mixing Pastis?
Use very cold, almost iced, still water to best chill the drink and enhance its refreshing qualities. The colder the water, the more pronounced the "louching" effect (the milky cloudiness).
Is the milky, cloudy appearance of Pastis after adding water normal?
Yes, the milky, opaque appearance (known as "louching") is completely normal and desirable. It occurs when the anethole (anise extract) oils in the Pastis emulsify with water, creating tiny droplets that scatter light.
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