Pastis Cocktail

Pastis, the iconic anise-flavored spirit of southern France, is traditionally a commercial product made by distilleries. However, you can create a remarkably good homemade version through infusion. While not identical to commercial brands like Ricard or Pernod (which are carefully guarded secret recipes), this homemade version captures the essential character and makes for a rewarding DIY project with delicious results.

The Recipe

This recipe creates a simplified pastis through infusion rather than distillation. It won’t have the exact same profile as commercial versions, but it delivers the characteristic anise flavor and the signature clouding effect when water is added.

Ingredients

• 750ml high-proof neutral spirit (vodka works well, preferably 100 proof/50% ABV)
• 3 tablespoons star anise
• 2 tablespoons dried licorice root
• 1 tablespoon fennel seeds
• 1 teaspoon coriander seeds
• 3-4 cardamom pods, crushed
• 1 small piece dried gentian root (optional but authentic)
• Zest of half a lemon (no white pith)
• 2-3 tablespoons simple syrup (adjust to taste)

Equipment

• 1-quart mason jar with tight-fitting lid
• Fine mesh strainer
• Coffee filters
• Funnel
• Dark glass bottles for storage

Method

1. Prepare the botanicals: Lightly crush the star anise, fennel, and coriander seeds using a mortar and pestle or the flat side of a knife to release their oils.

2. Infuse: Combine all botanicals (not the simple syrup) with the neutral spirit in the mason jar. Seal tightly and shake well.

3. Wait: Store the jar in a cool, dark place for 10-14 days, shaking once daily. The liquid will take on a golden amber color as it extracts flavor from the botanicals.

4. First strain: After the infusion period, strain the liquid through a fine mesh strainer to remove the large solids.

5. Second strain: For clarity, strain again through coffee filters. This may take some time as the oils can slow filtration.

6. Sweeten: Add simple syrup to taste, starting with 2 tablespoons and adjusting as needed. Commercial pastis contains sugar, which balances the herbal bitterness.

7. Bottle: Transfer to dark glass bottles and seal tightly. Let rest for at least 1 week before using to allow flavors to marry.

8. Age: While drinkable immediately, the flavor improves significantly after 1-2 months of aging.

Serving Your Homemade Pastis

The traditional way to serve pastis is to pour about 1-2 oz in a tall glass and dilute with 4-5 parts cold water, which causes the clear amber liquid to turn cloudy (the “louche” effect). Ice can be added after dilution, though some prefer to add it simultaneously with the water.

Recipe Notes

This recipe produces a pastis that’s slightly more rustic than commercial versions, with a more pronounced botanical character. If you prefer a more refined product:

• Extend the filtering process, using multiple layers of coffee filters
• For a smoother texture, consider adding 1/2 teaspoon of glycerin (food grade)
• The color of your pastis may vary from batch to batch
• Some commercial pastis contains small amounts of wormwood, though less than absinthe

The hallmark of a good pastis is how it behaves when water is added—a properly made pastis will produce a dramatic and stable clouding effect as the essential oils from the anise emulsify in water.

The beauty of this homemade version is that you can adjust the flavor profile to your liking by varying the botanicals or their proportions. Some pastis enthusiasts add a small amount of star anise extract at the end for a more pronounced anise character.

Enjoy your homemade pastis as they do in Provence—slowly, preferably in the shade on a warm afternoon, alongside simple snacks like olives or almonds.