Next subject on my list (truffles was first) is pastis. Everyone in Peter Mayle's books are always drinking pastis. What is it? What does it taste like? How can I buy some pastis here to try before going to Provence. And how do you make a drink with it? What are some brands to try? Merci bien.

Ronda
Pastis is a generic name for Anis flavored liquor. It's based on Absinthe (sp ??)but I think Absinthe was removed from the drink. I've heard people were getting a bit laalaa drinking this too much.

Richard is a good brand, if you want to taste with the drink. You just take a couple of fingers of pastis into a tall glass and put a bit of water and a couple of ice cubes. It will give a white cloudy appearance.

It will take a bit like licorice. It's a nice drink before starting a meal. Maybe you won't like this the first time but give it enough time.

Blackduff

http://en.wikipedia.org/wiki/Pastis

just order "pastis" and they will bring the set up. Pastis in the glass, a side of water to pour a little in. it tastes like licorise or anise. you can buy some at the liquor store or wherever you buy hard liquor in your home state.

Pastis is readily available in US liquor stores. Ricard is one, Pernod is similar but maybe a tad drier. When you order it in France, you will probably be given a small pitcher of water -- you decide how much to dilute it.

Small quantities are frequently added to seafood soups and stews.

When in France, I drink PASTIS 51, a brand not available here. At home we drink Ricard and Henri Bardouin, There are many brands, most made in Marseille.
Here's a few ways it can be served:

La Mauresque
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
orgeat
syrup (you can substitute almond syrup), then pour in about 4 ounces of
cold
water, and an ice cube or two if you like. Stir and serve.
La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
grenadine, then pour in about 4 ounces of cold water, and an ice cube
or two
if you like. Stir and serve.

Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
green
mint syrup, then pour in about 4 ounces of cold water, and an ice cube
or
two if you like. Stir and serve.
East coast prices differ from the West.
My HB is $28.
Others are below $25 here.
I also bring back, besides 51, the apertif, SUZE but if you don't like
Campari, you won't like it.
these are the three most popular.
My favorite is the Mauresque

My dog is named Pastis and soon we';ll have a kitten named Suze.

Pernod may be a name you are more familiar with. In fact quite often it is used as a generic for pastis - people will order "un Pernod svp". The turning to cloudy with the addition of water is quite distinctive and fun so serve it "straight up" with a pitcher of water on the side. Never serve on the rocks as it will start the clouding process. Add ice after the water if necessary. Of course none of this will affect the taste, only the mystic.
I have found it difficult to find Pernod or Richard in the States(Florida), easier in Canada at the LCBO. They do sell it at the French pavillion at EPCOT. (As an aside you can park for free, go into EPCOT free, buy at the country pavillions as long as you are out in an hour and show your receipt. You simply tell them you wish to shop. We have done this sometimes as there is a Guerlain store there.)

robjane, Ricard and Pernod are common here but if you can't find it in your area, you can buy them on line. Before I had a source here for the Bardouin, I had it sent from California.

On the BevMo website I see several different brands but I don't see the Bardouin, cigalechanta. Where did you order it from - I live in CA.

I like anise so ....

Here are the choices at BevMo:

http://www.bevmo.com/productlist.asp...stis&Nty=1

I googled Bardouin and found their store in Provence in FORCALQUIER.

http://www.distilleries-provence.com/boutique.php

Rhonda, The Cannery

In SAN FRANCISCO???? Amazing.

Ask for Frank Mellis if he is still there. 1-800-756-9463.

I don't need to order it; just go pick it up. Thanks for the tip.

Ahh, the joys of a Ricard (or 2 or 3 or...) on the balcony at the Hotel Sube in St. Tropez!

Order your pastis straight, no ice, with a separate tall glass of cold, still water. Add the water to taste. I tend to add water as I go along, diluting it more and more until the next one arrives.

A bottle of Richard is often used as a tip to workers which have finished some job. When our plumber fixes my pipes, I pay the amount required and give him a bottle as a tip.

I keep a few bottles in my kitchen, specific for this use.

Blackduff

Trust me. It's an acquired taste.

I use it alot in cooking, with my moules and with my fish.
Everything is an acquired taste.
I don't like Scotch, for instance.

cigalechanta, we use Pernod in cooking as well. As a matter of fact, we're making a dish with fresh scallops and shrimp this evening and there will be a bit of Pernod in there for flavour.

Anselm

Took me about 14 seconds to acquire the taste. If you like licorice (absinthe) it is a very pleasant, enjoyable flavor. Too intense? Add more water. As a drink it is most often used as an apperitif.
cig - your moule recipe please...please
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