By Pastis, the sweet, anise-flavored French aperitif, is an iconic drink of Provence, particularly Marseille. The ban on absinthe in the early 20th century led to the creation of pastis as a legal alternative. French distillers were eager to satisfy public cravings, developing a similar anise-flavored spirit without the controversial wormwood. Pastis quickly gained popularity, not only for its refreshing taste but also for its convivial nature, reminiscent of absinthe before its prohibition. The invention of pastis directly responded to the demand for anise-flavored drinks, filling the void left by absinthe’s ban.
The Making of Pastis
The distinctive flavor of pastis, the iconic French aperitif, comes from a blend of carefully selected ingredients. Star anise, sourced from China and Vietnam, contributes its characteristic licorice-like flavor. The sweet and earthy undertones come from licorice root, native to the Mediterranean region. Fennel, primarily cultivated in the Mediterranean, adds a subtly sweet and aromatic note. Additionally, native Mediterranean herbs such as thyme and rosemary impart a delicate, complex herbal essence to the pastis. These ingredients are harmoniously combined to create a refreshing and layered drink beloved by many.
Pastis and the Culture of Marseille
As the birthplace of pastis, Marseille takes pride in this drink, which holds significant cultural importance in French society. Often associated with the relaxed lifestyle of Provence, pastis is a common sight in the city’s many bistros. This popular aperitif is traditionally enjoyed in good company with friends and family. It symbolizes a sense of community and is frequently part of rituals and celebrations that reflect French traditions and hospitality. Pastis is not merely a drink but a symbol of French heritage, evoking memories of sunny afternoons and lively conversations. It is an inseparable part of Marseille’s social life and gastronomy.