Pastis Made Easy

By Rosie Schaap

Pastis Made Easy — Johnny Miller for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.

Rating: 4(34)
Notes: Read community notes

Many have tried to explain the “Ouzo effect” — the process that makes ouzo and pastis, and many other liquors that include anise, go all milky-cloudy when kissed by water. They use words like “anethole” (an organic compound found in anise), and speak of “interfacial tension” and “micro emulsification.” I'm not going to try. So let's just say it's magic.

Make sure your water is very cold. (I'm also convinced that pouring it from a vintage French ceramic pitcher creates a little more magic.)

Featured in: Pastis and Ouzo: The Soccer of Liquors

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Ingredients

Pastis (Ricard, for example)
1pitcher very cold water

Ingredient Substitution Guide

Preparation

Per Serving
1. Step 1
  Per serving: Pour 1 ounce of pastis and 4 to 5 ounces of water into a highball glass.
2. Step 2
  Add ice to fill, and stir.

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Ratings

4 out of 5

34 user ratings

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Cooking Notes

Jutta5 years ago

Fond childhood memories of my Greek dad serving Ouzo over one or two nice big ice cubes in a beautiful mid-century rocks glass. Just a bit to sip while eating mezze. Yamas!

Peter B5 months ago

Steps not clear. Glass broken and kitchen is a mess.

Jutta5 years ago

Fond childhood memories of my Greek dad serving Ouzo over one or two nice big ice cubes in a beautiful mid-century rocks glass. Just a bit to sip while eating mezze. Yamas!

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