The aperitif in Provence is a totally unique, yet traditional Provençal moment. The Provençal aperitif is regional art de vivre at its finest. It centers around anis, absinthe and pastis.
In the heat of the summer, no other drink perfumes and refreshes as much or as well. We gladly leave the concept of drinking wine as an aperitif to those living outside the bounds of Provence.
Pastis is a result of a maceration of several plants: fennel and licorice. Fennel has been replaced by star anise whose fruits are much richer in anethol. It is drunk as an aperitif, blended to water. Usually five to six volumes of chilled water to one of pastis. However, everyone is free to drink a more or less intense blend, often the weather and outdoor temps will influence the strength of the dose.
When blending to water, the drink changes from a rather transparent amber to a troubled milk-like yellow. The opaqueness comes from the anethol, not water soluable. Wait a few hours and the opaqueness disappears. This phenomenon also appears during refrigeration of pure pastis (when the pastis is “glittering”).