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At the end of the 19th
century, the ban on absinthe, an aniseed alcohol whose ill effects
on the public health were obvious, seemed to condemn aniseed
lovers forever. This is why other drinks based on star aniseed
were invented
in the inter-war years. They are known under the group terms
of « anisés » and are an important element
in the French aperitif tradition.
The aniseed aperitifs bring together three distinct appellations,
corresponding to three different recipes : pastis de Marseille,
pastis and aniseed aperitifs. Pastis is obtained through the
maceration of a blend of aniseed extract and anethol, liquorice,
herbs, water, alcohol and sugar. The proportion of each ingredient
as well as their variety give each pastis its own unique flavour.
Aniseed aperitifs are usually drunk with cold water in proportions
that go from one volume for five volumes of water to one volume
for seven volumes of water.
They can also be drunk as « long drinks », with
fruit juice or cola and are also used as a base for cocktails
such as the Perroquet (with grenadine or mint syrup) or the
Mauresque (with barley syrup). |
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Who are we?
Domaine de la Vougeraie
