The aperitif of the French south, created after absinthe was banned.
Serve & enjoy
One part pastis to five parts cold water.
For readers of legal drinking age. Please drink responsibly.
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Home / Spirits & Liqueurs / Anise & Herbal Spirits
सौंफ़ वाली स्पिरिट्सAnise & Herbal Spirits↳ from Marseille, France
The aperitif of the French south, created after absinthe was banned.
One part pastis to five parts cold water.
For readers of legal drinking age. Please drink responsibly.
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Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
France's older brandy, usually distilled once in a column still, giving a more rustic, full-flavoured spirit than Cognac.
Apple brandy from Normandy, distilled from cider and aged in oak.
Pale, dry and herbal; the French style.
Clear orange liqueur. Cointreau is the best-known triple sec; Grand Marnier blends orange with Cognac; Curaçao comes from the Dutch Caribbean.
Made by Carthusian monks to a recipe dating from 1605; only two monks know the full recipe.
Greece's anise spirit. Adding water turns it cloudy white (the 'louche effect').
Turkey's 'lion's milk', distilled twice with aniseed. Drunk slowly through a long meal of meze and fish.
The Levant's anise spirit, distilled from grapes, often three times, and aged in clay jars.
The 'green fairy': a strong herbal spirit banned in many countries in the early 1900s and legal again since the 1990s. Its supposed hallucinogenic effect was a myth.
Sweet Italian anise liqueur.
Scandinavia's caraway-flavoured spirit. Norwegian Linie aquavit is aged in casks that cross the equator by ship.