Pastis is an anise-flavored spirit from southern France, traditionally served as an aperitif before meals

Pastis is a clear, strong alcoholic drink flavored with anise (the same plant that gives licorice its taste) along with herbs and spices. It comes from the Provence region of southern France and has been produced there since the 1930s. When you order pastis at a French restaurant, you are ordering a before-dinner drink meant to stimulate appetite and conversation, not a wine or beer.

The drink arrives as a concentrated liquid in a small glass. You dilute it yourself by adding water — usually cold water from a pitcher or tap — which turns the clear liquid cloudy white. This cloudy appearance comes from oils in the anise that separate when water is added. The ratio is typically one part pastis to four or five parts water, though drinkers adjust this to taste. Some people add ice cubes instead of room-temperature water, creating a chilled version called pastis glacé.

At a French restaurant, pastis signals a specific moment in the meal: the aperitif hour, which happens before you sit down to eat or in the first few minutes at your table. It is not a digestif (after-dinner drink) and not something you order with food. The ritual of diluting it yourself and sipping slowly is part of the experience.

Key Takeaways

  • Pastis is a strong anise-flavored spirit from southern France that you dilute with water at the table, turning it from clear to cloudy white.
  • The drink is served before the meal as an aperitif, not during or after eating, and is meant to be sipped slowly while socializing.
  • You control how much water you add, so the strength and taste vary by drinker — there is no single "correct" way to make it.
  • Common brands include Ricard and Pastis 51, which are widely available at French restaurants and liquor stores in most countries.

How to Order and Drink Pastis at a Restaurant

When you order pastis, straightforward ask for "un pastis" or "un verre de pastis" (a glass of pastis). The server brings a small glass with the concentrated spirit and a separate pitcher or carafe of cold water. You pour the water into the glass yourself, watching the liquid turn milky. There is no wrong amount — start with a small pour of water and add more until you reach the strength you prefer.

Pastis is meant to be sipped slowly over 15 to 30 minutes, not drunk quickly. The anise flavor becomes more complex as it warms slightly in your glass. Many people in France drink pastis while standing at a café bar or sitting at a table before the meal arrives, using it as a moment to relax and chat. The alcohol content is high (around 40 to 45 percent), so the dilution with water is essential both for taste and for pacing.

If you find the anise flavor too strong or unfamiliar, you can ask the server to add more water, or you can straightforward order something else. Pastis is traditional but not mandatory, and restaurants expect some diners to prefer wine, beer, or non-alcoholic options instead.

The Flavor Profile and What to Expect

Pastis tastes primarily of anise, which has a licorice-like sweetness. Beyond that, the flavor includes herbs and spices that vary by brand — common additions are fennel, star anise, and plants like wormwood and hyssop. The result is complex and slightly herbal, not purely sweet. When you dilute it with water, the anise flavor becomes softer and the herbal notes become more noticeable.

If you have never had anise before, pastis may taste unusual on first sip. The flavor is polarizing: some people find it refreshing and sophisticated, while others find it too strong or too licorice-forward. Tasting it diluted with plenty of water is gentler than tasting it straight. Many first-time drinkers add more water than experienced drinkers do, which is perfectly normal.

The cloudiness that appears when you add water is not a sign of spoilage or poor quality — it is a natural chemical reaction and happens with all pastis. The cloudier the drink, the more oils from the anise are present, which some people see as a sign of quality.

Common Brands and Where They Come From

Ricard and Pastis 51 are the two largest-selling brands worldwide and are what most French restaurants stock. Ricard has been made in Marseille since 1932 and is the older of the two. Pastis 51 was created in 1951 (hence the name) and is now owned by the same parent company as Ricard. Both taste similar to most drinkers — slightly sweet, anise-forward, with herbal undertones — though enthusiasts argue about which is superior.

Smaller regional brands exist, particularly in Provence, and some restaurants in France may offer these instead. Brands like Janot, Casanis, and Pernod (which is technically a different category but similar in taste and use) appear on menus in their home regions. At most restaurants outside France, however, you will see Ricard or Pastis 51, or the restaurant may straightforward list "pastis" without specifying the brand.

Pastis Versus Other French Aperitifs

Pastis is one of several drinks served before meals in France, and it is distinct from each. Kir is white wine mixed with blackcurrant liqueur and is lighter and sweeter than pastis. Vermouth is a fortified wine flavored with herbs and is less intensely anise-flavored. Champagne or sparkling wine is also common as an aperitif and is drier and more celebratory in tone.

Pastis is the most casual and regional of these options — it is associated with southern France, with outdoor cafés, and with a relaxed, social atmosphere rather than formality. If a restaurant is serving a pre-dinner drink in a small glass with a pitcher of water, and the liquid turns cloudy when mixed, it is pastis. The other aperitifs arrive already mixed and ready to drink.

What Pastis Costs and How to Recognize It on a Menu

At a French restaurant, pastis typically costs between 4 and 8 euros in France, or 6 to 12 dollars in North America, depending on the restaurant's location and price level. The price is usually lower than wine by the glass but similar to beer. Some restaurants charge the same price regardless of which brand they serve; others list Ricard and Pastis 51 separately if both are available.

On a menu, pastis appears under the aperitifs section, often listed straightforward as "Pastis" or "Pastis Ricard" or "Pastis 51". It may also be grouped under "Spiritueux" (spirits) or "Apéritifs". If you do not see it listed, you can always ask the server — most French restaurants have it available even if it is not printed on the menu.

Pastis in French Culture and Dining Tradition

Pastis became popular in southern France after absinthe was banned in 1915. Absinthe was a similar anise-flavored spirit that had become associated with excess and health concerns. Pastis filled that gap and became the drink of choice for working people and café culture in Provence and the Mediterranean coast. It remains deeply tied to that region and to a particular image of French leisure — sitting outside at a café in the afternoon heat, diluting pastis with water, and watching the world go by.

In modern France, pastis is less common among younger drinkers than it was 30 or 40 years ago, but it remains a cultural icon and a standard aperitif in restaurants, particularly in the south. Ordering pastis at a French restaurant is a way of participating in that tradition, even if you are not in France.

Frequently Asked Questions

Is pastis the same as absinthe?

No. Absinthe was banned in France in 1915 and contained wormwood in higher concentrations. Pastis was created afterward as a legal alternative with a similar anise flavor but different ingredients and lower alcohol content in some versions. Both turn cloudy when water is added, but they are distinct drinks with different histories.

Can I drink pastis without adding water?

Technically yes, but it is not traditional and not recommended. Pastis straight is very strong (40 to 45 percent alcohol) and the anise flavor is overwhelming. Diluting it with water is how the drink is meant to be consumed and how it tastes best. If you find even diluted pastis too strong, order a different aperitif instead.

What if I do not like the taste of anise?

Pastis is not for everyone, and that is normal. If you find anise unpleasant, order wine, beer, or a non-alcoholic drink instead. There is no obligation to drink pastis at a French restaurant, and servers expect some diners to prefer other options. You can also try it once diluted heavily with water before deciding it is not for you.

Why does pastis turn cloudy when you add water?

The anise oils in pastis are soluble in alcohol but not in water. When you add water, the alcohol concentration drops and the oils separate out, creating the cloudy white appearance. This is a natural chemical reaction and a sign the pastis is genuine. The cloudiness disappears if you add more alcohol back in.

Can I order pastis to take home?

Yes. Pastis is sold in liquor stores in most countries where alcohol is sold. Ricard and Pastis 51 are widely available. A standard bottle costs between 15 and 25 dollars or euros, depending on location. You dilute it the same way at home as you would at a restaurant — one part pastis to four or five parts water, adjusted to taste.