Ricard Pastis de Marseille Liquor Review

[@brucesurmesure]

Pastis is often mix with syrup in France. With mint syrup it is called a "perroquet" (parrot), Grenadine syrup (red fruit, vanilla and lemon syrup) mix is called a "tomate" and orgeat syrup (almond and orange flower) called a mauresque.

[@Bespokeunit]

Very interesting variations, thanks! Rafael

[@lapinmalin8626]

@@Bespokeunit il n'est pas SOUVENT mélangé avec du sirop de menthe mais il peut l'être quand on boit un pastis ont le bois avec de l'eau en général

[@lyonellaverde3135]

The pooch napping nearby is a great touch.

[@juancampos1164]

I think it’s originally clear but they add caramel for conservation from light and maybe taste

[@Bespokeunit]

That would make sense as to why it's got such a deep caramel color! Thanks, Rafael

[@MrAranton]

I think changing the colour was also a reason to add caramel. There are plenty of other anise-based alcohols in the region, most of those (absinthe being the most noticeable exception) are clear and turn milky-white when they're diluted. The brownish-yellowish colour sets pastis apart and makes the drink more recognizable, which is useful for a newcomer to the market.

[@I_leave_mean_comments]

The issue with absinthe with the wormwood. Thats all.

[@Bespokeunit]

How so?

[@I_leave_mean_comments]

Wormwood was the sole reason it was made illegal.