How do I become more "French" : Pastis

I am half Irish, half Lithuanian and all-American, but in light of this recent aquisition of the house in Duras, I've decided I should become "a little French." It's a rainy afternoon. I am a little bored and now I am drinking an afternoon aperitif called Pastis. I had wanted to try one while in France, but since I didn't know what it was or how to drink it, I often took the safest path and ordered my ubiquitous rose' instead. Hugely popular, especially in the South of France, where summer temperatures can soar, the Pastis is meant to be a cooling refreshment, drunk outdoors, in the shade of a giant plane tree, perhaps while meditating on the arguments of Descartes or Sartre. Here, in this moment, I can't recreate the heat, or the outdoor cafe', I am certainly not thinking great thoughts, but I can recreate the Pastis.

I googled Pastis to see how it's properly served and the consensus seems to be that you put one part Pastis into a glass and add about four parts cold water. Here's where the "magic" comes into play as the cold water turns the clear, amber liquid into an opaque, yellow glog, much the color of egg-nog. The French called this having their Pastis "louche," (pronounced loosh) which means cloudy.  After louching it up, then you add a few ice cubes. Done.

Now, the aroma is similar to anisette, which I don't particularly like, but the taste is light, licorice-y, and not sticky sweet like Sambuca, which I detest. There are other aromatics at play here too, but like with most aperitifs or amari, the recipes are closely guarded and passed down through generations. I like it chilled, diluted over ice. It's the sort of thing you could sip for an hour without any expectation or desire of drunkenness. I can't wait to order one at the Cafe' de la Paix in Duras!

The verdict: J'aime beaucoup!

There's an excellent article about Pastis with history, anecdotes, recipes and more at: http://www.marvellous-provence.com/gastronomy/drink/pastis/pastis-de-marseille