I usually begin with a four-to-one ratio of water to pastis. In that case, pour the spirit first, maybe an inch at most. Occasionally, a cafe or restaurant will serve the spirit on the side, for you to do the honors. Both brands still exist, though the companies merged in 1975 to form Pernod Ricard, now an international beverage behemoth.īars and restaurants will generally serve the spirit in a glass, with a jug of cold water and, maybe, a glass of ice, alongside. Google “pastis glass” and you will see vessels of just about every shape and size, often emblazoned with the name Pernod or Ricard, the two most famous pastis producers. I’ve seen French cafes use tumblers, Collins glasses and various retro, branded glasses. Traditionally, the spirit is poured into a glass, and almost any glass will do. Service in a cafe or bar is simple as well.
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