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Jim's Pastis

Jim H

Worker Bee
Registered Member
Jun 8, 2013
Here's an off-mead-topic recipe. This is my take on Pastis. I have gotten this recipe to where I really like the results.

Get very fresh spices for this. It makes a difference. I find that keeping them in the freezer does a good job of maintaining their freshness. Measure all spices first, then crush them in a mortar. Do not crush first then measure.

15 star anise pods
1 Tablespoon shaved licorice root
1/2 teaspoon fennel seeds
1-1/2 teaspoons lavender flowers
6 large green cardamon pods, including the shell
1/2 teaspoon coriander seeds
2 cups vodka
After a week:
~ 3/4 cup simple syrup (see below)

I get good vodka. I used Svedka for this, it has a nice clean taste as a base.

Crush the spices, and mix into the vodka. Put the jar in a cupboard, and let sit for a week -- no more. The spices will get unpleasantly bitter. (If you like it more spicy, it is better to add more spices than to let it sit longer.)

After a week:
- Use a fine strainer to strain the vodka off of the spices. The more of the powder you can get out, the clearer it will be.
- Boil 1/2 cup water, turn to very low, add 1/3 cup white table sugar (brown doesn't taste right, honey doesn't taste right). Dissolve completely. Let cool and add to spiced vodka, shake well.
- Put back in the cupboard. It will start to taste right after 3 days to a week later.

I serve it either strait and sipped in small grappa glasses, or about a finger width of it in a tumbler with a single ice cube.

Traditionally, it can also be served diluted with ice cold water in a tall pastis glass, this recipe can get to about 3x water to 1x pastis and still taste "correct".

Viking Brew Vessels - Authentic Drinking Horns