Prince Pastis de Marseille

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Tasting Notes
  • Entry is seductively Anis-like
  • A softer, mellow liquorice sits mid-palate
  • Full body, lasting spice on the finish
Serving Recommendations
  • Diluted with cold water or mineral water
  • Over crushed ice
  • In marinades, sauces, and even baking
  • Prince Pastis is an extraordinary ingredient in culinary recipes, from pastries to marinades

Pastis came to life in Marseille, Southeastern France, in 1915 following the prohibition of Absinthe. Pastis must be a minimum of 40% alc/vol, but in order to be labeled “Pastis de Marseille,” it must contain 45% alc/vol.

Production Process

Sugarbeet Alcohol + Liquorice Root

Anise + Provence Secrets

Water

Sugar

Smooth, Full Flavored Pastis with a Refreshing Edge

Money Gland

Ingredients

Dash(es) Prince Pastis
1½ oz Ferdinand’s Gin
1 oz Orange juice

Instructions

Dash Grenadine
Mix ingredients in glass

Weylin

Ingredients

1 dash Prince Pastis
1 dash Bitters
1 ½ Part Rye Whiskey

Instructions

Mix ingredients in glass
Garnish with lemon twist

Macaroni

Ingredients

1 oz Prince Pastis
½ oz Drapo Sweet Vermouth
1 oz Water (Optional)

Instructions

Mix ingredients in glass

Suissesse

Ingredients

½ oz Prince Pastis
½ oz Lemon juice
1 Egg white
1 splash Soda water

Instructions

Shake with ice and strain into a lowball glass
Top with soda water

ARE YOU OF LEGAL DRINKING AGE?