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

Awards

  • FRANCE ABSINTHE OF THE YEAR
    Berlin Int’l Spirits Competition 2017
  • GOLD MEDAL
    Berlin Int’l Spirits Competition 2017
  • GOLD MEDAL
    San Francisco World Spirits Competition 2010
  • ★★★★ RECOMMENDED
    Difford’s Guide 2016

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

Recipes

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