Prince Pastis de Marseille

Prince Pastis de Marseille
Bottle Image
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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
  • 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

Prince Pastis de Marseille

Recipes

Money Gland

Ingredients

1.5oz         Ferdinand’s Saar Dry Gin
2 d              Prince Pastis de Marseille
1oz             Orange Juice
Maraschino Cherry

Instructions

Mix ingredients in glass with ice, stir
Garnish with Maraschino cherry

Weylin

Ingredients

1.5oz         Stork House Rye Whiskey
1d               Prince Pastis de Marseille
1d               By the Dutch classic bitters

Instructions

Mix ingredients in glass with ice, stir
Garnish with lemon twist

Macaroni

Ingredients

1oz             Prince Pastis de Marseille
.5oz            Tuvé Drapó Gran Riserva
1oz             Water (optional)

Instructions

Add ingredients to glass with ice, stir

Suissesse

Ingredients

.5oz           Prince Pastis de Marseille
.5oz           Lemon juice
Egg white
Splash soda water

Instructions

Add egg white to shaker with 1 cube of ice, shake vigorously until frothy
Add pastis, lemon juice and ice to shaker, shake
Strain into coup and top with a splash of soda water