Pastis is often mix with syrup in France. With mint syrup it is called a "perroquet" (parrot), Grenadine syrup (red fruit, vanilla and lemon syrup) mix is called a "tomate" and orgeat syrup (almond and orange flower) called a mauresque.
I think changing the colour was also a reason to add caramel. There are plenty of other anise-based alcohols in the region, most of those (absinthe being the most noticeable exception) are clear and turn milky-white when they're diluted. The brownish-yellowish colour sets pastis apart and makes the drink more recognizable, which is useful for a newcomer to the market.
Pastis is often mix with syrup in France. With mint syrup it is called a "perroquet" (parrot), Grenadine syrup (red fruit, vanilla and lemon syrup) mix is called a "tomate" and orgeat syrup (almond and orange flower) called a mauresque.
Very interesting variations, thanks!
Rafael
@@Bespokeunit il n'est pas SOUVENT mélangé avec du sirop de menthe mais il peut l'être quand on boit un pastis ont le bois avec de l'eau en général
The pooch napping nearby is a great touch.
I think it’s originally clear but they add caramel for conservation from light and maybe taste
That would make sense as to why it's got such a deep caramel color!
Thanks,
Rafael
I think changing the colour was also a reason to add caramel. There are plenty of other anise-based alcohols in the region, most of those (absinthe being the most noticeable exception) are clear and turn milky-white when they're diluted. The brownish-yellowish colour sets pastis apart and makes the drink more recognizable, which is useful for a newcomer to the market.
The issue with absinthe with the wormwood. Thats all.
How so?
Wormwood was the sole reason it was made illegal.