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Anise & Pastis

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Anise liqueur is a spirit flavored mainly with aniseed or star anise, giving a clean licorice taste that often turns cloudy when you add cold water. Pernod, Ricard, Herbsaint and Marie Brizard anisette are all here.
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About Anise & Pastis

From the cafes of Marseille to the bars of New Orleans, anise spirits have a devoted following. Pastis, anisette, mastika and aguardiente all share the same licorice backbone, but differ in sweetness, strength and the other botanicals in the mix.

Producers steep or distill anise with herbs such as fennel or licorice root, then sweeten to taste. French pastis like Ricard adds licorice root for a rounder flavor, while Pernod Anise has a brighter, more herbal profile. Herbsaint is the New Orleans anise liqueur, and Marie Brizard Anisette is a sweeter, smoother style. Mastika from Peshtera and Grozd is drier and is usually served ice cold.

The classic way to drink pastis is one part spirit to about five parts cold water, with ice added after the water. Watch it louche, or turn milky, as the anise oils come out of solution. In cocktails, Herbsaint is the traditional rinse for a Sazerac, and pastis with orgeat syrup and water makes a Mauresque, a popular aperitif in the south of France.

Find more botanical bottles in our herbal liqueur collection.

Anise & Pastis FAQ

What is pastis?

Pastis is a French anise spirit, flavored with star anise or aniseed and licorice root, and traditionally served as an aperitif with cold water. It turns cloudy when diluted. Ricard Pastis and Prado Pastis are classic examples, best poured over ice and water on a warm afternoon.

How do you drink anise liqueur like Pernod?

Pour about an ounce of Pernod Anise into a glass, add four to five ounces of cold water, then add ice. The drink turns pale and cloudy and the aroma opens up. Pernod is also used in small amounts in cocktails, or as a splash in seafood dishes like bouillabaisse.

What can I use instead of absinthe in a Sazerac?

Herbsaint Original Formula Anise Liqueur is the traditional New Orleans choice. It was created as an absinthe substitute and is still the standard rinse for a Sazerac. Coat the chilled glass with a small amount, discard the excess, and add the rye, sugar and bitters. Pernod Anise also works.

What is the difference between anisette and pastis?

Anisette is typically sweeter and smoother, made primarily with aniseed, and often sipped neat or in coffee. Pastis usually adds licorice root and is drier, meant for diluting with water. Marie Brizard Anisette is a classic anisette, while Ricard Pastis is the benchmark pastis from Marseille.

About Liquor Barn

Family-owned since 1982, The Liquor Barn has three stores across Chicago's North Shore in Wheeling, Niles, and Vernon Hills. We carry over 17,000 wines, spirits, and beers — and we ship nationwide. Most orders go out same day with tracking.

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