Pastis (French Anise Aperitif with Water)
Why this recipe works
- Ready in minutes: The drink is built directly in the glass with only pastis and cold water.
- Strength to taste: Adding the water gradually lets you control the intensity without changing the character of the drink.
- Bright aperitif style: Cold dilution softens the anise flavour while keeping the herbal aroma clear and refreshing.
Get the most out of this recipe
Ingredient notes
- Keep the water very cold: Well-chilled water gives the cleanest dilution and helps produce the classic cloudy louche.
- Choose a pastis you enjoy neat: With only water added, the flavour of the pastis remains central, so its anise and herbal notes should suit your taste.
Timing notes
- Serve immediately: Pastis is best enjoyed as soon as it is diluted, while the drink is cold and aromatic.
Alcohol-free alternatives
- Alcohol-free version: Use an alcohol-free anise aperitif or anise cordial diluted with very cold water, adjusting to taste as you would with pastis.
Equipment you'll need
Ingredients
Instructions
- Pour the pastis into a small glass. Add the cold water gradually, stirring gently, until the drink turns cloudy and the strength suits your taste.
- Taste and adjust with a little more water if you prefer it lighter. Serve straight away while well chilled.
Recipe notes
Tips
- For the classic louche, add the water slowly and keep it very cold.
- If you are serving a few glasses, measure the pastis first, then top each glass up with water to taste.
Substitutions
- For a stronger drink, reduce the water and keep the pastis amount the same.
- For a lighter drink, increase the water and keep the pastis amount the same.
Storage
- Best mixed and served immediately. If left standing, stir again before drinking.
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Recipe overview
- Servings: 1 glasses
- Total time: 3min (3min active)
- Difficulty: Easy
- Cuisine: French
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