The Provençal drink to taste during your immersion stay in Provence - the Pastis
- virginieinprovence
- May 18
- 3 min read
Discovering pastis during an immersion in Provence
When you come to Provence, an entire world of new flavors and Provençal traditions will open up to you. Among the region’s most iconic specialties, I will invite you to discover the famous calisson from Aix-en-Provence, the delicious tarte tropézienne… and of course pastis, the emblematic drink of southern France.
A true symbol of the Provençal art of living, pastis is an essential part of local culture. Sharing a glass of pastis on a terrace at apéritif time is a real tradition in Provence.
What is pastis, the famous Provençal drink?
Pastis is an anise-flavored alcoholic drink produced mainly in the south of France, especially in Provence. It is made from anise, licorice, and aromatic plants such as fennel.
Pastis belongs to the large family of anise-flavored drinks, just like absinthe, Greek ouzo, or Italian sambuca.
A “real” pastis usually contains at least 45% alcohol. It is traditionally enjoyed with cold water and ice cubes.
When water is added, its amber color gradually becomes pale yellow and cloudy: this is the famous “louche effect” of pastis.
In Provence, people often say that a pastis with too little water looks like a “Flamby,” referring to the famous caramel pudding dessert.
Pastis: an institution in southern France
Today, pastis is the most consumed anise-flavored drink in France and one of the most popular in the world.
According to Ricard, the French consume around 130 million liters of pastis every year.
In Provence, pastis also has several popular nicknames such as:
“pastaga”
“petit jaune”
or “anisette”
These expressions are fully part of everyday Provençal vocabulary.
The history of pastis in Provence
The history of pastis goes back several centuries. People around the Mediterranean basin were already consuming drinks made with anise, fennel, and absinthe.
Anise is believed to have been introduced to France during the Crusades and the Moorish invasions. Thanks to the Mediterranean climate, the plant developed particularly well in Provence.
During the First World War, absinthe and several anise-flavored drinks were banned in France. They became authorized again in the 1920s, although with restrictions on alcohol content. In 1932, Paul Ricard created the famous Ricard recipe made with anise and licorice. This invention greatly contributed to the popularity of pastis throughout France.
During the Second World War, the Vichy regime once again banned pastis. After the war, restrictions gradually disappeared and pastis became an essential symbol of southern France.
Cocktails made with pastis
Pastis can be enjoyed in different ways and is used in several traditional Provençal cocktails.
The Mauresque
The Mauresque is a mix of pastis and orgeat syrup.
The Perroquet
The Perroquet combines pastis and mint syrup.
There are also more original recipes such as the “Mazout,” a mix of pastis and cola, although this version remains more controversial among traditional pastis lovers. Pastis is also used in Provençal cooking, especially in certain fish dishes or gambas flambéed with pastis.
Mediterranean cousins of pastis
Pastis has several equivalents in Mediterranean countries:
Ouzo in Greece
Sambuca in Italy
Aguardiente in Spain
All these drinks share the typical anise flavors of the Mediterranean region.
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Discover Provence differently with Virginie in Provence
If you come to stay with me for an immersion in Provence, I will help you discover the many facets of the region: Provençal landscapes, local markets, gastronomy, traditions… as well as iconic specialties such as pastis.
The goal of my language immersion stays in Provence is to help you improve your French while enjoying a true cultural and human experience in the heart of southern France.
See you soon in Provence!
Virginie in Provence
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