Herbsaint 'pastis' Recipe

Chill glass

Place an old-fashioned or small rocks glass in the freezer for 5–10 minutes or fill it with ice water to chill while you prepare the drink.

Measure 2 tablespoons (about 30 ml) of Herbsaint (or another anise-flavored pastis-style liqueur) and pour it into the chilled glass.

Add 4 tablespoons (about 60 ml) of very cold water to the liqueur. The typical ratio is roughly 1:2 (liqueur:water), but adjust to taste — more water yields a milder, more louche (cloudy) beverage.

Drop in 4–6 ice cubes to keep the drink cold and slightly dilute it as the ice melts. Stir gently once with a bar spoon or swirl the glass to combine. The anise oils will louche and create a milky, opaque appearance.

If desired, express a lemon twist over the top of the drink to release oils, then drop the twist or a thin wheel into the glass. Alternatively, slide a small sprig of mint onto the rim for an aromatic New Orleans flourish.

Serve immediately as an apéritif. Encourage the drinker to sip slowly; as the ice melts the flavor will open and mellow.