A takeoff on the classic Italian apéritif, Negroni -- roughly equal parts gin, campari and vermouth -- this licorice-y version made with pastis is less bitter and even more refreshing. It's a perfect pre-dinner drink in the summer.
This is the classic aperitif of the southern French region of Provence. Flavored mostly with anise seed, pastis is diluted with however much water you'd like. One way to stretch the drink out is to start strong and keep adding water until you end up with a cloudy, light last gulp.
No Sazerac can be made without Peychaud's bitters. You can add Angostura bitters but only as an addition and not as a substitution. A dash of Angostura adds depth to this drink, which was recently declared the official cocktail of New Orleans.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
How can such simple perfection be so screwed up by so many? A Manhattan must have bitters. It isn't a Manhattan without bitters; it's just whiskey and vermouth, with a cherry to add to the disguise.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.
A true Martini is made with gin and vermouth garnished with an olive or a twist. Since the Vesper has vodka as well as Lillet, it naturally follows that this superb cocktail is not a Martini.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Goat Cheese With Pastis And Herbes De Provence
Goat Cheese With Pastis And Herbes De Provence
This is a great way to turn a log of goat cheese into an elegant hors d'oeuvre. Pastis adds an anise flavor that balances the richness of the cheese. If you don't have herbes de Provence on hand, just mix together one teaspoon each of fennel seeds, dried rosemary, bay leaf, lavender, basil, sage and thyme.
Mussels With Tomato, Pastis And Wine
Mussels With Tomato, Pastis And Wine
Don't be fooled by how fancy they look -- mussels are the ultimate easy seafood. Clean them, sauté them, steam them up, and presto -- you'll have a dish everyone will "ooooh" over. With the addition of pastis, these have a decidedly Provençal flavor.
Like rum, cachaça is made from unrefined sugar, but it's sharper and more tart. Muddled with lime and sugar, it makes a down-to-earth drink that requires no ostentation.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
