Sadly we are home from our glorious honeymoon and oh, what a perfect honeymoon it was! A special “Thank You” to everyone who sent us suggestions of things to do and see while in France. We met amazing people, ate incredible food, drank delicious wines, discovered beautiful shops and even had the chance to buy some exciting new products for HORNE.
Every evening while staying in Provence (at La Bastinde de Marie), our inn laid out the most amazing spread of olives, radishes, breadsticks, tapenade, tomatoes and meats to enjoy with our aperitifs. While eating my nibbles, I discovered Pastis. Pastis is traditionally served alongside a pitcher of water that is used to dilute the liqueur to the drinker’s preference. I found I liked to also add ice but I was later informed that some purists refuse to do so, instead using only cold spring water to dilute the drink and nothing else (not even cold tap water is acceptable).
I so enjoyed pastis that I thought I would share a pastis-based cocktail for this month’s column. I must warn you, not everyone will like this drink. It isn’t as carefully balanced as our previous drinks and the flavors are a little more abrupt (I think the only reason Alissa agreed to let me do it was because of how pretty it looks). What it does do well is complement the pastis in a unique and interesting combination – which is surprisingly tricky to accomplish.
CLICK HERE for the full drink recipe (and more photos) after the jump!
In a rocks or old-fashioned glass carefully layer the grenadine, pastis and gin (in that order). Do not stir the drink but watch as the ingredients combine over time. Add ice and garnish with a lime (if desired). And then, of course, enjoy!
Lastly we want to say “Happy Birth-Day” to our nephew who was born today! Above is a picture of his beautiful sister, our niece, Rylan.