$ 88.00
In stock
~ Anisé ~
( Aperitif )
There was no pastis drinking in Algeria, but anisette which is a special manufacture (different from the French anisette). Licorice is not used, the anisette is thinner than the pastis. It was following the request of many returnees that Bernard reconstituted this product.
In stock
| Bottle | 700 ml |
|---|---|
| Sweetness | Dry |
| Alcohol | 45 % |
| Temperature | 10 – 12 °C |
| Service | – Classic = 2cl of pastis in a glass +10 cl of fresh water. Subsequently, two ice cubes are added. It is essential to add ice cubes after adding water and never before. The most common method. – Traditional = Pouring 10 cl of very cold water into an ice-cold glass. Then adding 2 cl of pastis. – The Flan = 2 cl of pure pastis. – Marcel = 4 cl of pure pastis, drunk at one time. – Parisian = Pouring 2 cl of pastis into a glass and adding ice cubes. Then 10 cl of water, not always fresh. In contact with ice cubes anethole (flavoring substance only in industrial pastis) freezes and forms glitter. This way of serving pastis is not supported by manufacturers and insiders. It is unfortunately part of bad habits. |
