In Provençal dialect, Pastis means "mixture" and the local name for wild herb infusions they've sipped there for centuries to help all sorts of hurts, from indigestion to coughs and headaches.
By the 1920s, commercial distilleries were bottling boozy Pastis with the familiar anise and black licorice flavors of both the folk medicine infusion and the popular bar drink Absinthe (but with much less, ummm, severe side effects).
Now is the perfect Pastis season -- add these flavors from the southern coast of France to your summer.
Pastis & Sardine Mousse: Tender Atlantic Sardines whipped with butter, white wine, Pastis, and spices. Serve on crostini or crackers. Dress salad greens and poached eggs. Serve with cheese boards and our Gin Cured Olives. Handmade in France.
Tinned Sardines with Pastis: Fresh sardines caught in the Central Atlantic are gently steamed and preserved under olive oil infused with a hint of pastis. Handmade in France.