developing a pastis

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developing a pastis

Postby dukethebeagle120 » Wed Jan 03, 2018 3:43 pm

i have a fiend who loves pastis so i thought about making some
found a simple recipe so go to go.
any suggestions on a great finished product
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
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Re: developing a pastis

Postby cede » Mon Feb 05, 2018 9:58 pm

There are so many pastis ! Recipes are kept secret :)
I'd like to be able to still some as it's one of my prefered aperitive. (Born south of France)
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Re: developing a pastis

Postby jon1163 » Mon Feb 05, 2018 10:06 pm

Pasties... Aren't those those things that... Never mind
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Re: developing a pastis

Postby Angoth » Tue Feb 06, 2018 1:10 am

Today's pastis is nothing more than a neutral with anethol and (synthetic) flavours. There are few to none pastis out there that are made the old way (too work intensive).
Don't know what your recipe is.
Anyway, I have a recipe for the type of pastis made in Nord-Pas-de-Calais (northern france) by some (older) farmers there:

take 1l of 90%-95% neutrals
- 50gr anisseed
- 50gr star anise
- 20gr licorice
- 10gr calamus
- 5gr coriander

Grind the herbs, add the neutral, let macerate for a week, shake macerate 2x per day.

After a week, add 2l water and let it macerate for another 2 days. Throw the filtered 3l macerate into your pot still and do a fast run. Don't mind temperature, don't mind making cuts, just continue until the abv hits 40%-45% (the liquid coming out of the worm should be white at that moment, this is the 'louche' kicking in when abv drops under 45%). You should have something like between 1,5l and 2l clear liquid. Bring back abv to 45% à 50%.

Second maceration with 25gr star anise and 15gr of licorice. Let macerate for 2 or 3 days. The clear liquid should have turned brown now.
Filter macerate (some people add sugar)
Enjoy.
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Re: developing a pastis

Postby cede » Tue Feb 06, 2018 10:59 am

Thanks Angoth. Goes into my recipe collector book !
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