PASTIS MADE EASY
Many have tried to explain the "Ouzo effect" - the process that makes ouzo and pastis, and many other liquors that include anise, go all milky-cloudy when kissed by water. They use words like "anethole" (an organic compound found in anise), and speak of "interfacial tension" and "micro emulsification." I'm not going to try. So let's just say it's magic. Make sure your water is very cold. (I'm also convinced that pouring it from a vintage French ceramic pitcher creates a little more magic.)
Provided by Rosie Schaap
Number Of Ingredients 2
Steps:
- Per serving: Pour 1 ounce of pastis and 4 to 5 ounces of water into a highball glass.
- Add ice to fill, and stir.
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