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Entries tagged with 'pastis'

DIY Pastis

Serious Eats Marcia Simmons 7 comments

Pastis is an anise-flavored aperitif that's one of life's little luxuries, and you can make a richly flavored homemade version by steeping some spices and bark in a jar for just a few days. More

The Secret Ingredient (Pastis): Pastis and Mint Granita

Serious Eats Kerry Saretsky 1 comment

This granita is a cross between a cocktail, a dessert, and a palate-cleanser. Unusual and potent in flavor, it adds a touch of the exotic to the daily dessert grind. More

The Secret Ingredient (Pastis): Pastis and Persillade Stuffed Mussels

Serious Eats Kerry Saretsky 2 comments

[Photographs: Kerry Saretsky] Traditional moules-frites are so popular that we often forget their equally delicious cousins: moules-farcies, or stuffed mussels, broiled in the oven and served something like clams casino. Persillade is a traditional mix of parsley and often garlic,... More

Time for a Drink: Corpse Reviver #2

Serious Eats Paul Clarke 2 comments

Enter the Corpse Reviver #2. Part of a class of "corpse reviver" cocktails—so named because of their purported ability to bring the dead (or at least painfully hungover) back to some semblance of life—this drink was a staple of bar manuals back in the 1930s, only to fall off the map in the last half of the 20th century. More

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