Build

60 ml Henri Bardouin Pastis
5 ml Rich simple syrup (2:1)
2 dashes Angostura bitters
1 dash Orange bitters
Garnish: large orange peel (expressed, dropped in)

Method

Combine pastis, syrup and both bitters in an old fashioned glass with a single large ice cube. Stir slowly for 30 seconds — pastis is high in essential oils and benefits from gentle dilution. Express a large orange peel over the surface and drop it in.

Build

50 ml Henri Bardouin Pastis
25 ml Fresh lemon juice
15 ml Honey syrup (2:1 honey:hot water)
1 fresh egg white
Garnish: 3 drops Peychaud's bitters on the foam

Method

Dry-shake all ingredients (no ice) for 15 seconds to whip the egg white. Add ice and shake hard for another 10 seconds. Double-strain into a chilled coupe. Drop 3 dashes of Peychaud's onto the foam; draw a swirl through with a pick.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Cassis
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the crème de cassis — it pools dark crimson at the bottom. Top slowly with very cold water; the louche shifts purple-grey as it blooms. Serve without ice. Stir once gently.

Build

30 ml Henri Bardouin Pastis
15 ml Orgeat (or Liqueur Amandine for a richer take)
Cold water to top (about 120 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the orgeat — it pools at the bottom. Top slowly with very cold water (a 4:1 water-to-pastis ratio is standard); the louche blooms milky and pale. Stir once gently. Serve without ice — chilled water is enough.

Build

30 ml Henri Bardouin Pastis
Dark beer (stout or brown ale) to top (about 250 ml, chilled)
Garnish: none

Method

Pour the pastis into a pint glass or large tumbler. Slowly pour the chilled dark beer over the back of a spoon to limit the head. Do not stir — the pastis settles at the bottom and the louche is muted by the beer's colour. Drink while cold; the flavour combination is divisive but deeply loved in southern France.

Build

30 ml Henri Bardouin Pastis
30 ml Sweet vermouth
30 ml Bitter aperitivo (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peel

Method

Combine all three in an old fashioned glass with a large ice cube. Stir for 25 seconds. Express a generous orange peel over the surface and drop it in.

Build

45 ml Henri Bardouin Pastis
75 ml Prosecco (well chilled)
30 ml Soda water
Garnish: orange wheel, sprig of fresh thyme or fennel frond

Method

Fill a large wine glass with ice. Pour the pastis over the ice. Top with chilled prosecco, then soda. Stir once gently. Garnish with an orange wheel and a sprig of fresh thyme.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Menthe (green)
Cold water to top (about 150 ml)
Garnish: mint sprig (optional)

Method

Pour the pastis into a tumbler. Add the crème de menthe — it pools at the bottom in jewel green. Top slowly with very cold water; the louche blooms milky pale-green. Garnish with a single mint leaf if you like. Serve without ice.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Banane
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the crème de banane. Top slowly with very cold water — the louche turns a warm pale yellow. Serve without ice. Stir once gently.

Build

30 ml Henri Bardouin Pastis
10 ml Grenadine
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the grenadine — it sinks and pools at the bottom. Top slowly with very cold water; the louche turns a warm pink-red as it blooms. Serve without ice. Stir once gently if you want to even the colour.

Build

30 ml Cognac
30 ml Dry Vermouth
2 dashes VEDRENNE Marasquin Liqueur - 25%
2 dashes VEDRENNE Orange Curacao Liqueur - 25%
2 dashes orange bitter
1 dash DES TERRES ROUGES Pastis - 45%
1 lemon zest

Method

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with lemon zest.