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The view of the beautiful shop with the local products in the center of Aix-en-Provence.

By legal definition, pastis is described as an anise-flavored spirit that contains additional flavor of licorice root, contains less than 100 grams/l sugar, and is bottled at a minimum of 40% ABV (pastis). While pastis was originally artisanally produced from whole herbs like most spirits at the time of its creation, modern versions are typically prepared by mixing base alcohol with commercially prepared flavorings (essences and/or extracts) and caramel coloring.

Pastis is often associated with its historical predecessor, absinthe, yet the two are in fact very different. Pastis does not contain grand wormwood (Artemisia absinthium), the herb from which absinthe derives its name. Furthermore, pastis traditionally exhibits the distinct flavor of licorice root (another herb of Asian origin), which is not a part of a traditional absinthe.
Pastis is normally diluted with water before drinking, generally five volumes of water for one volume of pastis, but often neat pastis is served together with a jug of water for the drinker to blend together according to preference. The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow, a phenomenon also present with absinthe and known as the ouzo effect.

A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. (Wikipedia)

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Additional Photos by Malgorzata Kopczynska (emka) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 9842 W: 144 N: 24697] (121031)
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