GATHER JOURNAL

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Pastis Tonic

Cocktails & Beverages from Issue 6 – Fall / Winter 2015 – Magic

A seasonally-minded sipper starring the classic anise-flavored aperitif by Masa Urushido of New York’s Saxon + Parole.

serves 2



  • 3 oz Ricard pastis
  • 9 oz ice cold water

POSSIBLE GARNISHES
  • Seasonal herbs, spices and fruits, such as rosemary sprigs, sliced pear, sliced red apple, toasted star anise, and cinnamon sticks.

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    Fill a mixing glass with ice and add cold water. Stir well. Pour pastis into a glass carafe, and add the iced water very slowly. Add some ice to the carafe and the serving glasses. Garnish with desired herbs, fruits, and spices and serve immediately.