Root Source Challenge #22: Pastis

I still have the Ricard that I got after touring the company’s pastis factory near Marseilles, in 1993. Pastis is the refreshing, anise-flavored apéritif popular all over France but especially in southern France. Usually, you just dilute it with a little water and drink over an ice cube or two.

But pastis is also interesting to use as an ingredient for its licorice-y aroma and clean flavor. Do you have a favorite recipe or cocktail that uses pastis? Send it to us for the Root Source Challenge #22.

Our favorite recipe will be featured in the Root Source and published on Cookthink.com. The author will receive a copy of of Ralph Brennan’s New Orleans Seafood Cookbook. Submissions are due by 12pm EST Tuesday, July 15.

Send us an email to rootsourcechallenge [AT] cookthink [DOT] com with your name, email address, blog URL and a permalink to the recipe. Please put “Root Source Challenge #22: Pastis” in the subject line of your email. Good luck!

(Thanks to The Lisa Ekus Group for providing us with books for the Root Source Challenge.)