A characterful Pastis de Marseille from Provence, P’tit Bleu captures one of southern France’s most iconic drinking traditions. Aromatic, refreshing and unmistakably Mediterranean, it combines the classic flavours of anise and liquorice with fragrant Provençal botanicals.
Served traditionally with chilled water, its vivid appearance transforms as the spirit becomes cloudy and opalescent—a quintessential apéritif of Provence and the French Mediterranean coast.
Producer: Liquoristerie de Provence
Region: Provence, France
Designation: Pastis de Marseille
Style: Aniseed-based aperitif
Alcohol: 45% ABV
Serving: Traditionally diluted with chilled water
Nose: Intensely aromatic, with star anise, liquorice and Mediterranean herbs, accompanied by subtle floral and spice notes.
Palate: Rich and aromatic, initially showing sweet anise and liquorice before developing more complex herbal and botanical flavours. Dilution with water softens the spirit and reveals additional freshness and aromatic complexity.
Texture: Smooth and generous, becoming silky and refreshing once diluted.
Finish: Long and distinctly Mediterranean, with lingering anise, liquorice, herbs and gentle spice.
Pastis is one of the great aperitif traditions of southern France, particularly associated with Marseille and Provence.
The spirit is flavoured principally with anise and liquorice, alongside additional herbs and botanicals depending on the producer's recipe.
The designation “Pastis de Marseille” represents a specific traditional style of pastis, most notably bottled at a minimum strength of 45% alcohol and with defined levels of anise-derived flavour compounds.
One of the pleasures of serving pastis is its transformation in the glass.
When chilled water is added, the previously translucent spirit becomes milky and opalescent. This phenomenon, known as the louche, occurs as the aromatic oils—particularly those derived from anise—become insoluble as the alcohol concentration decreases.
It is part of the ritual and charm of drinking pastis.
The classic Provençal preparation is:
1 part P’tit Bleu Pastis
5 parts chilled still water
Pour the pastis into the glass first and slowly add chilled water.
Ice can be added afterward if desired, although traditionally the water is added before the ice to allow the aromas to develop properly.
For a stronger aperitif, use approximately 1 part pastis to 4 parts water.
Pastis is traditionally an apéritif, particularly associated with warm afternoons and early evenings in Provence.
Serve before lunch or dinner alongside olives, salted almonds, tapenade, anchovies, charcuterie and other Mediterranean snacks.
It is particularly refreshing in warm climates, making it very well suited to the Caribbean.
A little taste of Provence in a glass.
P’tit Bleu is an excellent addition for guests looking beyond the usual aperitif choices. Its distinctive anise and herbal character, combined with the traditional ritual of adding chilled water, makes it as much an experience as a drink.
For The Tasting Room, I would serve it in the classic Provençal fashion with a measured pour of P’tit Bleu, a small carafe of very cold water and ice on the side, allowing the guest to prepare the drink to their preferred strength.
Best Enjoyed: Apéritif • Over Ice • Provençal Style
